The present study is part of a project aimed at producing bambara groundnut (Voandzeia subterranean) flours for the preparation of koki (a steamed cooked paste). The flours were produced from the black (BBG) and white (WBG) varieties by the combined processes of soaking, drying, dehulling and milling. Some physicochemical characteristics of the flours were evaluated and the effects of flour particle size, salt concentration and pH on their functional properties were investigated. Significant varietal influence was indicated on the proteins and carbohydrates with the WBG variety showing high level of proteins (19.7%) and the BBP variety the highest carbohydrate content (61.7%). It was equally observed that an increase in NaCl tends to induce a reduction in the water absorption capacity (WAC), foam capacity and emulsion properties. The emulsion and foam capacities were observed to be at their minimum values within the pH range 2 and 4.
Cochlospermum tinctorium A. Rich. (Bixaceae) is a widespread herbaceous plant in the African sahelian and soudanian zones. Its root is used as food and medicinal plant. Studies of secondary metabolites, functional activities and trichromatic parameters were realized according to standard methods of laboratory. At a threshold of α = 0.05, significant correlations (p < 0.05) were found between secondary metabolites contents and functional activities such as radical scavenging activity of antioxidant component or hydroxyl radical scavenging activity. The value of DPPHH was 95.56 ± 0.94% for CT inner Matrix with variation of 0.12% for CT Soaked inner Matrix and 1.63% for CT Peeler. But HSRA was 37.14 ± 5.71 for CT inner Matrix with variation of-38.46% for CT Soaked inner Matrix and-71.79% for CT Peeler. Cochlospermum tinctorium root has exhibited efficiency to heal many diseases thanks to multiple bioactive compounds. In addition, the colour of powders depended upon chemical compounds. Finally, Cochlospermum tinctorium root was found to neutralize organic radicals and reactive oxygen species.
In this study mulberry leaf extract biocompounds were encapsulated with sodium carboxymethyl cellulose (0.55%, 0.70%, and 0.75% w/v) or maltodextrin (8%, 10%, and 12% w/v). The outcome of this work demonstrated that maltodextrin showed the highest encapsulation efficiency towards the phenolic acids and 1-deoxynojirimycinin whereas the flavonols and gamma-aminobutyric acid were best encapsulated by sodium carboxymethyl cellulose. Moreover, the antioxidant properties of the encapsulated powders were found to be associated with their nutraceutical constituents. In addition, the powders produced with sodium carboxymethyl cellulose were typified by suitable hygroscopicity, wettability time, glass transition temperature, and bulk properties than those obtained with maltodextrin which was characterized by desirable porosity, water solubility, moisture content, water activity, color, particle, and flowability properties.
Bambara groundnut and cowpea legume seeds with a very high nutritive value are widely produced and consumed in most sub-Saharan African countries. The aim of this work which is part of a large study was to compare the potential of bambara groundnut and cowpea varieties of flour as basic raw material for the preparation of a widely legume-based food product known as koki. Toward this objective standard methods were used to analyze some morphological, microstructural and thermal properties of these legume flours along with their respective isolated starches and proteins. In general, thermal transition of proteins has slow enthalpy energy of less than 1 J g−1. The gelatinization temperature and the enthalpy of gelatinization of starches in the flours were lower as compared to those of isolated starches, suggesting here an interaction of starch with other components during the gelatinization process. All starches are of A-type and the degree of crystallinity of bambara starch was higher than that of cowpea starch. Scanning electronic microscopy revealed that starch granules of North cowpea (NC), West cowpea (WC) and White bambara groundnut (WB) were polygonal while that of Black bambara (BB) starch were spherical in shape. The flowability characteristic of the flour and starch shows that bambara flour with small particle size (~90%<100 µm) had a high compressibility (47.38–43.16%) as compared to cowpea flour (32.18–30.24%). NC and VB starch granules have a size between 10 and 35 µm while WC and BB are too small (6–15 µm). NC and WB starch granule sizes are between 10 and 35 µm while WC and BB’s sizes are too small (6–15 µm). Bambara groundnut and cowpea flour along with their respective isolated starches and proteins therefore appears to be a valuable raw material which may be useful for the preparation of many food products.
The current study assesses the impact of encapsulation techniques (drying methods and carriers) on the release and intestinal permeability of mulberry leaf nutraceuticals. The Papadopoulou model revealed that the significant delay (p < .05) in the release of nutraceuticals by encapsulation is mainly due to carrier material. This finding
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.