Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

Abstract

Purpose This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour. Design/methodology/approach The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined. Findings Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods. Originality/value The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Extruded breakfast meal from malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour: in-vivo nutritional qualities study

“…The weight gain was probably influenced by the quality of the protein in the diets. This is in agreement with the findings of Oluwajuyitan et al (2020) that high quality protein diet promotes weight gain in animals. A similar trend was reported on experimental animals by Mhlomi et al (2019).…”

“…The faeces were oven dried at 60 °C, while urine was preserved in 10 mL of 10% sulphuric acid to eliminate microbial activities and to prevent nitrogen losses by evaporation of ammonia, and the samples were stored in a deep freezer (− 20 °C) prior to nitrogen determination. The feed efficiency, protein efficiency ratio, biological value (BV) and feed conversion ratio were calculated (Oluwajuyitan et al 2020).…”

Influence of Extractive Solvents on the Chemical Composition and Antioxidative Properties of Blends from Carica papaya Leaves and Alkalized Cocoa Powder

“…Metal chelating ability is the ability to detoxify the body of poisonous metal agents, such as mercury, arsenic, and lead, by converting them to their chemically inert forms that can be extracted without further interaction with the body . The Fe 2+ chelating ability of the extracts may be due mainly to the phenolic content . Othman et al reported that the antioxidant activity of water extracts of cocoa beans from different countries is higher than that of ethanolic extracts.…”

Celiac Disease Management through Gluten-Free Diets

“…In research for remedy, food products have been developed from GF-dough made from GF-flour (such as rice, sorghum, buckwheat, amaranth, quinoa, and maize) [19,21], dairy products [22], dietary fibers [3,23], and starches [2][3][4]. Advantages of these alternatives are low glycemic index, antihypertensive, and antihyperlipidemia [2][3][4].…”

“…The rapid changes had also resulted in a large number of people suffering from poor health conditions due to the food they consume. Owing to this, there had been an increase in people's awareness about the role in which foods play in the emergence of these diseases [2][3][4]. One of such diseases resulting from food consumption is celiac disease (CD).…”