1
|
Adepeju A, Aluko D, Olugbuyi A, Oyinloye A, Adeniran O. Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm. Heliyon 2024; 10:e27650. [PMID: 38509932 PMCID: PMC10951575 DOI: 10.1016/j.heliyon.2024.e27650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 02/27/2024] [Accepted: 03/05/2024] [Indexed: 03/22/2024] Open
Abstract
In addressing the challenges of food security and nutritional deficiencies, the study aimed to assess the nutritional and techno-functional attributes of an extruded breakfast cereal composed of yellow maize, sorghum, and date palm. The processing involved transforming yellow maize, sorghum, and date palm into flours, and various samples (MA, MB, MC, SA, SB, SC, and MSD) were blended in different proportions (90:0:10, 80:0:20, 70:0:30, 0:90:10, 0:80:20, 0:70:30, 45:45:10, respectively) to create a nutritionally balanced extruded cereal. Standard methods were employed for the analysis to evaluate techno-functional properties (bulk density, water absorption capacity, oil absorption capacity, swelling power, and dispersability), mineral content (sodium, potassium, calcium, iron, and zinc), and color properties (brightness, redness, and yellowness) of the extruded breakfast cereal samples. Techno-functional property ranges were determined, such as bulk density (ranged from 0.39 g/cm³ to 0.50 g/cm³), water absorption capacity (ranged from 1.69 g/ml to 4.43 g/ml), oil absorption capacity (ranged from 1.56 g/ml to 2.14 g/ml), swelling power (ranged from 1.43 g/g to 4.27 g/g), and dispersability (ranged from 23.37% to 60.05%). Mineral content results included sodium (ranging from 10.88 mg/100g to 18.67 mg/100g), potassium (ranging from 253 mg/100g to 351.65 mg/100g), calcium (ranging from 321.50 mg/100g to 421.40 mg/100g), iron (ranging from 9.22 mg/100g to 15.2 mg/100g), and zinc (ranging from 4.11 mg/100g to 5.36 mg/100g). Colour determination exhibited brightness values ranging from 55.31 to 64.48, redness from 0.63 to 2.73, and yellowness from 10 to 17.37.The study demonstrated that extruded breakfast cereals combining yellow maize, sorghum, and date palm met acceptable quality standards in nutritional assessment. The use of date palm as a sugar substitute enhanced mineral bioaccessibility. Furthermore, the incorporation of date palm flour into maize and sorghum-based samples improved both techno-functional properties and mineral content, presenting a novel application for date palm fruits.
Collapse
Affiliation(s)
- A.B. Adepeju
- Department of Food science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria
| | - D.M. Aluko
- Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Akwa, Anambra State, Nigeria
| | - A.O. Olugbuyi
- Department of Food science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria
| | - A.M. Oyinloye
- Department of Food science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria
| | - O.O. Adeniran
- Department of Food science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria
| |
Collapse
|
2
|
Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption. Food Res Int 2023; 164:112336. [PMID: 36737929 DOI: 10.1016/j.foodres.2022.112336] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 09/13/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
Acacia seed (AS) is rich in protein and iron but contains protease inhibitors that can reduce protein digestibility (PD). The seeds are generally roasted prior to consumption, although no information on the PD of roasted AS is available. This study investigated the effect of roasting time (5, 7 and 9 min at 180 °C) on the chemical composition, physicochemical properties, and in vitro PD and intestinal iron absorption of three wild harvested Australian AS species, Acacia victoriae, A. coriacea and A. cowleana. Roasting A. victoriae and A. coriacea seeds for 7 min significantly increased PD in the seeds by 36 and 61 %, respectively. A 9-min roasting time was required to achieve 75 % reduction in trypsin inhibitor activity in A. coriacea seed, while a shorter roasting time (RT) was sufficient to achieve similar reduction rates in the other two Acacia species. Among the functional properties, water and oil absorption capacities were significantly enhanced as RT increased. The starch granules in 7- and 9-min roasted A. victoriae seed flour detached from the protein matrix while random coil increased in 7-min roasted A. victoriae and 9-min roasted A. coriacea and A. cowleana, thus, contributing to enhanced PD. Although the SDS-PAGE in 7- and 9-min roasted A. cowleana samples showed reductions in the intensity of bands for high molecular weight proteins, PD was not affected by RT. However, intestinal iron absorption was not significantly affected by roasting as compared to raw digesta samples. Compared to commercial roasted Acacia seed, the considerably shorter RT used in this study improved PD in the AS flour with less adverse effects on techno-functional properties.
Collapse
|
3
|
Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| |
Collapse
|
4
|
Impacts of Pretreatment Techniques on the Quality of Tuber Flours. ScientificWorldJournal 2022; 2022:9323694. [PMID: 35795013 PMCID: PMC9252694 DOI: 10.1155/2022/9323694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/17/2022] [Accepted: 06/03/2022] [Indexed: 11/17/2022] Open
Abstract
Besides dietary sources of energy, roots and tuber crops can also serve as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness. However, they are easily spoiled because of their high moisture contents and enzymatic reactions. Therefore, this review aimed at gathering information on the effects of various pretreatment methods on the quality of tuber crops before converting them into flour. Studies reported by different scholars showed that there were significant differences in physicochemical and functional properties between untreated tuber and the treated tuber samples. The review also highlighted that the chemical treatment methods, particularly sulfite treatment, could increase the lightness value of the flour. In addition, blanching could induce a decrease in protein, ash, and fat. Despite this, blanching pretreatment techniques increased moisture and carbohydrate content. Chemical treatment increases the ash content, which might be responsible for chemical diffusion into the sample. The reviewed results showed that the application of different pretreatments on tuber crops significantly improves many quality characteristics such as color, fiber content, carbohydrate, and the functional properties used for value addition during food product development in the industry. Therefore, application of pretreatment methods particularly chemical treatments could enhance nutritional value, and functional and physical properties of tuber flours.
Collapse
|
5
|
Aida B, Sihem T, Ines B, Hatem L. Biochemical variability and functional properties of cowpea landraces grown in Hoggar: the Algerian arid region. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00919-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
Dhua S, Kheto A, Singh Sharanagat V, Singh L, Kumar K, Nema PK. Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum). Food Chem 2021; 365:130372. [PMID: 34218111 DOI: 10.1016/j.foodchem.2021.130372] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 05/08/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.
Collapse
Affiliation(s)
- Subhamoy Dhua
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Ankan Kheto
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
| | - Lochan Singh
- Contract Research Organization, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| |
Collapse
|
7
|
Ertaş N. Improving the cake quality by using red kidney bean applied different traditional processing methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nilgün Ertaş
- Department of Food Engineering, Engineering and Architecture Faculty Necmettin Erbakan University, Köyceğiz Campus Konya Turkey
| |
Collapse
|
8
|
Farinde EO, Dauda TO, Obatolu VA. Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth O. Farinde
- Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| | - Taofik O. Dauda
- South West Farming Systems Research and Extension Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| | - Veronica A. Obatolu
- Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| |
Collapse
|
9
|
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110749] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
10
|
Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species. Molecules 2021; 26:molecules26071879. [PMID: 33810352 PMCID: PMC8036610 DOI: 10.3390/molecules26071879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/22/2021] [Accepted: 03/24/2021] [Indexed: 12/02/2022] Open
Abstract
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm−1, 1641 cm−1, and 2852–2926 cm−1) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (p < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.
Collapse
|
11
|
Olanrewaju OS, Oyatomi O, Babalola OO, Abberton M. Breeding Potentials of Bambara Groundnut for Food and Nutrition Security in the Face of Climate Change. FRONTIERS IN PLANT SCIENCE 2021; 12:798993. [PMID: 35069656 PMCID: PMC8768941 DOI: 10.3389/fpls.2021.798993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 12/09/2021] [Indexed: 05/22/2023]
Abstract
Constant production of quality food should be a norm in any community, but climate change, increasing population, and unavailability of land for farming affect food production. As a result, food scarcity is affecting some communities, especially in the developing world. Finding a stable solution to this problem is a major cause of concern for researchers. Synergistic application of molecular marker techniques with next generation sequencing (NGS) technologies can unlock the potentials hidden in most crop genomes for improving yield and food availability. Most crops such as Bambara groundnut (BGN), Winged bean, and African yam bean are underutilized. These underutilized crops can compete with the major crops such as cowpea, soybean, maize, and rice, in areas of nutrition, ability to withstand drought stress, economic importance, and food production. One of these underutilized crops, BGN [Vigna subterranea (L.), Verdc.], is an indigenous African legume and can survive in tropical climates and marginal soils. In this review, we focus on the roles of BGN and the opportunities it possesses in tackling food insecurity and its benefits to local farmers. We will discuss BGN's potential impact on global food production and how the advances in NGS technologies can enhance its production.
Collapse
Affiliation(s)
- Oluwaseyi Samuel Olanrewaju
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
- Genetic Resources Center (GRC), International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Olaniyi Oyatomi
- Genetic Resources Center (GRC), International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Olubukola Oluranti Babalola
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
| | - Michael Abberton
- Genetic Resources Center (GRC), International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- *Correspondence: Michael Abberton,
| |
Collapse
|
12
|
Diedericks CF, Venema P, Mubaiwa J, Jideani VA, van der Linden E. Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
13
|
Kendabie P, Jørgensen ST, Massawe F, Fernandez J, Azam‐Ali S, Mayes S. Photoperiod control of yield and sink capacity in Bambara groundnut (
Vigna subterranea
) genotypes. Food Energy Secur 2020. [DOI: 10.1002/fes3.240] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
- Presidor Kendabie
- Plant & Crop Sciences School of Biosciences University of Nottingham Loughborough UK
| | - Søren T. Jørgensen
- Department of Plant and Environmental Sciences Faculty of Science University of Copenhagen
| | | | - Jose Fernandez
- Plant & Crop Sciences School of Biosciences University of Nottingham Loughborough UK
| | | | - Sean Mayes
- Plant & Crop Sciences School of Biosciences University of Nottingham Loughborough UK
- Crops for the Future Research Centre Semenyih Malaysia
| |
Collapse
|
14
|
Qaku XW, Adetunji A, Dlamini BC. Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut. J Food Sci 2020; 85:1661-1667. [PMID: 32449948 DOI: 10.1111/1750-3841.15154] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 11/28/2022]
Abstract
Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum-based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum-based beverage product with improved nutritional quality. Sorghum-BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.3) after 24 hr compared to the control (pH 5.1) (100% Sorghum Mahewu). With total titratable acidity (TTA), sorghum-BGN Mahewu blends had significantly higher final TTA (0.7%) than control (0.4%). Sorghum-BGN Mahewu blends had higher protein and crude fiber contents (up to 7.7% and 7.9%, respectively) than control (6.1% and 5.7%, respectively). In general, sorghum Mahewu supplemented with BGN did not show substantial increase in mineral and individual amino acid contents after fermentation compared to the control, possibly due to increase in tannin content with BGN supplementation. Fermentation significantly (P < 0.05) reduced phytate content by more than 90% in sorghum Mahewu supplemented with BGN when compared to the control (28% reduction). Importantly, BGN supplementation improved the level of some essential amino acids such as threonine, methionine, phenylalanine, isoleucine, leucine, histidine, and lysine. Therefore, supplementation with BGN can potentially improve the nutritional quality of sorghum Mahewu but modification in processing procedure is required to effectively improve the nutritional quality of sorghum-BGN blends. PRACTICAL APPLICATION: This research work has direct application in addressing problem of malnutrition, as well as improving utilization of indigenous food crops in commercial food processing. This is one of the practical approach to address food insecurity that is prevalent in most African countries.
Collapse
Affiliation(s)
- Xolisile W Qaku
- Department of Biotechnology and Food Technology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg, South Africa
| | - Adeoluwa Adetunji
- Labworld, Philafrica Foods (Pty) Ltd, 11 Quality Road, Isando, Kempton Park, South Africa
| | - Bhekisisa C Dlamini
- Department of Biotechnology and Food Technology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg, South Africa
| |
Collapse
|
15
|
Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:4158213. [PMID: 31911929 PMCID: PMC6930774 DOI: 10.1155/2019/4158213] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 08/16/2019] [Accepted: 09/05/2019] [Indexed: 11/17/2022]
Abstract
Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p < 0.05) higher than that of the flour treated with sodium metabisulphite (5.54%) as the concentration level increased. The treatments did not significantly (p < 0.05) affect the protein and fat contents of the NSP flour and protein increased from 2.54 to 2.82%, while fat decreased from 0.69 to 0.61%. Sodium metabisulphite treated samples had a higher L∗ value, ash, and pH level than citric acid treated samples. However, pH was slightly decreased by both treatments from 6.05 to 5.09. Citric acid treated samples had higher a∗ and b∗ values than sodium metabisulphite treated samples. In terms of the functional properties of NSP flour, the treatments significantly (p < 0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p > 0.05) affected. Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid. The findings of this study show the possibilities of using NSP flour in food systems as gelling agent, fat replacer, and thickeners.
Collapse
|
16
|
Lawal SO, Idowu AO, Malomo SA, Badejo AA, Fagbemi TN. Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2019.1681333] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Sunday O. Lawal
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Atinuke O. Idowu
- Department of Food Science and Technology, Mountain Top University, Prayer City, Ogun State, Nigeria
| | - Sunday A. Malomo
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Adebanjo A. Badejo
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Tayo N. Fagbemi
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| |
Collapse
|
17
|
Awobusuyi TD, Siwela M. Nutritional Properties and Consumer's Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara ( Vigna Subterranea) Flour. Nutrients 2019; 11:E1476. [PMID: 31261709 PMCID: PMC6683034 DOI: 10.3390/nu11071476] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 06/10/2019] [Accepted: 06/20/2019] [Indexed: 12/29/2022] Open
Abstract
Amahewu is a fermented non-alcoholic cereal grain beverage, popular in Southern Africa. This study evaluates the possibility of producing an acceptable provitamin A (PVA)-biofortified maize amahewu, complemented with bambara flour, to contribute towards the alleviation of protein energy malnutrition (PEM) and vitamin A deficiency (VAD). Germinated, roasted, and raw bambara flours, were added at 30% (w/w) substitution level, separately, to either white maize or PVA-biofortified maize flour, and processed into amahewu. Wheat bran (5% w/w) was used as reference inoculum. Amahewu samples were analyzed for nutritional properties and acceptability. The protein and lysine contents of amahewu almost doubled with the inclusion of germinated bambara. Protein digestibility of amahewu samples increased by almost 45% with the inclusion of bambara. PVA-biofortified maize amahewu samples complemented with bambara were extremely liked for their color, aroma, and taste when compared with their white maize counterparts. The principal component analysis explained 96% of the variation and PVA-biofortified maize amahewu samples were differentiated from white maize amahewu samples. The taste of amahewu resulting from roasting and germination of bambara was preferred in PVA-biofortified maize amahewu, compared to white maize amahewu. We conclude that PVA-biofortified maize amahewu, complemented with germinated bambara, has the potential to contribute towards the alleviation of PEM and VAD.
Collapse
Affiliation(s)
- Temitope D Awobusuyi
- Department of Dietetics and Human Nutrition, University of KwaZulu-Natal, Pietermaritzburg 3209, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, University of KwaZulu-Natal, Pietermaritzburg 3209, South Africa.
| |
Collapse
|
18
|
The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.12.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
19
|
Effects of roasting on composition of chili seed and storage stability of chili seed oil. Food Sci Biotechnol 2019; 28:1475-1486. [PMID: 31695946 DOI: 10.1007/s10068-019-00578-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.
Collapse
|
20
|
Busu NM, Amonsou EO. Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
21
|
Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source. PLoS One 2018; 13:e0205776. [PMID: 30321223 PMCID: PMC6188868 DOI: 10.1371/journal.pone.0205776] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Accepted: 10/01/2018] [Indexed: 11/19/2022] Open
Abstract
Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6-19.6%, starch from 47.8-52.0% and sucrose from 1.9-5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products.
Collapse
Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen, The Netherlands
| | | | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
| | | |
Collapse
|
22
|
Mulla M, Ahmed J, Al-Sharrah T. Effect of hot oven and microwave roasting on garden cress (Lepidium sativum
) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13889] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mehrajfatema Mulla
- Food and Nutrition Program; Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Jasim Ahmed
- Food and Nutrition Program; Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Tahani Al-Sharrah
- Food and Nutrition Program; Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| |
Collapse
|
23
|
Hardy Z, Jideani VA. Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13491] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Z. Hardy
- Department of Food TechnologyCape Peninsula University of Technology, P. O. Box 1906Bellville 7535 South Africa
| | - V. A. Jideani
- Department of Food TechnologyCape Peninsula University of Technology, P. O. Box 1906Bellville 7535 South Africa
| |
Collapse
|
24
|
Adeleke OR, Adiamo OQ, Fawale OS. Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut ( Vigna subterrenea L.) cultivars. Food Sci Nutr 2018; 6:229-242. [PMID: 29387383 PMCID: PMC5778210 DOI: 10.1002/fsn3.552] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/20/2017] [Accepted: 10/31/2017] [Indexed: 12/15/2022] Open
Abstract
Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 - Bambara Groundnut White (BGW) and TVSU 146 - Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.
Collapse
Affiliation(s)
- Olaposi R. Adeleke
- Department of Food Science and TechnologyFaculty of TechnologyObafemi Awolowo UniversityIle‐IfeOsun StateNigeria
| | - Oladipupo Q. Adiamo
- Department of Food Science and TechnologyFaculty of TechnologyObafemi Awolowo UniversityIle‐IfeOsun StateNigeria
| | | |
Collapse
|
25
|
Jogihalli P, Singh L, Kumar K, Sharanagat VS. Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
26
|
Jogihalli P, Singh L, Kumar K, Sharanagat VS. Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum). Food Chem 2017; 237:1124-1132. [DOI: 10.1016/j.foodchem.2017.06.069] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 06/08/2017] [Accepted: 06/09/2017] [Indexed: 11/15/2022]
|
27
|
Wani IA, Hamid H, Hamdani AM, Gani A, Ashwar BA. Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill.) as affected by pan and microwave roasting. J Adv Res 2017; 8:399-405. [PMID: 28649458 PMCID: PMC5470552 DOI: 10.1016/j.jare.2017.05.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/09/2017] [Accepted: 05/11/2017] [Indexed: 12/04/2022] Open
Abstract
Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. "L" value decreased from 90.66 to 81.43, whereas, "a" and "b" values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.
Collapse
Affiliation(s)
- Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Humaira Hamid
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| |
Collapse
|
28
|
Oyeyinka AT, Pillay K, Tesfay S, Siwela M. Physical, nutritional and antioxidant properties of Zimbabwean bambara groundnut and effects of processing methods on their chemical properties. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13503] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Adewumi Toyin Oyeyinka
- Dietetics and Human Nutrition; University of KwaZulu-Natal; Pietermaritzburg 3209 South Africa
| | - Kirthee Pillay
- Dietetics and Human Nutrition; University of KwaZulu-Natal; Pietermaritzburg 3209 South Africa
| | - Samson Tesfay
- Horticultural Science; University of KwaZulu-Natal; Pietermaritzburg 3209 South Africa
| | - Muthulisi Siwela
- Dietetics and Human Nutrition; University of KwaZulu-Natal; Pietermaritzburg 3209 South Africa
| |
Collapse
|
29
|
Pahane MM, Tatsadjieu LN, Bernard C, Njintang NY. Production, nutritional and biological value of bambara groundnut (Vigna subterranea) milk and yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9541-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
30
|
Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours. Food Chem 2017; 214:655-663. [DOI: 10.1016/j.foodchem.2016.07.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 05/11/2016] [Accepted: 07/05/2016] [Indexed: 11/23/2022]
|
31
|
Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149864] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
| | - Anita R. Linnemann
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| |
Collapse
|
32
|
GOUDOUM A, NGAMO TINKEU LS, MADOU C, DJAKISSAM W, MBOFUNG CM. Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0065] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
33
|
Andrabi SN, Wani IA, Gani A, Hamdani AM, Masoodi FA. Comparative study of physico-chemical and functional properties of starch extracted from two kidney bean (Phaseolus vulgarisL.) and green gram cultivars (Vigna radiataL.) grown in India. STARCH-STARKE 2015. [DOI: 10.1002/star.201500217] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | | | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| |
Collapse
|
34
|
Falade KO, Ogundele OM, Ogunshe AO, Fayemi OE, Ocloo FCK. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5858-65. [PMID: 26345001 PMCID: PMC4554605 DOI: 10.1007/s13197-014-1657-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2014] [Accepted: 11/17/2014] [Indexed: 11/28/2022]
Abstract
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7 °C and 27 °C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7 °C, but decreased at 27 °C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7 °C decreased but increased at 27 °C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.
Collapse
Affiliation(s)
| | | | | | - Olanrewaju E. Fayemi
- />Department of Microbiology, Federal University of Technology, P.M.B. 704 Akure, Ondo State Nigeria
| | - Fidelis C. K. Ocloo
- />Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute Ghana Atomic Energy Commission, P. O. Box LG 80, Legon, Accra, Ghana
| |
Collapse
|
35
|
Diedericks CF, Jideani VA. Physicochemical and Functional Properties of Insoluble Dietary Fiber Isolated from Bambara Groundnut (Vigna subterranea [L.] Verdc.). J Food Sci 2015; 80:C1933-44. [PMID: 26256094 DOI: 10.1111/1750-3841.12981] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Accepted: 06/22/2015] [Indexed: 11/29/2022]
Abstract
Bambara groundnut (BGN) is a widely cultivated legume with a rich nutritional profile, yet despite its many benefits it still remains underutilized. To highlight its potential value, 4 BGN varieties-brown, red, black eye, and brown eye were subjected to sequential enzymatic treatments followed by centrifugation to obtain the insoluble dietary fiber (IDF) fraction. The IDFs were vacuum-dried and evaluated for color, hydration properties, fat absorption, polyphenolic compounds, neutral sugars, and uronic acids. An optimized white bread formulation was also determined using brown BGN-IDF in an optimal (IV) mixture design. Three mixture components constrained at lower and upper limits (water: 57% to 60%, yeast: 2.3% to 5.3%, and BGN-IDF: 7% to 10%) were evaluated for their effects on responses of specific loaf volume, gumminess, chewiness, and resilience of the loaves. All BGN-IDFs differed significantly (P ≤ 0.05) across all color parameters. Polyphenols were significantly (P ≤ 0.05) highest in red and brown BGN-IDFs. Arabinose/galactose (31.04% to 37.12%), xylose (16.53% to 27.30%), and mannose (14.48% to 22.24%) were the major sugars identified. Swelling capacity was significantly (P ≤ 0.05) highest for brown eye BGN-IDF (7.72 ± 0.49 mL/g). Water retention capacity ranged from 1.63 to 2.01 g water/g dry weight. Fat absorption for red BGN-IDF differed significantly (P ≤ 0.05). Furthermore, the best optimal white bread formulation enriched with brown BGN-IDF was established with numerical optimization at 59.5% water, 4.3% yeast, and 8.5% BGN-IDF. Overall positive physicochemical and functional properties were observed for BGN-IDFs, and it was shown that an optimal white bread enriched with BGN-IDF could be produced.
Collapse
Affiliation(s)
- Claudine F Diedericks
- Dept. of Food Science and Technology, Cape Peninsula Univ. of Technology, P.O. Box 1906, Bellville, 7535, South Africa
| | - Victoria A Jideani
- Dept. of Food Science and Technology, Cape Peninsula Univ. of Technology, P.O. Box 1906, Bellville, 7535, South Africa
| |
Collapse
|
36
|
Mune Mune MA. Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12507] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Chinma CE, Ilowefah M, Shammugasamy B, Ramakrishnan Y, Muhammad K. Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12533] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chiemela Enyinnaya Chinma
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Muna Ilowefah
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Balakrishnan Shammugasamy
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Yogeshini Ramakrishnan
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Kharidah Muhammad
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| |
Collapse
|
38
|
Rodriguez Furlán LT, Aldrete Herrera P, Pérez Padilla A, Ortiz Basurto RI, Campderrós ME. Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
39
|
Ijarotimi OS, Adeoti OA, Ariyo O. Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour. Food Sci Nutr 2013; 1:452-63. [PMID: 24804056 PMCID: PMC3951542 DOI: 10.1002/fsn3.70] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 08/29/2013] [Accepted: 09/07/2013] [Indexed: 11/24/2022] Open
Abstract
Moringa oleifera seeds were processed as raw M. oleifera (RMO), germinated M. oleifera (GMO), and fermented M. oleifera (FMO), and were evaluated for proximate, minerals, amino acids, fatty acids, phytochemicals/antinutrients, and functional properties. Protein content of GMO (23.69 ± 0.11 g/100 g) was higher than FMO (21.15 ± 0.08 g/100 g) and that of RMO (18.86 ± 0.09 g/100 g) (P < 0.05), respectively. Energy value of FMO (465.32 ± 0.48 kcal) was higher than GMO (438.62 ± 0.12 kcal) and that of RMO (409.04 ± 1.61 kcal), respectively. Mineral contents in GMO were significantly higher in iron, sodium, potassium, magnesium, and copper, while FMO were higher in calcium, phosphorus, and magnesium, and both were significantly lower than those in RMO (P < 0.05). Total essential amino acids (TEAAs) in FMO (31.07 mg/g crude protein) were higher than in GMO (26.52 mg/g crude protein), and were higher than that in RMO (23.56 mg/g crude protein). Linoleic acid (58.79 ± 0.02-62.05 ± 0.01 g/100 g) and behenic acid (0.13 ± 0.00-0.20 ± 0.06 g/100 g) were the predominant and least fatty acids, respectively. Phytochemical/antinutrient compositions in FMO samples were significantly lower than GMO, and both were significantly lower when compared with RMO samples (P < 0.05). The bulk density (pack and loose), foaming capacity, swelling capacity, and water absorption capacity (WAC) of FMO were significantly higher than those of GMO, and there was no significant difference between GMO and RMO samples. The study established that fermentation processing methods increased the protein content, essential amino acid, and polyunsaturated fatty acid profiles, and reduced antinutrient compositions of M. oleifera seed than germination processing techniques; hence, fermentation techniques should be encouraged in processing moringa seeds in food processing.
Collapse
Affiliation(s)
- Oluwole S Ijarotimi
- Department of Food Science and Technology, Federal University of Technology Akure, Nigeria
| | - Oluwole A Adeoti
- Department of Food Science and Technology, Federal University of Technology Akure, Nigeria
| | - Oluwaseun Ariyo
- Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Ibadan Ibadan, Oyo State, Nigeria
| |
Collapse
|
40
|
Adegunwa M, Adebowale A, Bakare H, Kalejaiye K. Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V
oandzeia subterranea
) Flour. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12159] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M.O. Adegunwa
- Department of Foodservice and Tourism; Federal University of Agriculture; Abeokuta 110001 Nigeria
| | - A.A. Adebowale
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta 110001 Nigeria
| | - H.A. Bakare
- Department of Foodservice and Tourism; Federal University of Agriculture; Abeokuta 110001 Nigeria
| | - K.K. Kalejaiye
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta 110001 Nigeria
| |
Collapse
|
41
|
Ee KY, Zhao J, Rehman AU, Agboola S. Effects of Roasting on the Characteristics of Australian Wattle (Acacia victoriaeBentham) Seed and Extracts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.578271] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
42
|
Ee KY, Yates P. Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds. Food Chem 2012; 138:762-9. [PMID: 23411173 DOI: 10.1016/j.foodchem.2012.10.085] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2012] [Revised: 09/17/2012] [Accepted: 10/04/2012] [Indexed: 12/22/2022]
Abstract
Raw and processed (soaked, soaked/boiled, roasted) wattle, Acacia saligna subspecies (subsp.) saligna, pruinescens, stolonifera and lindleyi, seeds were analysed for nutritional and antinutritional qualities. Whole wattle seeds mainly comprised proteins (27.6-32.6%) and carbohydrates (30.2-36.4%), which had approximately 12.0-14.0% fat and 13.0-15.0% crude fibre. Palmitic (9.6%), stearic (2.0%), oleic (20.0%) and linoleic (64.3%) acids were identified by gas chromatography (GC) analysis. Phenolic (∼0.2%), oxalate (2.2-3.4%) and saponin (2.6-3.0%) contents were fairly high; phytate content was low. All untreated samples contained a high level of trypsin inhibitor (2474.3-3271.4 trypsin inhibitor units per gramme (TIU/g) of flour) and low level of α-chymotrypsin inhibitor (120.4-150.6 CIU/g). Soaking overnight following with 2-min boiling led to a significant reduction of protease inhibitor activity. Roasting at 2 min or longer was sufficient to reduce both trypsin and α-chymotrypsin inhibitors to negligible values, also to reduce phytate, oxalate and saponin contents, simultaneously enhanced the nutritional values of wattle seeds.
Collapse
Affiliation(s)
- K Y Ee
- E. H. Graham Centre for Agricultural Innovation and School of Agricultural and Wine Sciences, Charles Sturt University, Private Bag 588, Wagga Wagga NSW 2678, Australia.
| | | |
Collapse
|
43
|
Agboola S, Ee K, Huhn A. Functional properties of processed Australian wattle (Acacia victoriae Bentham) seed extracts. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Thatte P, Jyothi Lakshmi A. Nutritional potential, bioaccessibility of minerals and antioxidant properties of niger (Guizotia abyssinicacass.) seed protein. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02890.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
45
|
Andrade-Mahecha MM, Tapia-Blácido DR, Menegalli FC. Physical-chemical, thermal, and functional properties of achira (Canna indicaL.) flour and starch from different geographical origin. STARCH-STARKE 2012. [DOI: 10.1002/star.201100149] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
46
|
Chaparro Acuña SP, Gil González JH, Aristizábal Torres ID. Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max). FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.
Collapse
|
47
|
Furlan LR, Rinaldoni A, Padilla A, Campderros M. Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.717.729] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
48
|
Mourya VK, Inamdar NN, Choudhari YM. Chitooligosaccharides: Synthesis, characterization and applications. POLYMER SCIENCE SERIES A 2011. [DOI: 10.1134/s0965545x11070066] [Citation(s) in RCA: 164] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
49
|
Mune Mune MA, Rene Minka S, Lape Mbome I, Etoa FX. Nutritional Potential of Bambara Bean Protein Concentrate. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/pjn.2011.112.119] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
50
|
Ogunsina BS, Radha C, Govardhan Singh RS. Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flour. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02423.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|