Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Abstract

The flour blend between wheat and cocoyam flours at different proportions (70:30, 50:50, and 40:60) was tested for physicochemical, functional, and nutritional quality. When compared to other blend ratios, the flour blend at 70:30 (wheat and cocoyam flour) had significantly (p < 0.05) higher protein, fat, and crude fiber content (50:50 and 40:60). The flour blends at 50:50 and 60:40 wheat to cocoyam flour ratio had considerably higher water absorption, bulk density, and swelling power than wheat and cocoyam flour blends at 70:30. When compared to other blend ratios, the wheat and cocoyam flour blend at 70:30 exhibited a significantly lower pasting viscosity (50:50 and 60:40). The pasted samples' microstructure revealed a honeycomb structure that increased as the quantity of cocoyam flour added to wheat flour increased. The wheat and cocoyam flour mixes competed favorably with wheat flour in terms of amino acid profile, and the fortified flours had the lowest peroxide values. The blends of wheat and cocoyam flour in proportions of 70:30 and 40:60 can be useful in the culinary and food industries. Practical applications The problem of high cost of importation of wheat is one of the major challenges of African country and cocoyam root is underutilized in some African countries. Production of flour from cocoyam root serve as alternative use of cocoyam root which improve the utilization of cocoyam root. Compositing cocoyam flour with wheat flour may be a way to go in reducing wheat importation. Cocoyam flour added to wheat flour increase the functional properties and the pasting properties of the flour blend. The amino acids of the flour blends also compete favorably with amino acid profile of wheat flour alone. This shows that the flour blends from wheat and cocoyam flour can serve as new raw material in making bread, doughnut, and other confectionaries in food industry. This may reduce the price of wheat flour in the market and reduce the cost of living for low‐income earners.

Deoxynivalenol Detection beyond the Limit in Wheat Flour Based on the Fluorescence Hyperspectral Imaging Technique

“…Wheat is one of the principal cereal crops for human consumption and has the highest cultivation coverage and production volume worldwide [ 1 ]. It can be processed into diverse foodstuffs following milling or beverages.…”

“…The aim of this study was to explore the feasibility of using the FHSI technique for the detection of excessive DON content in wheat flour. Specific objectives were to (1) analyze the fluorescence characteristics of wheat flour samples prepared artificially with varying concentrations of DON; (2) discriminate the wheat flour samples with excessive DON infection based on fluorescence spectra; and (3) find a better method for detecting excessive DON in wheat flour by comparing different methods of spectral preprocessing, feature band selection, and qualitative modeling.…”