scholarly journals Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris)

Processes ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 1782
Author(s):  
Rosa María Mariscal-Moreno ◽  
Cristina Chuck-Hernández ◽  
Juan de Dios Figueroa-Cárdenas ◽  
Sergio O. Serna-Saldivar
Keyword(s):  
Phaseolus Vulgaris ◽  
Nutrient Content ◽  
Protein Digestibility ◽  
Phaseolus Coccineus ◽  
Crude Fiber ◽  
Black Bean ◽  
Physicochemical Composition ◽  
And Control ◽  
Vitro Protein

The objective of this study was to examine the physicochemical composition, thermal properties, quality, and sensorial characteristics of bread with substitution of wheat flour with ayocote bean (Phaseolus coccineus) or black bean (Phaseolus vulgaris) flours at 10, 20, and 30%. Ayocote and black bean contain 21.06 and 23.94% of protein, 3.06 and 5.21% of crude fiber, and 3.1 and 5.21% of ash, respectively, directly influencing bread composition. Bread with ayocote and black bean presented higher values in those components in contrast with control bread. The protein content increased in a range of 14–34%; ash increased by 10% to double, and crude fiber also increased. In vitro protein digestibility was similar for bread with 10% of substitution and control, and it decreased in samples with 30% of wheat substitution. Thermal analysis by DSC denoted that the addition of those legumes reduces retrogradation, as seen in 45.33–65.65 °C endotherm, producing higher endotherms of amylose-lipid complexes and protein denaturalization. Finally, the addition of black bean and ayocote bean decreased specific volume when the replacement percentage was 30% black bean and 20 and 30% for ayocote. An increase in nutrient content without sensorial properties affectation could be observed in substitution around 10 and 20%.

scholarly journals Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh

2017 ◽  
Vol 9 (2) ◽  
pp. 875-878
Author(s):  
Diksha Dogra ◽  
C. P. Awasthi
Keyword(s):  
Ascorbic Acid ◽  
Protein Digestibility ◽  
Crude Fiber ◽  
Temperate Climate ◽  
In Vitro Protein Digestibility ◽  
Calcium Phosphorus ◽  
Calcium Magnesium ◽  
Phosphorus Iron ◽  
Vitro Protein

Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order. The content of minerals such as potassium, phosphorus, calcium, magnesium, zinc, manganese and copper varied from 1767.5 to 2035.0 mg/100g, 808 to 910 mg/100g, 394 to 409 mg/100g, 232.0 to 248.2 mg/100g, 3.1 to 6.1 mg/100g, 20.4 to 29.8 mg/100g and 0.2 to 1.4 mg/100g respectively. Based on cumulative grading done in respect of nutritionally desirable quality i.e., protein, ash, crude fiber, carbohydrates, ascorbic acid, in vitro protein digestibility, calcium, phosphorus, iron and oxalate content, the genotype IC-323731 followed by Kullugangetri and VL-27 emerged out to be overall superior versatile cultivars for cultivation under dry temperate climate.

scholarly journals Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

2020 ◽  
pp. 17-26
Author(s):  
V. C. Wabali ◽  
S. Y. Giami ◽  
D. B. Kiin-Kabari ◽  
O. M. Akusu
Keyword(s):  
Protein Content ◽  
Control Sample ◽  
Nutrient Content ◽  
Protein Digestibility ◽  
Chemical Compositions ◽  
In Vitro Protein Digestibility ◽  
Seed Flour ◽  
Flour Blends ◽  
Vitro Protein

Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was significantly higher (p < 0.05) in ether extract (30.16%) and ash (4.20%) while sample F had a significantly higher protein content of 11.41%. The weight of the biscuit samples increased with increasing substitution levels with Moringa seed flour from 9.73–12.08 g. The heights of the samples were not affected by substitution levels. In-vitro protein digestibility values of the biscuits showed remarkable improvement from 11.03% for the control sample to 69.03% for sample E. Anti-nutrient content of the formulated biscuits showed that oxalate had values ranging from 18.68–35.71mg/100g, phytate 0.61–9.21mg/100g, saponin 0.46–8.41%, trypsin inhibitor 2.31–6.80mg/100g, tannin 18.68–35.71 mg/100g and cyanide 0.02–0.44mg/100g. Sensory evaluation scores showed decreasing values in flavour and overall acceptability with increased levels of substitution with Moringa seed flour (7.5–10%) in the biscuit formulation. Although, these substitution levels led to an improvement in protein content, fibre and protein digestibility of the biscuit samples.

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