1
|
Makokha MP, Muliro PS, Ngoda PN, Ghemoh CJ, Subramanian S, Xavier C, Ochieng BO, Ekesi S, Tanga CM. Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect ( Hermetia illucens) meal. Heliyon 2023; 9:e20506. [PMID: 37810857 PMCID: PMC10551561 DOI: 10.1016/j.heliyon.2023.e20506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 10/10/2023] Open
Abstract
Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens)-based meal. Crude protein and ash in bread increased with increasing inclusion of meat powder. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0-4.5 and 1.8-3.1-folds, respectively. Omega 3 fatty acids were significantly enhanced in bread fortified with meat powder. Vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in enriched bread with 30% meat powder. Colour, flavour and overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. Our findings demonstrate that meat powder (i.e., from hen fed insect-based diets) enrichment would provide added health and nutritional benefits to bread products without having adverse effects on any functional or sensory properties. Thus, this could be a novel strategy and trend for improving bread products, that might generate increasing demand for a healthier consumer-oriented lifestyle.
Collapse
Affiliation(s)
- Marcasy P. Makokha
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Patrick S. Muliro
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Peninah N. Ngoda
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), 25535-00603, Lavington, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Brian O. Ochieng
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| |
Collapse
|
2
|
Mugasundari AV, Anandakumar S. Shelf life extension of bread using ethanol emitters with different packaging materials. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- A. Vanmathi Mugasundari
- Department of Food Packaging and System Development National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Ministry of Food Processing Industries Government of India, BharathidasanUniveristy Tiruchirappalli Tamil Nadu India
| | - S. Anandakumar
- Department of Food Packaging and System Development National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| |
Collapse
|
3
|
Hosseini Shekarabi SP, Shahbazi M. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2021.2008078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Mahsa Shahbazi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
4
|
Zulaikha Y, Yao SH, Chang YW. Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia ( Oreochromis niloticus) By-Product Powders. Foods 2021; 10:foods10081908. [PMID: 34441684 PMCID: PMC8392232 DOI: 10.3390/foods10081908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/13/2021] [Accepted: 08/14/2021] [Indexed: 02/07/2023] Open
Abstract
This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods, namely unbaked and baked ones. The baked SBs had yellow and darker coloration (L* value ranged from 66.38 to 76.12) and more reddish color (a* value range from −1.26 to 1.06). Addition of tilapia by-product powders significantly (p < 0.05) increased the protein content of the original SB from 21.58 to 32.08% (SB + THP). Regarding DPPH scavenging activity, the control group showed the lowest activity, followed by SB + TDP and SB + THP with the highest activity (p < 0.05), with DPPH scavenging activity ranged from 12.40 to 26.04%. The baking process significantly (p < 0.05) increased the angiotensin converting enzyme (ACE) inhibitory activity of the SBs. In particular, the SB + THP group showed the highest activity (17.78%). All samples exhibited antibacterial activity against Staphylococcus aureus, and the SB + THP group showed the highest activity (15.08 ± 1.95 mm growth inhibition). Based on principal component analysis, four principal components (nutraceutical pigmentation, physical characteristics, nutrition value, and greater dehydration) were contributed towards the physicochemical and functional properties of the SBs. The overall results suggested that tilapia by-product powders can be potential ingredients for adding functional values to food products.
Collapse
Affiliation(s)
- Yasinta Zulaikha
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan; (Y.Z.); (S.-H.Y.)
| | - Shuai-Huei Yao
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan; (Y.Z.); (S.-H.Y.)
| | - Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan; (Y.Z.); (S.-H.Y.)
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung City 20224, Taiwan
- Correspondence: ; Tel.: +886-2-2462-2192 (ext. 5152)
| |
Collapse
|
5
|
dos Santos EA, Chaves Ribeiro AE, Barcellos TT, Monteiro MLG, Mársico ET, Caliari M, Soares Júnior MS. Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
6
|
Kobus-cisowska J, Dziedziński M, Szymanowska D, Szczepaniak O, Byczkiewicz S, Telichowska A, Szulc P. The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions. Sustainability 2020; 12:6691. [DOI: 10.3390/su12166691] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry (Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong antioxidant effect, and thus can have a beneficial effect on health. The aim of the study was to evaluate the effect of freezing storage of bread with the addition of extract from mulberry leaves and fruits on the content of polyphenols, antioxidant activity and sensory properties. The stored bread with mulberry addition was characterized by high content of phenolic compounds, reducing and chelating activity and antiradical activity. The addition of mulberry had greater effect on the increase in the content of protocatechuic and chlorogenic acids, and isoquercetin among the flavonols. Bread enriched with mulberry was microbiologically clean and sensory accepted both after baking and after 30 days of storage under refrigerated conditions. White mulberry is a raw material which can be used as an addition to enrich refrigerated bread. The use of the extract and mulberry fruit to fortify bread is consistent with the principle of sustainable development due to the use of raw materials which are a good source of compounds contributing to the improvement of the well-being of the population.
Collapse
|
7
|
Magalhães AO, Mársico ET, Soares Júnior MS, Caliari M, Monteiro MLG. Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies. Journal of Aquatic Food Product Technology 2020. [DOI: 10.1080/10498850.2020.1789255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amanda Oliveira Magalhães
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | | | | | - Márcio Caliari
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Maria Lúcia Guerra Monteiro
- Department of Food Technology, Federal Fluminense University (UFF), Rio De Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
| |
Collapse
|