Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary porridge flour

2021 ◽  
Author(s):  
Danstone Ochieng Aboge ◽  
Mary Akinyi Orinda ◽  
Silvenus Ochieng Konyole
Keyword(s):  
Functional Properties ◽  
Protein Digestibility ◽  
Nutritional Composition ◽  
Partial Substitution ◽  
In Vitro Protein Digestibility ◽  
Soybean Flour ◽  
Vitro Protein

Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility

2020 ◽  
Vol 6 (2) ◽  
pp. 169-177 ◽  
Author(s):  
S.M. Kiiru ◽  
J.N. Kinyuru ◽  
B.N. Kiage ◽  
A.K. Marel
Keyword(s):  
Soy Protein ◽  
Protein Digestibility ◽  
Partial Substitution ◽  
Meat Production ◽  
In Vitro Protein Digestibility ◽  
Low Fat ◽  
Alternative Source ◽  
The Impact ◽  
Vitro Protein

The rapid increase in global population and the unsustainable conventional meat production have created demand for alternative animal-derived protein. Traditionally, soy has been utilised in structuring meat analogues. Currently, edible insects are researched as a potential alternative source of proteins and a valuable ingredient in development of meat analogues. High moisture extrusion was applied to a mixture of soy protein isolate (SPI) and full or low-fat cricket flour (CF) and the impact of cricket inclusion levels as well as extruder barrel temperature on the firmness and in vitro protein digestibility was evaluated. The SPI flour was substituted at 0 (control), 15, 30 and 45% and extruded on a laboratory co-rotating twin-screw extruder with a throughput of 1 kg/h at 150 rpm screw speed. Cooking temperature was varied at 120, 140 and 160 °C and water flowrate set to 10 ml/min. Texture as evaluated on all the treatments by texture profile analysis while the in vitro crude protein digestibility (CPD) was done on raw flours and extrudates with 15 and 45% CF inclusion and at 120 and 160 °C. The extrusion temperature had a negative correlation (r=-0.49) with the CPD but the CF inclusion had a correlation; r=0.71 (120 °C) and -0.28 (160 °C). The highest CPD (50%) was recorded from 45% full-fat CF extruded blend at 120 °C. Firmness was positively influenced (r=0.56) by temperature but negatively influenced (r≈-0.57) by CF inclusions at selected temperatures. Overall the low-fat CF blends had lower firmness values compared to their full-fat counterparts and control samples. The findings from this research demonstrated to be relevant for processing of high-protein and insect-based meat alternatives for food dependencies.

Effects of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.)

1987 ◽  
Vol 37 (2) ◽  
pp. 183-192 ◽  
Author(s):  
Antonio C. Laurena ◽  
Virgilio V. Garcia ◽  
Evelyn Mae ◽  
T. Mendoza
Keyword(s):  
Vigna Unguiculata ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

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