Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

Mendoza-Combatt, J.C.; Fuentes-Medina, L.; Mendoza-Combatt, M.

doi:10.24275/rmiq/alim2433

Cited by 3 publications

(2 citation statements)

References 20 publications

(30 reference statements)

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“…This is most probably due to leaching (Ndidi et al., 2014). The addition of salt to the water during soaking and cooking can further reduce the tannin content (Abbas & Ahmad et al., 2021). These processing methods need to be optimized for more effectiveness in decreasing the antinutrient content without also decreasing the nutrient content.…”

Section: Discussionmentioning

confidence: 99%

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers

Pretorius

Otto

Schönfeldt

2023

Journal of Food Science

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Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One‐half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air‐dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry (UPLC–QTOF‐MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p < 0.05) in the phytate and tannin content as well as an increase in the health‐associated phenolic compounds.

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Section: Discussionmentioning

confidence: 99%

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers

Pretorius

Otto

Schönfeldt

2023

Journal of Food Science

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“…Because of their high protein levels, grain legumes play an essential part in the nutrition of many people. They are a significant source of protein in many developing nations, particularly among the poorest populations (Mendoza-Combatt et al, 2021).…”

Section: Comparison Of the Nutritional Properties Of Wheat And Legumesmentioning

confidence: 99%

New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges

Siddiqui

Mahmud

Abdi

et al. 2022

Journal of Food Biochemistry

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Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat.These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective.Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs.These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. Practical applications• New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health.• Alternatives from sustainable sources are important source of nutrients and bioactive compounds.• Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry.• New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough.

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Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Nartea

Kuhalskaya

Fanesi

et al. 2023

Comp Rev Food Sci Food Safe

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The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties. Correlation-based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume-based food ingredient and is present at levels of 2%-30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf-life are promising applications thanks to the techno-functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco-friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno-functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume-based foods achieve wider industrial and consumer acceptance.

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Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

Cited by 3 publications

References 20 publications

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers

New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

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