Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content

Udomkun, Patchimaporn; Tirawattanawanich, Chanin; Ilukor, John; Sridonpai, Piyanut; Njukwe, Emmanuel; Nimbona, Pélagie; Vanlauwe, Bernard

doi:10.1016/j.foodchem.2019.02.055

Cited by 39 publications

(38 citation statements)

References 60 publications

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“…Anti-nutrients are not entirely dangerous when consumed in food since they have anti-oxidant properties when consumed at safe level Awike et al, (2005). It has been reported that tannin and phytate reduced blood glucose and insulin response to foods rich in starch [37,38]. All amples analyzed were lower than the safe limit of 4 -9 mg\100 g as reported by Siddharuji and Becker, (2000) for the effect of processing method on anti-nutritional properties of indian tribal pulse.…”

Section: Anti-nutrient Composition Of Cookiesmentioning

confidence: 65%

Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

Kiin-Kabari

Uzoamaka

Akusu

2021

AFSJ

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Cookies were developed from composite flour of wheat, African Walnut and Carrot. The wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for samples, B, C, D and E, respectively, and with 5% of Carrot flour. The moisture content of the cookies reduced with increase in substitution with walnut flour and carrot flour but there was no significant difference (p>0.05) in the values obtained. The ash content and protein content of the cookies also increased with increased substitution whereas fat content of the substituted cookies samples increased and significantly differed (p˂ 0.05) from the control. The physical attributes are as follows:11.28 g - 13.09 g for Weight, 45.80 mm - 52.68 mm for Diameter, 6.85 mm - 9.45 mm for thickness, and 5.12 - 7.44 for spread ratio. The values of the Minerals obtained are 29.38 mg/100 g – 50.46 mg/100 g, 3.75 mg/100 g – 11.36 mg/100 g, 14.11 mg/100 g – 15.47 mg/100 g and 49.20 mg/100 g – 58.90 mg/100 g for Calcium, iron, Sodium, and Potassium, respectively. The Bioavailability was highest in sodium(57.07%-84.86%), and potassium(69.55% - 72.31%).The highest values for Vitamin C (13.85 mg/100 g), Vitamin E (0.90), and Invitro protein digestibility (59.64%) were recorded in sample E while the highest Carotenoids (257.40 mg/100 g) was observed in sample C. Sensory evaluation confirmed that there was no significant difference (p˃0.05) between Samples A (control sample) and the substituted samples in terms of appearance, taste and aroma, and although sample A had highest overall general acceptability value, the samples produced compared favorably with the control.

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Section: Anti-nutrient Composition Of Cookiesmentioning

confidence: 65%

Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

Kiin-Kabari

Uzoamaka

Akusu

2021

AFSJ

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“…Most of these minerals (Figure 1a) are essential for metabolism and homeostasis in the human body. [ 22 ] In this study, the most abundant mineral in unripe/ripe crude chontaduro flours was potassium (0.030 and 0.027 g · 100 g −1 , respectively), a required mineral in water/acidity balance through the electrical potential across cell membranes. [ 23 ] Compared to ripe uncooked flours, a higher proportion of sulfur (S), calcium (Ca), phosphorus (P), magnesium (Mg), and sodium (Na) were found in the unripe uncooked flours.…”

Section: Resultsmentioning

confidence: 95%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

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“…Lactic acid fermentation is one of the most used biotechnological processes that decreases the level of antinutrients in foods, along with washing, soaking, sprouting, dehulling and thermal processing. Udomkun et al (2019) demonstrated that by mixing maize, sorghum, sesame, soybean cassava, rice or banana flours a significant reduction of phytic acid can be obtained. The authors also demonstrated that cassava and rice flours had lower tannin and phytate contents, fact that makes them good candidates for composite flours, whereas the banana flour had a higher concentration of tannins.…”

Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content

Cited by 39 publications

References 60 publications

Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Current approaches in sourdough production with valuable characteristics for technological and functional applications

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