Biochemical characteristics of composite flours: influence of fermentation

Digbeu, Dogore Yolande; Dué, Ahipo Edmond; Dabonne, Soumaila

doi:10.1590/s0101-20612013000400001

Cited by 6 publications

(9 citation statements)

References 25 publications

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“…These flours were formulated as described previously byDigbeu et al [13]. Casein (designated RCC) served as a reference protein while Cérélac (a commercial weaning food designated RTC) served as a control.…”

Section: Experimental Dietsmentioning

confidence: 99%

“…As recommended by Glover-Amengor et al [12], other crops like cowpea (25% protein), soybean (40% protein) and groundnut (25% protein) richer in protein and minerals can be added to yam to improve nutritional value of its flour. The composite flours obtained could constitute good food formulas for infants and young children, pregnant and lactating women which are among the most vulnerable people in developing countries [13]. Thus, Digbeu et al [13] have made composite flours with yam (Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa), soybean and cassava in respectively 60, 30 and 10% proportions.…”

Section: Introductionmentioning

confidence: 99%

“…The composite flours obtained could constitute good food formulas for infants and young children, pregnant and lactating women which are among the most vulnerable people in developing countries [13]. Thus, Digbeu et al [13] have made composite flours with yam (Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa), soybean and cassava in respectively 60, 30 and 10% proportions. These composite flours exhibited good biochemical and hygienic characteristics, making them suitable for human consumption.…”

Section: Introductionmentioning

confidence: 99%

“…These composite flours exhibited good biochemical and hygienic characteristics, making them suitable for human consumption. In addition, flours could be stored over longer periods and thus reduce the post-harvest losses in yam production [13]. As regards Soybean, it has been widely used in human and animal nutrition because of its favourable agronomic characteristics, relatively low price, and high content and quality of proteins and fats [14].…”

Section: Introductionmentioning

confidence: 99%

“…This research was conducted on Wistar rats to find out the in vivo impact of yam composite flours made by Digbeu et al [13] and highlight their potential usage as potential weaning diets.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours

Digbeu¹

2017

IJNFS

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Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 -2.37), Biological ), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.

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Section: Experimental Dietsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…This research was conducted on Wistar rats to find out the in vivo impact of yam composite flours made by Digbeu et al [13] and highlight their potential usage as potential weaning diets.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours

Digbeu¹

2017

IJNFS

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Nondairy ice cream based on fermented yam (Dioscorea sp.)

Batista

Ramos

Pires

et al. 2019

Food Science & Nutrition

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Background The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam ( Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. Results The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (10 7 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non‐Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat.

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Asian fermented root and tuber-based products

Bhardwaj

Purohit

Sharma

2023

Indigenous Fermented Foods for the Tropics

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Biochemical characteristics of composite flours: influence of fermentation

Cited by 6 publications

References 25 publications

Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours

Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours

Nondairy ice cream based on fermented yam (Dioscorea sp.)

Asian fermented root and tuber-based products

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Biochemical characteristics of composite flours: influence of fermentation

Cited by 6 publications

References 25 publications

Nutritional Quality of Weaning Foods Formulated from Yam (&lt;i&gt;Dioscorea alata&lt;/i&gt; and &lt;i&gt;Dioscorea cayenensis&lt;/i&gt;) Composite Flours

Nutritional Quality of Weaning Foods Formulated from Yam (&lt;i&gt;Dioscorea alata&lt;/i&gt; and &lt;i&gt;Dioscorea cayenensis&lt;/i&gt;) Composite Flours

Nondairy ice cream based on fermented yam (Dioscorea sp.)

Asian fermented root and tuber-based products

Contact Info

Product

Resources

About

Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours

Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours