In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour

Breakfast Cereals ◽

Flour Blends ◽

In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal. Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale.

Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour

International Journal of Food Engineering ◽

10.1515/1556-3758.2646 ◽

2012 ◽

Vol 8 (1) ◽

Cited By ~ 6

Author(s):

Nicole Murekatete ◽

Yufei Hua ◽

Xiangzhen Kong ◽

Caimeng Zhang

Keyword(s):

Protein Solubility ◽

Titratable Acidity ◽

Protein Digestibility ◽

Composite Flour ◽

Food Ingredient ◽

Fermentation Time ◽

Nutrient Density ◽

Sorghum germination resulted in a substantial tannin loss (95.7 %). Proximate composition, titratable acidity, pasting properties, in vitro protein digestibility, and protein solubility were studied post fermentation (Saccharomyces Cerevisiae) of the blended soybean, maize, and germinated sorghum flours. The pH progressively decreased with fermentation time, while titratable acidity increased from 0.029 to 0.118 ml/ml. Crude protein content increased with fermentation (251.7-274.8 mg/g) as a result of a shift in the dry matter composition. In-vitro protein digestibility markedly increased (12 %) as a result of fermentation. Protein solubility curves were above 30% of which highest for both fermented (12 and 24 hours) and unfermented composite flours were at pH 12 (51.77-77.64%) and lowest at pH 4 (30.31-35.98%). SDS-PAGE showed that protein hydrolysis occurred during fermentation over 12 and 24 hours. Unfermented composite flour was potentially stable as food ingredient due to its pasting stability, but the fermented flour low viscosity potential was preferred in this study as more flour will be used during porridge making, hence giving a food with a high nutrient density.

Effect of extrusion process variables on in-vitro protein digestibility of fish-wheat flour blends

Food Chemistry ◽

10.1016/0308-8146(88)90054-4 ◽

1988 ◽

Vol 28 (3) ◽

pp. 225-231 ◽

Cited By ~ 26

Author(s):

S Bhattacharya

Keyword(s):

Wheat Flour ◽

Protein Digestibility ◽

Extrusion Process ◽

Process Variables ◽

Flour Blends ◽

AMINO ACID PROFILE AND IN VITRO PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORE (PDCAAS) OF READY-TO-EAT BREAKFAST CEREALS: AN ASSESSMENT OF PROTEIN QUALITY

Latin American Applied Research - An international journal ◽

10.52292/j.laar.2021.739 ◽

2021 ◽

Vol 51 (3) ◽

pp. 203-210

Author(s):

Mustafa Yaman ◽

Hafsa Sena Sargın ◽

Ömer Faruk Mızrak ◽

Halime Uğur ◽

Jale Çatak ◽

...

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Amino Acid Content ◽

Protein Digestibility ◽

Breakfast Cereal ◽

Breakfast Cereals ◽

Amino Acid Score ◽

The aim of this study was to determine the amino acid content and in vitro protein digestibility of breakfast cereals and evaluate their protein quality using in vitro protein digestibility-corrected amino acid score (PDCAAS) methods. Statistically big differences were found in the proportions of essential amino acids between breakfast cereals. Higher protein digestibility was found in samples containing rice and corn than those containing oats. The first limiting amino acid score (AAS) in 6 out of 12 samples was methionine + cysteine, in 4 out of 12 samples was lysine, and in 2 out of 12 samples was tryptophan. According to the first limiting AAS, the in vitro PDCAAS ranged from 0.19±0.01 to 0.86±0.02 in breakfast cereals. When we evaluated the first limiting AAS, lysine, methionine+cysteine and tryptophan predominantly determined PDCAAS. As a result, the PDCAAS, which is an indicator of protein quality, was generally low in breakfast cereal products.

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours

Food Science and Technology International ◽

10.1177/1082013219887635 ◽

2019 ◽

Vol 26 (3) ◽

pp. 265-274 ◽

Cited By ~ 2

Author(s):

Shuyang Wang ◽

Matthew G Nosworthy ◽

James D House ◽

Shannon-Hood Niefer ◽

Michael T Nickerson

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Extrusion Temperature ◽

Feed Moisture ◽

The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS > 70%) requirement to be used in food assistance products.

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

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i130120 ◽

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 ◽

Seed Flour ◽

Flour Blends ◽

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.