scholarly journals Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

2020 ◽  
pp. 36-47
Author(s):  
D. Barbhai Mrunal ◽  
T. V. Hymavathi ◽  
Aparna Kuna ◽  
M. Sreedhar ◽  
V. Sudha Rani
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Animal Feed ◽  
Antioxidant Properties ◽  
Absorption Capacity ◽  
Bakery Products ◽  
Primary Processing ◽  
Cereal Bran ◽  
Foaming Capacity ◽  
And Control

Bran is waste generated during primary processing of cereal grains. These brans are rich source of dietary fiber, nutrients, phytonutrients especially phenols and flavonoids contributing to their antioxidant properties. Thus, bran is gaining lot of attention as functional ingredient in bakery industry due to their nutritional properties. Millets are tiny grains that are highly nutritious hence termed as nutri-cereals but their primary processing is tedious given its small size. This leads to loss of major portion of grain generating huge amount of bran and bran-rich fractions that are usually discarded or used as animal feed. Utilization of millet brans in value addition of bakery products still remains understudied. Thus, present study was designed to evaluate functional properties of minor millet bran (proso and barnyard) enriched flour (0 – 30%) and formulate bakery products viz. buns and muffins. It was evident from results that water absorption capacity of flour increased with addition of bran but water solubility index, oil absorption and foaming capacity decreased. The sensory scores of muffins and buns reduced with increased bran incorporation and control scored highest. Study concluded that muffins with 30% and buns with 20% proso and barnyard bran showed better acceptability.

Antioxidants, nutritional, antinutrients and functional characteristics of black turtle bean (Phaseolus vulgaris): synergistic and antagonistic interrelationship of epigeal germination periods

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Judith Uchenna Chima ◽  
Temitope Omolayo Fasuan
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Functional Properties ◽  
Food Systems ◽  
Mineral Content ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Absorption Capacity ◽  
Content Type ◽  
Long Time

Purpose Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems. Design/methodology/approach Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures. Findings The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients. Originality/value Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

scholarly journals Determination of the Functional Properties of Varieties of New Rice for Africa (NERICA) relevant to its Processing

2021 ◽  
Vol 25 (3) ◽  
pp. 114-118
Author(s):  
Eze Paul Chukwuka
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
High Quality ◽  
Swelling Power ◽  
Foaming Capacity

Flour from rice can be applicable into several types of food, or be used directly as a food substitute, and this can have an impact on the final quality of the product. This aimed to determine the functional properties of some selected NERICA varieties, namely, FARO 44, FARO 52, FARO 57, FARO 60 and FARO 61. Results obtained showed that the functional properties, such as the water absorption capacity (WAC), swelling power, water solubility index (WSI), bulk density, oil absorption capacity (OAC), and the foaming capacity, ranged from 251.74 to 298.51 (%); 7.42 to 8.41 (g/g); 10.01 to 12.27 (%); 0.92 to 1.00 (%); 0.45 to 1.36 (%); and 7.29 to 11.76 (%) respectively. All recorded samples were significantly difference (p < 0.05). FARO 61 recorded highest point of 298.51 (%), and 1.36 (%), in WAC and OAC respectively. While FARO 57 recorded the highest swelling power of 8.41 (g/g). These determined results of the functional properties of NERICA flour samples, will be useful in determining their suitability in food and other relevant industries because the flour samples showed high quality range of functional properties that makes them favourable for such activities.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit

2021 ◽  
pp. 1-13
Author(s):  
Demasse Mawamba Adelaïde ◽  
Assonfack Vanissa ◽  
Boudjeka Guenkam Vanessa ◽  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
...  
Keyword(s):  
Vitamin C ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Carotenoid Content ◽  
Micronutrient Deficiencies ◽  
Total Carotenoids ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Orange Pulp

Aims: The aim of this study was to evaluate the nutritional and functional properties of powder from 2 Cameroonians squash pulp species (Cucurbita moschata Yellow and Orange pulp, and Cucurbita pepo orange pulp) and squash pulp-base biscuit to promote the integration of squash in the diet to help fight against micronutrient deficiencies and non-communicable diseases Methodology: The squash were cleaned and the pulp was blanched in boiling water for 3 minutes and dried at 60 °C for 24 h. The dried pulp was then finely crushed and sieved to obtain the powder. The proximal composition, the levels of macronutrients, vitamin C, carotenoids and minerals were determined as well as the functional properties. The powder sample with the highest carotenoid content was substituted by wheat flour in the proportions 0%, 5%, 10%, 15% and 20% for the biscuit formulation. Sensory properties (color, taste and overall acceptability) and total carotenoids content of the biscuit were then evaluated. Results: The nutrient contents per 100g of powder were 1.65g, 6.38-23.36 mg, 15.70-20.54 mg, 102.56-119.65 mg respectively for crude fibers, total carotenoids, vitamin C and potassium. Water absorption capacity (WAC), Water holding capacity (WHC) and oil holding capacity (OHC) varied from 7.50-8.25, 3.35-6.05 and 1.02-2.04 respectively. Values of swelling capacity (SC) and water solubility index (WSI) varied from 119-140 and 15-17.63, 314-348 and 22.33-24.9, 388-459 and 35.08-38.75 at room temperature, 65°C and 95°C respectively. Sensory analysis of the biscuits showed that the biscuit made with 10% of squash powder was the most appreciated and contained 2.29 mg/100g of total carotenoids. Conclusion: Regular consumption of these Cameroonians squash pulp powder or foods formulated with them could help to combat nutritional disease.

Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates

2016 ◽  
Vol 12 (2) ◽  
pp. 195-201 ◽  
Author(s):  
Martin A. Mune Mune ◽  
Armand A. Bouba ◽  
Samuel R. Minka
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Protein Extraction ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Emulsifying Activity ◽  
Protein Concentrates ◽  
Nacl Concentration ◽  
Maximum Water ◽  
Bean Protein

Abstract Functional properties of Bambara bean protein concentrates (BPCs), as a function of extraction pH and NaCl concentration, were investigated. The results showed that protein content of the concentrates ranged between 69.27% and 74.40%. The addition of NaCl during protein extraction favourably affected water solubility index particularly at pH 10–11. Moreover, the maximum water absorption capacity (4.28 g/g) and oil-holding capacity (OHC) (2.50 g/g) were recorded at extraction pH 11 and in the absence of NaCl. It was also noticed that protein extraction at pH 8–10 was not recommended for applications where high OHC is required. BPCs presenting high emulsifying activity were prepared at NaCl concentration of 0.5 M and pH 7, and at pH 11 without NaCl. Finally, foaming ability (FA) increased with NaCl concentration, and the maximum FA was recorded at pH 7 (114%).

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Nutritional, Physicochemical, and Functional Properties of Five Varieties of Taro (Colocasia esculenta)

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 607-607
Author(s):  
Solange Saxby ◽  
Chin Lee ◽  
Yong Li
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Pacific Islands ◽  
Water Solubility ◽  
Starch Content ◽  
Absorption Capacity ◽  
Colocasia Esculenta ◽  
Potential Health ◽  
Physicochemical And Functional Properties ◽  
Total Starch

Abstract Objectives Taro (Colocasia esculenta) is a starchy root crop and a major food source for individuals across Pacific Islands, Asia, and Africa. As a gluten free, hypoallergenic crop with high digestibility, taro may serve as a dietary carbohydrate alternative for food production that adds nutrient value and potential health implications. Thus, this study aimed to explore the nutritional, physicochemical and functional properties of different taro varieties grown in Hawaii. Methods Five varieties of taro (Bun-long, Mana Ulu, Moi, Kauai Lehua, and Tahitian) grown in Hawaii were harvested and processed immediately. The nutritional, physicochemical, and functional properties were analyzed and compared. Results Among the five taro varieties, Moi had the highest concentrations of potassium, copper, and manganese at 1.75 g/100 g, 0.97 mg/100 g, and 12.46 mg/100 g, respectively. Tahitian exhibited the highest concentrations of iron and zinc at 7.74 mg/100 g and 13.68 mg/100 g, respectively. Tahitian, Bun-long, and Moi showed high total starch content of 40.8 g/100g,   38.9 g/100g,   and 34.1 g/100g,   respectively. Tahitian exhibited the highest water absorption capacity (WAC), oil absorption capacity (OAC), and water solubility index (WSI) at 3.48 g/g, 3.15 g/g, and 33.30 g/100g,   respectively. Total starch content of taro was significantly correlated with its WAC, OAC, emulsifying activity, water absorption index, and WSI. Conclusions These results indicate that the taro varieties can be utilized as a carbohydrate alternative for different food processing requirements based on their physicochemical and functional properties to improve nutritional value, food quality and human health. Funding Sources USDA-NIFA Hatch, USDA-ARS.

scholarly journals Evaluation of the Effects of Salts on the Functional Properties of Baobab (Adansonia Digitata) Seed Flour

2019 ◽  
Vol 35 (6) ◽  
pp. 1760-1766
Author(s):  
Habibat Omolara Adubiaro ◽  
Bolanle Morayo Babalola ◽  
Abdul Ademola Olaleye ◽  
Eunice Moriyike Ogunbusola ◽  
Toibudeen Adesegun Sanni ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
Distilled Water ◽  
Water Absorption Capacity ◽  
Salt Solutions ◽  
Adansonia Digitata ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Foaming Capacity

Evaluation of the effects of salts on the functional properties of Adansonia digitata seed flour was investigated. Sodium chloride (NaCl), calcium chloride (CaCl2), potassium chloride (KCl), sodium ethanoate (CH3COONa) and sodium nitrate (NaNO3) salts were the salts used to carry out the investigation. The results obtained revealed that the 18% least gelation concentration recorded with distilled water was improved in the presence of salt solutions to values from 8% and 16%. Results for water absorption capacity showed a decrease from 220 in distilled water to between 136 and 220 when salt solutions were used. An increase in foaming capacity from 12.4 in the absence of salt, up to values between 24.2 and 114.4 in the presence of salt was observed. The presence of NaCl on Adansonia digitata seed flour recorded the lowest foaming stability while CH3COONa recorded the highest values; from the result it was observed that the type of salt used and its concentration had a great impact on the variation of protein solubility of Adansonia digitata seed flour with solutions of different pH.

scholarly journals Production and Quality Evaluation of Cookies Using Cassava-Grey Speckled Palapye Cowpea Composite Flour

2021 ◽  
pp. 13-22
Author(s):  
Ihemeje Austin ◽  
Akujobi, Ijeoma Chidinma ◽  
Kabuo Canice Obioma Obinna
Keyword(s):  
Functional Properties ◽  
Hydrogen Cyanide ◽  
Quality Evaluation ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Vigna Sinensis ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Foaming Capacity ◽  
Hedonic Scale

Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and palapye cowpea were mixed in the ratios of 100:0, 90:10, 80:20 and 70:30 respectively before being analyzed for antinutrient and functional properties. Cookies were produced from the flours and then evaluated for their respective nutrient and organoleptic attributes.  Data was analysed using using spss version 21.0. Results: The anti-nutrient concentration ranged from 0.83 to 1.25% (phytate), 0.07 to 0.19% (phenol), 0.12 to 0.17% (tannin), 0.09 to 0.21 Tiu/mg (trypsin inhibitor) and 0.28 to 0.88 mg/kg (hydrogen cyanide). The functional properties were found to be within 0.47 to 0.58 g/ml (bulk density), 1.62 to 2.04 g/g (capacity), 1.58% to 2.06 g/g (oil absorption capacity), 1.26 to 1.74 g/ml (swelling capacity) and 10.47 to 14.86% (foaming capacity). Proximate composition of the cookies samples showed 9.43 to 10.77% (moisture), 2.03 to 6.88% (protein), 1.03 to 1.91% (fat), 1.24 to 2.55% (ash), 3.22 to 4.26% (fibre) and 76.01 to 80.82% (carbohydrate).  The sensory scores of the cookies ranged from 6.2 to 7.3 on the hedonic scale. Conclusion: The cassava-grey speckled cowpea flour proved satisfactory in cookies production and could also serve well in formulations for other food products.

scholarly journals Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

2021 ◽  
Vol 15 (3) ◽  
pp. 164-176
Author(s):  
Anon Attoh Hyacinthe ◽  
Fagbohoun Jean Bedel ◽  
Koffi Amoin Gisèle ◽  
Anno Hermann Fourier Atta ◽  
Kouamé Lucien Patrice
Keyword(s):  
Triticum Aestivum ◽  
Functional Properties ◽  
Water Solubility ◽  
Triticum Aestivum L ◽  
Absorption Capacity ◽  
Colocasia Esculenta ◽  
The Other ◽  
Other Hand ◽  
Composite Flours ◽  
The Stability

The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.

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