As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia seeds to have high nutritional content in the form of protein (15-25%), dietary fibre (18-35%), fat (15-35%) and ash content (4-6%). Apart from their rich nutritional content, chia seeds can improve the nutritional content of various food products when they are blended or mixed. This article reviews the nutritional content, bioactive compounds, and nutraceutical functionality of chia seeds and their use in the development of functional foods. Also highlights functional properties of chia seeds, usage in the food industry and fortification of food with chia seeds. The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food.
The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.
Mchuchume is a ready to eat meal made from boiled and fermented cassava, which is mainly consumed in Western part of Tanzania. As other fermented cassava foods, it is rich in carbohydrate but deficient of other nutrients. In this study Moringa oleifera leaves powder (MOLP) and soya bean flour (SBF) were used to improve its nutrients. Fortification effects of MOLP and SBF were studied during separate and coetaneous inclusion. Proximate compositions of raw materials and blends were analysed. Mchuchume (control) had moisture, ash, fat,
BACKGROUND ‘Mchuchume’ is a ready to eat fermented cassava food used for breakfast, lunch, and/or snack purposes. Its diverse consumption modes attract many studies, including regarding its fortification with inexpensive food materials rich in beneficial nutritional qualities. This study is aimed at investigating the effect of soya bean flour and Moringa oleifera leaves powder on the micronutrient composition of mchuchume. RESULTS Enrichment significantly increased iron (0.001 g kg−1 in control to 0.03 g kg−1 in cassava–soya, 0.06 g kg−1 in cassava–moringa and 0.09 g kg−1 in cassava–soya–moringa) and potassium (1.01 g kg−1 in control to 5.14 g kg−1 in cassava–soya, 3.45 g kg−1 in cassava–moringa and 7.43 g kg−1 in cassava–soya–moringa). Compared with the control (0.10 g kg−1 sodium), sodium content either decreased significantly (to 0.09 g kg−1 in cassava–soya) or increased significantly (to 0.37 g k g−1 in cassava–moringa and 0.36 g kg−1 in cassava–soya–moringa). β‐Carotene was below the instrument's limit of detection (<0.2 × 10−6 g mL−1) in the control and cassava–soya blends but was detected in cassava–moringa (0.01–0.02 g kg−1) and cassava–soya–moringa blends (0.01–0.02 g kg−1). CONCLUSION Mchuchume fortified with both M. oleifera leaves powder and soya bean flour has micronutrients at recommended dietary allowances. The food is recommended for use in management of iron and vitamin A deficiencies, which are endemic not only to inhabitants and refugees of the Kigoma region in Tanzania but also to people in most African countries and other cassava‐consuming developing nations. © 2020 Society of Chemical Industry
This study was conducted to investigate the application of extrusion cooking in the production of snacks containing soybean (SB) and Moringa oleifera (MO) leaves as inexpensive sources of micronutrients. The specific objectives were to examine effects of barrel temperature, residence time and moisture content of feed on selected physical properties of extruded snacks (extrudates), namely water absorption index (WAI), water solubility index (WSI) and expansion ratio (ER). The extrudates were obtained by blending different levels of input ingredients of maize flour (MF) (55 to 80%), full fat soybean flour (FFSF) (10 to 30%), and Moringa oleifera leaf powder (MOLP) (5 to 15%). Extrusion process variables in a twin-screw extruder were at three levels for temperature (100, 130 and 160°C), feed moisture content (15, 22.5 and 30%), and residence time (60, 75 and 90 s). The performed study revealed that the level of incorporation of both FFSF and MOLP, and feed moisture content have significant effects on the expansion ratio, water solubility index and water absorption index of the extrudates. It was concluded that the role of processing conditions and blending levels have a significant contribution to the quality characteristics of the soy-moringa expanded snacks.
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