Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha, I. E.; Uchendu, Nene Orizu

doi:10.1007/s13197-015-2032-8

Cited by 36 publications

(32 citation statements)

References 33 publications

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“…These results are in agreement with the findings of Guimarães et al () who reported that fortification of vegetable paste with okara increased its protein (3.04–4.7 g/100 g), lipids (5.6–6.6 g/100 g), fiber (5.79–8.00 g/100 g), and decreased carbohydrate contents (5.86–3.50 g/100 g) as the soy okara concentration increased in the formulations (33.87–50.60 g/100 g). A similar pattern of increased moisture, ash, fat, protein, fiber, and decreased carbohydrate level were also reported by Mbaeyi‐Nwaoha and Uchendu () for okara‐based breakfast cereals and this could be attributed to the higher content of these nutrients in added okara flour than the durum wheat flour. Protein‐enriched okara‐based pasta will be of nutritional importance for the people of developing nations who can hardly afford high‐cost protein‐rich food products.…”

Section: Resultssupporting

confidence: 83%

“…Protein‐enriched okara‐based pasta will be of nutritional importance for the people of developing nations who can hardly afford high‐cost protein‐rich food products. Many studies have suggested that fiber‐rich foods will be useful in regulation of many physiological functions and prevention of disease syndromes of various origins, namely cancer, diabetes, cardiovascular diseases, diverticulosis, and constipation (Mbaeyi‐Nwaoha & Uchendu, ). Energy value of the pasta samples has increased from 385.33 ± 0.36 to 409.89 ± 1.00 kcal/100 g with the addition of soy okara flour in the formulations (0–50 g/100 g).…”

Section: Resultsmentioning

confidence: 99%

“…Interest to enrich the pasta with legumes-based sources is also growing due to their effect on the GI of the products (Wójtowicz & Mościcki 2014). Possibilities to enrich the nutritional and functional properties of food products, namely bread, noodles, cookies, cakes, and yogurt, with okara integration, have been widely investigated (Kang, Bae, & Lee, 2018;Lu et al, 2013;Mbaeyi-Nwaoha & Uchendu 2016;Park, Choi, & Kim, 2015). However, no detailed literature concerning the in vitro digestion and structural attributes of soy okara in durum wheat pasta formulations has been examined till date now.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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“…From Table 2, it was observed that the mean values for the texture decreased as the addition of mung bean exceed 10% but its addition at this level improved the texture of the breakfast cereal. This is in agreement with the findings of Chukwu and Abdul-kadir (2008) as well as Mbaeyi-Nwaoha and Uchendu (2016).…”

Section: Sensory Scores Of Breakfast Cereal Produced From Acha and Musupporting

confidence: 93%

Production and evaluation of breakfast cereals from blends of acha, mung bean and orange fleshed sweet potato

Ie¹,

Je²

2018

ajfst

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The study investigated the production of ready-to-eat breakfast cereals from acha, mung bean and orange fleshed sweet potato flours (from 0% to 100%). The objectives of the study were to produce and evaluate the chemical, microbial and sensory profile ready-to-eat breakfast cereal from blends of acha, fermented mung bean and orange fleshed sweet potato flours. Acha, mung bean and orange fleshed sweet potato were processed into flour. Bulk density and water absorption capacity of acha, mung bean and orange fleshed sweet potato flour were determined. Preliminary studies were carried out to determine the best blend from acha:mung bean flour blends. On inclusion of orange flesh sweet potato, the flour blend for the formulated breakfast cereals, all the samples were subjected to functional, proximate, β-carotene, microbial and sensory analyses using standard procedures. The results showed that the best blend was from 90% acha and 10% mung bean flours for the breakfast cereals. There was an increase in the moisture, ash, fibre and β-carotene content of the breakfast cereals with a corresponding decrease in the protein and fat content as the graded levels of the orange fleshed sweet potato flour added to the blend increased. The addition of the orange flesh improved the 1.24 to 3.04 mg/100 g. There was no mould growth in the formulated ready-to-eat breakfast cereals

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“…The highest value was observed in sample ABE (13.62mg/100g) while the least value was observed in sample AAA (control). The results obtained were less than the values (188-289mg/100g) recorded for a breakfast cereal made from blends of Acha and fermented Soybean paste (okara) [30]. The results revealed that the phosphorus content of the formulated samples increased with increasing addition of the jackfruit seed flour in the formulation, although the values obtained were less than the US RDA (350-450mg/100g for adults) per day.…”

Section: Mineral Content Of the Breakfast Cerealmentioning

confidence: 57%

Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds

Odimegwu

Ofoedu

Omeire

et al. 2019

ACRI

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Aim: Jackfruit is an underutilized tropical and subtropical fruit that is consistently lost to wastages and postharvest losses, neither has it gained substantial research attention. Therefore, the study is aimed at the production and evaluation of breakfast cereals formulated from composite blends of maize flour and jackfruit seed flour. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and October 2018. Methodology: Flaked breakfast cereals were produced from blends of different ratios of Maize flour to Jackfruit seed flour. The formulated breakfast cereal products were evaluated for proximate composition, functional properties, anti-nutritional properties, mineral content and sensory properties. Results: The mineral content of the formulated breakfast cereals showed significant difference (P<0.05) in Ca(156.23-184.14mg/100g), Mg (179.28-207.81mg/100g), K(70.62-78.53mg/100g), Fe(4.01-5.46mg/100g), Na(9.44-10.66mg/100g), Zn(1.72-2.29mg/100g) and P(10.38-13.62mg/100g). The moisture content (3.83 - 4.14%) of the formulated products was acceptable for shelf life extension of the flaked breakfast cereal products. Protein, ash, crude fiber and fat content of the formulated breakfast cereal products increased with increased addition of jackfruit seed flour while the carbohydrate and energy value of the formulated products decreased with increased addition of jackfruit seed flour. Bulk density and water absorption capacity of the formulated products increased with increased addition of jackfruit seed flour while oil absorption capacity, foam capacity, viscosity and gelation capacity decreased with increased addition of jackfruit seed flour. Processing method significantly reduced the relatively high level of anti-nutrients associated with Jackfruit seed. Panelist preference increased with a corresponding decrease in jackfruit seed flour addition. Conclusion: Utilization of jackfruit in food product development may solve the problem of wastage and postharvest losses associated with this fruit.

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Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Cited by 36 publications

References 33 publications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Production and evaluation of breakfast cereals from blends of acha, mung bean and orange fleshed sweet potato

Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds

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