This study evaluated bioactive components and antioxidant properties of malted millet, soy residue "okara" and wheat flour. The flour extracts were screened for phenolic content, flavonoid content and total antioxidant capacity using standard methods. The antioxidant activities of the studied flours to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reduce iron (111) chloride and inhibit lipid peroxidation and nitric oxide (NO) were determined spectrophotometrically and the effective concentration (IC 50) of the extract required to inhibit DPPH, lipid peroxidation and nitric oxide radical formation by 50% was obtained using linear regression analysis. Results indicated that okara flour had a significantly (p < .05) highest flavonoid content following this trend: Okara flour (48.42mg/100g) > malted millet flour (34.73mg/100g) > wheat flour (19.02mg/100g). Malted millet flour showed significantly (p < .05) highest phenol content (38.36mg/ 100g) >okara flour (26.26mg/100g)> wheat flour (21.17mg/100g). In all these assays studied, the reference antioxidant (ascorbic acid) exhibited lowest IC 50 values, while among the flour extracts, wheat flour displayed significantly (p < .05) lowest IC 50 value in DPPH and nitric oxide radical assays. The lipid peroxidation assay showed that malted millet exhibited significantly (p < .05) lowest IC 50 value (50.19µg/ml) indicating that malted millet demonstrated highest anti-lipid peroxidative functions. The methanolic extract of the studied flours exhibited potent antioxidant activities that increased with increasing amount of extract concentration and this validates their potential use in functional food application.
This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol. The maximum torque during mixing (C1), the protein weakening due to mechanical work and temperature (C2), starch gelatinization (C3), stability of the starch gel formed (C4), starch retrogradation during the cooling stage (C5) were all determined. Results showed that water absorption of the improved flour samples ranged from 57.4 to 67.4% with the least value in CET and the highest in NOR. The lower water absorption of CET dough seemed to affect its stability and development. Dough development time (DDT) ranged from 0.63 to 2.17 min, with REY recording the highest value and CET the least. The physical characteristics of the bread in terms of loaf weight, volume and specific volume were also determined using standard analytical procedures.The specific volume, which is an important index of loaf quality ranged from 3.41 cm 3 /g in CON to 3.85 cm 3 /g in REY.The study revealed that though there were variations in the rheological characteristics of the Nigerian grown wheat varieties compared with the imported control, nonetheless, bread loaves of good and acceptable quality can be produced from the Nigerian local wheat flours.
The world’s population is currently growing at an exponential rate, which is estimated to be over 8 billion inhabitants as reported by United Nations on November 15, 2022. According to FAO, 870 million people out of this population do not have enough food to eat, with the vast majority of hungry people (98%) living in developing countries, where almost 15% of the population is undernourished. Furthermore, the world’s population is estimated to come to 9 billion by 2050, which would incur severe food scarcity and would seriously hamper global food security. Food losses, especially post-harvest loss as a result of poor agricultural practices have also been reported to greatly impact the economy, the environment, and the livelihoods of low and medium countries and Sub-Saharan-African. Therefore, realistic options should be established for promoting sustainable agriculture systems, improving nutrition, and achieving food security to end hunger in our nations. This paper elucidates the drivers of food insecurity including food losses, escalating population growth, hunger, and food production, among others, and provided some transformation approaches such as value addition through appropriate and emerging food processing and preservation techniques, application of biotechnological options through genetically modified foods and functional foods consumption and integration of indigenous underutilized nutrient-dense food crops which could serve as all-inclusive and sustainable transformation options for enhanced food and nutrition security, especially in developing countries, which is where the hunger burden and the prevalence of malnutrition and non-communicable diseases are high.
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