Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

Lawal, Oluranti Mopelola; Fogliano, Vincenzo; Rotte, Imke; Fagbemi, Tayo Nathaniel; Dekker, Matthijs; Linnemann, A.R.

doi:10.1039/d2fo00072e

Cited by 7 publications

(8 citation statements)

References 74 publications

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“…As observed for TAC, the whole meal flours showed values of ash content more than twice with respect to cassava. The low TAC level, protein, and TDF content of cassava flour suggests the opportunity to obtain enrichment with other raw materials to obtain products with satisfying nutritional potential, as indicated by Lawal et al [22,26], who found a significant increase in TAC, proteins, and fiber values in cassava flours when enriched with amaranth and pumpkin.…”

Section: Chemical Characterization and Total Antioxidant Capacity Of ...mentioning

confidence: 99%

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Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

Galassi,

Gazza,

Nocente

et al. 2023

Plants

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Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.

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Section: Chemical Characterization and Total Antioxidant Capacity Of ...mentioning

confidence: 99%

“…Indeed, pasta has been the object of many supplementation strategies to improve its nutritional and health potential [20]. Different attempts to produce sorghum and cassava pasta were conducted providing high value-added ingredients by improving nutritional, technological, and functional properties [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

Galassi,

Gazza,

Nocente

et al. 2023

Plants

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“…Cassava-vegetable pasta using leafy vegetables namely amaranth leaves and fluted pumpkin leaf (at conc. 5, 10%) was prepared by Lawal et al (163). It was observed that nutritional content improved with the addition of leafy vegetables than control.…”

Section: Extruded Productsmentioning

confidence: 99%

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Dega

Barbhai

2023

Front. Nutr.

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Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists’ attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.

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“…The consumer appeal of cassava pasta with pumpkin leaf powder was negatively affected as it was less acceptable compared to the yellow pasta (control).Substantially higher content of protein, fibre, ash, beta-carotene, iron and zinc was reported. [198] Brassica rapa L. ssp. Pekinensis (Chinese cabbage) outer leaf powder…”

Section: Incorporation Of Indigenous Leafy Vegetables As Functional I...mentioning

confidence: 99%

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients

et al. 2022

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Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Several studies have demonstrated that regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. Therefore, this paper reviews the role of ILVs as food security crops, the biodiversity of ILVs, the effects of processing on the bioactivity of ILVs, consumer acceptability of food derived from ILVs, potential toxicity of some ILVs and the potential role ILVs play in the future of eating.

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Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

Abstract: Food-to-food fortification of yellow cassava flour with leafy vegetable powders (Amaranthus and Telfairia occidentalis) was employed in this study to develop cassava-vegetable spaghetti-like pasta products (YP, YPA5, YPA10, YPU5, YPU10,...

Cited by 7 publications

References 74 publications

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients

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