Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti

Almanza-Benitez, S.; Osorio-Dı́az, Perla; Méndez‐Montealvo, Guadalupe; Islas-Hernández, José Juan; Bello‐Pérez, Luis A.

doi:10.1016/j.lwt.2015.02.031

Cited by 19 publications

(16 citation statements)

References 29 publications

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“…Basically, banana is an essential source of minerals (iron, zinc, selenium, magnesium, calcium, phosphorus, and potassium), vitamins (A, B1, B2, B6, and C), polyphenols, resistant starch, and antioxidants (Juarez‐Garcia, Agama‐Acevedo, Sa′Yago‐Ayerdi, Rodriguez‐Ambriz, & Bello‐Pe′rez, ; Vergara‐Valencia et al., ). Banana flour has been reported to increase the indigestible carbohydrates in food products and decreased glycemic response (Ovando‐Martinez, Sáyago‐Ayerdi, Agama‐Acevedo, Goñi, & Bello‐Pérez, ; Preedy, Watsoa, & Patel, ; Ayo‐Omogie & Ogunsakin, ; Osorio‐Díaz et al., ; Almanza‐Bentiez, Osorio‐Diaz, Mendez‐Montealvo, Islas‐Hernandez, & Bello‐Perez, ). Cooking banana, locally known as ogede bello was introduced into Nigeria by International Institute of Tropical Agriculture to check the incidence of Black Sigatoka disease.…”

Section: Introductionmentioning

confidence: 99%

“…It is considered suitable for the preparation of flour because it is cheap, has high starch content and is less discolored during drying when compared with those prepared from dessert banana types (Suntharalingam & Ravindran, ). The use of cooking banana flour in some products such as complementary food and pasta has been reported (Ovando‐Martinez et al., ; Ayo‐Omogie & Ogunsakin, ; Osorio‐Díaz et al., ; Almanza‐Bentiez et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…The use of composite unripe cooking banana, pigeon pea, and sweetpotato flours in food commodities is expected to prevent and control certain metabolic diseases and improve the nutritional status of consumers (Annelisse, Susan, Frank, & William, ; Almanza‐Bentiez et al., ). The objective of this study was therefore to determine the nutrient composition, functional, and pasting properties of flour blends from unripe cooking banana, pigeon pea, and sweet potato.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Ohizua

Adeola

Idowu

et al. 2017

Food Science & Nutrition

127

105

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This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the blends increased as the PPF level increased. The blends had Na/K ratio of <1.0. The dispersibility, bulk density, water, and oil absorption capacities of the blends increased as SPF and UBF increased. The peak, setback, and final viscosities increased as UBF and SPF inclusion increased,whereas pasting temperature and time increased as the PPF level increased. The L*, a*, and b* values of the flour blends which were significantly (p < .05) different ranged from 79.58 to 102.71, −0.15 to 2.79, and 13.82 to 23.69, respectively. Cooking banana-pigeon pea-sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food formulations. K E Y W O R D SFunctional properties, nutrient composition, pigeon pea, sweetpotato, unripe cooking banana | INTRODUCTIONAccording to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers (e.g. cassava, yam, sweetpotato) and/or legumes (e.g. soybean, pigeon pea, peanut) and/or cereal (e.g. maize, wheat, rice, millet, buckwheat). The use of composite flour has been identified by researchers as possible avenue of producing high-quality nutritious food productsand a means of reducing the huge amount of foreign exchange spent by Nigeria in the importation of wheat flour (Olaoye, Onilude, & Idowu, 2006;Nwosu, 2013;Vaughan, Afolami, Oyekale, & Ayegbokiki, 2014).Basically, banana is an essential source of minerals (iron, zinc, selenium, magnesium, calcium, phosphorus, and potassium), vitamins (A, B1, B2, B6, and C), polyphenols, resistant starch, and antioxidants , 2015). The objective of this study was therefore to determine the nutrient composition, functional, and pasting properties of flour blends from unripe cooking banana, pigeon pea, and sweet potato. | MATERIALS AND METHODS | Materials | Production of unripe banana flourThe procedure described by Daramola and Osanyinlusi (2006) in | Production of pigeon pea flourThe method described by Fasoyiro et al. (2010) seeds were cleaned, sorted, and cooked in boiling water for 20 min.The seed coats were dehulled using a Philips blender, drained, and dried in the Genlab Cabinet dryer at 60°C for 48 hr. The dried pigeon pea seeds were allowed to cool at room temperature, and milled and packaged, as described for banana flour. | Production of...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Ohizua

Adeola

Idowu

et al. 2017

Food Science & Nutrition

127

105

View full text Add to dashboard Cite

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“…In view of consumers' interest in healthy foods (Lau et al, 2012), such common foods can be fortified with functional ingredients such as banana flour (BF) produced from unripe bananas which contain dietary fibre and indigestible fraction (Menezes et al, 2011;Tiboonbun et al, 2011;Bezerra et al, 2013;Almanza-Benitez et al, 2015). Food products such as bread (Juarez-Garcia et al, 2006), pasta (Ovando-Martinez et al, 2009;Almanza-Benitez et al, 2015), noodles (Choo and Noor Aziah, 2010) and cookies (Agama-Acevedo et al, 2012) consisting of mixtures of flour and banana flour had been reported to have significantly higher resistant starch, total dietary fibre, insoluble dietary fibre in comparison to their control counterpart. In addition, the BF noodles and cookies were found to have lower glycaemic index (GI) and carbohydrate digestibility rate (Choo and Noor Aziah, 2010;Agama-Acevedo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Chinese steamed bread fortified with green banana flour

Loong¹,

Wong²

2018

Food Res.

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Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated foods in general, have poorer sensory properties affecting consumer acceptability. The aim of this study was to examine the adjustment of water content from the original formulation and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated CSB. Wheat flour as control was substituted with 15% BF varied by addition of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and preference ranking of CSB were conducted. Results showed no significant differences (p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant increase (p<0.05) in spread ratio and softness was noted in CSB with added water, possibly due to better hydration of gluten proteins and starch which led to increased viscous flow in the dough and softer texture. Incorporation of BF caused greyness in the CSB whilst addition of coffee flavour together with BF contributed a brown colour. Results of hedonic and ranking tests showed that BF-incorporated CSB with added Coffee was most liked for its aroma, flavour, texture and overall acceptability. BF-incorporated CSB with additional water was comparable to control in most aspects of consumer acceptability. This study showed that the addition of more water into BF-incorporated CSB formulation can improve its sensory properties whilst coffee flavour successfully masked the unappealing appearance of the BF-CSB, therefore, increasing consumer acceptability. Hence, with further improvements of CSB and food products incorporated with BF, there is potential that such products can be introduced into the food industry successfully.

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“…El plátano (Musa paradisiaca) es un cultivo de relevancia en la alimentación básica de la población de los países en vía de desarrollo, ya que proporciona gran parte de los carbohidratos requeridos (45-65%) en la ingesta diaria [1]; además es importante para los hogares y los pequeños y medianos productores de los países tropicales, al contribuir con la seguridad alimentaria, el autoempleo e ingresos anuales de los hogares [2]. En Colombia, la producción de plátano es cercana a 2,9 toneladas/año y abarca desde los cultivos de economía campesina hasta la producción de tipo empresarial, cuyos destinos incluyen la comercialización interna, las exportaciones y el uso como materia prima por parte de la industria.…”

Section: Introductionunclassified

Cambios Físicos Y Fisicoquímicos Durante El Almacenamiento en Plátano Impregnado Al Vacío Con Soluciones Antioxidantes

Moreno

Rodríguez

González

2016

BSAA

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Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti

Cited by 19 publications

References 29 publications

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Chinese steamed bread fortified with green banana flour

Cambios Físicos Y Fisicoquímicos Durante El Almacenamiento en Plátano Impregnado Al Vacío Con Soluciones Antioxidantes

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