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Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour
Abstract
Nitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat-processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30–60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.
... where WAC = water absorption capacity, OAC = oil absorption capacity, a = sample weight, b = sample volume, c = final volume. Foaming capacity was determined using [24] method with a slight modification. A total of 1 g flour was added to 50 mL distilled water at 30 ± 2 • C in a graduated cylinder. ...
... where FC = foam capacity, a = foam volume before whipping, b = foam volume after whipping and rest for 30 s. Foaming stability was determined using [24] method with a slight modification. Final solution volume was recorded 1 h after whipping to determine foam stability using the Equation (5): ...
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal-Wallis and Mann-Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh.
... Least gelation concentration was determined by the method of Onwuka [18], dispersibility by the method described by Kulkarni, et al. [19] bulk density was by the method described by Okaka & Potter [20]. Foam capacity was determined according to the method described by Narayana & Narasinga [21]. Solubility and swelling power was determined according to the method described by Takashi & Sieb [22], while the method of Abbey & Ibeh [23] was adopted for determination of water absorption capacity. ...
... Values of 1.07-1.13ml/g were reported for tiger-nut flour [48] while Narayana & Narasinga [21] reported values of 1.2-1.4ml/g for raw winged bean. ...
The study investigated the effect of jackfruit pulp flour on wheat based cake. Cakes were prepared from different blends of wheat and jackfruit pulp flour blends in the ratios of 100:0 (A), 90:10 (B), 80:20 (C), 70:30 (D), 60:40 (E), 50:50(F) and 0:100(G) respectively. The flour blends were analyzed for chemical composition, functional and pasting properties, while cakes prepared from different flour blends were analyzed for proximate, mineral composition and sensory properties using standard methods. Data obtained showed that moisture, ash, crude fiber, crude protein and fat ranged from 10.15-11.41%, 1.75-4.71%, 1.12-2.08%, 3.77-5.85% and 1.30-1.87%, while carbohydrate, sugar, starch, amylose and amylopectin ranged from 74.65-81.35%, 3.85-8.09%, 72.77-80.66%, 25.20-28.94% and 71.06-74.80% respectively. Functional properties of the flour blends showed that loose density, packed density, water absorption, and oil absorption ranged from 0.48-0.57g/ml,0.76- 0.82g/ml, 1.30-2.38ml/g, and 0.40-1.74ml/g respectively. Pasting properties showed that peak viscosity values ranged from 2966.50-5183.00RVA, trough 1831.50-3278.00RVA, breakdown 787.00-1135.00RVA, final viscosity 4317.00-4756.50RVA, setback 1428.50-2485.50RVA, peak time 5.67-6.07mins and pasting temperature 64.43-87.68ºC. Proximate composition of cake showed that moisture content ranged from 14.09-18.86%, ash from 1.52-1.88%, crude fiber from 2.39-5.16%, crude protein from 10.82-11.34%, fat from 19.75-20.36% and carbohydrate from 43.02- 50.83%. Mineral composition of the cake for manganese, copper, potassium and phosphorus ranged from 0.56-1.15mg/100g, 0.59-2.19mg/100g, 18.85-25.42mg/100g, 1.01-1.90mg/100g. Sensory evaluation scores for color, taste, flavor, after taste, crispness and overall acceptability ranged from 3.40-4.70, 3.75-4.40, 3.65-4.35, 3.75-4.30, 3.30-4.00 and 3.61-4.26 respectively. The study showed that jackfruit flour inclusion up to 40% was not significantly different from the control (100% wheat) and therefore could be a potential substitute for nutritionally enriched baked products.
... Colour estimation was done for dried GBR flours of MTU 1010 and KNM 118 as per AOAC 1998 method. Bulk density and tapped density were determined by methods described by Stojceska et al., (2008) and Narayana and Narasinga, (1982). ...
... The FC (%) was determined as described by Narayana and Narasinga (1982). One gram of BR and GBR flour samples were added to 50 mL distilled water at 30 ± 2 C in a graduated cylinder. ...
Background: Germinated brown rice (GBR) flour recently gained popularity due to its nutritional and health-promoting benefits and is being used as a functional ingredient in formulation of various food products, replacing rice flour. GBR is prepared by soaking brown rice (BR), more specifically, the embryo of brown rice in water to promote grain activation under controlled conditions. Methods: Present study was aimed to develop the GBR flours of MTU 1010 and KNM 118 at various germination hours (0, 12, 24, 36, 48 and 72 hours) and to study the effect of germination on the physical and functional properties of BR and GBR flours. Result: Our findings revealed that germination showed significant variations in l*, a*, b* and DE* of BR flours of both varieties. Germination significantly decreased the bulk density, tapped density, oil absorption capacity, water activity. Germination also considerably improved the water absorption capacity at 24 hours of germination and foaming capacity of MTU 1010 and KNM 118 GBR flours. BR flour had the least gelation concentration (LGC) of 8% and 6% which increased to 12% and 10% after 24 h germination in MTU 1010 and KNM 118 GBR flours, respectively.
... Foaming capacity (FC) and foam stability (FS) tests were done by methods of Narayana and Narasinga Rao (1982); water and oil absorption capacities were determined by the method of Sosulski, Humbert, Bui, and Jones (1976) while emulsion activity and stability were determined by the method of Lin, Humbert, and Sosulski (1974). ...
... The increase in water holding capacity has been attributed to the increased amount of starch damaged during heat treatment (Ade-Omowaye, Olajide, & Oluyomi, 2003;Cuevas-Rodrıguez et al., 2006;Kurimoto & Shelton, 1988). Heat processing of bean flours had been reported to result in higher water absorption capacities than raw flours (Narayana & Narasinga Rao, 1982). ...
Okra seed was subjected to different pretreatments such as soaking, blanching, malting and roasting at varying times following standard methods reported in literature. The seeds were milled and sieved to obtain a flour fraction of less than 250 μm. Pretreated and untreated okra seed flour was analysed for functional properties and mineral contents. Pretreatments of okra seed had effects on the mineral and the functional properties of the flour. Soaking reduced all minerals investigated and are time dependent. Blanching reduced all mineral content except magnesium. Malting reduced P, K, Mg and Fe while increases in Ca, Na, Zn and Mn were observed. Roasting increased all the mineral content except phosphorus and magnesium. Functional properties showed that all pretreatments resulted in increase in water and oil absorption capacities, decrease in emulsion ability and stability and decrease in foam capacity and stability except malting which showed an increase in foam capacity and stability. Incorporation of okra seed flour into various food formulations will be beneficial to human health.
... The FC was determined as described by Narayana and Narasinga (1982). 1.0 g of raw rice and GBR flour samples were added to 50 mL distilled water at 30 ± 2°C in a graduated cylinder. ...
The Germinated Brown Rice (GBR) market is expected to benefit from changing customer tastes and the growing number of GBR product variants. One of the main supply-side drivers supporting business growth is meeting the increasing demand for health foods. Natural ingredients in GBR, along with lower commodity penetration in developed economies, are creating prospects for large- and small-scale producers all over the world. In India GBR market is still in nascent stage and needs research on suitability of GBR processing with Indian rice varieties. There is no documented work till date on development of GBR using the PJTS Agricultural university released rice varieties. If the process to develop GBR is optimized, the rice varieties can be used in designing value added products with improved nutrient and functional properties.
... The water holding capacity (WHC), foaming capacity and emulsifying capacity were determined according to established methods [65][66][67], with a few modifications [62] as summarized below. WHC was determined using centrifugation after inducing gel formation. ...
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin–chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55–71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70–89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential.
... The fat adsorption capacity (FAC) was determined according to [23]. The foam capacity (FC) and foam stability (FS) were determined as described by [24,25]. ...
The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%.
... Colour (Hunter Lab, 2013), particle size distribution (Sahini et al., 2017), bulk density and tapped density (Narayana and Narasinga 1982), flowability and cohesiveness (Jinapong et al., 2008), determination of titratable acidity, determination of total soluble solids (TSS) (Kathiravan et al., 2014), water activity (Abramovie et al., 2008). ...
Background: Presently, due to changing in life style of the people and desire for more leisure time, there is considerable change in food habits with a strong demand for processed food products. This trend has also resulted in huge demand for processed vegetables in markets for use in convenience foods, dry salad mixes, dehydrated soups, pizzas, etc. Interestingly, the literature on utilization of vegetables for preparation of chutney powder is not available. Thus, there exists a need to develop suitable technology for the development of vegetable based instant chutney powder that will not only check the losses but also generate additional revenue for the growers. Methods: The work was done in the year 2019-2020. The vegetables were collected from the local market at Rajendranagar of Telangana state. After the preliminary processing, the vegetables were blanched and with different formulations 3 best selected powders were analyzed. Result: The results of the study found that addition of vegetables and underutilized green leafy vegetables improved the sensory quality, protein, crude fiber, in incorporated instant chutney powder than the control sample.
... 2.4.5. Foaming capacity (FC) and foam stability (FS): Foam capacity (FC) and foam stability (FS) were determined by the mentioned method in Narayana and Narasinga Rao, 1982 [14]. Two grams of flour were added to 50 ml distilled water at 30 ± 2 °C in a 100 ml measuring cylinder. ...
This study investigated the influence of different heat treatments such as pre-cooked, un-cooked on the drying behavior of the resultant tuber flour source obtained from Palmyrah palm (Borassus flabellifer), which is potentially valued as a food ingredient for the industry. The treatment type (Steamed, boiled with 1% NaCl, boiled without NaCl) and drying air temperature (34 0 C, 60 0 C, 80 0 C) also greatly (p<0.05) influenced the yield of the tuber flour. Functional, physio-chemical properties of the flours were determined. The uncooked drying at 60 0 C flour (79.82%), and boiled with 1% NaCl drying at 60 0 C flour (78.45%) had a high amount of yield% and low amount of moisture content (3.77%, and 3.43%) respectively. The flour had a high amount of crude fiber (2.62-3.34%), and carbohydrate (85.22-87.83%). The high fiber content can be explored in the production of pre-biotic foods, relatively high-water absorption capacity (181-303%) swelling power (2.87-10.05%), and oil absorption capacity (105-151%) also implies tuber flour could be widely applied in pastry industry as a thickener, binder, and stabilizer. The low foaming capacity (3.72-10.21%) also makes tuber flour a possible component in the biscuit industry. The different heat treatment methods had no significant effect on the pH (6.14-6.82) of the tuber flour. These results recommend that the heat-treated tuber flour can be applied in the production of bread, cookies, cakes, gravies, pastry, pasta, and soup mix due to its high swelling power and water absorption capacity. However, out of the total five selected districts, Mannar district has the highest yield ratio and low moisture content. Comparatively the use of boiled with NaCl and drying at 60 0 C heat treatment and raw tuber drying at 60 0 C heat treatments existing the best option considering the cost, drying temperature, and time on the yield of tuber flour and quality factors.
... Irradiated almond gum powder (2 g) was mixed with 50 mL distilled water in a 100 mL measuring cylinder. The solution was then homogenized (Lab model homogenizer, Wahal Engineers, Pvt. Ltd., India) for 3 min to form a foam [32]. The volume of foam was recorded after the 30 s, and the foaming index was calculated as follow: ...
Almond gum is a natural biopolymer produced by Almond tree that is non-toxic, biodegradable, and biocompatible. These features make it suitable for applications in the food, cosmetic, biomedical, and packaging industries. To ensure its wide application in these fields, green modification process is necessary. Gamma irradiation is often used as a sterilisation and modification technique, due to its high penetration power. Thus, evaluating its effects on the physicochemical and functional properties of gum after exposure is important. To date, limited studies have reported the use of high dose of γ-irradiation on the biopolymer. Therefore, the present study demonstrated the effect of a high dose of γ-irradiation (0, 24, 48, and 72 kGy) on the functional and phytochemical properties of almond gum powder. The irradiated powder was studied for its color, packing, functional, and bioactive properties. The results revealed a significant increase in water absorption capacity, oil absorption capacity, and solubility index. However, a decreasing trend was observed in the foaming index, L value, pH, and emulsion stability with the radiation dose. Besides, sizable effects were observed in the IR spectra of irradiated gum. Phytochemical properties were significantly improved with an increase in dose. The emulsion was prepared from irradiated gum powder, where the highest creaming index was observed at 72 kGy and a decreasing trend in zeta potential. These results suggested that γ-irradiation treatment is a successful method to generate desirable cavity, pore sizes, functional properties, and bioactive compounds. This emerging approach could modify the natural additive with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.
... Water absorption index (WAI) and water solubility index (WSI) were determined by the method of Anderson (1982) [1]. Foaming Capacity (FC) and Foam Stability (FS) were determined by method of Narayana and Narasinga Rao (1982) [7]. Oil absorption capacity was determined with slight modification to the method of Wani et al., (2013) [21]. ...
... Foaming capacity (FC) and foaming stability (FS) for different egg substitutes were assessed as explained by Narayana and Narasinga Rao (1982). The FC was expressed as the foam volume at 60 sec after whipping. ...
... Using a modified method of Narayana and Rao [12]. In a measuring cylinder, sample of 1.0 g was added to 50 ml of distilled water. ...
Exploring the functionality of composite flours from Rice, Amaranth and Raw banana for various food products can be advantageous in food industry as it has more benefits. Therefore the purpose of the plan of the current study is to examine the functional characteristics of these composite flours at various proportions. Composite flours were blended in six treatments in the ratio of 100:0:0 (T0), 0:100:0 (T00), 49:49:2 (T1), 48:48:4 (T2), 47:47:6 (T3) and 46:46:8 (T4) respectively. The different functional properties of the blend such as water absorption capacity, oil absorption capacity, swelling capacity and foaming capacity were determined. It was revealed that the capacity for water and oil absorption was decreased for T00 and decreased with the addingpercentage of raw banana powder in the flour blend from T1 to T4. Also the foaming measurement and swelling measurement of the flour blend ranged between 8% to 14% and 8ml to 17ml respectively. These flours can be used for making the pasta and similar products, because of its high nutritional quality which is beneficial for human health.
... Foaming capacity was determined using the method described by Narayana and Narasinga Rao [31] with slight modifications. The sample (1.0 g) was added to 50 ml distilled water in a graduated cylinder at 30 ± 2 • C. The suspension was mixed and shaken for 5 min to foam. ...
Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of drying methods (cabinet and sun drying) on the physicochemical, antioxidant and functional properties of dried potato peel flour (PPF). The physical, textural and sensory characteristics of the PPF incorporated cakes were also evaluated. The PPF was prepared by blanching (at 90–95 °C for 2–3 min), drying (65 °C and 30 °C) and grinding the potato peel; afterwards, the physical and chemical properties of PPF were analyzed. Results showed that cabinet dried PPF contains higher protein (11.39 ± 0.07%), fat (7.23 ± 0.12%), fibre (12.92 ± 0.09%) and carbohydrate content (55.42 ± 1.07%), as well as a lower amount of moisture (7.61 ± 0.01%), and ash (9.63 ± 0.67%) percentage than the sun-dried PPF. Furthermore, the mineral and antioxidant activity was more significant in the cabinet dried PPF compared to sun-dried PPF. Other functional properties such as water and oil absorption capacity, bulk density, foaming capacity, emulsifying activity and swelling capacity were also found to be higher for the cabinet-dried PPF than the sun-dried. Composite cakes were prepared at different ratios of wheat flour to cabinet-dried PPF (100: 0, 96: 4, 94: 6 and 92: 8). The addition of PPF increased the height, volume and weight of cakes compared to the control (100% wheat flour) cakes. In the sensory evaluation, the cakes enriched with 4% PPF achieved the highest score for the sensory attributes. Therefore, the incorporation of 4% cabinet-dried PPF with WF could be suggested for the formulation of composite cakes with better physical and organoleptic qualities.
... The least gelation concentration of samples was evaluated based on Coffman and Garcia (1977). The swelling power and bulk density were determined according to the method of Schoch (1964) and Narayana and Rao (1982), respectively. Water-absorption capacity was assessed according to the procedure by Austin and Ram (1971). ...
This study evaluated the proximal qualities, minerals, amino acids, fatty acids, and functional qualities of selected parts of fruits of a medicinally valued vulnerable endemic tree species Myristica malabarica of the Western Ghats of India. Crude proteins, total lipids, crude fiber, reducing sugars, and energy value were higher in the seeds compared to pulp and aril. Ash and starch contents were high in pulp, while the total carbohydrates were high in aril. The calcium content was highest in seeds, while magnesium, potassium, and iron in aril. Mineral contents in aril fulfill the FAO-WHO stipulated pattern. Eight essential amino acids (EAA) were higher in aril compared to
seeds (threonine, valine, cysteine, isoleucine, leucine, threonine, tyrosine, and histidine), while two EAA were higher in seeds than aril (methionine and lysine). Threonine, valine, isoleucine, leucine, lysine, and histidine were higher than the FAO-WHO stipulated pattern. Total saturated (TSFA) and monounsaturated fatty acids (TMUFA) are higher in seeds than aril, while the total polyunsaturated fatty acids (TPUFA) were higher in aril than seeds. The polyunsaturated fatty acids in aril and seeds consist of four ω-6 and two ω-3 fatty acids. The ratio of TUFA/TSFA was equal (1.1) in aril and seeds. The ratio of TPUFA/TMUFA is higher in seeds than aril, while it was opposite for ω-6/ω-3 ratio. The bulk density was highest in seeds, the least
gelation concentration was lowest in seeds, the water-absorption capacity was highest in pulp and the oil-absorption capacity was highest in pulp. Proximal, mineral, amino acids, and fatty acids components of fruits of M. malabarica have been compared with M. malabarica as well as Myristica fragrans of other regions. This study revealed that the proximal, mineral, amino acids, fatty acids, and functional qualities of selected parts of fruits of M. malabarica are advantageous as additives in production of value-added functional foods of nutraceutical significance.
... The foam capacity was determined by the method described by [13] with slight modification. The lg flour sample was added to 50ml water at 30+2°C in a graduated cylinder. ...
Cookies are easy and convenience food and is becoming increasingly popular. Composite cookies made from unripe plantain, ground nut flours and sesame seeds influenced by blend variations are scarce
... When the flour is heated, the starch gelatinises, and the flour fibres swell. The swollen starch and fibres can interact with the protein of the meatball matrix to prevent the migration of moisture from the product during cooking (Narayana et al 1982). Similarly, Makri and Douvi (2014) indicated that corn flour showed increased cooking yield in gilthead sea bream (Sparus aurata) patties. ...
The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs (P < 0.05). The cooking yield results were higher in gluten-free meatballs than in control samples (P < 0.05). Chickpea flour (Gf2) and corn flour (Gf3) were the most effective flours for reducing the diameter of meatballs (P < 0.05). The highest antioxidant activity was found in the meatballs with buckwheat flour (Gf1) (P < 0.05). The chickpea flour improved the texture of the meatball samples (P < 0.05), while corn and millet flour increased the hardness and chewiness values of the meatballs (P < 0.05). Millet flour decreased the flavour score compared to the control (P < 0.05), whereas the other gluten-free flours had no significant effect on all sensory properties of the meatballs (P > 0.05). This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.
... FMF with minor modifications.Yasumatsu et al. (1972) methods were used to measure emulsion activity (EA) and emulsion stability (ES) of FMF. TheNarayana and Narasinga Rao (1982) methods were used to measure the foaming capacity (FC) and foaming stability ...
The nutritional and phytochemical content of foxtail millet (Cetaria italica) makes it a viable food grain. In this study, we looked at foxtail millet in Bangladesh and analyzed its nutritional value, functional and physical characteristics. In addition, methanol, ethanol, and acetone: water: acetic acid (70: 29.50: 0.50) extracts of foxtail millet flour (FMF) were analyzed for their antioxidant properties (total phenolic and flavonoid content, total antioxidant capacity, ferric reducing antioxidant power (FRAP) assay, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity). According to this study, foxtail millet has favorable physiological and functional properties. FMF had protein at 11.65 ± 0.45 g/100 g, fat at 3.48 ± 0.04 g/100 g, carbohydrates at 75.33 ± 0.53 g/100 g, and crude fiber at 2.21 ± 0.03 g/100 g. Calcium was found at 47 ± 0.48 mg/100 g, iron at 4.59 ± 0.14 mg/100 g, potassium at 393 ± 15.87, sodium at 27.4 ± 1.21, magnesium at 45.40 ± 2.22, manganese at 0.71 ± 0.02, copper at 0.58 ± 0.04 and zinc at 2.30 ± 0.18 mg/100 g. The total flavonoid content (TFC) of the methanolic extract (68.26 ± 1.51 mg quercetin equivalents (QE)/100 g) was significantly (p < 0.05) higher than the extract of acetone: water: acetic acid. Total antioxidant capacity (TAC) (169.40 ± 3.45 mg ascorbic acid equivalents (AAE)/100 g) and total phenolic content (TPC) (51.35 ± 1.35 mg gallic acid equivalents (GAE)/100 g) of the methanolic extracts were significantly (p < 0.05) higher than others. The ascending order of DPPH free radical scavenging activity of FMF extract is as follows: acetone: acetic acid: water ˂ ethanol ˂ methanol. In the ferric reducing antioxidant power (FRAP) test, the reducing power of FMF extracts increased with the rise in sample concentration. Foxtail millet has potential as a functional food that could influence rural residents' diets and health.
... The physical properties analysed were colour (Hunter Lab, 2013), length, breadth (Nouman et al., 2003), spread ratio (Akubor and Ukwuru, 2003), bulk density (Stojceska et al., 2008), tapped density (Narayana and Narasinga, 1982). ...
Elephant foot yam is a high value cash crop in the eastern part of India and has high energy production
per unit area. It has become popular due to its high productivity and net returns. The difference in biomass
production and partitioning, yield and quality of the selected genotype Gajendra and their nutrient uptake
pattern were evaluated under the study. The biomass accumulation of pseudostem increased with
advancement of age and maximum biomass production was recorded in T7
(66.86 g) followed by T8
(65.45
g) and minimum in T1
(30.26 g) at harvest (8 MAP). The biomass accumulation of corm at harvest was
ranged from 177.5 g in T1
to an extent of 428.48 g in T7
. The yield attributes such as corm diameter, corm
yield per plant, corm bulking rate (CBR), corm bulking efficiency (CBE) were maximum in T7
followed by
T8 and minimum was recorded in T1
. The corm yield (t ha-1) was highest in T7
(37.6 t ha-1) followed by T8
(36.1 t ha-1), T6
(35.4 t ha-1) and the lowest was in T1
(18.3 t ha-1). The dry matter content in corm ranged
from 17.84 g in T1
to 20.37 g in T8
. The starch content was maximum in T8
(18.04%) and minimum was
recorded in T1
(14.33%). The amylose content varied from 11.645% in T1
to 11.990% in T8
. The amylopectin
content was highest in T8
(6.055%) followed by T7
(5.327%). The sugar content of corm was minimum in
T1
(0.446%) and maximum in T8
(0.654%). -carotene was highest in T8
(0.196 µg/100g) followed by T7
(0.186 µg/100g) and the lowest was recorded in T1
(0.102 µg/100g). The vitamin C content ranged from
0.856 mg/100g in T1
to 5.215 mg/100g in T8
. The moisture content was minimum in T8
(79.63%) and
maximum in T1
(81.16%). The crude protein percentage ranged from 5.20 in T2
to 6.86% in T7
. The iron
content (ppm) was maximum in T4
(2.773) and minimum was recorded in T1
(0.549). The calcium oxalate
was minimum in T8
(0.024 mg/100g) and maximum in T3
and T4
(0.810 mg/100g). Application of FYM
@ 10 t ha-1 along with N-P2O5
-K2O @ 100-60-100 kg ha-1 is required for elephant foot yam for higher
biomass production, corm yield (37.6 t ha-1) and nutritious corms in alfisols under protective irrigation.
... The physical properties analysed were colour (Hunter Lab, 2013), length, breadth (Nouman et al., 2003), spread ratio (Akubor and Ukwuru, 2003), bulk density (Stojceska et al., 2008), tapped density (Narayana and Narasinga, 1982). ...
Background: Snack bars are the one which helps to satisfy the appetite of the individual were often consumed in between the main meals. Optimum nutrition is the basic necessity for the good health, intake of balanced diet provides all the necessary nutrients that are required. Methods: In this laboratory experiment conducted during 2019-2020 at in Post Graduate and Research centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad eight different combination of snack bars were developed by using 35% jaggery concentration. Pineapple, beetroot and dates were in varied concentrations whereas, pumpkin seeds, oats and groundnuts were kept constant. Result: The combination with equal amounts of pineapple, dates and less amount of beetroot has highest acceptability followed by bar with high amount of pineapple greater than dates greater than beetroot. The lowest organoleptic parameters were for bar with highest amount of pineapple and equal amounts of beetroot and dates followed by highest amount of pineapple greater than beetroot greater than dates. The nutritional properties were good for developed snack bar compared to control where its moisture was 6.98±0.03%, ash was 1.57±0.02%, protein was 13.47±0.00%, fat was 6.36±0.14%, crude fibre was 8.40±0.00%, carbohydrate was 63.22±0.06 and energy was 357.24±0.13. It was shown that the 35% of jaggery combination has the best acceptance when compared to the other combinations. They had the good nutrient composition and are cost effective.
... Foam stability: Foam stability was determined as described by Narayana and Narasinga Rao [28]. Two grams (2 g) of flour sample was mixed with 40 ml distilled water using a Braun Blender at 30ºC in a 100 ml measuring cylinder. ...
Gluten-free (GF) products are made using commercial flours formulas and are poor in protein, fiber, minerals and have weak physical properties that affect the quality of the final products. These factors are responsible for hampering adherence to the GF diet and for general dissatisfaction. The aim of this work was to evaluate the physio-chemical, functional and antioxidant evaluation of some combinations of GF flours formulas that have been prepared compared with available GF commercial flour formula in the local market. The moisture content of Gluten-free flour (GFF) formula sold in the local market used in the research was 12.60%. On the other hand, the prepared formulas' moisture content ranged from 12.23% (F2) to 12.90% (F3). The highest protein content was recorded with F2 and F4 formulas with no significant difference (p<0.05). Gluten-free flour formula had the lowest protein content (5.07% on a dry weight basis (DWB). In comparison to control (GFF), the amount of ash and crude fiber recorded in F2 doubled. The ash and crude fiber contents of the various formulas differed significantly. The GFF had the lowest ash and crude fiber content (0.51 and 0.31%, respectively on DWB). The highest values of total phenolic compound and antioxidant activity was observed in the F2 formula (313.15 mg/100g and 7.95%, respectively), followed by the F4 formula (226.56 mg/100g and 7.22%, respectively), then the F1 formula (223.57 Original Research Article Abdelmegiud et al.; AJACR, 11(1): 33-42, 2022; Article no.AJACR.84527 34 mg/100g and 6.62%, respectively) on DWB. While, the lowest value was in the commercial flour formula sold in the local market (GFF) (75.10 mg/100g and 3.23%, respectively) on DWB. Gluten-free flours formulas exhibited high values for the water holding capacity in samples F2 (164.98%) and F1 (134.17%). While, GFF commercial flour formula showed lower water binding capacity in comparison to other GF flours formulas. Significant differences in the oil holding capacity of GF flours formulas were also observed. The mean values showed higher oil holding capacity for F2 (145.92%), followed by F4 (138.51%), F1 (130.11%) and F3 (126.64%), whereas, the lowest 75.43% was for GFF. The GF composite flour samples have close values and non-significant variations at p≤0.05 in the protein solubility. The increase in the values of emulsion stability and foam stability determined for GF flours formulas were significant at p≤0.05 as compared with those determined for the GFF commercial flour formula sample.
... Foam stability was determined as described by Narayana et al. [27] with some modifications. 2 g of flour sample was mixed with 40 ml distilled water using a Braun Blender at 30ºC in a 100 ml measuring cylinder. The suspension was stirred and shaken for 5 min at 1600 rpm to produce foam and the foam stability was expressed as the volume of foam over a time period from 0 to 60 min. ...
Preparation of gluten-free products is a big challenge to the manufacturers with the main challenge of finding suitable alter-natives for gluten. Gluten-free products commercially available are poor sources of protein, fiber, minerals, and calories in the diet and poor sensory properties. Also, that GF products are not widely available and are both poor in quality and more expensive than gluten-containing products. The objective of this work was to investigate the chemical composition, functional properties, antioxidant activity, and total phenolic compound of some flours types as GF ingredients and compared to wheat flour containing gluten as a control. Among the GF ingredients used pseudocereals (quinoa and buckwheat), millet, rice, chickpea flours. The chemical composition of GF flours ranged between 10.34 – 11.71% moisture, 7.28 – 22.52% crude protein, 2.03 – 6.09% crude fat, 0.45 –2.37% ash, 0.34 – 5.56% crude fiber, 61.89 – 88.91% starch, 66.82 – 89.90% Carbohydrates and 385.13 – 406.99 Kcal /100g on dry weight basis. While, wheat flour (extraction 72%) contained 11.30% moisture, 12.26% crude protein, 2.46% crude fat, 0.59% ash, 0.61% crude fiber, 82.57% starch, 84.08% carbohydrates and 407.50 Kcal /100g on dry weight basis. The total phenolic compound content and antioxidant activity were (279.89, 517.92, 163.99, 50.67 and 232.19 mg/100g on dry weight basis) and (16.92, 43.83, 4.27, 2.75 and 8.20%) for quinoa, buckwheat, millet, rice, chickpea flours, respectively. Whereas, the total phenolic compound content and antioxidant activity for wheat flour was (147.56 mg/100g) and (4.26 %) on dry weight basis, respectively. On other hand, the results of water and oil holding capacity indicated that quinoa, buckwheat flours gave higher values than that observed for wheat flour. Also, it was found that quinoa, buckwheat, millet, rice, chickpea flours were higher soluble protein than the wheat flour. In addition, buckwheat, millet, rice, chickpea flours showed markedly higher foaming stability than of wheat flour.
... The Foaming capacity (FC) of groundnut flour samples was determined as described by Narayana and Narasinga-Rao [34]. A two-gram flour sample was added to 50 mL distilled water at 30 ± 2 °C in a 100 mL graduated cylinder. ...
Food processing either enhances or lowers nutritional parameters of agricultural products. Hence, this study investigated effects of some traditional processing methods on chemical, antioxidant, glycaemic index (GI) and load (GL) properties of groundnut kernel flours. The processed flours, i.e., cooked (CGN), germinated (GGN), fermented (FGN), co-germinated-cooked-fermented (GCF) and raw (RGN) flour samples were evaluated for chemical compositions, antioxidant activities, and glycaemic index/load. The crude protein, essential amino acids (+ histidine), aromatic amino acids, branched chain amino acids (g/100 g protein) and Arginine/Lysine ratios of groundnut flours were 10.95–27.0, 24.85–34.41, 43.32–56.5, 6.13–8.87, 11.58–17.33 and 1.33–2.20, respectively. The most abundant fatty acids were oleic acid (37.88–42.38%) and linoleic acid (34.38–39.64%), respectively, while polyunsaturated/saturated fatty acid ratios (1.45–1.82) were higher than recommended value (> 1.0). The minerals in GGN, FGN and GCF were significantly (p < 0.05) higher than CGN and RGN, while phytate- and oxalate-mineral molar ratio of groundnut samples were lower than critical levels. The GI (29–37.9%) and GL (4.4–13.1%) were lower than recommended value for low GI (< 55%) and GL (< 10%). The antioxidant activity, i.e., total phenol, iron chelation, DPPH, OH⁻ Free radicals and Ferric reducing antioxidant power were higher in GCF than other samples. The present study established some local processing methods (cooking, germination and fermentation) influenced chemical, antioxidant and glycaemic properties of groundnut. For instance, co-germination-cooking-fermentation increased protein content, antioxidant activity and lower glycaemic index/load (< 55%; < 10%) of groundnut samples.
... The method described in Narayana and Narasinga Rao (1982) was used to obtain the foaming capacity (FC) and foaming stability (FS) of the sample. In brief, 1.0 gof flour was mixed with 50 ml of deionized water in a glass measuring cylinder. ...
Toasting and natural fermentation are traditional processing methods commonly practiced in Ethiopia. This study was carried out to examine the influence of these traditional processing methods on the phytochemicals and functional properties of oats. Oat grains were toasted for 3 h at 115 ℃ and milled into flour, and raw oats flour spontaneously fermented for 24 h and 48 h, while untreated oats flour served as a control. Results show that toasting caused a significant (P < 0.05) decrease in the bulk density, water solubility index, foaming capacity, and foaming stability in the range; (9.6–18.7%), (7.1–31.2%), (20–46%), & (14.4–38.5%), respectively, while it significantly (P < 0.05) increased the total phenolic contents, DPPH antioxidant activity, water absorption capacity, and oil absorption capacity in the range; (20.7–30.4%), (4.3–33%), (87.3–92.7%), (69.1–76%), respectively. Twenty-four hour and 48h fermentation of oats caused a significant (P < 0.05) decrease in the, bulk density, foaming capacity, and foaming stability in the range; (15.5–22.7%), (42.4–68%), & (4–74.2%), respectively, while it significantly (P < 0.05) increased the total phenolics, total flavonoids, DPPH scavenging capacity, oil absorption capacity, and water solubility index in the range; (18.6–52.2), (34.8–81.3%), (5.3–43.7%), (8–14.9%), (10.7–55.6%), respectively. Thus, the phytochemicals, and some functional properties of oats were amplified by these low-cost household traditional oat processing methods.
... % which is lower than the 201.7 % obtained for raw groundnut seeds reported by Mustapha et al., (2015). The high water absorption capacity may be due to the high polar amino acid residues of raw groundnut proteins having strong affinity for water molecules (Narayana & Narasinga, 1985). Values are means of triplicate determination ± standard deviations. ...
The nutritional constituents of seeds of Bambara groundnut (Vigna subterranean) were analyzed for their nutritional compositions using standard analytical methods. Results of proximate analysis obtained were moisture content (9.20±0.12 %), ash (3.40±0.09 %), carbohydrate (21.10±0.05 %), crude fibre (4.60±0.07 %) and calorific value (185.79±0.03 kcal/100 g). Mean concentrations of mineral elements were the order: zinc (139.00±0.04 mg/100 g) > potassium (31.50±0.12 mg/100 g) > copper (30.00±0.01 mg/100 g) > phosphorus (17.40±0.11 mg/100 g) > magnesium (3.90±0.07 mg/100 g) > calcium (3.50±0.17 mg/100 g) > sodium (0.11±0.03 mg/100 g) > iron (0.10±0.01 mg/100 g). Measured values for bulk density, water absorption capacity, oil absorption capacity, foaming capacity and foaming stability were 0.85±0.07 g/cm 3 , 1.65±0.13 %, 0.70±0.03 %, 16.00±0.12 % and 7.50±0.22 % respectively. The amino acid profile revealed that glutamic acid had the highest value (12.56 g/100 g) while tryptophan had the lowest concentration (0.87 g/100 g). Results obtained indicate that the consumption of V. subterranean can contribute to the nutritional requirements of the body.
... The method of [23] was used as described with slight modification. One gram (1 g) of sample was added to 50ml distilled water at 30 ± 2ºC in a graduated cylinder. ...
... Foam volume in the cylinder was recorded per sample after 30 minutes standing. Triplicate measurement was made for each sample and the mean average was recorded" [24]. ...
Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food consumption. This study was carried out to evaluate the proximate and functional properties of the flour as well as evaluate the biscuit samples for physical properties, anti-nutrient content, minerals composition and anti-oxidant properties of biscuits produced from wheat flour fortified with African yam bean tempeh flour. The physical parameters varied from 3.12 – 4.22mm, 1.30 –2.81, 4.59 – 6.89g, 1.5 – 2.4mm and 1.25 – 3.65N for diameter, spread ratio, weight, height, and break strength. The proximate composition of the flour varied from 0.05 – 3.46%, 12.6 – 28.74%, 0.84 – 3.18%, 1.37 – 3.76%, 58.64 – 84.74% and 2.22 – 11.4% for ash, protein, crude fiber, crude lipid, carbohydrate and moisture of the flour, respectively. The functional properties ranged from 14.66 – 20.2%, 0.70 – 0.78 (g/ml), 0.71 – 10.57%, 18.08 – 41.03% and 0.71 – 0.74% for water absorption capacity, bulk density, oil absorption capacity, foam capacity and emulsion capacity, respectively. The anti-nutritional properties ranged from 0.067%, – 0.437mg/100g, 0.013 – 0.067%, 0.112 – 0.146%, 0.015 – 0.038%, 0.168 – 0.401, 0.040 – 0.401%, 0.017 – 0.040% for tannin, phytate, saponin, oxalate, alkaloid, phenol and flavonoids, respectively. The anti-oxidant properties were in the range of 0.081 – 0.465%, 0.026 – 0.047%, 0.035 – 0041 mg/100g for scavenging activity, reducing power assay and Beta carotene, respectively. The mineral contents - iron, magnesium, calcium and phosphorus ranged from 4.18 – 13.06, 2.70 – 32.17, 61.04 – 201.42 and 3.76 – 30.42%, respectively. These results suggest that the fortification of wheat flour with Africa yam bean flour can improve the nutritional quality of biscuits.
... Foaming capacity (FC) and foam stability (FS) tests were done by methods of Narayana and Narasinga Rao (1982); water and oil absorption capacities were determined by the method of Sosulski et al., (1976) while emulsion activity and stability were determined by the method of Lin et al., (1974). ...
The influence of fermentation on proximate composition, antioxidant capacity and functional properties of okra seeds (NCRI-05, IFE-1, NGAE-96-012-3, NGAE-05 and AKURE-2-2) flour were investigated. The proximate composition shows that the moisture ranged from 11.08-13.35%; protein (18.37-19.36%); fat (12.79-13.55%); ash (2.13-4.40%); fibre (5.30-6.56%) and carbohydrate content (44.4-46.96%). The physicochemical properties revealed the bulk density to be between 0.11-0.22 g/cm 3 ; swelling capacity (1.72-2.91mL); pH (5.28-5.59) and Titratable acidity (0.24-0.48%). The functional properties shows that water absorption capacity as 1.93 to 3.50 g/cm; oil absorption capacity (1.80-2.96 g/cm); emulsion capacity 2.25-3.44%); emulsion stability (1.15-1.81); foam capacity (4.33-6.4 cm) and foam stability (2.11-4.50%). The antioxidant activity shows the range of 18.62 to 38.26 and 25.56 to 152.88 for % inhibition of DPPH and Teac value respectively. Total phenolics and flavonoids 307-419.73 µg CE/g 61.33-81.72 µg CE/g respectively. The fermented okra seed flour showed an improvement in nutrient composition, antioxidant and some functional properties. Selecting a high protein variety of okra seed can have a good potential of being consumed as a complete diet or incorporated in human food in developing countries where protein foods are not adequate in supply. It can also serve as a functional ingredient in a variety of food formulations. Incorporation of okra seed flour in various food formulations will be beneficial to human health due to the improved antioxidant activity.
... The method of Narayana and Narasinga Rao [25] was used. ...
... In contrast to the results obtain for soybean flours, the WAC in AYB flour samples increased with processing such that boiling operation, particularly boiling for 30 minutes (BAYBF30min) (3.44 g/ml) resulted to increased WAC of the AYBF samples. Water absorption capacity indicate how efficiently the incorporation of protein into aqueous food formulations can be [20]. The implication of this property is that, it allows food manufacturers, particularly confectionery industries, to propagate the extent to which water can be added to dough for improve handling and freshness [21]. ...
The effects of toasting (l0 and 15 minutes), soaking (12 and 24 hours) and boiling (20 and 30 minutes) on the dietary fibre content, proximate composition and functional properties of soybean flour (SF) and African yam bean flour (AYBF) samples were studied. Dietary fibre composition of SF comprised 4.62-3.40 %, 8.57 %-5.75 % and 12.52%-10.43 % for soluble, insoluble and total dietary fibre (TDF) respectively, while that of AYBF comprised 5.47 %-3.28 %, 11.64 %-8.71 % and 16.62 %-12.28 % for soluble, insoluble and TDF. The proximate composition of SF comprised 12.02 %-9.14 %, 29.00 %-5.18 %, 29.86 %-17.68 %, 29.57 %-19.91 %, for moisture, fat, protein and carbohydrate content, while in AYBF, 9.27 %-5.00 %, 17.00 %-7.00 %, 23.53 %-14.22 %, 55.83 %-51.97 % for moisture, fat, protein and carbohydrate content. The functional properties of SF ranged from 2.49 g/ml-1.80 g/ml for oil absorption capacity (OAC), 4.50 g/ml-2.94 g/ml for water absorption capacity (WAC), 86.67°C-77.00°C for gelation temperature (GT), while that of AYBF comprised, 21.4 g/ml-1.68 g/ml (OAC), 3.44 g/ml-2.10 g/ml (WAC), and 82.00°C-75.00°C (GT). Conclusively, processing had significant effects on the dietary fibre composition, proximate composition, and the functional properties of SF and AYBF with toasting being discovered to increase significantly their IDF and TDF.
... An attempt was made to study some of the physical, functional and cooking parameters for finger millet (PRSW 43)-white ragi, developed by RARS-Palem, PJTSAU, Mahabubnagar district of Telangana state. The physical and functional parameters include: color (Hunter Lab, 2013) [7] , 1000 grain weight (Sahay and Singh, 2005) [8] , 1000 grain volume (Kamatar et al., 2013) [9] , Hydration capacity of thousand grains (Williams et al., 1983) [10] , Swelling capacity of thousand grains (Williams et al., 1983) [10] , Thickness (AACC, 2000) [11] , Bulk density (Stojceska et al., 2008) [12] , Tapped density (Narayana and Narasinga) [13] , Solid content of uncooked PRSW 43 finger millet (Hossain et al., 2019) [14] , Milling yield (Lohani et al., 2012) [15] . ...
... Foam capacity and foam stability were determined by the methods described by Narayana and Narasinga Rao [19]. Foam capacity was evaluated by dispensing 1g flour sample into a blender and 10ml deionized water (pH adjusted to 7.4 using 1N NaOH and 1N HCl) was added. ...
... Weight of dry sample 2.3.5. Determination of foaming capacity Foaming capacity (FC) was established using the method described by Narayana and Rao [15]. First, 2 g sample was mixed with 50 ml distilled water at 30 ± 2°C in a 100 ml measuring cylinder. ...
Flours and starches extracted from the tropical tubers underwent freeze-drying and cooking in comparison with fresh cooking. Freeze-dried and cooked starch (FDS) granules were found to have different shapes and collapsed arrangement whereas freshly cooked starch (FCS) granules had the least varied structures. The freeze-dried flours had larger structures compared to freshly cooked flours. The physicochemical parameters were high in Dioscorea esculenta (DE)-FDS, followed by Amorphophallus paeoniifolius (AP)-FDS and other samples whereas D. alata (DA)-FCS had the lowest, whereas flours followed similar trend. FDS (42.1%) had the highest solubility index and swelling power whereas FCS (11.1%) showed the lowest. The syneresis and light transmittance levels were higher in FDS and FDF. The freeze dried flour and starch showed higher onset (T 0), peak (T P), and conclusion (T C) temperature than fresh cooked samples. The variations in IR spectra, thermal properties, and crystalline index were termed as differential function of physicochemical characteristics, structural changes that resulted from freeze drying, and cooking treatment employed.
... It was observed that emulsion capacity decreased for the blanched and boiled samples but more for the boiled samples. This result is consistent with the finding ofNarayana and Rao (1982) andFagbemi (1999) who reported that heat processing diminishes the emulsification process. The emulsion capacity resultin this study are similar to that obtained byMepba et al. (2007) for plantain flour (3.5%) and lower than those ofEltayeb et al. (2011) for groundnut flour (89%) and groundnut protein isolates (76%) and that ofMepba et al. (2007) for wheat flour (12.8%). ...
This study aims to convert raw chickpea (Cicer arietinum L.) into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures (2, 3, and 4 bar) and drum rotation speeds (2.0, 3.0, 4.0, and 5.0 rpm) were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content (30.35±0.18%), maximum rehydration ratio (515±0.01%), and as low as possible browning index (BI)(59.28±4.90) values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents (%25, %26, %27.5, %30) produced under suitable process parameters were examined.
Nutrients are vital for the growth and development of the human body. Intake of inadequate nutrients substantially affects the growth and mental development of young children. The aim of this research was to formulate and develop a nutritious baby biscuit using composite flour of pumpkin (Cucurbita maxima), soybean (Glycine max) and corn (Zea mays) for children, under 5 years old. Composite flour was prepared by blending wheat flour with pumpkin flour, soybean flour and corn flour with the respective ratios of 100:0:0:0 (T1), 85:5:5:5 (T2), 70:10:10:10 (T3), and 55:15:15:15 (T4). The suitability of the composite flour was evaluated by the functional properties, microbial quality-related parameters, sensory attributes and proximate composition analysis. Functional properties namely water absorption capacity, oil absorption capacity and foam capacity were significantly higher (p <0.05) in composite flour than in wheat flour. The best-preferred baby biscuit was developed using treatment 3 (T3: 70:10:10:10), representing 30% of composite flour. The colour, flavour, texture and overall acceptability of the baby biscuit were significantly higher (p <0.05). The composite flour (T3) possessed 3.96% moisture (wb), 2.66% ash, 14.18% fat, 2.23% fibre, 3.43% protein, 74.75% carbohydrate, 46.00 mg/ g calcium, 3.18 mg /g iron and 427.90 mg/ g potassium. Total plate count (540 CFU) and yeast and mould count (360 CFU) were below the standard microbial limits for biscuits. In conclusion, 30% substitution of wheat flour using composite flour (pumpkin, soybean and corn) was successful in the production of nutritious biscuits for young children.
The aim of the present study was to encapsulate Murraya koenigii leaf extract using combination of various encapsulating agents, such as maltodextrin, gum acacia, and pectin by employing spray drying technique having operating parameters: inlet temperature of 165 °C and outlet temperature of 80 °C, pressure of 0.4 kg/cm² and feed flow rate of 12 mL/min. The obtained spray-dried powder was analysed for its physicochemical, functional, and structural properties. Spray-dried powder proved to be pre-eminent in terms of functional and physicochemical properties of the encapsulated extract. The high bulk density (0.57 g/mL) of spray-dried powder corresponds to its improved flow characteristics. The solubility depicted to be 56.5% for spray-dried powder with less porosity, corresponds to fewer interstitial spaces between the particles. Foaming stability of powders varied from 91.38 to 98.12%. Moreover, spray-dried powder showed a spherical shape and smooth surfaces with less agglomeration. Spray-dried powder even proved to be comparable with tray dried curry leaves powder in terms of flowability, cohesiveness, solubility, foaming capacity.
African breadfruit snacks were produced from wheat and African breadfruit composite flour blends in the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20 respectively. Breadfruit seed was coated with the respective wheat-African breadfruit composite flour blends and then baked to produce the snacks. Coating made with 100% wheat served as the control. Proximate composition and functional properties of the flour blends, proximate, mineral content and sensory analysis of the snacks were all determined using standard methods. Proximate composition ranged as follows: protein (10.77-14.32%), fat (1.61-3.20%), fiber (1.20-1.40%), ash (2.04-3.33%), moisture (8.16 -10.00%) and carbohydrate content (70.33 - 75.48%) respectively. The result showed increase in protein, ash, fat, fiber as well as phosphorus (139- 159mg/100), magnesium (2.05 – 2.94mg/100), calcium (169 – 190mg/100), and potassium (240 – 255.01mg/100) due to the addition of African breadfruit. The functional properties revealed potential suitability of wheat-breadfruit composite flour in snack production and the snack produced from 15% inclusion of African breadfruit flour was most preferred in terms of general acceptability.
The significant health benefits of multi millet include protecting cardiovascular health, helping people achieve and maintain a healthy weight, and managing inflammation in the gut. Multi millets have rich in dietary fiber which helps to grow good bacteria it supports improve the digestive system. It contains high health benefits rich in antioxidants. A Multi millet biscuit was standardized by incorporating with three different flours finger millet (ragi), pearl millet (bajra), sorghum millet (jowar) and wheat flour at different levels. By substituting these three millet flours with wheat flour include brown sugar and milk powder formulation was standardized to make high Nutritive and healthy cookies Cookies are analysed for chemical and physical analysis and sensory characteristics. The result of total five selected samples in that best sample is three. After preparation of biscuit various physiochemical properties were determined nutritional parameters. The quality analysis after score revealed that cookies prepared from these multi millet cookies were highly acceptable with enhanced nutritional quantity and sensory evaluation.
Lotus stem and Jamun Seed flours have a high potential for use in various food applications as they possess many health, functional and therapeutic benefits. This study aimed to evaluate both the flour's physical and functional properties. The yield of both flours is 73.56% and 86.74% respectively. Moisture content and water activity indicated that the flours have a longer shelf life. Lotus stem powder exhibited a greater inferior ability than Jamun seed flour in terms of physical properties. The presence of fibre in lotus stem powder led to higher Water and Oil Absorption Index than in Jamun Seed flour. Swelling Index and Foaming capacity were higher in Jamun seed flour indicating the presence of higher protein. Lotus Stem powder did not form strong gel even at 20% concentration whereas, Jamun seed powder formed strong gel at 10% only. Based on these properties both flours can be incorporated/substituted/ replaced into different foods.
Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours from Aloga 2M and Kpahissi cultivars yielded the highest content of vitamin C (9.64 µg). Flour from Kpahissi cultivar exhibited higher water and oil absorption capacity (161.29 and 81.29%, respectively) than the other flours. In addition, higher viscosity, emulsion, and foaming capacities were recorded in flour from Kpahissi cultivar. Flours from different plantain cultivars differed in their physicochemical and functional properties, and could therefore be used in various food domains. In that respect, Kpahissi, Orishele, and Aloga 2M flours could be more suitable in the formulation of particular composite flour for specific uses having the functional parameters such as water and oil absorption, viscosity, emulsion, and foaming capacities.
Food grains contain abundant of nutrients which are beneficial for health and minimize the risk of various communicable and non-communicable diseases. But they are bounded with numerous inhibiting substances such as tannins, oxalates, trypsin inhibitors etc. which hinders the bioavailability of nutrients. Different processing methods were applied like soaking, roasting, boiling and drying which reduces those inhibiting factors and enhances absorption. The study was conducted to determine the changes in physico-chemical and nutritional characteristics of grains before and after processing. The result indicates that the hundred grain weight of processed food grains ranged from 0.29 to 22.25 g/100 g; bulk density 0.63 to 0.83 g/cc. Nutritional quality like moisture content ranged from 2.41 to 8.44 g/100 g, ash 1.49 to 2.55 g/100 g, crude protein 8.72 to 20.27 g/100 g, crude fat 0.57 to 32.74 g/100 g, dietary fibre 12.12 to 27.02 g/100 g, carbohydrate 11.95 to 66.46 g/100 g including minerals iron 2.55 to 8.37 mg/100 g, zinc 3.03 to 5.64 mg/100 g and calcium 28.01 to 371.53 mg/100 g respectively. It can be concluded that processing of grains reduces anti-nutritional factors, promotes enzymatic activity and declines glycemic index in addition with rich in protein, calcium, zinc, iron, omega-3 fat, dietary fibre whereas lower in carbohydrate and moisture. The flour of processed food grains can be applied to develop many value added food products which helps to overcome day to day lifestyle diseases.
The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05) increase in moisture (5.81 to 7.80%), ash (4.00 to 5.25%), and crude fibre (2.07 to 3.10%) with a corresponding decrease in protein (8.40 to 7.69%), fat (25.84 to 23.95%) and carbohydrate (53.87 to 52.21%). Results for functional properties revealed a significant (p<0.05) increase in the water absorption capacity (0.75 to 2.28 g/ml) while bulk density and oil absorption capacity ranged from 0.82 to 0.88 g/g and 1.08 to 1.31 g/g, respectively with least gelation concentration of 2%. Results for pasting properties revealed a significant (p<0.05) increase in the peak viscosity (191.25 to 669.10 RVU), trough viscosity (104.70 to 380.54 RVU), breakdown viscosity (85.96 to 288.63 RVU), final viscosity (191.25 to 669.17 RVU), and setback viscosity (94.05 to 139.34 RVU). On the other hand, a decrease in the peak time (6.07 to 4.93 minutes) and pasting temperature (94.80 to 83.33°C) was observed. Sensory evaluation of the cookies showed that the control sample (100% wheat cookies) was the most preferred for colour, texture, taste and overall acceptability. Based on the overall scores, the control sample did not differ significantly (p<0.05) from the cookie samples substituted with cooking banana flour. This, therefore, shows that cooking bananas can be substituted with wheat flour at levels of 0 to 20% for the production of acceptable cookies of nutritional quality. The flour blends may also be utilized in households for the production of other functional bakery products such as bread, biscuits, and cakes thereby reducing the dependency on wheat flour.
This study aims to investigate the techno‐functional and thermodynamic properties of Cucumis melo peels. Besides, the protein composition of these raw materials was determined showing interesting profile and thus melon peels could be considered as a natural source of essential amino acids for foods formulation. The foam capacity of peel powder was 38.66%. The sorption isotherms were examined at three temperatures 30, 40, and 60°C using the standard static‐gravimetric method. Results illustrated that the water sorption was temperature dependent as typical of food systems. We pursued the research to elucidate sorption isotherms process, which is useful to assess suitable drying and storage conditions of peels. Peleg model was found the best to fit experimental curves for both desorption/adsorption process. The net isosteric heat of sorption and sorption entropy increased with decrease in equilibrium moisture content. Microscopic features throughout peel tissue presented different samples which undergo desorption or adsorption processes. In recent years, a growing interest on the valorization of food processing by‐products has appeared. However, these materials are often prone to microbial spoilage and chemical deterioration, which are directly related to storage conditions as temperature and moisture content of the product. Sorption isotherms are recognized as valuable tools for technologists to predict shelf‐life stability of the products. The principal purpose of the present work was to investigate the techno‐functional properties and thermodynamic features of melon peels.
Single cell protein (SCP) has a potential to be used as an alternative to conventional protein sources. It can be produced at lower cost on different food industrial wastes. This study focused on optimization of SCP production from carrot pomace which would help in sustainable food waste management. SCP successfully produced through submerged fermentation at 30 °C during 5 days of incubation. The supplementation of SCP increased the protein contents of noodles in a dose-dependent manner, e.g., an addition of 20% SCP resulted in a 30% increase in protein contents. Likewise, amino acids profile of noodles improved significantly (p < 0.05), as obvious from different indices like essential amino acids to total amino acids ration, protein efficiency ratio, and essential amino acids index. The cooking time of noodles decreased significantly (p < 0.05) from 11.5 to 9.35 min at 8% SCP concentration. Moreover, absorption capacities (water and oil absorption), swelling index and cooking yield of noodles increased significantly (p < 0.05). The organoleptic evaluation indicated that supplementation of SCP in noodles was acceptable up to 8%. Thus, SCP may be used to enhance nutritional value of formulated noodles.
In view of prevalent food shortages in most developing countries, attention is currently being drawn to the exploitation of underutilized and unconventional plant resources. Nutritional, antinutritional and functional properties of unprocessed and processed flours from moringa (Moringa oleifera Lam.) seeds were investigated in this study. Moringa oleifera lam. seeds were processed (soaking SMSF, germination GMSF and boiling , BMSF) hygienically and thoroughly dried and milled into flours, standard methods of analyses were used to ascertained the nutritional, antinutritional and functional properties. The results revealed that processed seed flour significantly increase (p < 0.05) the nutritional composition and functional properties with GMSF with highest value of protein content (32.13%) but significant (p < 0.05) decrease was observed in antinutritional properties (ranging from 15.74mg/100g to 36.90mg/100 in tannins, 2.03g/100g to 2.99g/100g in saponins, 0.09mg/100g to 1.68mg/100g in cyanogenic glycoside) of all moringa (SMSF, GMSF, BMSF) seeds flours when compared to the unprocessed (UMSF) seed flour. The results obtained in this study showed that the processing methods especially germination and soaking treatments were more effective in improving nutrient bioavailability, nutrient density and reduced anti nutritional factor of the seeds, thus, suggesting that these seed flours can be incorporated into food because it contained the essential nutrients needed by the body to function well and besides they are accessible and affordable when compared to the conventional food. Furthermore, they could serve as another source of protein.
The influence of germination period (24–96h) on nutritional composition, antinutrients, free and bound polyphenols and muffin-making properties of Tartary buckwheat (TBW) flour was evaluated. The antioxidant activity of flour increased after germination for 72h due to more accumulation of free flavonoids and phenolic acids. Although free rutin was the main polyphenol, but the highest increment after germination was observed in kaempferol, catechins, vitexin and p-coumaric acid. TBW germination for 48–72h caused an increase in essential amino acids (lysine, leucine and phenylalanine) and GABA content of flour. Flour functionality in terms of water absorption and foaming capacity improved upon germination for 48h, though foaming stability declined upon germination. The incorporation of 24h–48h germinated TBW flour to rice-based batter decreased storage (G′) and viscous (G″) moduli; however, G′ and G″ increased with increased incorporation of TBW flour and these batters yielded muffins with the highest specific volume. Whereas, prolonged germination (96h) yielded exceptionally high G′ and G″ leading to a highly thick sticky batter that yielded muffins of lower specific volumes and higher firmness. The glycemic index of muffins incorporated with germinated (24–48h) TBW flour was lower than those made using ungerminated TBW. Prolonged germination for 96h increased the glycemic index of TBW incorporated muffins.
Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature , cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110-120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.
Soursop seeds present a potential source of edible oil production. This work was aimed at determining the effect of oven and sun drying on the chemical properties and lipid profile of soursop seed oil as well as the functional properties of the defatted seed flour. The chemical properties, lipid profiles, and functional properties of soursop seeds dried for 0, 6, 12, 18, 24, and 30 hr, and 0, 1, 3, and 5 days, respectively, in the oven and on the sun using time T0 as the control sample were determined using oil quality indices, gas phase chromatography, and functionality tests for flours, respectively, with a view of highlighting the potentials of the defatted seed. The result of the study revealed that the chemical properties of oils for oven‐dried and sun‐dried seeds changed with drying technique and time, with iodine value being the more affected parameter, and peroxide value (PV) being the least. The control exhibited the highest free fatty acids (FFAs), peroxide value (PV), thiobarbituric acid (TBA) value, and saponification value compared with dried samples. The fatty acid profiling showed that the predominant fatty acids were C18:1n‐9, C18:2n‐6, and C16:0 and that unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and omega‐fats were not significantly affected by the oven drying time. The mean PUFA content ranged from 31.72% with sundried seeds to 30.92% after 30 hr of oven‐drying and was not significantly affected by the drying technique. The oils contained more n‐6 (30.60%) fatty acids than n‐3 (1.12%). The PUFA/SFA ratios [1.14–1.37] as well as the Atherogenic index (AI) [0.25–0.27] were acceptable because of the recommended range of FAO/WHO. PUFA/SFA, n‐6/n‐3, and Atherogenic index (AI) did not change much with the sun‐drying technique compared with oven‐drying. Flours from sun‐dried seeds had better functional properties than oven‐dried and more than 3 different types of proteins (based on isoelectric points of proteins). It can be concluded that soursop seed contains good quality oil, which can be exploited to improve nutrition. Manufacturers of animal feeds should explore the agro‐industrial use of its oil and defatted seed flour. Soursop seed presents a potential source for the production of edible oil. This work aimed at determining the effect of oven and sun‐drying on the chemical properties and lipid profile of soursop seed oil as well as the functional properties of the defatted seed flour. The chemical properties, lipid profile, and functional properties of soursop seed were determined using oil quality indices, gas phase chromatography, and functionalities tests for flour, respectively, with a view of highlighting the potentials of the seed. Soursop seed contains good quality oil, which can be exploited to improve nutrition. Manufacturers of animal feeds should explore the use of it oil and defatted seed flour.
ABSTRACTA protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. Solubility of the protein concentrate was minimal at a pH of 4.0. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of the bean flour proteins and protein concentrate indicated 9 subunits each, with apparent molecular weight ranges of 27,000–380,000 and 14,200–143,000 daltons, respectively. Least gelation concentrations and water and oil absorption capacities of the seed flour and the protein concentrate were determined. Emulsion and foaming properties of the protein concentrate were investigated. Effect of moist heat on seed protein digestibility was assessed in vitro. Protein concentrate had lower tannins and trypsin, chymotrypsin, and -amylase inhibitory activities compared to bean flour.
Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam stability, were found to correlate with water dispersible nitrogen, and the resultant foams were stable when the dissolved proteins were native. Thus, the native defatted soybean flour which contained native and soluble protein exhibited excellent whipping property. Emulsifying properties correlated positively with protein and negatively with fiber contents. As soybean protein isolate and soybean protein extract are rich in protein and poor in fiber contents, both of them show good emulsifying functions. © 1972, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam stability, were found to correlate with water dispersible nitrogen, and the resultant foams were stable when the dissolved proteins were native. Thus, the native defatted soybean flour which contained native and soluble protein exhibited excellent whipping property. Emulsifying properties correlated positively with protein and negatively with fiber contents. As soybean protein isolate and soybean protein extract are rich in protein and poor in fiber contents, both of them show good emulsifying functions.
The amino acid composition of winged bean seed meal is similar to that of soybean but their storage globulins are quite different. Winged bean proteins are soluble to the extent of 60% at the pH of a meal-water slurry (pH 6.6), 80% at pH 11 but only 12% at pH 5. However, the proteins are soluble to the extent of 80% from pH 5 to 9 in 10% NaCl rising to 90% at pH 11. There are no satisfactory ways of recovering all the proteins from solution by simple changes in pH or ionic strength.
Winged bean seed contains major proteins with sedimentation coefficients of 2 S and 6 S. Electrophoresis on cellulose acetate resolves three globulin fractions which we have named psophocarpins A, B, and C. The proteins from these electrophoretic regions have been isolated and partially purified. Psophocarpin A is essentially a single protein comparatively rich in sulfur-containing amino acids while the other fractions are composed of a number of related components which have not been separated.
When examined by SDS-polyacrylamide gel electrophoresis, the globulin fractions differed in the kind of subunit proteins they contain and in the extent of disulfide bonding. The 40 000 mol. wt subunit of psophocarpin A contains disulfide bonded chains of mol. wt 16 000 and 24 000. The proteins corresponding to the other electrophoretic regions are more complex.
Water and fat absorption, emulsification capacity (E.C.), foaming capacity (F.C.), and foam stability (F.S.) of guar meal and protein isolate have been determined and compared with those of soybean meal and isolate. Guar meal had lower water absorption capacity, similar fat absorption capacity and greater F.S. and E.C. than soybean meal. Guar protein isolate (GPI) had lower water absorption capacity but higher fat absorption capacity than soy protein isolate (SPI). The foaming capacity and emulsification capacity were similar at all pH's except around pH 4. However the foam stability of GPI was greater than that of SPI.
The functional properties of rapeseed meal, flours, protein concentrates and isolate were evaluated in comparison with those of soybean. Generally, rapeseed products were lower in protein but higher in crude fiber and ash contents than the corresponding soybean flour, concentrate or isolate, Rapeseed flours were comparable to soybean flour in water absorption but showed much higher nitrogen solubility, fat absorption, oil emulsification, whippability and foam stability. The viscoamylograph curves for rapeseed flours were characterized by intermediate peak and high cold viscosities, but their gelation properties were poor. Unfortunately, flour from the low glucosinolate cultivar, Tower, contained 1.2 mg/g of glucosinolates, primarily oxazolidinethione, and only the detoxified concentrates and isolate would be safe for human consumption. Rapeseed concentrates and isolate showed excellent water-and fat-holding capacity and the isolate was high in oil emulsification and whipping characteristics. While superior to soybean products in most functional tests, the utilization of rapeseed products may be limited by green or brown colors in the aqueous slurries.
SUMMARY— Glandless cottonseed meals were prepared under controlled conditions in a pilot plant by three different processing methods. These meals along with a glandless cottonseed meal produced at a commercial oil mill were used as source meals for protein isolates. Two protein fractions differing in composition and characteristics were isolated from each type meal using a two-step, two-solvent isolation procedure developed at the USDA Southern Utilization R & D Div. yields of each isolate precipitated at three different pH levels were determined on the pilot plant meals. Isolate yields from the commercial meal were determined near the respective isoelectric points of the two fractions. Functional properties including whippability, heat gelation, solubility and foaming properties, were measured on all isolates. Variation in measured values due to meal processing method and precipitation pH was statistically assessed in some instances. Meal processing method was found to significantly affect the yield of Isolate I, the minor isolate. pH of precipitation was found to significantly affect the yield of Isolate II, the major isolate. Also, it was shown that the pH-solubility profiles of both Isolates I and II could be altered by changing the pH at which they were precipitated. The functional properties of isolates from meals processed without heat were superior to those of isolates from heated meals. Data collected indicated the need for a new practice in evaluating the extent of denaturation of cottonseed protein products. The present practice of determining nitrogen solubility at one point was shown to be inadequate.
Proteins can be denatured by heat, changes in pH, organic solvents, detergents, urea, guanidine hydrochloride or other methods that modify the secondary, tertiary or quaternary structure, without breaking any covalent bonds. Physical-chemical measurements or functionality related to denaturation include solubility, viscosity, dissociation into subunits, sedimentation constant, optical rotation, association and ultraviolet spectra. The relationship between pH, temperature and rate of denaturation of wheat and soy proteins is complex. Optimum heat treatment of soy flakes, for example, inactivates nearly all biologically active components, but the protein retains most of its functionality. Knowledge about protein denaturation helps to produce food products with desirable functional properties.
Defatted soybean, peanut, field pea and pecan flours were blended as 8% suspensions (w/v) with distilled water and characterized for emulsion and foam capacity, emulsion viscosity, protein solubility, and gel electrophoretic properties. Flour suspensions were evaluated for these properties at their natural pH, at pH 4.0, 8.2 and after a two-step sequential adjustment from the natural pH to 4.0 to 8.2. Maximum functionality of suspensions was noted as follows: (a) soybean flour, very thick mayonnaise-like emulsions (> 160,000 cps) and egg white-type foams at natural pH; (b) peanut flour, semi-thick mayonnaise-like emulsions (70,880 cps) and thick egg white-type foams after two-step adjustment to pH 8.2; (c) field pea flour, semi-thick mayonnaise-like emulsions (66,240 cps) and medium-thick foams after adjusting the pH directly to 8.2; and (d) pecan flour, very thick mayonnaise-like emulsions (> 160,000 cps) after two-step adjustment to pH 8.2. Protein solubility seems to be more closely associated with improved quality of emulsions and foams formed than with increased quantity of oil or air that could be bound by flour suspensions. Data from gel electrophoretic studies suggested that the major seed storage proteins were important in functionality tests, although other seed constituents, such as carbohydrates, may be equally involved.
The flow properties of dispersions of soy protein isolate (Promine-D), casemate (Sodinol) and WPC were studied as a function of protein concentration, pH and salt concentration. Additional tests were also made on some other differently processed soy protein isolates and caseinates. The results showed that flow properties of protein dispersions could differ greatly due to differences in origin and processing conditions. The flow properties of Promine-D dispersions were characterized by low n-values according to the power equation, and the existence of yield values at concentrations above 8 % and pH 7. The addition of salt to soy protein dispersions reduced both yield values and the viscosity parameters. The flow properties of casemate dispersions were characterized by high n-values and the absence of yield values with respect to changes in protein concentration, pH and salt concentration. The viscosity parameters increased enormously with concentration. Contrary to the effect on soy protein dispersions, the addition of salt caused an increase in the viscosity parameters of caseinate dispersions. The dispersions of whey protein were of low viscosity over a broad concentration range with high n-values and no yield values. At high concentration (16-20 %) the flow properties of WPC were more similar to those of Promine-D than to those of caseinate. The viscosity parameters for all protein dispersions increased with pH to pH 10, whereupon the viscosity parameters of caseinate decreased markedly.
Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.
Functional properties of protein concentrates from alfalfa leaves (ALP) prepared by several methods were determined. Minimum solubilities occurred around pH 3.5–4; sodium chloride 0.05–0.2M had little effect on minimum solubility. Extraction of the lipids from ALP with acetone decreased solubility slightly; increased the bulk density (2-3-fold); and reduced water and fat absorption capacities by 50% compared to the controls. Both emulsifying activities and emulsion stabilities of ALP samples were generally better than those of soy protein concentrate but poorer than those of soy sodium proteinate i.e., average of 57, 48 and 87 and 60, 50 and 90%, respectively. Emulsifying capacity of ALP samples were reduced following acetone extraction.
Nitrogen solubility and emulsifying properties of unheated and heated (live steam at 100°C for 10, 20, and 30 min) soy and peanut flours were determined. Results showed that each of these functional properties was reduced as heating time increased. Nitrogen solubility of soy flour was more sensitive to extension of heating time than peanut flour. However, emulsion-forming and thickening properties of soy flour were not as adversely affected by moist heat treatment as peanut flour. Viscous, mayonnaise-like emulsions (27,840–41,760 cps) were produced by unheated soy and peanut flours and soy flour heated for 10 or 20 min. Thick salad dressing-like emulsions (9,520–14,960 cps) were produced by soy flour heated for 30 min and peanut flour heated for 10 or 20 min. Poor emulsifying properties were exhibited by peanut flour steamed for 30 min where a thin, pourable emulsion (2,400 cps) was formed. High levels of nitrogen solubility were not necessarily associated with maximum emulsifying capacity. Multiple regression analyses confirmed that heating time was the primary determinant in reduction of functionality of both flours and that flours derived from peanuts and soybeans responded differently to moist heat treatment.
The ability of groundnut protein to emulsify soyabean oil was studied under various experimental conditions. The emulsification capacity (EC) of groundnut protein isolate was highest at 5 mg/ml protein concentration. The EC vs pH profile resembled a typical protein solubility curve and the EC of groundnut protein isolate was greatest at pH 10.0. Sodium chloride at low concentrations (0.05–0.2M) increased the EC of protein dispersed, in the pH range 7–10. Groundnut protein isolate showed poor emulsifying properties in water (pH 6.8) in contrast to casein or soyabean protein. Results with groundnut flour indicated that it was a less effective emulsifier than the protein isolate. EC increased with the fineness of the flour, indicating the influence of particle size. Less amount of oil was emulsified at higher mixing speeds.
Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these
are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing,
manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand-binding, and film formation.
These properties reflect the composition and conformation of the proteins, their interactions with other food components,
and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition,
structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein
is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major
components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications
(e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.
The trypsin inhibitors from winged bean seed were isolated by affinity chromatography on trypsin-Sepharose 4B and the components fractionated by chromatography on SP-Sephadex C-25 and Sephadex G-100. The major components, inhibitors 2 and 3 were found to be homogeneous proteins with molecular weights of about 20,000. The inhibitors stoichiometrically inhibited bovine trypsin in the molar ratio of 1 : 1 whereas the inhibition of bovine alpha-chymotrypsin was weak and non-stoichiometric. Amino acid analysis indicated that both the inhibitors contain four cysteine residues and are rich in aspartic acid, glutamic acid, glycine, valine and leucine; however, inhibitor 3 lacks histidine and methionine while inhibitor 2 contains one histidine and three methionines. A minor trypsin inhibitor fraction was also isolated which contained at least three proteins with a molecular weight of about 10,000 and a high content of half-cystine.
Winged bean (Psophocarpus tetragonolobus, variety Chimbu) had the highest trypsin inhibitor acitivty (TIA) among several beans examined. Most of the TIA could be heat inactivated. Residual tannin in the cooked bean could account for the heat-resistant TIA, which was approximately 1% of the original. The effects of soaking in different salt solutions prior to cooking on TIA and tannin were studied. Without soaking, the loss of TIA after boiling for 60 min was only 4%. Soaking in water, 10% ash solution, 0.1 N CaCO3, and 0.01 N NaHCO3 resulted in at least 95% total loss (soaking and cooking), indicating the importance of soaking in reducing the TIA. NaOH (1 N) was most effective in descreasing the tannin in the cooked bean. These studies suggest that tannins may play a more important role than the heat-labile, proteinaceous trypsin inhibitor in heat-processed winged bean.
An ammonium sulphate fractionation of the protien in a 10% NaCl extract of soya bean meal has been carried out. Examination of the fractions in the ultracentrifuge at I = 0.5 pH = 7.8 has revealed the presence of at least five sedimenting components.Two of these components have been obtained in a reasonable state of purity. In both cases association occured by lowering of ionic strength, the reactions being reversible and occuring within one hour. The effect of pH change within the range 6.9–9.5 was much less appreciable.The glycinin of previous workers has been shown to contain at least four sedimenting components.RésuméLes protéines d'un extrait par NaCl à 10% de la farine de soja ont été fractionnées par le salfate d'ammonium. L'examen des fractions à l'ultracentrifugeuse, à I = 0.5 et pH = 7.8, a révélé la présence d'au moins cinq constituants différents.Deux de ces constituants ont été obtenus dans un état de pureté convenable. Pour les deux la diminution de la force ionique provoque une association réversible et se produisant en une heure. La variation du pH entre 6.9 et 9.5 à beaucoup moins d'influence.La glycinine précédemment décrite par d'autres s'est révélée contenir au moins quatre constituants.ZusammenfassungDas Protein, das mit 10% NaCl aus Sojabohnenmehl extrahiert wird, wurde mit Ammonium-sulfat fraktioniert. Die Prüfung der Fraktionen in der Ultrazentrifuge bei I = 0.5 und pH = 7.8 zeigte die Anwesenheit von wenigstens 5 sedimentierenden Komponenten.Zwei dieser Komponenten wurden einigermassen rein erhalten. In beiden Fällen trat bei Erniedrigung der Ionenstärke Assoziation ein, wobei die Reaktionen reversibel waren un eine Stunde dauerten. Die Wirkung einer pH- Veränderung innerhalb des pH-Bereichs 6.9 bis 9.5 war viel weniger ausgesprochen.Es wurde gezeigt, dass das Glycinin vorhergehender Untersucher 4 sedimentierende Komponenten enthält.
An evaluation of natural vs synthetic substrates for measuring the antitryptic activity in soybean samples
- M.L. Kakade
- N. Simons
- I.E. Liener
An evaluation of natural vs synthetic substrates for measuring the antitryptic activity in soybean samples
- Kakade M.L.