Proximate, Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

Onuegbu, N. C.; Nworah, K.O.; Essien, P.E.; Nwosu, J. N.; Ojukwu, Moses

doi:10.1016/s0189-7241(15)30049-7

Cited by 14 publications

(16 citation statements)

References 8 publications

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“…There is a significant increase in the water holding capacity of germinated and fermented sorghum flour. Water absorption of the flour is mainly depends upon protein, carbohydrate, their interaction and nature (Echendu, Onimawo, & Somtochi,; McWatters, Ouedraogo, Resurreccion, Hung, & Phillips, ; Onuegbu et al., ). There was no significant increase in WAC of malted flour, which might be due to less availability of polar amino acids in flours and due to lose association of amylose and amylopectin in the native granules of starch (Lorenz & Collins, ; McWatters et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…The increase in oil absorption capacity of the flour may help to maintain and improve mouth feel, if such flours are used as meat extenders etc. (Onuegbu, Nworah, Essien, Nwosu, & Ojukwu, 2013). Solubilization and dissociation of protein increase lipophilic constituent during germination and oil absorption capacity is increased (Deepali, Anubha, Preeti, & Krishi, 2013).…”

Section: Oil Absorption Capacity and Water Absorption Capacitymentioning

confidence: 99%

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Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Ojha

Adhikari²,

Karki

et al. 2017

Food Science & Nutrition

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The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (107 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.

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Section: Resultsmentioning

confidence: 99%

Section: Oil Absorption Capacity and Water Absorption Capacitymentioning

confidence: 99%

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Ojha

Adhikari²,

Karki

et al. 2017

Food Science & Nutrition

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“…Data were subjected to analysis of variance in completely randomized design using Statistical Package for Social Sciences (SPSS) software (version 15,2007). Means were significantly different were separated by the least significant difference (LSD) test (Steel and Torrie, 1980) and significance was accepted at P < 0.05.…”

Section: Discussionmentioning

confidence: 99%

Performance and Egg Quality of ISA Brown Layers Fed Toasted Bambaranut Waste Meal Based Diets

Oyewole

Abraham

Atama

2016

Int. J. Agric. Vet. Sci.

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The study investigated the quality of cashew pomace flour. Ripe cashew fruits were washed and the juice was extracted. The residue known as cashew pomace was cut into thin slices (2.3 mm thick) blanched in 1% (w/v) sodium metabisulphite solution (100°C, 10 min), oven dried (50°C), milled and sieved through 60 mesh sieve. Wheat flour was also obtained from a reputable store. Each flour was analyzed separately for chemical composition, functional and pasting properties. The cashew pomace flour contained higher ash (2.6 %), crude fiber (4%) and carbohydrate (78.2%) but lower crude fat (1.2%) and crude protein (6%) contents than wheat flour. The ash, crude fiber, carbohydrate, fat and crude protein contents of wheat flour were 0.9, 3.2, 75.5, 3.2 and 10% respectively. The cashew pomace flour had significantly higher (P <0.05) water and oil absorption capacities but lower emulsion and foaming properties than wheat flour. The cashew pomace flour possessed lower peak viscosity, final viscosity, trough viscosity, breakdown viscosity and setback viscosity than wheat flour. These properties improved in the wheat/cashew pomace flour blends. The study showed that cashew pomace flour has potential for use in various food systems.

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“…It is also likely the high insoluble components; including fiber in cashew pomace flour may have discouraged formation of emulsion (Badifu et al, 2000). These results suggest that 100% cashew pomace flour would not be suitable for preparing sausage, cakes, mayonnaise and salad dressing because of the high emulsion requirements of these products (Onuegbu et al, 2013). However, these properties of cashew pomace flour could be improved by blending it with wheat flour.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…Water absorption capacity is important in bulking and consistency of products as well as in baking applications. High water absorption capacity of fiber is thought to be important determinant of faecal bulking and intestinal transit times with influence on gastrointestinal diseases (Onuegbu et al, 2013). However, high water absorption of pasta is not desired as it makes the pasta softer and less firm (Badifu et al, 2000).…”

Section: Functional Propertiesmentioning

confidence: 99%

Chemical composition, functional and pasting properties of cashew pomace and wheat flours

Akubor¹

2016

Int. J. Agric. Vet. Sci.

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Proximate, Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

Cited by 14 publications

References 8 publications

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Performance and Egg Quality of ISA Brown Layers Fed Toasted Bambaranut Waste Meal Based Diets

Chemical composition, functional and pasting properties of cashew pomace and wheat flours

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