Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends

Fo, Ojedokun; Av, Ikujenlola; Sh, Abiose

doi:10.37871/sjfsn.id28

Cited by 4 publications

(1 citation statement)

References 24 publications

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“…Malting enhanced the enzymatic degradation of carbohydrates in DB flour into simple sugars by stimulating endogenous enzymes like α‐amylase, improving digestibility because starch was broken down to give energy for the seed growth (Oghbaei & Prakash, 2016 ; Samtiya et al., 2020 ). Malting reduced the carbohydrate content of grains, which may benefit individuals with certain health conditions, such as diabetes or obesity (Ojedokun et al., 2020 ). Gowda et al.…”

Section: Resultsmentioning

confidence: 99%

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Murungweni,

Ramashia,

Mashau

2023

Food Science & Nutrition

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Finger millet (Eleusine coracana L. Gaertn.) is a gluten‐free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier‐Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten‐free bakery products.

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Section: Resultsmentioning

confidence: 99%

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Murungweni,

Ramashia,

Mashau

2023

Food Science & Nutrition

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Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

2022

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Background: Breakfast cereal flakes are currently one of the main components of a breakfast meal in many households and are gaining much research attention due to their convenience, good taste, and ease-in-preparation. Flakes production from germinated brown rice ([GBR] Oryza sativa), aerial yam (Dioscorea bulbifera), and germinated black turtle bean ([GTB] Phaseolus vulgaris) flour blends could optimize the use of these local food ingredients; and could serve as a cheap source of nutrients and functional food for disease prevention. This study aimed to produce breakfast flakes from flour blends of GBR, aerial yam, and GTB and to evaluate the micronutrients, antioxidant activity, and protein quality of the flakes produced. Results:The results showed that calcium content ranged from 2.20 to 24.93 mg/100 g, phosphorus (11.05-42.34 mg/100 g), iron (0.11-0.18 mg/100 g), copper (0.82-1.19 mg/100 g), potassium (550.58-1037.10 mg/100 g), zinc (3.87-4.39 mg/100 g) and magnesium (104.16-122.90 mg/100 g). The vitamin contents of the flakes showed that pro-vitamin A ranged from 2.07 to 4.30 mg/100 g, vitamin B 1 (2.00-3.95 mg/100 g), B 3(1.56-3.98 mg/100 g), and B 6 (1.40-3.85 mg/100 g), essential amino acid index (72%-90%), protein efficiency ratio (1.74-3.07), and biological value (71%-86%). The flakes had a good yield of amino acids, with leucine being the highest (5.80-8.55 g/100 g) concentrated essential amino acid; while glutamic acid was the highest (10.38-13.59 g/100 g) concentrated among non-essential amino acids. Conclusion:Production of breakfast cereal flakes from GBR, aerial yam, and GTB composite flours could serve as a cheap source of micronutrients and functional food.

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Multigrain porridge possesses superior nutritional quality, its consumption alleviates hyperglycemia, hypercholesterolemia and oxidative stress in obese‐diabetic wistar rats

Olagunju

2022

Journal of Food Biochemistry

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There is an increased utilization of wholegrain cereals in food formulations considering their richness in essential nutritional and biological properties. In this study, each component (amaranth, acha and pearl millet) of the multigrain blend was individually pre‐fermented. Thereafter, the pre‐fermented grain flours were optimized to obtain two unique blends (90:5:5 and 47.98: 26.68:25.34) containing high protein content (~23% and 17%) and low glycemic index (~43). The optimum blends were processed into instant porridges (PR1, PR2) and analyzed for its nutritional composition, blood glucose lowering ability, antioxidant enzyme and tissue/serum biochemical makers modulatory ability in obese‐diabetic animals. The porridge showed significant nutritional profile, consumption of formulated multigrain porridge reduced blood glucose level (by 62% and 66%), upregulated the antioxidant defense system to near normal levels likewise, significantly reduced serum biochemical parameters. Thus, suggests that the multigrain blends/porridge is nutrient‐dense possessing beneficial effect to maintain antioxidant levels in the diabetic condition with potential to attenuate oxidative damage. Practical applications Prolonged feeding with high‐fat diet induces hypercholesterolemia in experimental animals. Further interperitoneal injection of streptozotocin induces experimental diabetes with a cascade of oxidative stress related complications in serum and tissue parameters. Porridge is a traditional meal while multigrain porridge is a nutrient dense meal which may exert curative effect. In this work, it was shown that dietary intervention with multigrain porridge product promoted positive weight control, portrayed hepatoprotective effect as shown by the elevated levels of biomarker (ALT, AST, ALP) and antioxidant enzymes (CAT, SOD, GPx) as well as modulation of serum lipid profile (total cholesterol, triglycerides, high density lipoprotein‐cholesterol). Thus, the multigrain porridge may be a functional food product to combat hypercholesterolemia and hyperglycemia especially PR1 which appeared to be more efficient than PR2 in modulating oxidative stress, conferring hypoglycemic effect and lowering lipid levels in obese‐diabetic rats model studied.

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Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends

Cited by 4 publications

References 24 publications

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

Multigrain porridge possesses superior nutritional quality, its consumption alleviates hyperglycemia, hypercholesterolemia and oxidative stress in obese‐diabetic wistar rats

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