Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Abstract

Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the fluidification of the gruels made from these flours by germinated yellow corn and sweet white potato flours. To do this, the approximate chemical composition, physical and functional properties, and ability of amylase‐rich flours to digest the starch in order to reduce consistency were evaluated. From these analyses, it emerges that the chemical composition, and physical and functional properties are influenced by the nature and the treatment undergone by the flours. It appears that the amylase‐rich flours that we used at a concentration of 1%–3% during the preparation of the gruels significantly reduced their consistencies. Given their strong liquefying power, this reduction was more marked with germinated corn flour where 1% permits to obtain desired consistency with 21.50 g of DM of bitter cassava flour, thereby multiplying the energy density and nutritional value of this flour by 5.18. It also appears that the action of flours rich in amylases was depending on the concentration, the nature of the flour, its composition, and the treatment undergone. In view of all these results, we can therefore consider the formulation of a weaning food with the consistency, and energy and nutritional value necessary for the proper growth of children.

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…As shown in Table 1 , ash contents are comparatively similar among five cassava varieties. These findings are similar to those of Tambo et al [ 28 ] and Dudu et al [ 4 ] who observed 1.05% and 1.64% of ash contents, respectively. Moreover, ash contents of cassava flour were similar to ash content of commercial wheat flour.…”

“…Crude fat contents of studied cassava flour are lower than 1% ( Table 1 ). According to the results, the highest fat contents were observed in Shani (0.63%) and Suranimala (0.64%) varieties which were similar to the observations of Tambo et al [ 28 ] who observed 0.63% fat content from a cassava flour research in Cameroon. Due to these low fat contents (<1%), cassava flour may have very low susceptibility to form a starch lipid complex or amylose lipid complex [ 33 ] which leads to low swelling capacity, solubility, and granule disruption [ 34 ].…”

“…However, the protein contents of tested cassava flours were significantly lower ( p < 0.05) than those of commercial wheat flour ( Table 1 ). Similar protein contents in cassava flour have been observed by Tambo et al [ 28 ], Dudu et al [ 4 ], and Klang et al [ 30 ] which were 1.14%, 1.55%, and 1.6%, respectively. According to the findings of Oyeyinka et al [ 35 ] and Abiodun et al [ 36 ], the contents of protein, essential amino acids, and protein quality of cassava flour can be enhanced by the fermentation.…”

“…It was ranged from 86.28% ( Swarna ) to 93.13% (MU51) and higher than the carbohydrate content of wheat flour ( Table 1 ). Approximately, similar carbohydrate contents in cassava flour have been observed by Tambo et al [ 28 ] and Dudu et al [ 4 ] which were 96.95% and 83.55%, respectively. Due to high amount of carbohydrate contents (>80%) of the flours of studied cassava varieties, it can be utilized in formulating composite flour blends in the food manufacturing.…”

“…Low moisture contents of flours have appropriate shelf life stability when stored in packaging materials with proper moisture barrier properties [ 32 ]. Moisture contents of studied cassava flour samples were deviated from the moisture contents of cassava flour obtained by Tambo et al [ 28 ] (12.55%) and Klang et al [ 30 ] (13.86%). This might be due to the climatic conditions, variety, and processing differences.…”