Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)

Acuña, Sandra Patricia Chaparro; González, Jesús Humberto Gil; Tórres, Iván Darío Aristizábal

doi:10.1590/s0101-20612012005000007

Cited by 30 publications

(9 citation statements)

References 34 publications

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“…Also, Ogodo et al who reported increase in OHC of maize flour fermented with LAB consortium which is in agreement with the present investigation [22]. However, the result of this study is higher than 1.43 ml/g reported by [1] for soybean. The increase in the OHC of the present study suggests that the flour could be useful in food formulation where an oil holding capacity is considered [6].…”

Section: Discussionsupporting

confidence: 93%

“…In developing countries of Africa like Nigeria, malnutrition in terms of protein is prevalent due to inadequate or high cost of meat and milk, hence the need for alternative sources of protein [1]. Legumes such as Bambara groundnut pigeon pea, soybeans are nutritious foods which can serve as an alternative to animal proteins owing to their reported nutritional attributes [2,3].…”

Section: Introductionmentioning

confidence: 99%

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Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Ogodo¹,

Oc²,

Ra³

2018

Appli Micro Open Access

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The functional properties of soybean flour fermented with lactic acid (LAB)-consortium was evaluated. Soybean was processed into flour, fermented spontaneously and with LAB-consortium previously isolated from maize (Lactobacillus plantarum WCFS1+Lactobacillus rhamnosus GG, ATCC 53/03+Lactobacillus nantensis LP33+Lactobacillus fermentum CIP 102980+Lactobacillus reuteri DSM 20016) and sorghum (Pediococcus acidilactici DSM 20284+Lactobacillus fermentum CIP 102980+Lactobacillus brevis ATCC 14869+Lactobacillus nantensis LP33+Lactobacillus plantarum WCFS1) to evaluate their effects on the functional properties of the flour at 12 h intervals using standard techniques. The result shows gradual decrease in bulk density with increasing fermentation period ranging from 0.74 ± 0.03 g/mL to 0.72 ± 0.03 g/mL (natural), from 0.74 ± 0.03 g/mL to 0.70 ± 0.02 g/mL (LAB-consortium from maize) and from 0.74 ± 0.03 g/mL to 0.70 ± 0.02 g/mL (LAB-consortium from sorghum) fermentation. The swelling capacity decreased from 0.77 ± 0.03 g/mL to 0.64 ± 0.01 g/mL, from 0.77 ± 0.03 g/mL to 0.59 ± 0.01 g/mL and from 0.77 ± 0.03 g/mL to 0.61 ± 0.03 g/mL in natural, LAB-consortium from maize and sorghum fermentations respectively. Water holding capacity decreased from 2.4 ± 0.03 mL/g to 1.9 ± 0.03 mL/g, from 2.4 ± 0.03 mL/g to 2.0 ± 0.03 mL/g and from 2.4 ± 0.03 mL/g to 1.9 ± 0.03 mL/g in natural, LAB-consortium from maize and sorghum fermentation respectively. Oil holding capacity increased significantly (p<0.05) with increasing fermentation time, ranging from 8.92 ± 0.02 mL/g to 9.30 ± 0.03 mL/g (natural), 8.92 ± 0.01 mL/g to 9.63 ± 0.03 mL/g (LAB-consortium from maize) and from 8.92 ± 0.03 mL/g to 9.69 ± 0.03 mL/g (LAB-consortium from sorghum) fermentations. The least gelation concentration ranged from 3.0% (unfermented) to 6.0% (other fermentation products). Emulsion capacity (EC) increased from 35.88 ± 3.12% to 44.33 ± 1.33%, from 35.88 ± 3.12% to 46.83 ± 3.18% and from 35.88 ± 3.12 % to 45.99 ± 2.21% in natural, LAB-consortium from maize and sorghum fermentations respectively. This suggests the potentials of LAB-consortia fermentation in improving nutritional and functional properties of soybean flour.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Ogodo¹,

Oc²,

Ra³

2018

Appli Micro Open Access

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“…Emulsification capacity (EC) and emulsion stability (ES) were determined according to Chaparro Acuña, Gil González [ 30 ] with some modifications. Flour samples (0.4 g), 20 ml of maize oil (0.9 ml/g) and 20 ml water (1.0 ml/g) (resulting in a 1% (w/v) mixture) were homogenized for 1 min using a Waring blender at low speed.…”

Section: Methodsmentioning

confidence: 99%

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

Mubaiwa

Fogliano²,

Chidewe

et al. 2018

PLoS ONE

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Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6–19.6%, starch from 47.8–52.0% and sucrose from 1.9–5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products.

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“…The region of the minimum solubility of proteins (isoelectric region) was the region of least soluble and minimum emulsifying capacity. The emulsifying properties vary with the two effects (1) absorption of the protein at oil or water interface results in a substantial decrease in interfacial energy (2) structural, electrostatic and mechanical energy barriers are caused by the interfacial layer that opposes destabilization (Chaparro Acuña, Gil González & Aristizábal Torres, 2012;Kumar et al, 2011). This property makes both EA and ES opposite to each other.…”

Section: Represents Thatmentioning

confidence: 99%

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

Nisar

Mustafa

Tahir

et al. 2020

PeerJ

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Background Extensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BPO; added as bleaching agent in the SF) by comparing the results with whole wheat flour (WF; never received any additives). Methods The samples included commercial SF purchased from the local supplier of different flour mills (who use BPO as additive) and a control sample without additives was prepared by grinding the seeds harvested from wheat (Triticum aestivum L.; Inqulab 91) crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizers and insecticides. Functional properties (including bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity, least gelatinization concentration and gelatinization temperature) and proximate composition (including moisture content, ash contents, crude protein, gluten and starch contents) were determined and compared for all the samples. Benzoyl peroxide (BPO) and Benzoic Acid (BA) quantification was performed through High Performance Liquid Chromatography. Finally dietary intake was estimated for BPO and BA. Results Results showed that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BPO into BA soon after the exposure. Observed BA range (13.77 mg/g after 16 h) in SF and exposure level assessment (44.3 ± 1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. The results revealed the superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA.

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Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)

Cited by 30 publications

References 34 publications

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

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