Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using Lactobacillus plantarum A6 at 105 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses. After fermentation, color, particle size, water absorption capacity (WAC), solubility index, least gelling concentration (LGC), and physicochemical and pasting properties were determined. The results showed that the fermentation significantly ( p ≤ 0.05 ) decreased WAC, LGC, peak viscosity, final viscosity, breakdown, and pH, but increased the solubility index and titrable acidity of flours. The protein and carbohydrates contents as well as the color, particle size, and the setback after the cooking of the flour were not significantly affected by the fermentation. The flours ratio and fermentation also significantly decreased the total polyphenols, tannins, and phytate content of the samples. The fermented blended flour containing 25% precooked sorghum flour and 75% roasted Bambara flour (SVFP25) is a promising alternative as instant flour used for young children’s nutrition.

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Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours

Foods ◽

10.3390/foods9060740 ◽

2020 ◽

Vol 9 (6) ◽

pp. 740

Author(s):

Solomon Kofi Chikpah ◽

Joseph Kudadam Korese ◽

Oliver Hensel ◽

Barbara Sturm

Keyword(s):

Particle Size ◽

Sweet Potato ◽

Bioactive Compounds ◽

Water Solubility ◽

Mesh Size ◽

Pasting Properties ◽

Absorption Capacity ◽

Quality Properties ◽

Composite Flours ◽

Orange Fleshed Sweet Potato

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.

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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

Applied Sciences ◽

10.3390/app112411881 ◽

2021 ◽

Vol 11 (24) ◽

pp. 11881

Author(s):

Ana Batariuc ◽

Mădălina Ungureanu-Iuga ◽

Silvia Mironeasa

Keyword(s):

Heat Treatment ◽

Particle Size ◽

Functional Properties ◽

Absorption Capacity ◽

Molecular Characteristics ◽

Dry Heat ◽

Sorghum Flour ◽

Lower Protein ◽

Foaming Capacity ◽

Dry Heat Treatment

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.

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Development and Ex-vivo Evaluation of Topiramate Mucoadhesive Nanoparticles for Intranasal Delivery

International Journal of Pharmaceutical Sciences and Nanotechnology ◽

10.37285/ijpsn.2020.13.6.10 ◽

2020 ◽

Vol 13 (6) ◽

pp. 5250-5255

Author(s):

Ashwin Kumar Tulasi ◽

Anil Goud Kandhula ◽

Ravi Krishna Velupula

Keyword(s):

Particle Size ◽

Nasal Mucosa ◽

Intranasal Administration ◽

Ex Vivo ◽

Chemical Properties ◽

Brain Targeting ◽

Oral Tablet ◽

Promising Alternative ◽

Ex Vivo Permeation

Topiramate is a second-generation antiepileptic drug used in partial, generalized seizures as an oral tablet. Oral route of administration is most convenient but shows delayed absorption. Moreover, in emergency cases, parenteral administration is not possible as it requires medical assistance. Hence, the present study was aimed to develop topiramate mucoadhesive nanoparticles for intranasal administration using ionotropic gelation method. The developed nanoparticles were evaluated for physico-chemical properties like particle size, zeta potential, surface morphology, drug content, entrapment efficiency, in vitro drug release, mucoadhesive strength, and ex vivo permeation studies in excised porcine nasal mucosa. Optimized nanoparticle formulation (T9) was composed oil mucoadhesive agent (Chitosan 1% w/w), cross linking polymer (TPP) and topiramate 275mg, 100mg and 4% respectively. It showed particle size of 350nm, high encapsulation efficacy and strong mucoadhesive strength. In vitro drug diffusion of optimized formulation showed 95.12% release of drug after 180min. Ex-vivo permeation of drug across nasal mucosa was 88.05 % after 180min. Nasocilial toxicity studies showed optimized formulation did not damage the nasal mucosa. Thus, the intranasal administration of topiramate using chitosan can be a promising alternative for brain targeting and the treatment of epilepsy.

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Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/bceppa.v36i1.55084 ◽

2019 ◽

Vol 36 (1) ◽

Author(s):

Mário José Andrade MENDES ◽

Dayane Rosalyn IZIDORO ◽

Agnes De Paula SCHEER

Keyword(s):

Chemical Composition ◽

Central Composite Design ◽

Resistant Starch ◽

Starch Content ◽

Pasting Properties ◽

Absorption Capacity ◽

Production Chain ◽

Banana Flour ◽

Green Banana ◽

Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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Mechanical Response of Porous Copper Manufactured by Lost Carbonate Sintering Process

Materials Science Forum ◽

10.4028/www.scientific.net/msf.539-543.1863 ◽

2007 ◽

Vol 539-543 ◽

pp. 1863-1867 ◽

Cited By ~ 6

Author(s):

X.F. Tao ◽

Li Ping Zhang ◽

Y.Y. Zhao

Keyword(s):

Particle Size ◽

Flexural Strength ◽

Relative Density ◽

Mechanical Response ◽

Compaction Pressure ◽

Absorption Capacity ◽

Energy Absorption Capacity ◽

Three Point Bending ◽

Porous Copper ◽

The Impact

This paper investigated the mechanical response of porous copper manufactured by LCS under three-point bending and Charpy impact conditions. The effects of the compaction pressure and K2CO3 particle size used in producing the porous copper samples and the relative density of the samples were studied. The apparent modulus, flexural strength and energy absorption capacity in three-point bending tests increased exponentially with increasing relative density. The impact strength was not markedly sensitive to relative density and had values within 7 – 9 kJ/m2 for the relative densities in the range 0.17 – 0.31. The amount of energy absorbed by a porous copper sample in the impact test was much higher than that absorbed in the three-point bending test, impling that loading strain rate had a significant effect on the deformation mechanisms. Increasing compaction pressure and increasing K2CO3 particle size resulted in significant increases in the flexural strength and the bending energy absorption capacity, both owing to the reduced sintering defects.

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Preserving the Cellular Tissue Structure of Maize Pith Though Dry Fractionation Processes: A Key Point to Use as Insulating Agro-Materials

Materials ◽

10.3390/ma14185350 ◽

2021 ◽

Vol 14 (18) ◽

pp. 5350

Author(s):

Claire Mayer-Laigle ◽

Laia Haurie Ibarra ◽

Amélie Breysse ◽

Marina Palumbo ◽

Frédéric Mabille ◽

...

Keyword(s):

Particle Size ◽

Composite Materials ◽

Plant Biomass ◽

Cellular Tissue ◽

Added Value ◽

Vascular Bundles ◽

Dry Fractionation ◽

Promising Alternative ◽

Structural Support ◽

Electrostatic Separator

Plant biomass has various compositions and structures at different scales (from the component organs to their constitutive tissues) to support its functional properties. Recovering each part of the plant without damaging its structure poses a challenge to preserving its original properties for differential dedicated end uses, and considerably increases its added value. In this work, an original combination of grinding based on shearing stress and separation based on particle size and density was successfully used to sort rind (65% w/w) and pith (35% w/w) from maize stem internodes. More than 97% of the rind was isolated. The pith alveolar structure was well preserved in coarse particles, making them suitable for insulation bio-based composite materials, a promising alternative to conventional nonbiodegradable insulation panels. Boards produced from the dry fractionated pith exhibited thermal conductivities like those produced from hand dissected pith, with values equal to 0.037 W·mK−1 and 0.039 W·mK−1, respectively. In the finest fraction (particle size <1 mm), the pith vascular bundles (around 300–400 µm in diameter) were dissociated from parenchyma cells and successfully isolated using a cutting-edge electrostatic separator. Their structures, which provide the plant structural support, make them potentially valuable for reinforcement in composite materials.

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Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130377 ◽

2021 ◽

pp. 65-73

Author(s):

Owuno Friday ◽

Achinewu Simeon Chituru

Keyword(s):

Proximate Composition ◽

Protein Digestibility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Physico Chemical ◽

Significant Difference ◽

Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

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The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1130405 ◽

2021 ◽

pp. 105-114

Author(s):

Oluwatosin Charles Ayodeji ◽

Afolabi Folake Titilayo ◽

Abdulkadir Musliu ◽

Fasiku Oluwafemi

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Starter Cultures ◽

Polyphenol Content ◽

Sorghum Malt ◽

Combined Cultures ◽

Sorghum Grain ◽

Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains.

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Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Acta Universitatis Sapientiae Alimentaria ◽

10.2478/ausal-2020-0003 ◽

2020 ◽

Vol 13 (1) ◽

pp. 51-68

Author(s):

O. F. Akinyele ◽

A. V. Ikujenlola ◽

T. O. Omobuwajo

Keyword(s):

Water Absorption ◽

Manihot Esculenta ◽

Pasting Properties ◽

Absorption Capacity ◽

Peak Time ◽

Standard Methods ◽

Artocarpus Altilis ◽

Swelling Power ◽

Pasting Characteristics ◽

Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

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Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v10i130099 ◽

2019 ◽

pp. 72-83

Author(s):

Stephen T. Gbaa ◽

Samuel A. Ahemen ◽

Christiana O. Ameh

Keyword(s):

Citrullus Lanatus ◽

Microbiological Quality ◽

Pasting Properties ◽

Viable Count ◽

Sorghum Flour ◽

Watermelon Rind ◽

Microbial Analysis ◽

Pasting Temperature ◽

Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder. The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

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