scholarly journals Optimal Conditions for Production of Fermented Flour from Pumpkin (Cucurbita pepo L.) for Infant Foods

2019 ◽  
pp. 125-136
Author(s):  
William Dzusuo Tedom ◽  
Edith Nig Fombang ◽  
Wilfred Damndja Ngaha ◽  
Richard Aba Ejoh
Keyword(s):  
Functional Properties ◽  
Mineral Content ◽  
Reducing Sugars ◽  
Absorption Capacity ◽  
Infant Food ◽  
Optimal Conditions ◽  
Food Matrix ◽  
Total Carotenoids ◽  
Lactic Fermentation ◽  
Infant Foods

The aim of this study was to determine the optimal conditions for production of a fermented pumpkin flour by lactic fermentation using Lactobacillus plantarum and the effect of the fermentation on nutritional potential and functional properties of pumpkin. To achieve this, pumpkin fruit was collected in the Ngaoundere main market, peeled, sliced, and the flesh obtained was grated, pasteurized at 90ºC for 5 minutes and placed under lactic fermentation using L. plantarum (108 cfu/mL). The sample obtained was dried at 45ºC ± 2ºC for 24 hours and crushed to obtain a flour with particle size ≤ 500 µm. According to the Doehlert's plan used, time and temperature of fermentation varied from 24 to 96 hours and 30 to 50°C respectively. Responses sought were the optimal levels of total carotenoids and reducing sugars in the flours. Chemical composition of flour was determined to evaluate the effect of fermentation on food matrix used. Results indicate that to produce a pumpkin flour with highest content in both carotenoids and reducing sugars, optimal conditions of lactic fermentation with L. plantarum are 70h at 45°C. Under these conditions, there is a decrease of 72.1% of proteins and 67% of fibers, against an increase of 106% of reducing sugars. Total carotenoids content decreased by 4.6%, but the level is still higher than the threshold recommended for infant food formulation, while mineral content increases with fermentation. A reduction of anti-nutrients (phytates, tannins, phenolic compounds and oxalates) of more than 50% is also observed when fermenting pumpkin. The functional properties of fermented pulp show a decrease of water absorption capacity of 24% and an increase of 134.4% in bulk density. Fermented pumpkin flour could be used in infant food formulation, but need to be associated with other sources of proteins and minerals.

scholarly journals Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit

2021 ◽  
pp. 1-13
Author(s):  
Demasse Mawamba Adelaïde ◽  
Assonfack Vanissa ◽  
Boudjeka Guenkam Vanessa ◽  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
...  
Keyword(s):  
Vitamin C ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Carotenoid Content ◽  
Micronutrient Deficiencies ◽  
Total Carotenoids ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Orange Pulp

Aims: The aim of this study was to evaluate the nutritional and functional properties of powder from 2 Cameroonians squash pulp species (Cucurbita moschata Yellow and Orange pulp, and Cucurbita pepo orange pulp) and squash pulp-base biscuit to promote the integration of squash in the diet to help fight against micronutrient deficiencies and non-communicable diseases Methodology: The squash were cleaned and the pulp was blanched in boiling water for 3 minutes and dried at 60 °C for 24 h. The dried pulp was then finely crushed and sieved to obtain the powder. The proximal composition, the levels of macronutrients, vitamin C, carotenoids and minerals were determined as well as the functional properties. The powder sample with the highest carotenoid content was substituted by wheat flour in the proportions 0%, 5%, 10%, 15% and 20% for the biscuit formulation. Sensory properties (color, taste and overall acceptability) and total carotenoids content of the biscuit were then evaluated. Results: The nutrient contents per 100g of powder were 1.65g, 6.38-23.36 mg, 15.70-20.54 mg, 102.56-119.65 mg respectively for crude fibers, total carotenoids, vitamin C and potassium. Water absorption capacity (WAC), Water holding capacity (WHC) and oil holding capacity (OHC) varied from 7.50-8.25, 3.35-6.05 and 1.02-2.04 respectively. Values of swelling capacity (SC) and water solubility index (WSI) varied from 119-140 and 15-17.63, 314-348 and 22.33-24.9, 388-459 and 35.08-38.75 at room temperature, 65°C and 95°C respectively. Sensory analysis of the biscuits showed that the biscuit made with 10% of squash powder was the most appreciated and contained 2.29 mg/100g of total carotenoids. Conclusion: Regular consumption of these Cameroonians squash pulp powder or foods formulated with them could help to combat nutritional disease.

Antioxidants, nutritional, antinutrients and functional characteristics of black turtle bean (Phaseolus vulgaris): synergistic and antagonistic interrelationship of epigeal germination periods

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Judith Uchenna Chima ◽  
Temitope Omolayo Fasuan
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Functional Properties ◽  
Food Systems ◽  
Mineral Content ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Absorption Capacity ◽  
Content Type ◽  
Long Time

Purpose Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems. Design/methodology/approach Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures. Findings The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients. Originality/value Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

Physical and functional properties of major foods and oil seeds Physical and functional properties of different cereals, pulses, millet and oil seeds

2020 ◽  
Vol 6 (02) ◽  
Author(s):  
MONIKA MATHUR ◽  
ANJU KUMARI ◽  
RAJBALA GREWAL
Keyword(s):  
Functional Properties ◽  
Mineral Content ◽  
Finger Millet ◽  
Foam Stability ◽  
Sesame Seed ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Oil Seeds ◽  
Emulsification Capacity ◽  
Swelling Capacity

The physical and functional properties of selected cereal, pulses, millets and oil seed were studied. Physical properties of oat, barley, sorghum, chickpea, groundnut, flaxseed, finger millet, amaranth, maize, sesame seed ranged from 0.74 to 527.40 g Thousand seeds weight, 0.39 to 0.79 g bulk density, 0.002 to 0.45g/seed hydration capacity, 0.32 to 1.81 hydration index, 0.001 to 0.16 ml/seed swelling capacity and 0.13 to 0.56 swelling index. Water absorption capacity (2.36%) of sesame seed, gelation capacity (15.50%) of amaranth, emulsification capacity (52.56%) of flaxseed, swelling power (127.5%) of flaxseed, foam capacity (42.44%) of sesame seed and foam stability (99.29%) of finger millet was significantly higher. Finger Millet, amaranth and flaxseeds are high in mineral content. Oat and barley contain higher amount of dietary fiber. All these tested grains can be used for preparation of different type of nutritious products with better physical qualities.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

scholarly journals Energy, Sugars, Iron, and Vitamin B12 Content of Commercial Infant Food Pouches and Other Commercial Infant Foods on the New Zealand Market

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 657 ◽  
Author(s):  
Ioanna Katiforis ◽  
Elizabeth A Fleming ◽  
Jillian J Haszard ◽  
Tiana Hape-Cramond ◽  
Rachael W Taylor ◽  
...  
Keyword(s):  
New Zealand ◽  
Vitamin B12 ◽  
Nutritional Quality ◽  
Infant Food ◽  
Food Groups ◽  
Cross Sectional Survey ◽  
Free Sugars ◽  
Total Sugars ◽  
Added Sugars ◽  
Infant Foods

There has been an important shift in the New Zealand infant food market over the past decade, with the majority of complementary foods now sold in “pouches”. Along with the increasing market share of commercial infant food pouches internationally, there have been growing concerns about their nutritional quality. However, research examining the nutritional quality of these pouches compared to other forms of commercial infant foods in New Zealand has not been undertaken. Nor have any studies reported the free sugars or added sugars content of these foods. To address this knowledge gap, a cross-sectional survey of infant foods sold in New Zealand supermarkets was conducted in 2019–2020. Recipes and nutrient lines were developed for the 266 foods identified (133 food pouches). The energy, iron, vitamin B12, total sugars, free sugars, and added sugars content of infant food pouches and other forms of commercial infant foods per 100 g were compared, both within food groups and by age group. Infant food pouches contained similar median amounts of energy, iron, and vitamin B12 to other forms of commercial infant foods but contained considerably more total sugars (8.4 g/100 g vs. 2.3 g/100 g). However, median free sugars and added sugars content was very low across all food groups except for “dairy” and “sweet snacks”. All “dry cereals” were fortified with iron whereas none of the infant food pouches were. Therefore, consuming food pouches to the exclusion of other commercial infant foods may place infants at risk of iron deficiency if they do not receive sufficient iron from other sources.

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Nutraceutical potential of Ficus roxburghii an underutilized fruit of Sikkim Himalayas

2018 ◽  
Vol 10 (3) ◽  
pp. 876-880
Author(s):  
Yamuna Pandey ◽  
S. Upadhyay ◽  
S. Manivannan ◽  
L. Sharma ◽  
S.S. Bhatt
Keyword(s):  
Ascorbic Acid ◽  
Mineral Content ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Energy Value ◽  
Phytochemical Content ◽  
Balanced Diet ◽  
Western Himalayan Region ◽  
North Eastern ◽  
North Western

Ficus roxburghii, “Elephant ear fig “or wild fig is one of very popular fruits found growing wild in the hills of North Eastern and North Western Himalayan region. The fruit of wild fig has also been used as medicine by the tribal people of Sikkim and other states of India. Keeping this in view, the present study was conducted at Laboratory of Department of Horticulture, Sikkim University, Sikkim to access the different nutraceuticals properties as nutritional constituent like protein, fat, fibre, carbohydrate and energy value, mineral content viz.Ca, K, Mg, Na, Zn, Co, Mo, Fe, Mn and phytochemical content such as total phenols, flavonoid, ascorbic acid, anthocyanin and total carotenoids of F. roxburghii. The results of present study revealed that fruit of F. roxburghii contains significant amount of nutritional, mineral and phytochemical properties viz. protein (3.00±0.06%), fat (0.13±0.04%), fibre (3.06±0.02%), carbohydrate (90.81±0.44 %), energy value (376.45±1.44), Ca (23.69 ± 1.7), Mg  (73.09 ± 2.1), K (819.64 ± 12.54), Mo (0.58 ±  0.06), Na (6.73 ± 1.2), Zn (0.34 ± 0.10). Fe (26.55 ± 2.8), Cu (4.22 ± 0.20), Mn (7.11 ± 0.11), total phenols (4.13±0.52 mg GAE/ G), total flavonoid (3.10±0.09 mg GAE/ G), ascorbic acid (3.36±0.27 mg GAE/ G), anthocyanin (1.13±0.15 mg GAE/ G) and total carotenoids (0.68±0.10 mg GAE/ G). It may be concluded that the fruit of F. roxburghiiis rich in nutraceuticals and must be incorporated in our balanced diet.

scholarly journals Effective Enhancement of Water Absorbency of Itaconic Acid Based-Superabsorbent Polymer via Tunable Surface—Crosslinking

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2782
Author(s):  
Yong-Rok Kwon ◽  
Jung-Soo Kim ◽  
Dong-Hyun Kim
Keyword(s):  
Itaconic Acid ◽  
Photoelectron Spectroscopy ◽  
Crosslinking Agent ◽  
Absorption Capacity ◽  
Gel Strength ◽  
Superabsorbent Polymer ◽  
Optimal Conditions ◽  
Retention Capacity ◽  
X Ray ◽  
Crosslinking Reactions

A superabsorbent polymer (SAP) was synthesized by copolymerizing itaconic acid and vinyl sulfonic acid. The typically low absorbency of itaconic acid-based SAPs under mechanical loads was improved by introducing surface crosslinking. Fourier-transform infrared spectroscopy and X-ray photoelectron spectroscopy were used to characterize the synthesis and surface-crosslinking reactions in the SAP. Various conditions for surface-crosslinking reactions, such as the surface-crosslinking solution, content of surface-crosslinking agent, and reaction temperature, were explored and correlated with the gel strength and absorption characteristics of the resulting SAP particles. The distilled water content in the surface-crosslinking solution strongly influenced the absorption capacity of the SAP, but this sensitivity decreased when acetone was used as a co-solvent. Itaconic acid-based SAP that was crosslinked under optimal conditions exhibited centrifuge retention capacity and absorbency under a load of 31.1 and 20.2, respectively.

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