Effect of <i>Piliostigma thonningii</i> fruit pulp addition on nutritional, functional, and sensorial properties of maize flour blends

Chawafambira, Armistice

doi:10.1080/23311932.2021.1911423

Cited by 2 publications

(4 citation statements)

References 36 publications

(56 reference statements)

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“…The functional characteristics of the composite flours are presented in Table 2. Functional characteristics are the essential physico‐chemical properties that show the complex association between the structure, composition and molecular conformation of food components and their nature of relationship and quality 33 . Functional properties are evaluated with bulk density, swelling power and water and oil absorption capacities.…”

Section: Resultsmentioning

confidence: 99%

“…There was significant ( p < 0.05) decrease in the bulk density of the composite flour as the percentage of CP was increasing. The decreased bulk density of the composite flour might be attributed to lower bulk density of CP (0.48 g/cm 3 ) and it can serve as good determining factor during packaging and transportation 33 . Swelling power is a measure of water holding potential of flours and it indicates the difference in starch molecule present.…”

Section: Resultsmentioning

confidence: 99%

“…Functional characteristics are the essential physico-chemical properties that show the complex association between the structure, composition and molecular conformation of food components and their nature of relationship and quality. 33 Functional properties are evaluated with bulk density, swelling power and water and oil absorption capacities. The Bulk density is a prominent structural property of food materials and plays a crucial role in determination of quality of processed food Boukouvalas et al 34 The bulk density ranged from 0.69 to 0.62 g/cm 3 .…”

Section: Functional Characteristicsmentioning

confidence: 99%

“…The decreased bulk density of the composite flour might be attributed to lower bulk density of CP (0.48 g/cm 3 ) and it can serve as good determining factor during packaging and transportation. 33 Swelling power is a measure of water holding potential of flours and it indicates the difference in starch molecule present. It is affected by size of particles, types of variety and processing technique or unit operations.…”

Section: Functional Characteristicsmentioning

confidence: 99%

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Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

et al. 2023

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Background: Curculigo pilosa (CP) is an important component of traditional medicine where it is used to treat diabetes mellitus and its associated complications. Despite this, its use as functional ingredient in foods has not been fully explored. Therefore, this study was designed to determine the effects of substituting fermented maize flour with CP on the potential antidiabetic, antioxidant and nutritional properties of fermented maize flour.Results: Fermented maize flour was substituted with Curculigo pilosa flour at different percentage (2.5%, 5% and 10%) and it effects was evaluated on the potential antidiabetic, antioxidant and nutritional properties of the composite flours. Thereafter, the sensory attributes of its gruel were determined. The results showed that bioactive compounds, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes were significantly (p < 0.05) increased. Also, there was significantly reduction in the estimated glycemic index and in vitro starch digestibility of the composite flours. Protein, fibre, ash and fat contents were significantly (p < 0.05) enhanced while carbohydrate content was decreased in the flour blends. The mineral contents of the fermented maize flour was significantly (p < 0.05) increased upon substitution with CP. The sensory attribute scores of gruel (Ogi) made from different flour blends showed they were accepted although they were significantly (p < 0.05) lower when compared with the fermented maize flour without CP. Conclusion:The results show that Curculigo pilosa could serve as functional ingredient in preparation of fermented maize flour.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%