Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (&amp;lt;i&amp;gt;Oryza sativa&amp;lt;/i&amp;gt;), Sorghum [&amp;lt;i&amp;gt;Sorghum bicolor&amp;lt;/i&amp;gt; (L.) Moench] and Bamboo (&amp;lt;i&amp;gt;Yushania alpine&amp;lt;/i&amp;gt;) Shoots

Wanjala, Wafula Nobert; Mary, Omwamba; Symon, Mahungu

doi:10.4236/fns.2020.118056

Cited by 5 publications

(6 citation statements)

References 28 publications

(26 reference statements)

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“…A factorial experiment design with three variables: Feed mixture composition of rice flour, sorghum, and bamboo shoot flour (BSF) (100:0:0, 70:30:0, 50:27:23, 60:30:10, and 55:35:15), water addition rate (15, 20 and 25 kg/h) and feed rate (1,800 and 2,100 kg/h) were adopted for the study. Feed compositions were modified composites established to optimize protein content, dietary fiber, and minerals according to a study by Wanjala et al., (2020). Feed rate levels and water to be added were established during the extrusion process pre‐trials.…”

Section: Methodsmentioning

confidence: 99%

“…The shoots were then dried on a fire stand to a moisture content of about 10%. Rice and sorghum had initial moisture level of 13.6% and 10.5%, respectively, as reported in Wanjala et al, (2020). All the ingredients: Rice, Sorghum and bamboo shoots were milled using a hammer mill and the flour passed through a sieve with average pore size of 800 µm.…”

Section: Methodsmentioning

confidence: 99%

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Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Wafula

Omwamba

Mahungu

2020

J Food Process Preserv

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Extrusion cooking impacts positively on the nutritional status of a food when compared to their raw form. The objective of this study was to determine the effect of ingredient variables: Feed Rate, Water Addition Rate, and Mixture Composition on the extent of nutritional changes to rice flour enriched with sorghum (Sorghum bicolor) and bamboo (Yushania alpina) shoots on extrusion processing. A 5 × 3 × 2 factorial experimental set up for feed blending, water addition rate, and feed rate in single screw dry type extruder with a constant set barrel temperature of 250°C and screw speed of 1,480 rpm was used. All ingredient variables showed a varying effect on the extent of loss in proteins, condensed tannins, and dietary fiber while increasing carbohydrates, protein digestibility, and total phenolic content. These alterations are due to magnitude of mixing and shear impact, mass moisture, and specific mechanical energy that influence the degree of bio‐reactions. Practical applications The current emphasis in addressing food insecurity especially in low economic countries is on enriching staple foods with locally available underutilized food crops. Rice is a staple food across the globe while sorghum, though nutritious, has remained to be one of the most underutilized cereal crops. Consumption of bamboo shoots is gaining global popularity due to being high in nutrients as well as possessing functional properties. Inasmuch as incorporating sorghum and bamboo shoots to rice will result in enrichment but also any further could cause changes to nutritional components. Hence, understanding the relationship between effect of ingredient variables and nutritional changes during extrusion will inform on novel product(s) development. These findings demonstrate possible applicability of extruded rice flour enriched with sorghum and bamboo shoots in addressing global food security.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Wafula

Omwamba

Mahungu

2020

J Food Process Preserv

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“…Edible shoots of Yushania alpina (Alpine bamboo) were collected from Mt. Elgon National Reserve, Bungoma County, Kenya and prepared according to Wanjala et al [16]. The young culms were harvested at 4 -6 weeks after the onset of April-May, 2021 rainfall.…”

Section: Methodsmentioning

confidence: 99%

“…The wide array of both nutritional and health benefits based on the many studies has attracted global interest in the exploration of the juvenile bamboo shoots as a novel source of nutrition. Apart from consumption as a vegetable, studies that incorporated BS into other products for value addition and product development have emerged [11,[13][14][15][16]. Various acceptable products from these investigations include; fortified cookies and biscuits, yeast, extruded ready-to-eat snacks, cupcakes and purees [14,15].…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread

Nyamayi¹,

Anyango²,

Omwamba³

2022

JFNS

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With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread. Bamboo shoot flour was composited with wheat: cassava (80:20) at different levels of 0% (control), 2.5%, 5%, 7.5%, 10% and used to make composite bread. In descriptive sensory analysis, Principle Component Analysis (PCA) was used to outline systematic variations in bread sensory attributes. The results of PCA showed the existence of 3 principle components that explained a total variation of 78.5%. The PCA of composite bread sensory attributes indicated 9.75% variation based on the presence of bamboo shoots flour while there was 11.3% variation due to bamboo shoot flour absence. The highest variation (57.4%) was due to intensity of bamboo shoot flour in the bread. Consumer acceptability test was conducted using a 5-point hedonic scale and involved 50 semi-trained panellists. The study found out that 2.5% bamboo shoot flour bread had no significant difference (p > 0.05) in terms of taste, aroma, crumb colour, crust colour and overall acceptability compared to control. However, there was gradual decrease in consumer acceptability of all the attributes tested with increase in proportion of bamboo shoot flour. A substitution level of up to 2.5 bamboo shoot flour in composite bread on overall acceptability was indistinguishable to the control bread; hence has significant potential for incorporation in bakery products. The results of this study show that blending bamboo shoots with wheat-cassava flours for bread making is a suitable strategy to increase bamboo shoot utilisation in the baking industry and improve food security.

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“…Although some studies have evaluated PD when CF was proposed, the results remain scarce and variable. Wanjala et al (2020) reported an increase in protein content (from 6.47% to 10.70%) when 30% of rice flour was replaced with 10% sorghum and 20% bamboo shoots. However, PD decreased from 85.61% (rice flour) to 65.65% (CF).…”

Section: Composition Aspectsmentioning

confidence: 99%

Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu,

Martelli,

Vanin

2024

Cereal Chem

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Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.FindingsDifferent materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.ConclusionsCF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.

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Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (<i>Oryza sativa</i>), Sorghum [<i>Sorghum bicolor</i> (L.) Moench] and Bamboo (<i>Yushania alpine</i>) Shoots

Cited by 5 publications

References 28 publications

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread

Nutritional aspects of composite flours for baked and extruded products: A review

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