Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo, Kiros; Belachew, Tefera; Satheesh, Neela

doi:10.1002/fsn3.624

Cited by 35 publications

(50 citation statements)

References 37 publications

(53 reference statements)

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“…This could be due to carrot root contains the major pigments like orange and yellow that serve as an intermediate product in the carotenoids path (Koch and Goldman, 2005). The β-carotene contents found from seeds of Karkade were similar to the value reported for brown grain teff flour (0.19 mg/g) (Mezgebo et al, 2018). The β-carotene contents found in the calyces of Karkade were similar with the value reported for the same edible plant part reported from Nigeria (0.28 mg/g) (Chinatu et al, 2016).…”

Section: Phytochemical Contentssupporting

confidence: 75%

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

Keyata

Tola

Bultosa

et al. 2021

Heliyon

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Information on phytochemical contents, antioxidant activity and functional properties of underutilized plants Figl (Raphanus sativus L.), Girgir (Eruca sativa L.) and Karkade (Hibiscus sabdariffa L.) grown in Benishangul Gumuz, Ethiopia are limited. In view of this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated following standard analytical methods. The total flavonoids, total anthocyanins, β-carotene and Lascorbic acid contents were ranged: 5.28-35.97, 0.01-2.53, 0.15-0.42 and 0.28-1.49 (db mg/g), respectively. The total flavonoids content, total anthocyanins content and antioxidant capacity were high in the brown calyces of Karkade, but are low in the roots of Figl. The antioxidant activity of roots of Figl and seeds of Karkade were low. The effective inhibitory concentration (IC 50) toward 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity demanded from brown calyces of Karkade was low and the IC 50 was strong negatively correlated with β-carotene and L-ascorbic acid contents (i.e., achieve IC 50 with low amounts of these bioactive compounds). The ferric reducing antioxidant power was positively strong correlated with total flavonoids and anthocyanins content. The finding showed that calyces of Karkade can be used as a candidate to substitute synthetic antioxidants and food colorant in food, beverage and pharmaceutical industries because of their high antioxidant capacity, desired color and as a good source of phytochemicals. The study also showed that the leaves of Figl and Girgir were found to exhibit good sources of vitamin C, β-carotene with low bulk density. Because of these properties, they can be regarded as good candidate to supplement micronutrients particularly for vulnerable groups like infants and young children.

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Section: Phytochemical Contentssupporting

confidence: 75%

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

Keyata

Tola

Bultosa

et al. 2021

Heliyon

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“…Results of the present study for various sensory traits of VPSC and BPSC were consistent with those of folding ability and overall palatability: the combination T 2 and T 3 ranked the lowest in the overall acceptability of the baked chapattis. This finding is consistent with the analogous observation that supplementing cereals with unconventional food crops beyond 25% reduces consumers' acceptability index [28, 29]. Based on the above-mentioned sensorial observations, VPSC and BPSC prepared from the flour blends T 1 (80% APF + 20% VP) and T 4 (75% APF + 25% BP) were used in nutritional profiling of the products and their glycemic response assessment.…”

Section: Discussionsupporting

confidence: 85%

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Akhtar

Layla

Sestili

et al. 2019

BioMed Research International

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Vegetables and beans are nutrient-dense foods with innate potential to mediate diabetes in a variety of cultures. The present study aims at evaluating vegetables and beans for assessing their glycemic index and response in raising glucose levels in human model. Powdered formulations of vegetables and beans were designed to modulate glycemic response of carbohydrate-rich staples. A randomized, crossover trial was conducted in healthy young adults (n = 24) who were challenged with vegetable powder-supplemented chapatti (VPSC), bean powder-supplemented chapatti (BPSC) and all-purpose wheat flour chapatti (APFC) to evaluate their postprandial glucose (PPG) and postprandial insulin (PPI) responses. In comparison with APFC, feeding VPSC and BPSC to healthy volunteers anticipated significant reduction in PPG (44% reduction in incremental area under the curve (AUC) for VPSC and 46% reduction in incremental AUC for BPSC, p = 0.005). Likewise, significant reduction in PPI levels was observed for VPSC (59%, p = 0.012) and BPSC (47%, p = 0.002) compared to APFC-treated group. The study concludes wheat flour enrichment with vegetables and beans powder as a viable approach to develop cost effective and culturally acceptable low glycemic foods bearing acceptable sensory attributes.

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“…For the proximate composition parameters, the grain crude fiber, crude fat, CP, and starch concentrations were aligned with the range reported in several studies for different varieties of teff across different geographic locations [20,22,32,55]. This result is indicative of how these nutritional parameters are highly variable in space.…”

Section: Discussionsupporting

confidence: 77%

“…Tańska et al [52] reported that variation in grain color of wheat was reflected by changes in its chemical composition but not the environment which is in partial agreement with the results of our study. In addition, the accumulation of carotenoids and anthocyanins pigments in wheat grain accounted for the large variation in its grain color [52][53][54][55] and may have played a role in the grain color differences for the single variety of teff sampled across multiple locations in our study. Overall, the average of 63.5% of the variation in grain color can be attributed to the variation in the soil physicochemical properties that influenced several parameters that were correlated with grain color in this study (Table 5).…”

Section: Discussionmentioning

confidence: 79%

Teff Grain Physical and Chemical Quality Responses to Soil Physicochemical Properties and the Environment

et al. 2019

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Teff is the only cultivated cereal crop from the genus Eragrostis and it is the major staple food of Ethiopians. In Ethiopia, the quality of teff and its market price are primarily determined by its grain color. The objective of this study was to evaluate the effects of soil physicochemical characteristics across multiple locations in the two main teff growing regions of Amhara and Oromia states in Ethiopia on teff grain color and nutritional quality of a single variety. Grain and soil samples were collected from 24 field sites cultivated with the popular teff variety ‘Quncho’ (DZ-Cr-387/RIL-355). The teff grain samples collected from the 24 locations were evaluated for grain color, proximate composition, amino acid composition, and grain mineral concentration and the soil samples were analyzed for their physicochemical properties. Sample location means were considered different p < 0.05. Teff grain color indices of hue (H), saturation (S), and brightness (V), grain proximate composition, amino acid composition, and mineral concentration differed among locations (p < 0.05). There were significant negative correlations between grain S color value and soil pH, SOC, Ca, Mg, S, and Na. Soils with greater pH, SOC, Ca, Mg, and S generally had lower S values and thus, whiter color teff grains. There were considerable variations in the measured parameters for soil and teff grain physicochemical properties. The results indicated an opportunity for management interventions necessary to obtain uniformity in grain color and chemical composition for the same variety of teff grown in the two major regions in Ethiopia.

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Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Cited by 35 publications

References 37 publications

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Teff Grain Physical and Chemical Quality Responses to Soil Physicochemical Properties and the Environment

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