Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits

Geervani, P.; Vimala, V.; Pradeep, Karthika; Devi, M. Rama

doi:10.1007/bf01093218

Cited by 13 publications

(8 citation statements)

References 6 publications

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“…Biscuit with a composition of 70% wheat, 20% soybeans, 10% rice bran has the following nutritional content; protein content (16.28±0.41%); fiber content (1.90±0.17%); and fat content (12.13±0.67%) (Bunde et al, 2010). The baking process of biscuits with millet flour and legumes results in significantly higher protein for the utilization of the body, thus becoming a good source of protein (Geervani et al, 1996).…”

Section: Discussionmentioning

confidence: 99%

The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

Fathonah¹,

Putri²,

Auda³

et al. 2019

Food Res.

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Baking is one of the cooking stages to determine the form, taste, and the color of biscuit. The purpose of this study was to determine the effects of different baking times on the sensory quality and nutrient content of mung bean biscuit. This research was designed using an application approach. Mung bean biscuit made from 60% mung bean flour, 20% wheat flour, and 20% cornstarch were baked at different baking times, i.e. 13, 15, 17, 19, and 21 mins, at 150°C. A total of ten trained panelist were asked to participate in the sensory testing using the scoring method. In addition, the mung bean biscuits were subjected to proximate analysis; energy content using the calorimeter; carbohydrate content using the Luff School method; protein content using the micro Kjeldahl method; fat content using the Soxhlet method; and fiber content was using the gravimetric method. The iron content of the mung bean biscuit was also tested using the colorimetric method. Data were analyzed with ANOVA followed by the Duncan test. It was observed that the baking times influenced the sensory attributes of the biscuit in terms of the color, aroma, and texture. The mung bean biscuits baked at 17 mins had the best overall sensory attributes with overall acceptance of 7.2 (maximum score = 9) with a sweet taste (score 7.0) and original mung bean flavor (score 6.7). Mung bean biscuits baked for 13 - 21 mins contained 445 - 454 kcal energy, carbohydrate content 62.57 - 65.02%, protein content 7.57 - 8.04%, fat content 17.94 - 19.15%, moisture content 5.11 - 6.75%, ash content 0.95 - 1.74%, and fiber content 1.50 - 2.75%. The iron content of the mung bean biscuit was also very high at 17.53 - 26.37 mg.

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Section: Discussionmentioning

confidence: 99%

The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

Fathonah¹,

Putri²,

Auda³

et al. 2019

Food Res.

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“…Inactivation of lipase led to minimization of fat hydrolysis. Geervani et al (1996) reported significantly higher NPU from roasted millets and legumes mix as compared to dehulled, boiled, malted and baked mixes. Weaning foods prepared by roasting of barnyard and finger millet increased iron bioavailability (Gahlawat and Sehgal, 1994).…”

Section: Roastingmentioning

confidence: 91%

Finger millet for food and nutritional security

Singh¹,

Raghuvanshi²

2012

Afr. J. Food Sci.

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Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.

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“…Conventional processing methods including soaking, cooking, germination, and fermentation are applied to improve the digestibility of legume proteins (Yadav and Khetarpaul 1994;Chau and Cheung 1997;Trugo et al 2000). Cooking improves the digestibility of legume proteins by inactivation of protease inhibitors and lectins (Geervani et al 1996) and by protein denaturation leading to exposure of susceptible sites to proteolysis (Carbonaro et al 1997).…”

Section: Protein Digestibility Of Selected Legumes Treated With Ultramentioning

confidence: 99%

Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking

2007

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In vitro protein digestibility (IVPD) of lentils, chickpeas, peas, and soybeans treated with ultrasound or high hydrostatic pressure (HHP) during soaking and then heated for 30 min at 98°C was determined using the three‐enzyme method (trypsin, chymotrypsin, and peptidase). The IVPD of raw legumes ranged from 72% for soybeans to 83% for dry green peas. The increase in the IVPD after soaking was observed in lentils but not in other legumes. Heating increased the IVPD of the tested legumes by 2–13%. While the effects of applying ultrasound or HHP on IVPD of legumes were mostly inconsistent or insignificant, soaking under HHP for 1 hr and subsequent heating at 98°C for 30 min increased IVPD of legumes. Compared with raw legumes, the soluble protein concentrates exhibited 2–4% higher IVPD, while insoluble proteins exhibited 0.2–1.5% lower IVPD. SDS‐PAGE of legume proteins before enzyme digestion exhibited 8–18 protein bands from 20 kDa to 100 kDa representing isolated soluble proteins and from 20 kDa to 100 kDa representing insoluble proteins. After enzyme digestion, soluble proteins exhibited 2–6 minor protein bands with molecular weights <30 kDa, while insoluble proteins of lentils, chickpeas, and peas exhibited one major protein band at ≈52 kDa and two or three minor protein bands with molecular weights <30 kDa. The major insoluble proteins observed as electrophoresis bands after enzyme digestion may be responsible for the reduced protein digestibility of legume proteins.

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Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits

Cited by 13 publications

References 6 publications

The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

Finger millet for food and nutritional security

Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking

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