Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

Akubor, P.I.; Badifu, G. I. O.

doi:10.1046/j.0950-5423.2003.00768.x

Cited by 95 publications

(83 citation statements)

References 20 publications

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“…The protein compares favourably with the value of 9.8% reported for wheat flour [16], 6.34% reported for jackfruit seed flour [17]. Wheat germ could therefore serve as alternative source of protein and oil for man.…”

Section: Proximate Composition Of Wheat Germsupporting

confidence: 64%

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Mahmoud¹,

Mohdaly²,

Elneairy³

2015

FNS

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Wheat germ is a by-product derived from the wheat milling industry. Defatted wheat germ is the main by-product of the wheat germ in the oil extraction process. This study aims at development of efficient and low cost processing methods to transform these residues in added value co-product. In this study, wheat germ was analysed for its proximate composition, fatty acid composition, physical and chemical characteristics of wheat germ oil. The basic chemical composition analyses revealed high values of dry matter (87.37 g/100g FW), significant amounts of total protein and fat (27.69 and 8.99 g/100g FW, respectively) content and low ash content (3.08 g/100g FW). The quality of the extracted oils was assessed in terms of acid value, iodine value, saponification value, peroxide value, refractive index, and unsaponifiable matter. The fatty acid profile was found to be made up of linoleic followed by palmitic and oleic as the major fatty acids. Antioxidant properties and in vitro antibacterial activity of defatted wheat germ (DWG) extract were also determined. DWG, as a source of natural antioxidants and antibacterial, could be used to formulate nutraceuticals with potential applications to reduce the level of oxidative stress. The antioxidant potency of the DWG extracts could be the basis for its health promoting potential. The results showed that these by-products could be used as a source of bioactive compounds beneficial for health.

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Section: Proximate Composition Of Wheat Germsupporting

confidence: 64%

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Mahmoud¹,

Mohdaly²,

Elneairy³

2015

FNS

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“…Oladele and Aina (2007) reported values of 0.55 -0.62 g/cm 3 for tiger nut flours. Values of 0.54 g/cm 3 for African breadfruit kernel flour and 0.71 g/cm 3 for wheat flour have also been reported (Akubor and Badifu, 2004). The value obtained is higher than that reported in literature.…”

Section: Functional Propertiescontrasting

confidence: 50%

“…Crude Fat: The fat content of the jackfruit seed flour was 1.27 % (Table 1). This value is relatively low when compared to pearl millet (7.6%) and quinoa (6.3%) (Oshodi et al, 1999), pigeon pea flour (1.80%; Okpala and Mammah, 2001) and wheat flour (3.10%; Akubor and Badifu, 2004). Values of 32.13 and 35.43 % were reported by Oladele and Aina (2007).…”

Section: Foam Capacity and Foam Stabilitymentioning

confidence: 94%

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Ocloo¹,

Bansa²,

Boatin³

et al. 2010

ABJNA

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The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this study is to determine the physico-chemical and functional properties of jackfruit seed flour. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to pass through a 250 µm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). The moisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matter basis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79 kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron (130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) and manganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lactic acid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) and bulk density (0.80 g/cm 3 ) were recorded for the jackfruit seed flour. The values for swelling power, foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour produced may be use as thickening and binding agent in food systems.

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“…WAC represents the ability of a product to associate with water under conditions where water is limiting (Singh 2001). The highest WAC of plantain flour could be attributed to the presence of greater amount of hydrophilic constituents like soluble fiber and lower amount of fat content (Akubor and Badifu 2004). Mepba et al (2007) also reported high water absorption capacity (284%) of plantain flour than wheat flour (65%).…”

Section: Functional Propertiesmentioning

confidence: 96%

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Yadav

Dhull

2011

J Food Sci Technol

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Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p<0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p<0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p<0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

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Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

Cited by 95 publications

References 20 publications

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

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