scholarly journals Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

2021 ◽  
Vol 9 (8) ◽  
pp. 1495-1499
Author(s):  
Cherry Lyn M Alcon ◽  
Aimee Sheree A Barrion ◽  
Marie Faye Nguyen-Orca
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Seed Flour ◽  
Functional Behavior ◽  
Emulsion Capacity ◽  
Alternative Sources ◽  
Dpph Scavenging

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

scholarly journals DETERMINING THE PHYSIOCHEMICAL AND PHYTOCHEMICAL PROPERTIES OF LOCAL NIGERIAN WHITE MELON SEED FLOUR

2018 ◽  
Vol 6 (5) ◽  
pp. 157-166
Author(s):  
Peter Anyigor Okorie
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Melon Seed ◽  
Seed Flour ◽  
Emulsion Capacity ◽  
Foaming Capacity

The functional properties, proximate composition and phytochemical characteristics of a local Nigerian white melon seed flour was determine in this study. Foaming capacity, emulsion capacity, oil absorption, water absorption, and bulk density tests were conducted. The moisture, protein, fat, fibre, ash, carbohydrate, flavonoid, saponin, carotenoid and alkaloid contents of the flour were determined. The results show that the functional properties of the flour are: foaming capacity 0.03 %, emulsion capacity 60.50 %, oil absorption capacity 34.10 %, water absorption capacity 18.60 % and bulk density 1.62 g/ml. The proximate composition of the flour are: carbohydrate 58.43 %, protein 32.55 %, moisture 1.70 %, fat 29.00 %, crude fibre 6.15 % and ash 0.85 %. The flour has the following phytochemical composition: flavonoid 3.13 %, saponin 4.88 %, carotenoid 1.80 % and alkaloid 5.90 %. The analysis revealed that the flour could be used in soup making and infant food formulation. It could also be useful for prevention and cure of heart related diseases.

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

2021 ◽  
Vol 4 (1) ◽  
pp. 63
Author(s):  
Shanooba Palamthodi ◽  
Shriram Shimpi ◽  
Kanchanlata Tungare
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composition Analysis ◽  
Composite Flour ◽  
Seed Flour ◽  
Functional Value ◽  
Good Taste

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p < 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p < 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p < 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

scholarly journals Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e8788
Author(s):  
Numrah Nisar ◽  
Faiza Mustafa ◽  
Arifa Tahir ◽  
Rashad Qadri ◽  
Yaodong Yang ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Bulk Density ◽  
Benzoyl Peroxide ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
High Performance ◽  
Control Sample ◽  
Absorption Capacity ◽  
Exposure Level

Background Extensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BPO; added as bleaching agent in the SF) by comparing the results with whole wheat flour (WF; never received any additives). Methods The samples included commercial SF purchased from the local supplier of different flour mills (who use BPO as additive) and a control sample without additives was prepared by grinding the seeds harvested from wheat (Triticum aestivum L.; Inqulab 91) crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizers and insecticides. Functional properties (including bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity, least gelatinization concentration and gelatinization temperature) and proximate composition (including moisture content, ash contents, crude protein, gluten and starch contents) were determined and compared for all the samples. Benzoyl peroxide (BPO) and Benzoic Acid (BA) quantification was performed through High Performance Liquid Chromatography. Finally dietary intake was estimated for BPO and BA. Results Results showed that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BPO into BA soon after the exposure. Observed BA range (13.77 mg/g after 16 h) in SF and exposure level assessment (44.3 ± 1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. The results revealed the superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA.

scholarly journals Characteristics of Coconut (Cocos nucifera) Flour and Its Application in Cake

2019 ◽  
pp. 1-11 ◽  
Author(s):  
Newlove A. Afoakwah ◽  
John Owusu ◽  
Victoria Owusu
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Cocos Nucifera ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Total Carbohydrate ◽  
Cake Volume ◽  
Significant Difference

Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blend with wheat flour (WF) into coconut wheat composite flour (CWCF) to produce cake. The CF and CWCF were subjected to proximate composition and functional properties analyses. Also, the physical properties, proximate composition and the sensory attributes of the cakes produced from CF and CWCF were determined. Results: The moisture content of CF and CWCF ranged from 4.5 to 9.04 g/100 g, the ash content of CF and CWCF ranged from 4.10 to 6.41 g/100 g and the dietary fiber content of CF was 11.16 g/100 g. CWCF exhibited a higher (87.1± 0.6) water absorption capacity and packed bulk density (0.79 ± 0.3 g/ mL). In this study, the cake volumes increased significantly (P < 0.05) in wheat flour (WF) as compared to CWCF and CF. The specific cake volume observed ranged from 1.48 to 2.01 mL/g. The blend of 50% coconut and 50% wheat flour increased significantly (P < 0.05) the moisture content of the CWCF cakes. The total carbohydrate content of the cakes varied from 20.40 ± 0.02 g/ 100 g to 63.05±0.14 g/ 100 g. Fat, ash and crude fiber and minerals (Ca, K, P Zn, Mg and Fe) increased in CWCF cakes. The sensory analysis conducted showed that there was a significant difference (P < 0.05) between CF cakes, WF cakes and CWCF cakes in the sensory qualities of appearance, texture, flavour and overall acceptability. In terms of appearance, the panelists scored coconut cake highest, but was significantly different (P < 0.05) from coconut wheat cake and wheat one. The least liked sample in terms of texture was wheat one. Conclusion: The present study underscored the potential application of coconut flour in the production of cake and possibly other bakery products.

scholarly journals Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Peter-Ikechukwu, A. ◽  
Ibeabuchi, J.C. ◽  
Eluchie, C.N. ◽  
Agunwa, I.M. ◽  
Aneke, E.J. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Soybean Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
Flour Blends

<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>

scholarly journals Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State

2019 ◽  
Vol 8 (2) ◽  
pp. 116
Author(s):  
Juliana C. Ibeabuchi ◽  
Damaris C. Okafor ◽  
Ndidiamaka N. Ahaotu ◽  
Chioma N. Eluchie ◽  
Ijeoma M. Agunwah ◽  
...  
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Lima Bean ◽  
Absorption Capacity ◽  
Ash Content ◽  
Crude Fiber ◽  
Phaseolus Lunatus ◽  
Water Absorption Capacity ◽  
Emulsion Capacity ◽  
Enugu State

This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for undehulled etc., showing that the dehulled okpokoro flour had better functional potentials than the undehulled flour.

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F.M. Ali ◽  
Sami A. Althwab ◽  
Hani A. Alfheeaid ◽  
Ayman Mohammed El-Anany ◽  
Raghad M. Alhomaid ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Moth Bean ◽  
Content Type ◽  
Different Levels ◽  
Composite Bread

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

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