scholarly journals Acceptability of bread produced from hausa-potato and sweetpotato composite flours

2011 ◽  
Vol 10 (2) ◽  
Author(s):  
C Aniedu ◽  
UA Agugo
Keyword(s):  
Composite Flours

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

2020 ◽  
Vol 16 (1) ◽  
pp. 15
Author(s):  
Imanuel Medy Pasanda ◽  
Edi Suryanto ◽  
Gregoria Djarkasi
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Composite Flour ◽  
Frap Assay ◽  
Phytochemical Content ◽  
Lattice Design ◽  
Antioxidant Content ◽  
Composite Flours ◽  
Locally Grown

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

2021 ◽  
pp. 108201322199125
Author(s):  
Margaret A Olorunfemi ◽  
Olugbenga O Awolu ◽  
Victor N Enujiugha
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Composite Flour ◽  
Mango Kernel ◽  
Composite Flours ◽  
Lower Protein ◽  
Mineral Compositions ◽  
Dpph Radical Scavenging

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03–0.77 mgGAE/g), total phenol (2.35–11.99 mgTAE/g) and DPPH radical scavenging activities (58.29–94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

scholarly journals Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Arubi P. Alobo ◽  
Gibson L. Arueya
Keyword(s):  
Stem Bark ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Bread Making ◽  
Cassava Flour ◽  
Composite Flours ◽  
Bread Production ◽  
Natural Additive ◽  
Sweet Cassava ◽  
Composite Bread

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

scholarly journals ROLE OF CONSUMPTION OF COMPOSITE FLOUR IN MANAGEMENT OF LIFESTYLE DISORDERS

2021 ◽  
Vol 21 (2) ◽  
Author(s):  
Mitaigiri Taffreeda Banua ◽  
Jaspreet Kaura ◽  
Vishesh Bhadariya ◽  
Jyoti Singh ◽  
Kartik Sharma
Keyword(s):  
Ischemic Stroke ◽  
Cardiovascular Diseases ◽  
Coeliac Disease ◽  
Economic Status ◽  
Composite Flour ◽  
Socio Economic Status ◽  
Long Run ◽  
Composite Flours

Composite flour is a combination of only either various grains or both various grains and vegetables it is a storehouse of various nutrients like vitamins, minerals, antioxidants, and dietary fiber. In the present day, there has been an increased demand for nutritional and health-based variants of food due to changes in lifestyle and socio-economic status. There is no surprise in saying that people are seeing the food being consumed on a day-to-day basis as a status symbol and are striving to get better quality of health through the food they consume and are ready to spend huge amounts of money on the products which are so-called healthy and are being commercially marketed in a smart manner capturing both peoples mind and attention knowing to bring down various lifestyle disorders like Diabetes, Cardiovascular diseases, Hypertension, Cancer, Atherosclerosis, Ischemic stroke, Obesity, Coeliac disease, Alzheimer’s and many other diseases and disorders when consumed frequently in long run. The foods which fall under such category especially are composite flours and ready-to-cook mixes occupying more than 70% of both the food and health industry today being recommended by most of the nutritional experts. This paper is a review-based article collected from various papers focusing on role of consumption of composite flours in management of lifestyle disorders such as diabetes, hypertension, cancer etc.

Physico-Chemical Characteristics of Composite Flours

1975 ◽  
Vol 38 (7) ◽  
pp. 401-405
Author(s):  
M. W. PULLE ◽  
K. INO
Keyword(s):  
Protein Content ◽  
Marked Reduction ◽  
Amylose Content ◽  
Chemical Characteristics ◽  
Gelatinization Temperature ◽  
Chemical Parameters ◽  
Chemical Agents ◽  
Physico Chemical ◽  
Composite Flours ◽  
Protein Components

Physico-chemical parameters that influence dough attributes and baking quality were investigated in single and composite flours. Considerable variation in the starch and protein components was observed in the different formulations of wheat and substituent flours. Incorporation of kurakkan, sorghum, or manioc flour increased gelatinization temperature, viscosity, and amylose content irrespective of the extent of substitution. Although increases in amylose content were within tolerable limits, changes in gelatinization temperature and viscosity characteristics necessitate use of chemical agents and modified technology for preparation of acceptable products. A marked reduction in protein content was revealed in manioc-wheat composites, wherein nutritive fortification should comprise an additional requisite.

scholarly journals Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 343 ◽  
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Rita Acquistucci
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Raw Materials ◽  
Disease Onset ◽  
Grain Legume ◽  
Gluten Free ◽  
Processing Technologies ◽  
Durum Wheat Semolina ◽  
Composite Flours ◽  
By Products

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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