Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends

Ikegwu, Theophilus M.; Ikediashi, B. A.; Okolo, Chioke A.; Ezembu, E N; Tejada, Manuel

doi:10.1080/23311932.2021.1918391

Cited by 3 publications

(1 citation statement)

References 16 publications

(17 reference statements)

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“…The values for these different minerals obtained in this study surpass those reported for soy plantain flour by Ikegwu et al (2021) but are lower than the values recorded for wheat, mushroom, and cassava composite flour by Ekunseitan et al (2017).…”

Section: Ta B L Econtrasting

confidence: 89%

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Jenfa,

Adelusi,

Aderinoye

et al. 2024

Food Science & Nutrition

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Sorghum and orange‐fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B‐complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum‐based food products would significantly increase their vitamin A content.

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Section: Ta B L Econtrasting

confidence: 89%

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Jenfa,

Adelusi,

Aderinoye

et al. 2024

Food Science & Nutrition

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Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling

Omah

Eze

et al. 2022

J Food Sci Technol

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Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Wang

Song

Kim

2021

Food Processing Preservation

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Mulberry leaf extract (MLE) was used to enhance the functionality of yogurt. Yogurt was fermented with 15% MLE prepared using different thermal treatment methods: no treatment (MY), steamed (SMY), and roasted (RMY). The controls were yogurt with no MLE (Y) and green tea extract (GY). Yogurt acidity was not significantly different among the samples after 8 hr of fermentation. Lactobacilli count was higher in MLE yogurts, with the thermal treatment method not impacting the count. MLE yogurts had high total anthocyanin, phenolic, and flavonoid contents and increased DPPH scavenging capacity. RMY showed the highest α-glucosidase inhibitory activity. MY had higher scores for MLE flavor, sourness, and astringency than Y. However, RMY had improved scores for sourness and astringency and high scores for sweetness and overall acceptability, which were higher than that of GY. Roasted mulberry leaf extract therefore has potential as a health supplement for food.

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Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends

Cited by 3 publications

References 16 publications

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

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