Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties

The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.

Lignin Phenol Formaldehyde Resins Synthesised Using South African Spent Pulping Liquor

Purpose The current study investigated to which extent phenol could be replaced by lignins to produce lignin phenol formaldehyde (LPF) resins, utilising soda lignin and sodium lignosulphonate as by-products from the South African pulping industry.Method The lignins were characterised and soda lignin indicated the highest reactivity. It was therefore utilised to produce LPF resins at 60%, 80%, and 100% phenol substitution, using central composite designs to maximise the adhesive strength. A one-pot method allowing direct transition from phenolation to resin synthesis was used for the first time with a pulping lignin at 60% and 80% substitution.Results Plywood made with LPF60, LPF80, and LPF100 resins attained their highest shear strengths of 0.786, 1.09, and 0.987 MPa, respectively, which adhered to the GB/T 14732-2013 standard (≥ 0.7 MPa). A substitution level of 68% produced the highest shear strength of 1.11 MPa. High-density particleboard made with this LPF68 resin gave a MOR and MOE of 40 and 3209 MPa, respectively, adhering to the ANSI A208.1 requirements. Thickness swelling and water absorption was 13.5% and 37.2%, respectively.Conclusion The soda-lignin isolated by precipitation from sugarcane bagasse pulping liquor is the first industrial lignin shown to produce LPF100 resins adhering to standard requirements, without modification or additives.

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru

Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam bean (AYB). The aim of this work was to co-ferment cassava and AYB at varying proportion and processed to pupuru flour. Study Design: Randomised Block Design was used in this study to assess the influence of different substitution levels of AYB on the properties of pupuru flour and the meal prepared from it. Methodology: The cassava roots were washed, peeled and grated to mash while the AYB was boiled, decorticated and milled into slurry. The AYB slurry was co-fermented with the cassava mash at different substitution level (0, 10, 20, 30 and 40%) and processed to pupuru flour. The 0% served as control (100% cassava). Samples of pupuru flour were evaluated for proximate composition, mineral and anti-nutritional contents. Meal (stiff dough) prepared from the flour was subjected to sensory evaluation. Data obtained were subjected to statistical analysis using SPSS software package. Results: The protein content ranged from 2.9 to 38.68%. The bulk density, swelling capacity, water absorption capacity ranged from 0.72% - 0.86%, 245.56% – 351.84%, and 191.01% - 255.36% respectively. The oxalate, tannin, phytate, and cyanide contents were in the range of 80.00-175.00 mg/100g, 24.55-73.70 mg/100g, 1.34–3.85 mg/100g, and 0.29-0.58 mg/100g respectively. The sensory attributes of pupuru meal indicated a significant difference (p < 0.05) among the samples, with 100% cassava pupuru been the most preferred in terms of taste and general acceptability.

Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread

Coconut has a unique taste and aroma and excellent dietary fibre which has potential application in baked products and human nutrition. Bread was baked using wheat flour and coconut flakes at different substitution levels 100% wheat flour (AWB), 80% wheat and 20% coconut flakes (CWB8), 85% wheat flour and 15% coconut flakes (CWB8.5) and 90% wheat flour and 10% coconut flakes (CWB9). Some quality parameters such as proximate, mineral, pasting, sensory and microbiological analyses were determined to find out the most appropriate substitution level that can give better acceptability. The results showed that proximate contents of samples increased with substitution level. Protein content ranged from 12.63% to 10.26%, fat from 2.23% to 6.13% and fibre from 0.23% to 0.29% respectively. There was a significant difference (p< 0.05) in the Calcium content of the flour blends with 20% coconut flakes (CWB8) having the highest value of 16.94m/kg while the control had the lowest value of 10.93mg/kg. Same trend was observed in the magnesium and potassium contents. The pasting properties revealed that 20% blends (CWB8) had the highest peak viscosity, through breakdown and final viscosity. The peak viscosity ranged from 1681 RVU to 2580 RVU and final viscosity from 1689 RVU to 2645 RVU when compared with the control which has 1814 RVU. Sensory evaluation results showed that CWB8 is the most preferred for all attributes determined when compared with other samples. Microbiological study showed that microbial counts of CWB8 had the highest value of 2.66 x 105 cfu/g at ambient temperature which was higher than the permissible limit within one week while samples stored in the fridge and freezer had low microbial counts. From this study, enrichment with coconut flakes increased the nutritional benefits of the bread because of the increased protein and dietary fibre contents which acts as a prebiotic that helps probiotic bacteria thrive and encourages optimal digestion helping to prevent constipation.

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

STUDYINGTHE EFFECTOF FLOURAND LUPINE PROTEIN CONCENTRATE MCORPORATIONON PHYSICAL CHEMICALAND SENSORY PROPERTIESOF BISCUIT

The purpose of this study was to determine the effect of lupine flour (L.f) and lupine protein concentrate (L.P.C) incorporation on chemical, nutritional and sensual qualities characteristics of biscuit (L.P.C) was prepared by isoelectric precipitation method. A standard recipe for biscuit preparation by wheat patent flour used as the control. Wheat flour in the control treatment was replaced with (L.f) and (L.P.C) at levels 10, 20 & 30%. Chemical composition of (L.f), (L.P.C) and biscuit treatments were studied. Results showed that protein contents were 35.35 & 75.80% for (L.F) and (L.P.C), respectively. While they amounted to 14.70, 16.16 & 18.61% for (L.f) incorporated biscuits and 15.20, 18.09 & 21.08% for (L.P.C) incorporated biscuits at the substitution levels studied, respectively compared 12.43% control. Results also indicated contents of total dietary fibers and tannins in (L.f),( L.P.C) and biscuits prepared. Sensory evaluation of biscuit treatments revealed that there was significant decrease at substitution level up to 30% of (L.f) except color score, while all scores of sensory properties were improved significantly at all substitution levels of (L.P.C). Spread ratio was affected adversely by incorporation of (L.f) and slightly when (L.P.C) used. Results showed a reduction in biscuit tenderness during storage. Reverse to the above statement with 30% incorporation of (L.f) while increased at (L.P.C) treatments. The study demonstrated that (L.f) and (L.P.C) can be incorporated into biscuits formulation by replacing up to 20, & 30% of wheat flour control 12.43%, respectively to increase dietary fiber and protein contents.

57Fe and 151Eu Mössbauer studies of 3d-4f spin interplay in EuFe2−xNixAs2

The EuFe2−xNixAs2 (with 0 ≤ x ≤ 0.4) compounds exhibiting 3d and/or 4f magnetic order were investigated by means of 57Fe and 151Eu Mössbauer spectroscopy. Additionally, results for EuNi2As2 are reported for comparison. It was found that spin-density-wave order of the Fe itinerant moments is monotonically suppressed by Ni-substitution. However, the 3d magnetic order survives at the lowest temperature up to at least x = 0.12 and it is certainly completely suppressed for x = 0.20. The Eu localized moments order regardless of the Ni concentration, but undergo a spin reorientation with increasing x from alignment parallel to the a-axis in the parent compound, toward c-axis alignment for x > 0.07. Change of the 4f spins ordering from antiferromagnetic to ferromagnetic takes place simultaneously with a disappearance of the 3d spins order what is the evidence of a strong coupling between magnetism of Eu2+ ions and the conduction electrons of [Fe2−xNixAs2]2- layers. The Fe nuclei experience the transferred hyperfine magnetic field due to the Eu2+ ordering for Ni-substituted samples with x > 0.04, while the transferred field is undetectable in EuFe2As2 and for compound with a low Ni-substitution level. It seems that the 4f ferromagnetic component arising from a tilt of the Eu2+ moments to the crystallographic c-axis leads to the transferred magnetic field at the Fe atoms. Superconductivity is not observed down to 1.8 K, although a comparison with 57Fe and 151Eu Mössbauer data for EuFe2As2-based superconductors indicates a similar magnetic structure.