Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Nicole Murekatete ◽  
Yufei Hua ◽  
Xiangzhen Kong ◽  
Caimeng Zhang
Keyword(s):  
Protein Solubility ◽  
Titratable Acidity ◽  
Protein Digestibility ◽  
Composite Flour ◽  
In Vitro Protein Digestibility ◽  
Food Ingredient ◽  
Fermentation Time ◽  
Nutrient Density ◽  
Vitro Protein

Sorghum germination resulted in a substantial tannin loss (95.7 %). Proximate composition, titratable acidity, pasting properties, in vitro protein digestibility, and protein solubility were studied post fermentation (Saccharomyces Cerevisiae) of the blended soybean, maize, and germinated sorghum flours. The pH progressively decreased with fermentation time, while titratable acidity increased from 0.029 to 0.118 ml/ml. Crude protein content increased with fermentation (251.7-274.8 mg/g) as a result of a shift in the dry matter composition. In-vitro protein digestibility markedly increased (12 %) as a result of fermentation. Protein solubility curves were above 30% of which highest for both fermented (12 and 24 hours) and unfermented composite flours were at pH 12 (51.77-77.64%) and lowest at pH 4 (30.31-35.98%). SDS-PAGE showed that protein hydrolysis occurred during fermentation over 12 and 24 hours. Unfermented composite flour was potentially stable as food ingredient due to its pasting stability, but the fermented flour low viscosity potential was preferred in this study as more flour will be used during porridge making, hence giving a food with a high nutrient density.

scholarly journals In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour

2021 ◽  
pp. 66-75
Author(s):  
T. M. Ukeyima ◽  
I. A. Akor ◽  
B. Kyenge
Keyword(s):  
Sensory Quality ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Composite Flour ◽  
In Vitro Protein Digestibility ◽  
Breakfast Cereals ◽  
Flour Blends ◽  
Vitro Protein

In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal.  Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale.

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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