Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Abstract

The effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made of cassava and cowpea, and we sought to replace the cowpea (the original crop in tidbit production) with Benniseed, due to its high level of protein and level of antioxidant activity. The Benniseeds were subjected to defatting, roasting, steaming, fermentation, and germination before being milled into flour, while tidbits from cassava and cowpea flours served as control samples. The germination of Benniseed increased the protein content of tidbit samples (∼28%) compared to that of the control sample (17%), while roasting reduced its protein content (11%) compared to that of the control sample (17%). However, the roasted sample had the highest hydroxyl radical level (113%), whereas germinated samples had better superoxide (45%) scavenging activity when compared with that of the control (31% and 5%). The result of the sensory evaluation revealed that the processing of Benniseed did not improve the sensory quality of the snacks. These findings show the potential use of Benniseed in the production of an improved tidbit snack, and Benniseeds could be used as antioxidants in the management of oxidative stress-related metabolic disorders.

Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends

“…The total ash in the flour samples ranged between 1.62 and 3.23% with WKB1 having the least and WKB4 having the highest values, respectively. The determination of ash is an important quality attribute for some food ingredients used to measure total amount of minerals present within a food [3]. Hence, the high values reported for the composite flours, when compared with the WKB1, revealed that the composite flours would contain high amount of nutritionally important minerals.…”

“…These factors have generated new concept for researchers in the field of nutrition targeting the development and promotion of functional foods. The rapid increase in snacks consumption, health awareness and demand for nutritious foods have necessitated researchers on composite cookies to meet these needs" [3]. "Free radicals have been implicated to cause oxidative stress in the disease pathogenesis and management systems, which gave rise to unacceptable state of health that reduced the quality of life through development of several chronic diseases" [4].…”

Sensory perspectives of the consumption of chips-type snacks made from black bean (Phaseolus vulgaris L) and peanut (Arachis hypogaea Linn) flours by university students in the Toluca Valley

“…Consumer demand for ready-to-eat foods is increasing due to the need for timesaving in the modern lifestyle, also they want healthy and nutritional foods (Pasqualone et al, 2020;Arise et al, 2021). One alternative to this demand is "snack foods" which provide the sense that the appetite is satisfied.…”

“…Also, they are lower in levels of saturated fat, glycemic index (GI) (ranging from 16 to 30), salt, and sugar (Neder-Suárez et al, 2021;Pasqualone et al, 2020;Szymandera-Buszka et al, 2021;Tas & Shah, 2021). Also, it is a cheaper source of protein and energy, particularly for rural populations (Arise et al, 2021). The term legumes originated from the Latin word "Legere", which refers to those plant species whose fruits are enclosed in pods and belong to the Fabaceae or Leguminosae family.…”

Antioxidant Capacity of Bioactive Compounds from Undervaluated Red Mombin Seed (Spondias purpurea L.) Affected by Different Drying Stages

“…One of the main obstacles in many parts of the world for the development of the fruit and vegetable processing industry regards the significant amount of organic waste produced by this activity (approximately 0.5 billion tons). With this large amount of agricultural and industrial waste, several studies have now focused on evaluations of nutritional and bioactive compound content. − The red mombin and its fractions, especially branches and stalks, has been used in popular medicine due to the importance of its nutrients to treat diseases of the gastrointestinal tract such as diarrhea and ulcers . Other authors, such as Engels et al, also investigated phenolic compound contents in the skin of the red mombin and identified compounds, for example, with antioxidant, antibacterial, and anticholinesterase actions, which are valuable and interesting biological activities …”