Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia

Abstract

The physicochemical, compositional and functional properties of flour from green plantains (Musa acuminata) of the large green plantain variety, oyster mushrooms (Pleorotus ostreatus), pineapple peel (Ananas comosus) of the 'apple pineapple' variety, yellow peas (Pisum sativum), chickpeas (Cicer arietinum), whole grain rice (Oryza sativa), whole grain corn (Zea mays) and whole grain white quinoa (Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed (p < 0.05). Oyster mushroom and yellow pea flours had the greatest protein content (28.92 and 21.02%, respectively), whereas the pineapple peel, peas and corn stood out for their high contents of Fe and Zn. All flours exhibited emulsifying and foaming activities, while hydration and interfacial properties showed statistically significant negative correlations. There was a clear relationship between levels of protein and carbohydrates and gelation and syneresis phenomena in thermally treated flour suspensions. According to principal component analysis of functional, physicochemical and compositional properties, flours were classified into five groups of raw materials: (1) yellow peas, (2) chickpeas, rice, corn and quinoa, (3) green plantain, (4) pineapple peel and (5) oyster mushrooms. Results are promising to formulate mixes and composite flours for fortification and/or enrichment of food products by using different technological processes.

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

“…The percentage moisture content in composite flours ranged from 9.86-11.12%, whereas that for maize flour was 11.69%. The moisture content found in composite flour is similar to the value of corn (10.16%) reported by Lopera-Cardona et al [33].…”

“…This could explain by the dependent on the hydrophilic constituents of the material such as polysaccharides and proteins, which are related with diffusion phenomena and affinity for water. Our results were consistent with the results previous work, 10.38mL/g in corn and 12.24mL/g in oyster mushroom of SC and a SOL% of 11.36% and 53.81% respectively in corn and oyster mushroom [33].…”

“…The oyster mushroom flour stood out in terms of its protein content, with a value greater than 31.69%, followed by button flour 24.79% and 6.95% of protein content in maize flour. Comparable results have been found previously in the thick bodies of edible mushrooms, reporting glycoprotein contents of between 20 and 40% on dry weight basis [15,33,34].…”

“…LGC of P. ostreatus and Zea mays flours were found to be comparatively higher than that reported, 5.7% for P. ostreatus [33], and 4% for Zea mays [49]. The value recorded for A. bisporus (12%) is comparable to Omphalotus olearius (12%), Hebeloma mesophaeum (12%) and to 14.0% in Ganoderma spp, 14%, as reported by Lethbridge [52].…”

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

“…was not due to the proteolytic activity of the enzyme itself, but rather to other enzymatic actions, such as amidase and esterase activities. Furthermore, owing to the high concentration of carbohydrates, the functional properties like swelling capacity and water absorption and retention capacity of flours obtained from pineapple peel were significantly higher in comparison with other fruit byproducts flours (Lopera‐Cardona, Gallardo, Umaña‐Gallego, & Gil, ).…”