scholarly journals Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

2015 ◽  
Vol 4 (2) ◽  
pp. 78 ◽  
Author(s):  
David B. Kiin-Kabari ◽  
Sunday Y. Giami
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Bambara Groundnut ◽  
Physical Characteristics ◽  
Protein Concentrate ◽  
In Vitro Protein Digestibility ◽  
Crude Fibre ◽  
Significant Difference ◽  
Vitro Protein

<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>

scholarly journals Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

2020 ◽  
pp. 34-42
Author(s):  
V. C. Wabali ◽  
S. Y. Giami ◽  
D. B. Kiin- Kabari ◽  
O. M. Akusu
Keyword(s):  
Amino Acid ◽  
Wheat Flour ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
In Vitro Protein Digestibility ◽  
Seed Flour ◽  
African Breadfruit ◽  
Profile Score ◽  
Vitro Protein

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.

scholarly journals Common Buckwheat: Nutritional Profiling of Grains

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Diksha Dogra
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Total Soluble Protein ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Common Buckwheat ◽  
Crude Fibre ◽  
Nutritional Profiling ◽  
Vitro Protein

Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%,10.4 to 15.1%,9.4 to 13.3%,1.7 to 2.8%,1.49 to 2.45%,6.1 to 9.2 %,62.0 to 67.9%,57.9 to 103.4 mg/gN,62.2 to 79.2 mg/gN,66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.

scholarly journals BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

2021 ◽  
Vol 25 (1) ◽  
pp. 40-45
Author(s):  
E. A. IYAYI ◽  
J. I. EGHAREVBA
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Crude Fibre ◽  
Heat Treated ◽  
Biochemical Evaluation ◽  
Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-wheat Buns

2020 ◽  
Vol 16 (5) ◽  
pp. 749-756
Author(s):  
Fredrick B. Agengo ◽  
Arnold N. Onyango ◽  
Charlotte A. Serrem ◽  
Judith Okoth
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Wheat Flour ◽  
Protein Energy Malnutrition ◽  
Protein Digestibility ◽  
Plate Count ◽  
In Vitro Protein Digestibility ◽  
Calcium Magnesium ◽  
Vitro Protein

Background: Formulation of composite flours from wheat and non-wheat flours has been proposed as the most desirable way to improve the nutritional quality in diets, promote food security and lower the cost of baked products. Objective: This study evaluated the effect of fortification with snail meat powder on physicochemical properties and shelf-life of sorghum-wheat buns. Methods: Buns were prepared by replacing a part of sorghum-wheat flour with 5, 10, 15, 20, and 25% of snail meat powder. Physical properties including volume, density, baking loss, yield, weight, hardness and colour, the proximate analyses including moisture, crude protein, crude fat, crude fibre and ash and mineral composition of iron, zinc, calcium, magnesium and copper were analyzed for the buns. In vitro protein digestibility was determined by pepsin digestion. Plate count agar and potato dextrose agar were respectively used for enumeration of bacterial and fungal flora in the buns during storage. Shelf-life determination was based on the number of days before the production of off flavours and fungal infestation. Results: Compositing sorghum-wheat flour with snail meat powder progressively improved the density, baking loss, yield, weight and texture of the buns. Protein, fat, ash, energy, iron, zinc, calcium, magnesium and copper contents were also increased. Fortification of buns at 5% and 25% with SMP improved in vitro protein digestibility by 16% and 22%, respectively. Maximum bacterial count in buns was below the International Microbiological Standard recommended units for dry and ready to eat foods of 103 cfu/g. Conclusion: Buns composited with snail meat powder showed a considerable potential to be used as protein rich foods in preventing protein energy malnutrition among young children.

Nutritional Quality and Antioxidant Activity of Leaves of Six Mulberry Genotypes

2018 ◽  
Vol 55 (2) ◽  
pp. 142
Author(s):  
Chetna Jantwal ◽  
Sarita Srivastava ◽  
R. P. Srivastava
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Iron Bioavailability ◽  
In Vitro Protein Digestibility ◽  
Crude Fibre ◽  
Mulberry Leaves ◽  
Total Carbohydrates ◽  
Dpph Activity ◽  
Vitro Protein

The present study was undertaken to determine the proximate composition, vitamins, minerals, in vitro protein digestibility, in vitro iron bioavailability, antinutritional factors viz. oxalates, phytates, tannins and antioxidant activity viz. DPPH activity in leaves of six genotypes of mulberry. The results revealed that in fresh mulberry leaves, the proximate values ranged from 70.74 to 77.85% for moisture,1.82 to 2.47% for total ash, 6.32 to 8.44% for crude protein, 0.68 to 0.93% for crude fat, 1.94 to 2.88% for crude fibre, 11.15 to 15.55% for total carbohydrates and 77 to 101 Kcal/100 g for physiological energy. In dried mulberry leaves powder, moisture ranged from 5.68 to 7.36%, total ash 7.56 to 8.47%, crude protein 24.03 to 29.83%, crude fat 2.92 to 3.42%, crude fibre 8.76 to 10.90%, total carbohydrates 41.01 to 47.91% and physiological energy 310 to 324 Kcal/100g. The vitamins ascorbic acid and beta carotene were found to range from 241.73 to 324.36 mg/100g and 7.73 to 11.55 mg/100g, respectively in fresh mulberry leaves and 106.04 to 163.90 mg/100g and 18.06 to 40.31 mg/100g, respectively in dried mulberry leaves powder. Among minerals, calcium and iron range from 192.11 to 425.23 mg/100g and 2.95 to 5.44 mg/ 100g, respectively for fresh mulberry leaves and 852 to 1806.67 mg/100g and 13.34 to 19.06 mg/100g, respectively for dried mulberry leaves powder. Among antinutrients oxalates, tannins and phytates ranged from 59.44 to 113.05 mg/100g, 0.48 to 0.70mg/100g and 0.20 to 1.05mg/100g, respectively for fresh mulberry leaves and 254.40 to 386.40 mg/100g, 1.82 to 2.65 mg/100g and 0.9 to 3.70 mg/100g respectively for dried mulberry leaves powder. In vitro protein digestibility and in vitro iron bioavailability ranged from 79.53 to 83.45% and 1.34 to 1.78% respectively for fresh mulberry leaves powder and 76.16 to 77.80% and 1.15 to 1.57%, respectively for dried mulberry leaves powder. The DPPH activity of fresh mulberry leaves ranged from 27.52 to 45.53% whereas in dried mulberry leaves powder it ranged from 30.41 to 50.7%.

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

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