Physico-chemical properties of extruded cassava-chia seed instant flour

Otondi, Everlyne A.; Nduko, John Masani; Omwamba, Mary

doi:10.1016/j.jafr.2020.100058

Cited by 34 publications

(34 citation statements)

References 24 publications

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“…However, the cassava flour used in the present study does not contain gluten and this increase in mineral content may be adding nutritional value to the elaborated products. Otondi et al (2020) found a value for ashes (2.59 0.04) in cassava flour very similar to those found in the present study, showing the similarity between the same flours produced in different countries in the world.…”

Section: Resultssupporting

confidence: 90%

Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour

Oliveira

Costa

Sousa

2021

NFS

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Purpose The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour. Design/methodology/approach Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.). Findings The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp. Originality/value The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

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Section: Resultssupporting

confidence: 90%

Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour

Oliveira

Costa

Sousa

2021

NFS

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“…The proximal composition of the BF obtained in the present study was comparable to that described in both the legislation and the literature for flour from other vegetable sources: (i) the moisture content of BF (5.67 g/100 g) was lower than the maximum permitted content for wheat flour (15% w/w) (Brasil, 2005; FDA, 2020); (ii) the protein content of BF (9.15 g/100 g) was similar to that found for wheat (~ 9 g/100 g), corn (4-9 g/100 g), and yellow pea (9.9 g/100 g) (Zhao et al, 2019) flours, and higher than that reported for green banana (3.3 g/100 g) (Flores- Silva et al, 2014) and sweet potato (2.89 g/100 g) (Teye et al, 2018) flours; (iii) the lipid content (0.45 g/100 g) was similar to that reported for green banana (0.5 g/100 g) (Flores- Silva et al, 2014), cassava flour (0.79 g/100 g) (Otondi et al, 2020), and sweet potato (0.76 g/100 g) (Teye et al, 2018) flours, and lower than pupunha (7.89 g/100 g) and flaxseed (21.19 g/100 g) (Sakurai et al, 2020) flours; (iv) the ash content that is related to the mineral content of BF (5.62 g/100 g) was higher than that found for green banana (2.4 g/100 g) (Flores- Silva et al, 2014), manioc and chia (2.59 and 4.98%, respectively) (Otondi et al, 2020), sweet potato (2.19 g/100 g) (Teye et al, 2018), and bean (2.06-3.65 g/100 g) (Rios et al, 2018) flours; (v) the total dietary fiber (21.81 g/100 g) was higher than those reported for sweet potato (3 g/100 g), avocado pear (9.32 g/100 g), and turkey berry (11.13 g/100 g) (Teye et al, 2018) flours; and (vi) the energy value of BF (355.73 kcal) was lower than pumpkin peel (382.54 kcal) (Staichok et al, 2016) and okara (413.92 kcal) (dos Santos et al, 2019) flours.…”

Section: Beet Flour Characterizationsupporting

confidence: 62%

“…Fibers are important components of the diet that participate in the regulation On the other hand, compared to other vegetable flours, the WAI and OAC of BF were higher than for raw bean flour (2.16 and 1.93 g/g, respectively) (Batista et al, 2010) and for vegetable flours (1.12-1.89 and 0.93-1.38 g/g, respectively) (Du et al, 2014). Meanwhile, the WS of BF (67.33%) was two times higher than for raw and extruded bean flour (33-35%) (Batista et al, 2010), approximately three times higher than for vegetable flours (19.44-29.14%) (Du et al, 2014), and almost seven times higher than for chia flour (9.18%) (Otondi et al, 2020). These parameters are important to define the applicability of new dried ingredients for the food industry.…”

Section: Chemical Characterizationmentioning

confidence: 95%

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

Filho

Lemes

Filho

et al. 2021

qas

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The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100 g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.

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“…Knowledge of protein in any food compound is essential as proteins contribute to the physical and functional properties, which can also improve the sensory properties of food and, therefore, consumer acceptability (Otondi et al, 2020). Most food products, like cereals and grains, are consumed after being subjected to any form of heat treatment.…”

Section: Proteins Composition Of Chia Seedsmentioning

confidence: 99%

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

Katunzi-Kilewela¹,

Kaale²,

Kibazohi³

et al. 2021

Afr. J. Food Sci.

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As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia seeds to have high nutritional content in the form of protein (15-25%), dietary fibre (18-35%), fat (15-35%) and ash content (4-6%). Apart from their rich nutritional content, chia seeds can improve the nutritional content of various food products when they are blended or mixed. This article reviews the nutritional content, bioactive compounds, and nutraceutical functionality of chia seeds and their use in the development of functional foods. Also highlights functional properties of chia seeds, usage in the food industry and fortification of food with chia seeds. The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food.

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Physico-chemical properties of extruded cassava-chia seed instant flour

Cited by 34 publications

References 24 publications

Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour

Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

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