Composite Flours and Breads: Potential of Local Crops in Developing Countries

Olaoye, Olusegun A.; Ade‐Omowaye, B.I.O.

doi:10.1016/b978-0-12-380886-8.10017-0

Cited by 24 publications

(19 citation statements)

References 8 publications

(12 reference statements)

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“…The goal of food blending is to achieve highly nutritious but economical food product. In recent times, nutritious cereals, legumes and fruits are been incorporated into traditional foods, for instance, replacing wheat flour with other flours obtained from local crops for baking, weaning foods and as nutritional therapy [3,4,2,5].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Flour Blends for Domestic and Industrial Application

Twum

Pare

2019

CJAST

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Aim: To determine the combined effect of brown rice, soybean, yellow corn, and pineapple pomace on physicochemical and proximate quality of their flour blends. Study Design: Design Expert mixture model Place and Duration of Study: Indian Institute of Food Processing Technology, Thanjavur, Tamil-Nadu -India. Nov, 2016-May, 2017. Methodology: Flours were made from brown rice, yellow corn, soybean and pineapple pomaces and blend at 20 different levels with the help of design expert mixture model. The 20 flour blends were analyzed for their physical, functional and proximate values. Results: Analyzed data from the individual flour samples showed each individual flours had unique characteristics and these impacted positively on the proximate and functional properties of the flour blends based on their levels of incorporation. The flour blends showed improvement in the proximate quality and functional properties at the different levels of the combination. Conclusion: The final flour products can be recommended for winning food, baking or for extrusion cooking.

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Section: Introductionmentioning

confidence: 99%

Optimization of Flour Blends for Domestic and Industrial Application

Twum

Pare

2019

CJAST

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“…The factors to be considered in order to ensure food security in developing countries, and particularly Nigeria, are inexhaustive; however, the following are suggested as being important to be addressed: (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011); yet such has not been put into any profitable use commercially.…”

Section: Suggested Ways Towards Ensuring Food Security In Developingmentioning

confidence: 99%

“…Such efforts include the use of vegetable flours substitution in wheat as composite in the production of baked food products such as bread, biscuits etc (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). To reduce food insecurity associated with wastages as a result of microbial spoilage of food, the use of biological agents has also been tested on meat and its products (Olaoye and Onilude, 2010;Olaoye and Ntuen, 2011); the findings were reported to enhance quality and reduce spoilage microorganisms in the food products under investigation.…”

Section: Some Efforts Towards Reducing Food Insecurity In Nigeriamentioning

confidence: 99%

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Certain roles of the Food Scientist in ameliorating food insecurity in developing countries particularly Nigeria

Olaoye¹,

Idowu²,

Lawrence³

2014

ISABB. J. Food and Agric. Sci.

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Food security is highly instrumental to the economic growth and sustainability of any country. Unfortunately, food insecurity has had an adverse effect on people in developing countries of the world, especially in continents of Asia and Africa, most importantly Nigeria. In the midst of food insecurity ravaging these countries, the field of Food Science and Technology has vital roles to play in ameliorating the situation. The Food Scientist, who has obtained sound training in this field, can thus help proffer solutions, making use of technologies that could foster food security in developing countries. While the Food Scientist has important functions to perform in achieving and sustaining food security, it is evident that efforts of other stakeholders are required to ensure success of the exercise. It is important to note that efforts of the Food Scientist could be impaired in the absence of enabling environment and necessary incentives from the government. As in the developed countries, collaborations between the Food Scientist and other professionals alike are also fundamental towards realising the objectives of food security in developing countries particularly Nigeria. In the present review, certain professional inputs by the Food Scientist towards achieving food security are examined.

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“…In developing countries, the wheat flour of baked products is supplemented with locally grown starchy crops in order to improve its nutritional value and reduce costs related to wheat imports (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). Moreover, many studies have focused on non-wheat flour supplementation with the goal of developing specialty breads with added nutritional value, flavor and color (Hathorn et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Santiago

Matsushita

Tsuboi

et al. 2015

FSTR

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Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.

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Composite Flours and Breads: Potential of Local Crops in Developing Countries

Cited by 24 publications

References 8 publications

Optimization of Flour Blends for Domestic and Industrial Application

Optimization of Flour Blends for Domestic and Industrial Application

Certain roles of the Food Scientist in ameliorating food insecurity in developing countries particularly Nigeria

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

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