Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman, Adetiya; Brennan, Margaret A.; Morton, James D.; Brennan, Charles S.

doi:10.1111/jfpp.14084

Cited by 15 publications

(10 citation statements)

References 32 publications

(64 reference statements)

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“…L* values of the whole white cassava flour and pasta samples were 90.6 and 81.2, respectively, while the plain yellow cassava flour and pasta samples had L* values of 89.7 and 70, respectively. These results were similar to previously reported lightness values of white and yellow cassava flours ranging from 83 to 96 (Rachman, Brennan, Morton, & Brennan, 2019;Chisenga et al, 2019;Ayetigbo et al, 2018). The higher lightness in the white cassava products compared to those from the yellow cassava variety may be due to the difference in particle sizes (Table 2).…”

Section: Colour Measurementsupporting

confidence: 92%

“…The b* values of the fortified cassava-flour blends and pasta were high (above 11.0). The a* and b* values of white and yellow cassava products were similar to previously reported values (Falade et al, 2019;Rachman et al, 2019;Ayetigbo et al, 2018). The addition of fluted pumpkin leaf powder resulted in products with negative a* and positive b* , thus more pronounced greenness due to the chlorophyll present in the vegetable powder.…”

Section: Colour Measurementsupporting

confidence: 87%

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The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

et al. 2021

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Section: Colour Measurementsupporting

confidence: 92%

Section: Colour Measurementsupporting

confidence: 87%

The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

et al. 2021

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“…The pH of the mixture was kept at 7 for comparison purposes with the control pasta. Boiling water was added at 70% (w/v) and mixed for 20 min based on previous research [12]. Semolina pasta as a control was prepared by adding 30% water at 41 • C [18].…”

Section: Pasta Preparationmentioning

confidence: 99%

“…Banana flour has been applied in either wheat-based or GF pasta manufacture as an alternative base material, improving the pasta and making it comparable with wheat only counterparts [6][7][8][9][10][11]. It also has been reported in previous work that banana flour has great potential to be developed as gluten free pasta due to its physicochemical and digestibility properties [12].…”

Section: Introductionmentioning

confidence: 99%

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Rachman

Brennan

Morton

et al. 2020

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The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

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“…Colour is a critical quality attribute of pasta as it directly influences the consumers' These results were similar to previously reported lightness values of white and yellow cassava flours ranging from 83 to 96 (Rachman et al, 2019;Chisenga et al, 2019;. The higher lightness in the white cassava products compared to those from the yellow cassava variety may be due to the difference in particle sizes (Table 4.2).…”

Section: Colour Measurementsupporting

confidence: 88%

Towards healthier staples : Yellow cassava pasta fortified with African leafy vegetables

Lawal¹

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Chapter 1 Micronutrients as "mighty nutrients" to reduce the burden of hidden hungerThe global community is becoming increasingly concerned about providing healthy and sustainable diets for all people living on this planet. The 3 rd Millennium Development Goal (MDG), which is aimed at 'ensuring healthy lives and promoting well-being for all at all ages, emphasised that the regular intake of a healthy diet, i.e. a diet that meet the requirements of the human body, prevents several diet-related non-communicable diseases (NCDs) and micronutrient deficiencies (WHO, 2020). Micronutrient deficiency, also known as hidden hunger, is often unnoticed for a long time in individuals before the symptoms become apparent, thus the term 'hidden hunger'. It is a kind of undernutrition that arises when consumption and absorption of micronutrients (vitamins and minerals) such as vitamin A, iron and zinc are inadequate in sustaining good health and development (Gani et al., 2019). It ravages most low-and-middleincome countries (LMICs) worldwide due to the low consumption of micronutrient-rich diets, heavy reliance on mainly starchy staple diets and the lack of diversity in the people's diet (von Grebmer et al., 2014). As shown in Fig. 1.1, unhealthy diets, hidden hunger, and NCDs are interwoven and often closely linked (Branca et al., 2019). About 2 billion people in developing countries, primarily children and women of reproductive age, are currently affected by hidden hunger, especially vitamin A, iron and zinc deficiencies (La Frano et al., 2014).Vitamin A deficiency is manifested by mild to acute systemic effects on innate and acquired host's resistance mechanisms to infection, an increased burden of infectious morbidity, mild to severe (blinding) stages of xerophthalmia, and an increased risk of mortality (Huang et al., 2018). The earliest ocular manifestation of vitamin A deficiency is night-blindness and it is particularly prevalent in pregnant mothers. An inadequate diet in preformed or carotenoid precursors of vitamin A is the underlying cause of the deficiency, and adequate consumption of vitamin A-rich food may help reduce the incidence of the deficiency provided there are no underlying diseases or infections affecting absorption of vitamin A in the host. Since the human body cannot synthesise vitamin A, it must be obtained from the diet or through supplemental sources (Debelo et al., 2017). Dietary vitamin A is consumed as either carotenoid from fruits and vegetables or retinoids from animal products. Thus, the World Health Organisation guidelines recommend a daily vitamin A intake of 400 mg RE for children aged 1-3 years, 500 mg RE for adult women, and 600 mg RE for adult men.Iron deficiency also results in modifications of the human metabolic functions that could affect brain functioning, such as neurotransmitter metabolism, protein synthesis and General introduction Chapter 1 11 12 organogenesis (Soetan et al., 2010). There are two forms of iron: haem and non-haem.Haem iron is found in animal sources, whereas non-ha...

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Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Cited by 15 publications

References 32 publications

The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Towards healthier staples : Yellow cassava pasta fortified with African leafy vegetables

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