scholarly journals Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 235 ◽  
Author(s):  
Luís M. Cunha ◽  
Susana C. Fonseca ◽  
Rui C. Lima ◽  
José Loureiro ◽  
Alexandra S. Pinto ◽  
...  
Keyword(s):  
Protein Content ◽  
Faba Bean ◽  
Crude Protein ◽  
Sensory Profile ◽  
Maize Flour ◽  
Chickpea Flour ◽  
Different Types ◽  
Legume Flour ◽  
Legume Flours ◽  
Maize Bread

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of ‘broa’ was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in ‘broa’, with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the ‘broa’ bread sensory profile.

PSV-11 The effects of pelleting and extrusion on nutrient composition and protein quality measurements in a variety Canadian pulses

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 302-302
Author(s):  
Cara Cargo-Froom ◽  
Anna-Kate Shoveller ◽  
Daniel A Columbus ◽  
Chris Marinangeli ◽  
Elijah Kiarie ◽  
...  
Keyword(s):  
Protein Content ◽  
Faba Bean ◽  
Fixed Effects ◽  
Crude Protein ◽  
Mixed Model ◽  
Protein Quality ◽  
Positive Impact ◽  
Nutrient Composition ◽  
Crude Protein Content ◽  
Quality Measurements

Abstract Alternative forms of protein are an important focus in nutrition. This study sought to compare the effects of pelleting and extrusion on nutrient composition and protein quality measurements of Canadian pulses. Pulses used for the study included: 2 pea variety (Amarillo and dunn), lentils, chickpeas, and faba bean. Ingredients were ground through a 10/64” or a 2/64” screen to create a coarse and fine ground product, respectively. Both coarse and fine ground ingredients were pelleted at 60–65, 70–75, and 80–85 C0. Fine ground ingredients were extruded at three different temperatures (110, 130, 150 C0) and two moisture levels (18 and 22%). Samples were collected for all runs at the beginning, middle, and end of each run for both pelleted and extruded samples. Samples were analyzed for proximate analysis, amino acids including lysinoalanine, total and damaged starch, and total dietary fibre (including insoluble and soluble). Data were analyzed using a mixed model via proc glimmix in SAS, where ingredient, process, grind, temperature, and extrusion moisture were treated as fixed effects with different interactions selected based on model investigated. Crude protein content of whole pulses was highest in faba bean and lowest in the Amarillo pea, with faba bean protein content significantly higher than all other pulses, and lentil protein content significantly higher than Amarillo peas (P < 0.05). All pelleting temperatures, nested within grind, significantly increased crude protein content of all pulses compared to whole pulses (P < 0.05). All extrusion moistures significantly increased crude protein content of all pulses compared to whole pulses (P < 0.05) and moisture/temperature interactions were significantly higher for all pulses compared to whole pulses (P < 0.05). Amino acid comparisons produced similar significant results. This suggests that pelleting and extrusion processing can have a positive impact on protein content of pulses and protein quality measurements in pulses.

scholarly journals Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2227
Author(s):  
Angela Mariela González-Montemayor ◽  
José Fernando Solanilla-Duque ◽  
Adriana C. Flores-Gallegos ◽  
Claudia Magdalena López-Badillo ◽  
Juan Alberto Ascacio-Valdés ◽  
...  
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Green Bean ◽  
Polyphenol Content ◽  
Functional Activities ◽  
Sourdough Bread ◽  
Fiber Protein ◽  
Legume Flour ◽  
Legume Flours

In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

scholarly journals Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1087
Author(s):  
Tatiana Bojňanská ◽  
Janette Musilová ◽  
Alena Vollmannová
Keyword(s):  
Common Bean ◽  
Rheological Properties ◽  
Broad Bean ◽  
Sensory Profile ◽  
Considerable Proportion ◽  
Composite Flour ◽  
Bean Flour ◽  
Legume Flour ◽  
Starch Retrogradation ◽  
Legume Flours

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

scholarly journals Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

2021 ◽  
Author(s):  
Haq Nawaz ◽  
Momna Aslam ◽  
Tanzila Rehman ◽  
Rabia Mehmood
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Emulsifying Properties ◽  
Maize Flour ◽  
Emulsifying Activity ◽  
Valuable Contribution ◽  
Chickpea Flour ◽  
Sunflower Oils ◽  
Mixed Responses ◽  
Legume Flours

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods. 

scholarly journals Effect of soybean/cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize

2013 ◽  
Vol 13 (59) ◽  
pp. 7985-8003
Author(s):  
W Mesfin ◽  
◽  
A Shimelis
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Quality Protein Maize ◽  
Maize Flour ◽  
Crude Fibre ◽  
Cassava Flour ◽  
Composite Flours ◽  
Normal Maize ◽  
Traditional Bread ◽  
Maize Bread

The effect of soybean and cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize (QPM) was tested . Normal maize and quality protein maize grains were dried , cleaned and milled using a laboratory -scale mill. Similarly, soybean seeds were roasted, boiled, decorticated, and milled into the required particle size flour sample. Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions : 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality protein maize flour . Then bread samples were prepared from the respective composite flours using the sponge and dough method of bread making commonly used in the country . Both the composite flours and t he respective bread samples were then analyzed for their proximate compositions : moisture, ash, crude protein, crude fat, crude fibre and carbohydrate. The proximate analyses indicated that there is a significant difference ( p ≤ 0.05 ) in proximate composition of the plain quality protein maize bread (QPMB) and the soybean- or cassava -supplemented quality protein maize bread samples (SSBs and CSBs). The ash, crude protein, crude fat and crude fibre contents of the soybean -supplemented breads increased with progressive increase in the proportion of soybean flour addition. In the case of the cassava- supplemented bread samples , the highest proximate composition values were recorded for the 10% substitution. Moreover, highest values of carbohydrate , 39.83% and 44.08% , were obtained for the 10% soybean - supplemented breads and 10% cassava- supplemented bread s, respectively. The use of these locally available and easily produced grains through blending technology of flours can contribute to combat the widespread protein- energy malnutrition (PEM) in Ethiopia. This approach can also serve as an alternative means for having balanced diet especially for the low -income groups of the most food- insecure people in the country .

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