Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

Shah, Tajamul Rouf; Prasad, Kamlesh; Kumar, Pradyuman

doi:10.1590/1678-457x.36616

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…The following conditions were employed: load cell—50 kg, target mode distance—4.5 mm, pre-test speed—1 mm/s, test speed—2 mm/s, post-test speed—10 mm/s, and trigger force—10 g. The force required to shear the strip of chapatti into two pieces was noted. Three measurements were taken for each sample in triplicates and average values are reported ( 21 ).…”

Section: Methodsmentioning

confidence: 99%

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

et al. 2022

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Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM.

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Section: Methodsmentioning

confidence: 99%

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

et al. 2022

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“…100 grams of edible maize grain contain 10.23 grams of moisture, 8.84 grams of protein, 4.57 grams of fat, 2.33 grams of ash, 2.15 grams of fiber, and 71.88 grams of carbohydrates [7]. It can be used as a raw material to create a variety of foods, including corn meal, breakfast cereals, snacks, and flour [8]. Large amounts of carotenoid pigments found in the yellow maize species are helpful in preventing cancer [9].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study

Adigwe

Kiin-Kabari

Emelike

2023

AFSJ

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Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p < 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P<0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods.

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“…Bread is a food that has been consumed all over the world for thousands of years, and wheat has been used in bread (Rosell, 2011;Shah et al, 2018;Kouassi-Koffi et al, 2019). However, bread made from wheat flour contains gluten, which is not tolerated by celiac disease patients, who find it necessary to completely restrict this protein.…”

Section: Introductionmentioning

confidence: 99%

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

et al. 2020

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Materials and methods Raw materials and chemical characterizationDefatted chia flour was supplied by Giroil, Santo Ângelo/RS, Brazil. Rice flour containing carbohydrates (91.58%), moisture (10.03%), proteins (6.77%), lipids (0.51%) and ashes (0.37%) was supplied by Cerealle Indústria e Comércio de Cereais Ltda., Pelotas/RS, Brazil. Wheat flour containing carbohydrates (72.27%), moisture (13.49%), proteins (10.03%), ashes (0.68%

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Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

Cited by 4 publications

References 21 publications

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

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