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In vitro digestibility, physicochemical and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour
Journal of Food Processing and Preservation
Abstract
The study assessed the nutritional and sensory properties of a gluten‐free biscuit from blends of high‐quality cassava flour (HQCF) and walnut flour (WF). Design expert software was used to determine the compositing level with HQCF (minimum of 70 g and maximum of 80 g) and WF (minimum of 15 g and maximum of 30 g). Supplementation of HQCF with WF significantly influenced the water absorption capacity of the flours. Carbohydrate (58.04‐67.72%), diameter (2.98‐3.70 mm) and thickness (0.54‐ 0.79 mm) content of the biscuit decreased with increasing WF substitution, while protein (7.04 ‐ 10.50%), in vitro protein digestibility (16.99 ‐ 18.61 %) and fat (17.00 ‐ 22.33 %) of the biscuit samples increased with increasing levels of WF. Antinutrient content including oxalate (0.15 ‐ 0.25 mg/g), phytate (0.07 ‐ 0.25 mg/g), cyanide (0.03 ‐ 0.11 mg/g) and tannin (0.10 ‐ 0.36 mg/g) of the biscuits were within recommended safe limits.
... Cassava not only provides daily calorific requirements of about 300 kcal/person/day but is also a source of income to more than 70% of value chain actors mainly farmers and wholesalers) (UBOS 2019). With an increasing demand for gluten-free high-quality cassava flour (HQCF) in industries ranging from pharmaceutical to paperboards, confectionary, and breweries (Nuwamanya et al. 2019;Oyeyinka et al. 2022), the adherence to quality standards, such as CODEX STAN 193 (FAO-WHO 2017), adopted by East African Community has pushed for production of quality cassava flour both for domestic and industrial use. ...
This study investigated the occurrence and distribution of multiple mycotoxins (aflatoxin B1, B2, G1, G2, fumonisins B1, B2, ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEN), and citrinin (CIT)) in cassava products and as assessed the potential risk of aflatoxin B1 (AFB1) exposure among cassava consumers. A total of 192 samples of cassava products (96 flour and 96 chips, each with 48 samples from farmer and 48 from wholesaler) were analysed using LC/MS–MS. All positive samples irrespective of their origin (flour or chips) exhibited AFB1 levels exceeding the EU regulatory threshold of 5 µg/kg. The sum of fumonisins (FB1 + FB2), ZEN, and DON were significantly (P < 0.05) higher in cassava flour (14.3 µg/kg; 3.71 µg/kg; 25.1 µg/kg) compared to chips (6.54 µg/kg; 1.25 µg/kg; 0.25 µg/kg), respectively. Aflatoxins G2 was not detected in any of 192 samples. Cassava flour samples from farmers exhibited significantly (P < 0.05) higher mean concentrations of AFB1 (27.1 µg/kg), total aflatoxins (78.2 µg/kg), and ochratoxin A (79.6 µg/kg) in contrast to wholesalers, whose mean levels were notably lower at 8.91, 5.79 µg/kg, and 2.44 µg/kg, respectively, pointing the likely critical source of mycotoxin contamination. Cassava consumers in Northern Uganda are at a higher risk, with an estimated 2.06 cancer cases per 100,000 individuals per year compared to those in Eastern Uganda at 0.25. This study underscores the urgent need for interventions to manage aflatoxins in cassava flour, particularly at farm level in Northern Uganda. It accentuates a shift market to household-level sampling and the need for analytical methods targeting multiple mycotoxins.
This study investigated the occurrence and distribution of EU-regulated mycotoxins (aflatoxin B 1 , B 2 , G 1 , G 2 , fumonisins B 1 , B 2 , ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEN), and citrinin (CIT) in cassava products, as well as assess the potential risk of Aflatoxin B1 (AFB 1 ) exposure among cassava consumers. A total of 192 samples of cassava products (flour and chips) were analysed using LC/MS-MS. All positive samples irrespective of their origin(flour or chips), exhibited AFB 1 levels exceeding the EU regulatory threshold of 5 µg/kg. The sum of fumonisins-FB 1 + FB 2 , ZEN and DON were significantly ( P < 0.05 ) higher in cassava flour (14.3 µg/kg; 3.71 µg/kg; 25.1 µg/kg) compared to chips (6.54 µg/kg; 1.25 µg/kg; 0.25 µg/kg), respectively. Aflatoxins G 2 was not detected in all the 192 samples analysed. Cassava flour samples from farmers exhibited significantly ( P < 0.05 ) higher mean concentrations of AFB 1 (27.1 µg/kg), total aflatoxins (78.2 µg/kg) and ochratoxin A (79.6 µg/kg) in contrast to wholesalers, whose mean levels were notably lower at 8.91, 5.79 µg/kg and 2.44 µg/kg, respectively, pointing the likely critical source of mycotoxin contamination. Cassava consumers in Northern Uganda are at a higher risk of 2.06 cancer cases per 100,000 individuals per year compared to those in Eastern Uganda at 0.25. This study underscores the urgent need for improving storage practices of cassava flour at the household level, especially in Northern Uganda, recognises a shift from the conventional practice of sampling in market areas to household-level samples, and emphasises the need for analytical methods that target more than one mycotoxin.
The high glycemic index of Irish potato, as well as its suitability for indigenous food preparation may be improved through appropriate composite formulation with other food ingredients. This study therefore investigated the effect of unripe plantain flour (UPF) (10–30%) or sodium carboxymethylcellulose (CMC) (1–3%) addition on the physicochemical properties, in vitro starch digestibility, and enzyme-inhibition of Irish potato flour (IPF). Cooked stiff doughs prepared from the flours were also evaluated for sensory attributes. Functional properties, notably, swelling index (5.56–7.41 g/g), as well as water (2.14–4.02 mL/ g) and oil (0.77–1.19 mL/ g) absorption capacities were variably enhanced by UPF and CMC. Peak and final viscosities significantly (p ≤ 0.05) increased but owing to moderate setback viscosity, UPF-substituted IPF may be more stable to retrogradation than CMC-containing samples. However, 1–3% CMC addition significantly (p ≤ 0.05) lowered the pasting temperature of IPF by approximately 33%. Both UPF and CMC inclusion significantly (p ≤ 0.05) increased the ratio of resistant to rapidly digestible starch, hence glycemic status of IPF dropped from ‘high’ (approx. 80) to majorly ‘intermediate’ (approx. 56–67). Similarly, alpha-amylase and alpha-glucosidase activities were inhibited, with UPF impacting higher effects. Cooked doughs prepared from the various flour blends exhibited higher sensory properties than sample from IPF; however, CMC-containing samples showed generally superior acceptability. While the introduction of UPF or CMC is recommended for enhanced suitability of IPF for cooked dough preparation, further studies, including phytochemical screening, are advised to validate the suggestive antihyperglycemic potentials of the flour blends.
Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.
The present research aimed to develop gluten-free biscuits from corn-based flour which was partially substituted with 5, 10, 15, or 20 % of either crushed, shell-less walnuts (WN), peanuts (PN), or their combination (1:1). Proximate analysis, physical and organoleptic properties of the biscuits developed were evaluated. Biscuit quality criteria were significantly improved by increasing the concentrations of WN, PN, or their combination. The content of fat, protein, crude fiber and ash increased as the levels of walnut, peanut, or their combination increased. The fat content of the gluten-free biscuits increased by 237.3, 148.1, and 188.9% when 20 % of the corn meal was replaced with WN, PN or their combination, respectively. Likewise, increases in protein were 129.1, 186.2 and 159.7 %, respectively. Furthermore, biscuit energy content was increased with all nut formulations, but increases were more obvious in those with WN, particularly at 15 and 20 %. A distinctly nutty flavor appeared in gluten-free biscuits supplemented with WN, PN, and their combination, and this desirable flavor was enhanced by increasing the nut content. Biscuits prepared from WN, PN, and a combination of both at 15 to 20 % were the most preferred formulation in terms of nutritional value and sensory criteria. Taking into account the cost of WN and PN, biscuits prepared with corn flour substituted with 15% nuts are recommended for celiac patients.
This investigation aimed to evaluate extrusion conditions and honey on whole wheat flour-based functionally expanded snacks using response surface methodology with feed moisture (FM), temperature (ET), and honey level as independent processing variables. Mathematical models with high statistical significance were obtained by fitting data in second-order polynomial equations. Honey addition reduced sectional expansion ratio (SER), increased bulk density (BD), and hardness of snacks. FM and ET had a curvilinear effect on SER, BD, and hardness. Lightness value decreased while redness and yellowness increased with increasing honey level and ET. Honey addition beyond the threshold level suppressed the snack's overall acceptability. The optimized conditions obtained by numerical optimization were 16.50% FM, 151.33°C ET, and 12.83% honey level. Honey addition increased the total phenolic content and antioxidant activity (AOA) of extruded snacks, while ET had a detrimental effect. Extrusion processing enhanced the AOA and augmented the formation of hydroxymethyl furfurals with honey addition.
Mocaf biscuits were developed with the addition of pumpkin and carrot puree used as complementary foods. The purpose of this study was to determine the effect of the addition of pumpkin and carrot puree on the chemical, color and textural properties of a mocaf biscuit. This study conducted using a completely randomized design with 2 factors namely type of puree (pumpkin and carrot) and concentration of puree (15, 20 and 25%). The obtained results indicated that the addition of pumpkin and carrot puree on the making of mocaf biscuit significantly affected the moisture content, protein, fat, carbohydrate, total carotenoid, a*, b* and hardness. The best treatment in this study was carried out using the de Garmo method based on the effectiveness index. The best treatment was mocaf biscuit with addition 15% carrot puree which had moisture content, ash, fat, protein, carbohydrate, energy, total carotene, total dietary fiber, L*, a*, b*, hardness and fracturability as follows 6.31%, 2.27%, 6.88%, 12.84%, 71.71%, 429.88 kcal/100g, 85.16 µg / g, 4.59%, 78.47, 5.54, 28.80, 778.85 gf, and 6.36 mm, respectively.
Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Methodology: Pupuru flour blends were produced from spontaneously-fermented cassava tubers substituted with African yam bean (Sphenostylis stenocarpa) seed (AYBS) (5% (EP5), 10% (EP10) and 15% (EP15), before toasting, cooling, milling, sieving and packaging. A commercial sample (CP) with 100% cassava and another produced in this study, were used as controls. Original Research Article Isaac-Bamgboye et al.; EJNFS, 12(3): 84-98, 2020; Article no.EJNFS.55044 85 Results: In-vitro 2,2-Azino-bis (3-ethylbenthiazoline-6-sulphonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging abilities, total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and total phenol content (TPC) increased significantly (P = .05) as AYBS enrichment levels increased. The commercial and laboratory control samples showed no significant difference (P = .05) in all the antioxidants analysed except DPPH: ABTS (7.61-12.27%); DPPH (26.34-48.26%); TFC (0.10-0.25 mg CAE/g); FRAP (0.81-2.36 (mg/g) and TPC (15.74-24.15 mg GAE/g). All the phytochemicals except tannins increased significantly (P = .05) as levels of enrichment with AYBS increased. Tannins, phytates, saponins, alkaloids and oxalates were 1.46-2.87 (mg/g); 0.85-1.40 mg/100 g; 4.18-13.27 mg/g; 24.89-29.05 mg/g and 1.71-3.23 mg/g, respectively. The toxic constituent revealed that all the samples contained significantly different (P = .05) cyanide ranging from 0.87-2.51 mg/kg which reduced as AYBS level of inclusion increased. The functional properties of the samples were significantly (P = .05) enhanced with AYBS enrichment. Conclusion: Utilisation of AYBS to enrich Pupuru increased its In-vitro antioxidant capacity and phytochemical constituents, reduced the toxic cyanide content enhanced the functional properties, hence, its suitability as a nutraceutical to delay the ageing process and prevent cardiovascular diseases.
The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from markets (35) and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in airtight polythene bags prior to laboratory analyses using standard methods, and the data generated analysed using Statistical Package for Social Scientist (SPSS Version 21). The results showed that the chemical composition of the gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The functional properties of the gari samples is water absorption capacity 525.13%; oil absorption capacity 175.59%; least gelation concentration 6.13%; dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity 149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature 50.82 °C. All the chemical composition and functional properties were significantly (p < 0.05) affected by the products except for ash, TTA, and protein contents as well as the SWP (p > 0.05). The addition of moringa leaf powder, groundnut paste, roasted coconut chips, and milk powder increased the fat and protein contents of the gari compared to the non-enriched products. Gari of improved quality can be produced in Liberia if the available local cassava varieties with high cyanide content are fermented before roasting or the newly introduced low cyanide varieties are used for gari production with the stipulated standard operating procedures.
Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was significantly higher (p < 0.05) in ether extract (30.16%) and ash (4.20%) while sample F had a significantly higher protein content of 11.41%. The weight of the biscuit samples increased with increasing substitution levels with Moringa seed flour from 9.73-12.08 g. The heights of the samples were not affected by substitution levels. In-vitro protein digestibility values of the biscuits showed remarkable improvement from 11.03% for the control sample to 69.03% for sample E. Anti-nutrient content of the formulated biscuits showed that oxalate had values ranging from 18.68-35.71mg/100g, phytate 0.61-9.21mg/100g, saponin 0.46-8.41%, trypsin inhibitor 2.31-6.80mg/100g, tannin 18.68-35.71 Original Research Article Wabali et al.; AFSJ, 14(1): 17-26, 2020; Article no.AFSJ.53799 18 mg/100g and cyanide 0.02-0.44mg/100g. Sensory evaluation scores showed decreasing values in flavour and overall acceptability with increased levels of substitution with Moringa seed flour (7.5-10%) in the biscuit formulation. Although, these substitution levels led to an improvement in protein content, fibre and protein digestibility of the biscuit samples.
The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscuits were determined The results showed the increase in the level of protein, ash, fat and moisture content of the blends with increasing levels of walnut flour. The bulk density, water absorption and swelling power of the blends reduced, while oil absorption capacity, emulsion capacity and least gelation concentration increased with increasing levels of walnut flour. Variations exist in the pasting properties of the blends. The diameter of the biscuits increased with increase in the level of walnut flour, hence the spread ratio increased from 3.52 to 6.56. There were significant differences between the biscuit samples in terms of aroma, taste and appearance. However, biscuit sample with inclusion level of 30% walnut flour compared favourably with the control in terms of sensorial quality
Abstract In this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied. Biscuits were prepared using cassava flour as the main raw material and the optimal technology and formula for the biscuits were determined by single‐factor and orthogonal tests. The effects of xanthan gum and inulin on the quality of cassava flour short biscuits were also investigated, and volatile components in the biscuits were determined using electronic nose technique. The addition of xanthan gum improved the pasting properties and microstructure of cassava flour, and improved the taste and increased hardness and brittleness of the biscuits, making their quality similar to that of commercially available short biscuits. The addition of inulin inhibited the setback of starch and improved starch gelatinization. However, inulin was not suitable for processing of cassava flour biscuits as it decreased their hardness, brittleness, and taste. The optimal formula and baking conditions of cassava flour short biscuits were as follows: cassava flour 100 g, water 24 g, shortening 25 g, sugar 30 g, baking powder 0.6 g, salt 1 g, and egg 25 g; the surface fire and primer fire temperatures were 180°C, and the baking time was 9 min. In addition, although the main aroma volatile components present in cassava flour and low gluten wheat flour short biscuits were similar, the proportions of each component were different.
In particular, in solid foods such as baking goods, the texture mainly influences the release of aroma compounds during consumption, and ascorbic acid and monoglycerides are among the well-known ingredients influencing the texture of, e.g. white bread also during ageing. To study the role of both baking additives on the texture of steamed, yeasted dumplings, and consequently on the aroma release, the dynamic changes in five compounds previously characterized as key odorants (2-phenylethanol, 3-methylbutanol, 3-methylbutanal, methylpropanol and hexanal) were measured in fresh and aged dumplings by means of an artificial mouth coupled to a proton transfer reaction-mass spectrometer. A texture analysis of the dumpling crumb indicated an increased crumb firmness by ascorbic acid addition, while a monoglyceride led to a clear decrease in crumb firmness compared to the control sample without additive. Interestingly, the aroma release measurement showed a higher release of odorants from the firmer crumb containing ascorbic acid as compared to the control sample as well as to the sample prepared with monoglyceride. A sensory evaluation of the dumplings confirmed the results of the aroma release measurements: the firmer dumpling was rated to be much more intense in overall aroma as compared to the softer crumb. By contrast, a comparison of the aged crumb samples indicated a stronger aroma release from the crumb with monoglyceride.
The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking.
Proximate analysis, vitamin and mineral compositions of the raw and the processed forms of Walnut (Tetracarpidium conophorum) were investigated to observe the impact of processing on these parameters using standard analytical methods. The result of the proximate analysis in percentage showed a significant increase in moisture content from 31.40±0.623-45.81±0.424. A significant decrease in ash content from 3.42±0.042-3.26±0.028, crude fibre from 5.58±0.170-4.89±0.042, 15.84±0.000-11.54±0.085 for ether extract, 22.88±0.028-19.82±0.050 for crude protein, and 20.88±0.467-14.69±0.078 for Carbohydrate. There was a significant reduction in all the minerals tested for when the nut was processed from 45.30±0.042-42.66±0.247 for calcium, 61.92±0.028-58.48±0.311 for magnesium, 9.50±0.028-8.67±0.042 for sodium, 25.65±0.219-24.82±0.02 for potassium and 19.25±0.000-17.20±0.000 for phosphorus. There was also a significant reduction in all the vitamins when the nut was processed from0.09±0.000-0.05±0.000 in B1, 0.05±0.000-0.03±0.000 in B2, 0.08±0.000-0.06±0.000 in B3, 4.14±0.021-2.74±0.064 in C, 9.83±0.014-6.58±0.170 in E and 3.59±0.014-3.16±0.035 in A. The result shows that processing of walnut has a significant impact on the mineral, vitamin and nutrient composition of walnut. Apart from the moisture content which increased significantly, every other parameter examined decreased significantly. Thus it may be more beneficial to consume walnut in the raw and unprocessed form in order to enjoy its nutrients in the whole and unadulterated form.
The use of medicinal plants to cure many ailments has been a tradition in different parts of the world. Tetracarpidium conophorum (African walnut) belongs to the family Euphorbiaceae. It is an edible seed that is widely cultivated for its delicacy. All parts of the plant have been used ethnomedically. This article reviewed the ethnomedicinal, nutritional, phytochemical and some pharmacological activities of T. conophorum, because medicinal plants are our hope in achieving sustainable global statutory of health for all and a last resort in healthcare management in African countries. This review reveals previous findings and other pharmacological benefits of the African walnut towards its potential as food and drug development.
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected (p < .05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60 min (Dried and traditionally roasted walnuts 60 min), DORWN 60 min (Dried and oven roasted walnuts 60 min), and TRFWN 30 min (traditionally roasted fresh nuts 30 min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients.
The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant. There was cross-cultural difference in snack preference between panellists in Nigeria and DR Congo. Panellists in DR Congo preferred the aroma of the unboiled soy variant, whereas panellists in Nigeria preferred the boiled soy variant more. This study showed the potential of legumes and cassava in the snack food sector not only as a partial substitute for wheat flour but as a major ingredient and also form basis for the new product development in the snacks food industry. The developed product could be possibly used to alleviate the protein-malnutrition among the vulnerable groups of most developing countries.
Nutrient composition and sensory characteristics of wheat – African walnut cookies were determined. African walnut flour was prepared and used at varying replacement levels (5-20%) for wheat flour in the development of wheat-African walnut cookies. The increase in African walnut flour resulted in increase in the protein and fat contents of the composite cookies. The protein and fat contents ranged from 10.3 ± 0.2-13.0 ± 0.3 % and 14.4 ± 0.1-21.3 ± 0.1%, respectively. The control and 20% African walnut flour substitution had the highest and least values. The crude fibre, carbohydrate and ash contents of the cookies ranged from 3.1 ± 0.1-4.6 ± 0.1, 53.6 ± 0.0-60.9 ± 0.2 and 1.5 ± 0.1-1.7 ± 0.0 %, respectively while spread ratio varied from 0.96 to 1.40 for the 10 and 20% African walnut flour substitution. The level of likeness of the sensory attributes: appearance, taste, texture, flavour and overall acceptability of the wheat-African walnut cookies reduced with increase in African walnut flour substitution levels. African walnut flour could be used as a partial substitute for wheat flour at the levels of 5 to 15%, thus offering an alternative to diversifying the use of non-wheat flour.
Effect of cooking and germination on physiochemical and sensory attributes of African walnut were investigated. Result proved that the protein (14.90%) carbohydrates (15.39%) fat (45.84%) ash (3.5%) and fibre (1.17%) contents of the raw samples were increased by germination but subsequently decreased as germination progresses. Cooking was found to be more effective in reduction of antinutrients than germination thereby leading to enhanced bioavailability of most essential minerals (calcium, magnesium, sodium, phosphorus etc). Results also indicate significant (P<0.05) improvement on the functional properties (water absorption capacity, oil absorption capacity, ) of the raw sample by cooking and germination. Evaluation of sensory attributes showed that cooked walnut was most preferred to germinated and boiled walnut in terms of taste, after taste and general acceptability.
African Walnut (Tetracarpidium conophorum Mull. Arg.) is a perennial climber which grows in the
western and central regions of Africa. The nuts are processed by boiling and roasting and are sold within
1–5 days to consumers through the open market system. During processing, storage and distribution, the
nuts are typically exposed to high temperatures raising concerns over nutrient quality and safety.
Although African walnut, like several other nuts, contains high amount of oil, there is no study reporting
on how the common processing methods (boiling and roasting) affect the fatty acid profile. Nut samples
(n = 702) at both early and late maturity were harvested and stored at 5 8C. Randomized sampling was
done (0, 10 and 20 days) and nuts grouped according to treatments (boiling, roasting, unprocessed). Nuts
were then held for 3 and 7 days at either 25 8C or 37 8C to simulate normal retail practices. Oil was
extracted and analysed as fatty acid methyl esters using gas chromatography flame ionization detection
and gas chromatography coupled mass spectrometry. Retention times were compared with known
standards. Results indicated the presence of C16:0, C18:0, C18:1 cis-9, C18:2, cis-9, 12, C20:0, C18:3
with C18:3 being the most abundant (1.1–8.2 mg g�1 dry matter). In general, postharvest storage at
25 8C or 37 8C for 3 or 7 days after boiling and roasting significantly increased concentrations of the
fatty acids (>50%) in nuts stored for 10 days compared to unprocessed. Current processing methods
and retail storage practices improved concentrations of the fatty acids in African walnut stored up to
10 days at 5 8C.
Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage of xanthan gum at 0.5% was added to each blend. Functional and rheological properties of the composite flour were examined and compared with wheat flour as control. Oil absorption index was not significantly different (P>0.05) among the six blends of composite flour and wheat flour. As increasing of soybean flour levels, swelling power, and pasting viscosity of composite flours decreased, specific volume of bread also decreased as decreasing of soybean flour level in composite flours, but the firmness of bread increased. Physical and sensory analysis showed that composite flour with the proportion of sweet potato flour 40%, maize starch 40%, soybean flour 19.5% and xanthan gum 0.5% yielded acceptable breads.
The survey was carried out in Ekiti, Oyo, Ogun, Ondo, and Osun states located in SW Nigeria. The respondents for the study include thirty marketers and thirty producers of African walnut randomly selected within each of the state, making a total of 60 respondents per state and 300 for the five states. Two sets of structured questionnaires were designed, one for each catergory of the respondents. The questionnaires were designed to solicit information on demographic characteristics of the producers and marketers of African walnut, production and marketing challenges of the walnut, price trend along the marketing chain, and interraction and relationships of the middlemen. The questionnaires were administered through individual and focus group methods. Also, indepth interview of the respondents was conducted to supplement data obtained from the questionnaires. Purposive sampling method was used to select local markets where the walnut were sold for study of the price trend of the walnut for two seasons (from 2007 to 2008). Marketing of the walnut started with farmers that plant the perennial climber on their farmland, while the marketing intermediaries include the village merchants, wholesalers, and the retailers. Adult male dominated the production sector of African walnut while processing and marketing the nuts were mostly done by the women and children. There is high demand for the walnut as delicacy and snack; although industrial usage is yet to be fully developed. Marketing of the cooked nuts and at retail quantity had the highest profit along the marketing chain. There is need for expansion of the current scale of production of the walnut to meet increasing demand. Provision of appropriate storage facilities to prevent spoilage of the product in rural areas and good rural road network for easy conveyance to urban markets where it is majorly consumed is pertinent for marketing of the walnut.
Egyptian dieticians typically rely on foreign databases to find out oxalate content of food due to unavailability of local databases. The soil, fertilizers, climate and cultivars are often very different. Therefore, the purpose of this study is to establish a local database of oxalate content in Egyptian grown fruits and vegetables and selected daily common herbs. The current study analysed the total and the soluble oxalate in 37 Egyptian grown fruits, vegetables and 9 commonly used herbs. Two methods were used for screening the Egyptian foods for oxalate concentration; the first method was AOAC 1999 and the second was enzymatic method. Total oxalate varied greatly among the vegetables examined, ranging from 4 to 917 mg/100 g F.W. Total oxalate of analysed fruits ranged from 9 to 50 mg/100 g F. W. There is a strong correlation found between the two methods used. Vegetables were classified into 4 categories; low oxalate concentration containing less than 10 mg of oxalic acid /100 g F.W., such as cabbage, courgette, cucumbers, garlic, spring onions and turnip. Moderate oxalate concentration vegetables containing 10-25 mg/100 g F. W., such as aubergine, field bean, corn, peppers and watercress. High oxalate concentration vegetables containing 26-99 mg/100g F.W., such as f?l, green beans, celery, mallow, okra and sweet potatoes. Very high oxalate concentration containing 100-900 mg/100g F.W. such as Swiss chard, molokhia, purslane and vine leaves (fresh). Extensive amounts of total oxalate (201-4014 mg/100 g D.W.) were found in daily common herbs such as caraway seed, green cardamom, cinnamon, coriander seeds, cumin, curry powder, ginger and turmeric powder.
Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly (p≤0.05) as the germination time increased. pH values ranged between 5.67 and 6.56. Bulk density (loosed and packed) showed no significant difference (p≤0.05) between ungerminated sample and sample that germinated for 24 h, but there was a significant difference (p≤0.05) between ungerminated sample and samples that germinated for 48 and 72 h. The values ranged between 0.50-0.58 and 0.70-0.79 g/mL for loose and packed density, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity and oil absorption capacity with the ungerminated sample having the least values of 0.94 and 1.03 ml/g for water absorption capacity and oil absorption capacity, respectively. There was a significant difference (p≤0.05) in swelling power of the samples with the ungerminated maize having the highest value of 19.81 mg/g. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was no significant difference (p≤0.05) between the ungerminated flour and the sample that germinated for 48 h and foaming stability time of 15, 30 and 60 s. Degree of gelatinization of the samples ranged between 74.50-93.10, 86.20-97.40 and 30.00-84.30 at baking temperature of 140, 160 and 180°C, respectively.
Seeds of African Walnut (Plukenetia conophorum Muell Arg.) obtained from four (4) states – Enugu, Anambra, Abia, Rivers – in southeastern Nigeria were assayed for amino acid contents of the raw and cooked seeds using High Performance Liquid Chromatography (HPLC). Results indicated significant (p ≤ 0.05) variation in both essential and non-essential amino acid content across locations. Among the essential amino acids, the accession from Abia had the highest arginine and lysine content; Rivers had the highest concentration of histidine and valine, while Enugu showed the highest methionine and threonine content, though statistically similar with that of Abia. Boiling significantly (p < 0.05) increased the amount of tryptophan, but all the other essential amino acids did not respond significantly to boiling. Among the non-essential amino acids, alaninie, asparagine, glutamine, glutamic acid and glycine responded significantly to location. Boiling reduced the quantities of cysteine and glutamic acid; but increased those of glutamine and lysine. Among the essential amino acids, only histidine and lysine were significantly (p < 0.05) influenced by interaction effects of location and processing such that boiling drastically reduced the levels of histidine in the seeds from Anambra and Rivers but enhanced the level of histidine in the seeds from Abia. Boiling also increased the amount of lysine in the Anambra seeds but reduced the lysine level in all the other accessions. In the case of the non-essential amino acids, asparagine, glutamine and glutamic acid responded significantly (p < 0.05) to interactive effect of the two factors. Principal Component Analysis (PCA) explained close to 50% of the total variability in amino acid composition, identifying arginine, asparagine, lysine, methionine, valine, glutamic acid, leucine, cysteine, threonine, alanine and isoleucine as the key amino acids for describing African walnut seeds in the southeastern zone of Nigeria. It was clear from the study that seeds of this under-utilized forest species have full complement of the amino acids in sufficient amounts to meet the amino acid requirements of its teeming consumers.
The effect of thermal processing (roasting and boiling) on the nutritional, antinutritional, and antioxidant properties of African walnut was studied. Tetracarpidium conophorum (African walnut) was subjected to thermal treatment of roasting (RWIS), boiling with shell (BWIS), and boiling without shell (BWOS). The resulting samples with raw nut (RAAW) which served as control were analysed for proximate composition, antinutritional components, and antioxidant activity. The protein, fat, and ash contents of the samples on dry basis were 29.14%, 54.14%, and 3.32% (RAAW); 24.13%, 61.75%, and 2.77% (BWIS); 22.47%, 62.65%, and 2.16% (BWOS); and 24.25%, 60.52%, and 2.48% (RWIS), respectively. Thermal processing had significant effect on all the proximate principles; boiling and roasting generally reduced the protein and ash contents of the nut. Boiling with or without shell reduced the phytate and tannin contents of the nut while roasting increased the level of these two antinutritional components; walnut boiled without shell however, had the lowest phytate and tannin contents of 0.815 mg/100 g and 0.239 mg/100 g, respectively. The antioxidant activities of the samples were 8.47% (RAAW), 13.82% (BWIS), 14.96% (BWOS), and 7.29% (RWIS). This study reveals that thermal processing has a significant effect on the proximate principles, bioavailability, and antioxidant activity of African walnut.
The swelling power and water solubility of cassava and three sweet potatoes type were conducted by using Leach method and Kainuma method, respectively. The flour was obtained by milling the dried slices of samples using a grinder, and sieved through an 80-mesh screen. Swelling power of cassava, white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes are 13.80; 3.40; 3.57; 3.68 (g/g), respectively. Moreover, their water solubility are 3.02; 9.37; 9,56; and 8,61(%), respectively. Furthermore, these flours were sucessfully processed becomes cake.
Experiments were conducted at Regional Food Research Analysis Centre Lucknow to utilize the Sweet potato
flour for preparation of biscuits. The sweet potato tubers were brought from local market at Lucknow. The tubers were
thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, dried and milled into flour. Sweet potato flour
contains less amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination
with wheat flour for biscuit production would be nutritionally advantageous. In this experiment Sweet potato flour
was blended with wheat flour in ratio of 10%, 20%, 30%, 40% and 50%. These samples were thereafter subjected
to functional properties analysis. The proximate composition of the various flour blends used for the preparation of
biscuits were determined using standard methods. The physico-chemical analysis & sensory evaluation was done
to know the acceptability of SPF biscuits. These were evaluated for sensory analysis that included color, flavor,
taste, and overall acceptability. The SPF biscuits were analyzed for analytical and chemical analysis, which includes
moisture content, fiber, fat and total ash. On the basis of nutritional value SPF biscuits containing 50% sweet potato
flour is acceptable as it contains higher fiber content than other samples, at the same time on the basis of sensory
evaluation SPF biscuit containing 50% sweet potato flour scored high score for over-all acceptability. The marketing
costs for different treatments of SPF biscuits are around 32 Rs per kg of final product, this is profitable in all aspects
due to its nutritive value and it is economical
Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial substitute for wheat flour in Egyptian balady bread and
biscuit production were evaluated. The rheological properties of flour dough and baking quality properties (physical, chemical, protein content, colour
and sensory characteristics) of wheat flour, raw and germinated chick peas and kidney pea’s flours or mushroom flours were examined in balady bread
and biscuit. Wheat flour was partially replaced by raw and germinated chick peas and kidney pea’s flours and mushroom flours in ratios of 5, 10,
and 15%. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability
decreased in the case of raw and germinated legumes flours, whereas the extent of decrease was relatively marginal in the case of mushroom flours
at the level of 5 and 10%. Greater effects were observed on the mixing tolerance index values (MTI) in biscuit. It increased in the case of germinated
legumes flour and mushroom flour, whereas the extent of decrease was relatively marginal in the case of raw legumes flour with increasing the level
from 5% to15%. Baking properties, colour and sensory evaluation tests showed that 15% of wheat flour could be replaced with germinated legumes
and mushroom flours and still providing good quality of Egyptian balady bread and biscuits. MTI as an indicator for staling test revealed that wheat
bread was better than wheat-germinated legumes and mushroom flours bread regarding freshness.
Cassava (Manihot palmata) and soybean were processed into flours and used to substitute wheat flour as composite flour. The wheat flour (WF) was substituted by cassava flour (CF) at levels of 0, 10, 20, 30, 40, 50, 60, and 70%; while the resulting composite flours at levels above 40% were replaced with 10% soy flour (SBF) to increase their protein levels for biscuit production. This study evaluated the physicochemical and sensory qualities of biscuits baked from the various formulations of the flours. The proximate composition, hydrocyanic acid (HCN), spread ratio, biscuit weight and sensory properties of the biscuits were measured. Trained panelist evaluated the differences in organoleptic properties using a consumer sensory panel. Colour, crispiness, taste and flavour of biscuit reduced with increase in cassava flour but the diameter, spread ratio and shape of the biscuit improved. Increase in the levels of cassava flour resulted in decrease in the protein content progressively from 13.04% in 100%WF to 8.4% in biscuit with 40% cassava flour. However, addition of 10% soybean flour to composite flour above 40% CF resulted in progressive rise in the protein content of the biscuit from 8.41% in the 40% cassava flour biscuits to 11.39% in biscuits with 50%CF with subsequent reduction as the cassava flour increased to 70% level. The hydrogen cyanide content of the biscuits was increased with the increase in level of cassava flour in the formulations with maximum level of 0.20 mg/kg and in biscuit with 70% cassava flour. There was no significant difference in the overall acceptability between the biscuit from the control (100% wheat flour) and the composite flours up to 7040% cassava substitution level. Further addition of soy flour above 40%CF levels also improved the overall acceptability and there was no significant difference in the overall acceptability sensory qualities and other biscuit without soy flour enrichment up to 60% cassava flour. This indicates the feasibility of producing nutritious biscuits with desirable organoleptic qualities from cassava/wheat/soy composite flour up to 7060% cassava substitution level.
original scientific paper Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/20 3 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/50 3 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/10 1 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.
Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.
Cookies were produced from pigeon pea (Cajanus cajan), sorghum (Sorghum bicolor) and cocoyam (Xanthosoma sagittifolium) flour blends. Ten different cookie formulations were produced. The cookies were evaluated for proximate composition, antinutritional factors and protein quality. The protein content ranged from 6.40% for cookies from 100% cocoyam flour (CF) to 12.97% for cookies from 100% pigeon pea flour (PF). Only four out of the ten cookie formulations had the FAO/WHO minimum recommended protein content of 10%. Low levels of antinutritional factors such as tannins, oxalate, saponins, trypsin inhibitors, hydrogen cyanide and phytates were observed. Diets made from cookies with minimum protein content of 10% were similar to the casein diet in maintenance weight, food intake, digested nitrogen, nitrogen balance, biological value and net protein utilization when fed to rats. It is concluded that cookies from the flour blends showed promise in helping to combat protein malnutrition in those countries where protein malnutrition poses a threat.
Sorghum seeds of cultivar Wad Ahemed (phytate: 2.7 mg/g, tannin: 0.96% and 2 h pepsin digestion: 18%) were germinated for three days to obtain 1-, 2- and 3- days old sorghum malts. Sorghum malt was added in concentrations of 1, 2.5, 5, 7.5 or 10% to sorghum flour. The mixtures were incubated with shaking for 0, 30, 60, 90 or 120 min. Phytic acid and in vitro protein digestibility were assayed for all treatments. The results revealed that phytate content was significantly reduced. The 10% 3-day-old malt after 120 min incubation, reduced the phytate content by 83%. The in vitro protein digestibility (IVPD) was significantly improved as a result of malt pretreatment. The rate of reduction of phytate content and the rate of increment in IVPD increased with time of incubation, age and concentration of the malt.
Objective
There is no enough information on the classification of oxalate content in several foods, particularly in ethnic foods, to recommend their consumption in subjects with urolithiasis (UL). The objective of the present study was to generate reliable information on the oxalate content and antioxidant activity in different foods and classify them by very low, low, medium, high and very high oxalate content and antioxidant activity.
Methods
The oxalate content of 109 foods including ethnic foods was assessed by an enzymatic assay, and the antioxidant activity was measured by the oxygen radical absorbance capacity to determine the oxalate/antioxidant activity ratio. Oxalate consumption was then evaluated in 400 subjects with overweight and obesity using 24-h dietary recalls.
Results
The main foods with high oxalate content were raw spinach, huanzontle, purslane, chard, almond, and toasted and sweetened roasted amaranth. The highest antioxidant activity was found in strawberries, all types of chocolates, roselle, morita peppers, and pinolillo. Subjects with overweight or obesity exceed the dietary oxalate daily intake recommendation.
Conclusions
The classification of foods by their oxalate content and antioxidant activity will be very useful to generate nutritional recommendation in different diseases, mainly UL.
Promoting the utilization of locally available protein‐rich crops may reduce the problem of protein‐energy malnutrition. The physicochemical properties and consumer acceptance of soybean and cashew nut milk cheese analog were evaluated. Vegan milk blends were prepared by substituting soy milk with cashew nut milk at different proportions of 0%, 20%, 40%, 60%, 80%, and 100%. The color coordinates showed no significant differences among the samples. The percentage vegan cheese yield decreased by increasing the level of substitution. The vegan cheese analog produced with 40% cashew nut milk had the highest protein and ash but was lower in lipid. The overall acceptability of the samples decreased with increasing cashew nut milk substitution. However, sample blend with 40% cashew nut milk was preferred in terms of flavor, color, and overall acceptability. Vegan cheese analog from cashew nut and soy milk blends could be a promising value‐added product serving as an alternative protein source. This study showed that an acceptable vegan cheese analog could be produced from the blends of soy and cashew nut milk. This cheese analog could serve as a vegetable protein source with the potential of reducing the incidence of protein‐energy malnutrition. It could also serve as a rich source of essential fatty acids.
The effect of wet cooking on the nutritional and functional properties of two Bambara groundnut landraces and a reference dry bean was studied. Wet cooking increased the amino acid concentration of the Bambara landraces for most of the amino acids tested, but the methionine content of the two Bambara landraces and the reference bean decreased by approximately 90, 90 and 20%, respectively. Carbohydrate and fiber contents of all the samples increased after cooking. Cooking led to a significant increase in the total phenolic content of the grains and decreases in phytic acid and tannin contents, which seems to have resulted in an increase in the in vitro starch and protein digestibility of all the samples. Thermal processing had varying effects on the conformation of proteins as observed in the FTIR spectra of each sample. However, nutrients were well retained and antinutrients reduced significantly.
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze–thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
The effect of processing methods on the nutritional, anti-nutritional and functional properties of African walnut was investigated. The proximate composition of African walnut (Tetracarpedium conophorum) on % wet basis showed protein (14.92), oil (45.84), fibre (1.14), ash (3.52) and carbohydrate (15.38). Evaluation of its anti-nutritional factors (mg/100g) revealed tannins (0.89), oxalate (1.28), phytic acid (3.105), trypsin inhibitors (1.84), saponin (985.0) and alkaloid (40.91) as being inherent to the edible nut. These constituents were significantly (p>0.05) decreased by cooking while toasting resulted in their increased concentrations but to a level found not harmful to the human body. The functional properties; water absorption capacity (1.68m/g), oil absorption capacity (1.06ml/g) and foaming capacity (6.2%) were generally improved by processing. Refrigeration, storage at room temperature (27-32°C) and addition of 0.01% ascorbic acid to walnut flour effectively extended the shelf life of the product.
Nutritional quality of snacks prepared from cereals can be improved by the addition of crude lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high photochemical content. The study was undertaken to prepare extruded snacks from whole wheat flour enriched with CL, TP and SE. Effect of extrusion on physicochemical, antioxidant and sensory properties of snacks was also investigated. Hardness of snacks containing CL and TP was higher than the control. Pasting properties of the formulations were significantly (p < 0.05) reduced upon addition of CL and TP. Total phenolic content (TPC) of the formulations with added TP increased significantly (p < 0.05). Antioxidant properties of snacks enhanced after enrichment. Extrusion significantly (p < 0.05) reduced the TPC, DPPH scavenging activity and pasting properties of snacks while, reducing power and inhibition of lipid peroxidation increased. Storage period lowered the hardness and antioxidant properties of snacks.
With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN. TG increased the hardness and elasticity of cooked WWN, while two emulsifiers increased the noodle cohesiveness. Additionally, TG and SSL improved the sensory properties of noodle such as bite, springiness, and mouth-feel. The results suggest that TG and SSL are effective ingredients in enhancing the gluten strength of WWD and improving the qualities of WWN.
The amino acids content of conophor nut (Tetracarpidum conophorum) was determined. The total essential amino acids (TEAA) was 274mg/g crude protein out of a total amino acids of 573mg/g. The most concentrated amino acid was glutamic acid (134mg/g). Leucine has the lowest essential amino acid score of 0.32 thereby making it the first limiting amino acid. Isoleucine had the highest level of score (0.80) followed by lysine with a score of 0.70. The leucine/isoleucine ratio was 0.71. Since most of the essential amino acids were high, it could serve as a food supplement.
The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with long-chain inulin (HPX) and short-chain inulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of dietary fibre intake. The cooking, textural and colour characteristics of the pastas were evaluated and compared to control sample containing exclusively durum wheat semolina. Generally, material addition to the durum wheat pasta increased cooking losses, swelling index and water absorption, whilst reduced firmness and resistance to uniaxial extension of pastas. Raw spaghetti samples resulted significantly darker (L*) and more redness (a*) than control pasta. In the cooked pasta, all inulin enriched samples were brighter than semolina pasta. Pasta prepared with 15 g/100 g semolina of oat flour showed the best performance (except for the colour) compared to the other experimental pasta samples, but was significantly different to control durum wheat sample. Combinations of fibre rich additions were studied with the inclusion of inulin GR having a less deteriorating effect when added in combination with oat flour. This illustrates that some fibre rich sources may act better in combinations than separately.
Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants' secondary metabolites has not been properly addressed in most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition information and education, especially within the African societies. There are reports from time to time of deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are increasing and this calls for a need to properly address the issue of thorough and adequate processing of foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially legumes which are reported to contain very high concentrations of anti-nutritional factors.
Cassava South China genotype cultivars were released by Chinese Academy of Tropical Agricultural Sciences and their physicochemical traits had been described. However, the physicochemical traits of these cultivars affected by environmental factors were poorly understood. This study aimed to investigate the effects of interrelationship between genotypes and environments (G and E) on physicochemical traits of cassava roots and starches. Fourteen quantitative characteristics were assessed in seven genotypes grown in eight locations in China. The influences due to G and E upon the physicochemical traits of cassava roots and starches were evaluated using the general linear models procedure. The results indicated that the examined traits could be significantly affected by the factors of G and E, and the different contribution of G and E to total variation was evidenced. A most important economic trait dry matter content, ranging from 18.3 to 31.9% during seven genotypes, was negatively correlated to rainfall in cassava growing environments, but insignificantly correlated to temperature. Average starch granule sizes ranged between 9.5 and 12.7 µm. Granules were mainly truncated in shape and similar across all cultivars, and were insignificantly affected by rainfall and temperature. Significant correlations were observed among starch properties including paste clarity and viscosity, which was positively correlated to granule surface area. Principal component analysis demonstrated that SC8 is the best genotype suited for industrial applications and all cassava genotypes responded differently in various environmental climate conditions for the examined traits.
Cassava is a valuable source of food for developing countries, but it contains highly toxic cyanogen compounds and antinutrients. Cyanogens are found in 3 forms in cassava: cyanogenic glucoside (95% linamarin and 5% lotaustratin), cyanohydrins, and free cyanide. Different processing techniques exist to remove cyanogens and their effectiveness depends on the processing steps and the sequence utilized, and it often is time-dependent. Pounding or crushing is the most effective for cyanogenic glucoside removal because it ruptures cell compartments, thus allowing direct contact between linamarin and the enzyme linamarase that catalyzes the hydrolytic breakdown. Crushing and sun-drying cassava roots made into flour removes 96% to 99% of total cyanogens, whereas soaking and sun-drying into lafun or fufu, or soaking and fermenting and roasting into gari or farina, removes about 98% of cyanogens. For cassava leaves, which have 10 times more cyanogens than roots, pounding and boiling in water is an efficient process to remove about 99% of cyanogens. Other strategies to reduce toxicity include development of low-cyanogen cassava varieties and cassava transgenic lines with accelerated cyanogenesis during processing. Although phytate and polyphenols have antioxidant properties, they interfere with digestion and uptake of nutrients. Fermentation and oven-drying are efficient processing methods to remove phytate (85.6%) and polyphenols (52%), respectively, from cassava roots. Sun-drying the leaves, with or without prior steaming or shredding, removes about 60% phytate. Cassava is a nutritionally strategic famine crop for developing countries and, therefore, reducing its toxicity and improving its nutritional value is crucial.
Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry