Physicochemical and nutritional composition of composite flour enriched with spinach leaves powder for development of value-added baked products

The goal of this study was to develop bread and biscuit from mixture of wheat and pigeon pea flours and examine the nutritional quality of the two products. The composite flour blend was formulated using wheat and pigeon pea flours in ratio 90:10, 80:20 and 70:30 (wheat: pigeon pea). The samples produced were designated as PWB1, PWB2 and PWB3 for bread while for biscuit the designations were PWb1, PWb2 and PWb3 respectively. For the control samples 100% of wheat flour was used and the samples were designated as PWB0 for bread and PWb0 for biscuit. Samples were analyzed for proximate, minerals and vitamins content using standard analytical procedures of AOAC. Mean data were compared using ANOVA at P< 0.05. The Crude protein (CP), Fat and Ash content of PWB0 (%) were; 10.19, 2.26 and 1.91, respectively. PWBI, PWB2 and PWB3 ranged from 11.69-14.21 CP, 2.82-3.69 fat and 2.09-2.62 ash. PWb1, PWb2 and PWb3 ranged from 14.40-16.19 CP, 8.02-8.15 fat and 1.53-2.01 ash. The proximate composition of bread and biscuit made from composite flour improved significantly at 70:30 formulation (P=.05) compare to the control. The calcium, potassium and zinc content of PWB0 (mg/100 g) were; 54.95, 261.70 and 0.30 respectively. PWBI, PWB2 and PWB3 ranged from 75.50-116.30, 276.05-351.40 and 0.37-0.43. PWb0, PWb1, PWb2 and PWb3 also followed similar trend. Similarly, there was significant increase in β-carotene, thiamine, and riboflavin as the levels of pigeon pea flour increased. Addition of pigeon pea flour to wheat flour clearly enhanced the nutritional composition of the two products except for the reduction in iron and iodine content.

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Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement

LWT ◽

10.1016/j.lwt.2021.111068 ◽

2021 ◽

Vol 142 ◽

pp. 111068

Author(s):

Adriana Cristina Urcan ◽

Adriana Dalila Criste ◽

Daniel Severus Dezmirean ◽

Otilia Bobiș ◽

Victorița Bonta ◽

...

Keyword(s):

Value Added ◽

Food Supplement ◽

Nutritional Composition ◽

Botanical Origin

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Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.12.002 ◽

2021 ◽

Author(s):

Chayanika Sarma ◽

Gopinath Mummaleti ◽

Vignesh Sivanandham ◽

Sureshkumar Kalakandan ◽

Ashish Rawson ◽

...

Keyword(s):

Health Benefits ◽

Value Added ◽

Nutritional Composition ◽

Global Status ◽

Value Added Products

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Fermented Edible Insects for Promoting Food Security in Africa

Insects ◽

10.3390/insects11050283 ◽

2020 ◽

Vol 11 (5) ◽

pp. 283 ◽

Cited By ~ 3

Author(s):

Yusuf Olamide Kewuyemi ◽

Hema Kesa ◽

Chiemela Enyinnaya Chinma ◽

Oluwafemi Ayodeji Adebo

Keyword(s):

Food Security ◽

Value Added ◽

Nutritional Composition ◽

Sub Saharan Africa ◽

Fermented Foods ◽

Edible Insects ◽

Edible Insect ◽

Product Acceptability ◽

Therapeutic Properties ◽

Sub Saharan

Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.

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Kale: Review on nutritional composition, bio-active compounds, anti-nutritional factors, health beneficial properties and value-added products

Cogent Food & Agriculture ◽

10.1080/23311932.2020.1811048 ◽

2020 ◽

Vol 6 (1) ◽

pp. 1811048

Author(s):

Neela Satheesh ◽

Solomon Workneh Fanta

Keyword(s):

Value Added ◽

Nutritional Composition ◽

Active Compounds ◽

Nutritional Factors ◽

Value Added Products

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Maintaining the appeal of Australian lamb to the modern consumer

Animal Production Science ◽

10.1071/an17773 ◽

2018 ◽

Vol 58 (8) ◽

pp. 1392 ◽

Cited By ~ 5

Author(s):

S. M. Fowler ◽

J. M. Hoban ◽

G. Melville ◽

D. W. Pethick ◽

S. Morris ◽

...

Keyword(s):

Supply Chain ◽

Management Practices ◽

Nutritive Value ◽

Consumer Preferences ◽

Value Added ◽

Nutritional Composition ◽

Carcass Weight ◽

Retail Cuts ◽

On Farm ◽

The Impact

Aligning the production of lamb cuts with consumer preferences is an ongoing challenge for the Australian lamb supply chain. In recent decades, genetic and on-farm management practices have improved, while the demographics of consumers and their consumption patterns have changed. This has resulted in larger traditional lamb cuts, which have less appeal to modern consumers. Therefore, research has been conducted to determine the potential to fabricate new value-added lamb cuts from heavier carcasses, determine consumer preferences for lamb roasts, investigate the impact of increasing carcass weight and fat depths on the production of value-added retail cuts and determine the nutritional composition of these cuts. In an effort to address these issues, a new value-added cut, the compact shoulder roast, was developed from the forequarter of the carcass to provide an option for retailers processing heavier lamb carcasses. A subsequent survey of consumer preferences highlighted that preferences for roast weight and size were affected by frequency of consumption, with daily consumers preferring the heaviest roasts and younger consumers preferring lighter roasts, implying the need for further fabrication, such as that required for the compact shoulder roast. However, the time taken to fabricate these value-added cuts increases with each kilo increase in carcass weight and decreasing saleable meat yield of lamb carcasses results as the degree of value-adding increases, indicating that a higher average price per kilo is required at retail. Subsequently, value-added cuts will need to be marketed on the basis of other product qualities such as nutritive value. However, profiling of lamb cuts has also shown that there is little data on the nutritive value of a range of lamb cuts, apart from the loin, so work has been undertaken to address this deficiency using grass-fed lamb through a major supply chain.

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Nutritional Composition of Developed Value-Added Pizza Base using Whole Wheat Flour, Quinoa Flour and Lotus Stem Powder

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1007.067 ◽

2021 ◽

Vol 10 (7) ◽

pp. 620-628

Author(s):

Saini Manju Wadhawan Nikita ◽

Lakhawat Sarla

Keyword(s):

Wheat Flour ◽

Value Added ◽

Nutritional Composition ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Quinoa Flour

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Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Applied Sciences ◽

10.3390/app10207225 ◽

2020 ◽

Vol 10 (20) ◽

pp. 7225

Author(s):

Ionica Coțovanu ◽

Ana Batariuc ◽

Silvia Mironeasa

Keyword(s):

Particle Size ◽

Water Absorption ◽

Rheological Properties ◽

Wheat Flour ◽

Value Added ◽

Water Retention Capacity ◽

Composite Flour ◽

Medium Particle ◽

Quinoa Flour ◽

Medium Particle Size

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

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Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz047.p03-003-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Savita Budhwar

Keyword(s):

Dietary Fiber ◽

Value Added ◽

Food Products ◽

Nutritional Composition ◽

Trypsin Inhibitor Activity ◽

Total Calcium ◽

Inhibitor Activity ◽

Bengal Gram ◽

By Products ◽

Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

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