Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves

Abstract

Introduction: Noodles are rich in fibre and important nutrients which help promote health. This study was an attempt to determine the impacts of using different levels of cassava leaves on antioxidant features, nutritional values, and the quality of rice noodles. Methods: Wheat flour and rice were used to prepare rice noodles which used cassava leaves which were on the basis of flour weight (0, 10, 20, 30 and 40%). The proximate analysis, antioxidant activities, texture, color, and total cyanide content of the noodles were then determined. Results: The present findings suggest that using cassava leaves at different levels helps modify the structure of the noodles, finally leading to a softer product in comparison with the control samples. Furthermore, the addition of cassava leaves increased the amount of protein and fiber content and improved the antioxidant activities of rice noodles. Conclusion: It could be implied that cassava leaves with a lot of advantageous components-could be a great ingredient to enhance antioxidant features and nutritional value (protein and fiber) of noodle.

Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue

“…The extraction of bioactive compounds from powdered RAF was done based on the methanol extraction method given by (Hossain et al., 2020 ). The total polyphenol content (TPC) was determined using Folin–Ciocalteu's reagent (Poonsri et al., 2019 ), and the results were expressed as gallic acid equivalent (mg GAE/100 g sample). The total chlorophyll content (TCC) was determined by a spectrophotometric method developed by (Ašimović et al., 2016 ) and the outcome was reported in mg/ml of extract.…”

“…The antioxidant activity of RAF extract was measured based on the scavenging activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical according to (Hasan et al., 2009 ) and the results were reported in inhibition percentage (%). Similarly, ferric reducing antioxidant power (FRAP) assay was performed according to a method described by (Poonsri et al., 2019 ).…”

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

“…Phytates also decrease the activities of digestive enzymes (Banaszkiewicz, 2011). Nevertheless, they have also been reported to be useful to the human body as antioxidants that helps in slowing down ageing and promotes endurance of the body against diseases (Poonsri et al, 2019) such as cancer, diabetes, hypertension, obesity and heart diseases (Ogbuji & David-Chukwu, 2016). Nevertheless, when permissible ranges are exceeded in the human diet, they could pose danger which is most of the time taken care of during processing.…”

Efficacy Bioactive Components of Lavender (Lavandula latifolia) Leaves as a Natural Antioxidant, Antibacterial, and its Uses as a Cake Preserving Agent

“…The antioxidant activities of lavender leaves powder, their water extract and their essential oils were determined using the free radical, 2,2-diphenyl-1picrylhydrazyl (DPPH) as a reagent according to the method described by Poonsri et al (2019).…”