The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread

Hoxha, Ibrahim; Xhabiri, Gafur; Deliu, Ramadan

doi:10.4236/oalib.1106059

Cited by 7 publications

(6 citation statements)

References 11 publications

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“…Table 3 Shows the iron content in baby food mixes per 100 grams, where the results were 0.45 mg / 100 grams (minimum). In another study [28,29], whereas, they produced breakfast cereals using (wheat flour, mango, milk, soy flour) and the iron content in both mixtures was 7.5 mg, which is highest than of our study. When referring to Yemeni Standard Specifications no.…”

Section: Discussioncontrasting

confidence: 63%

Optimal Formulations of Local Foods to Achieve Nutritional Adequacy for 6-23-Month-Old Yemeni Children

Al-Hajj

Almikhlafy

Ghalib

et al. 2022

Electron. J. Univ. Aden Basic Appl. Sci.

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Nearly 4.5 million children under the age of five in Yemen suffer from acute malnutrition due to the high prices of imported baby food. Therefore, there is an urgent need to prepare and manufacture local foods of nutritious quality, cheap and available locally, to allow Yemeni families to feed their children and achieve public health. Six food mixtures (F1-F6) were prepared and manufactured from local field crops based on teff flour, rice, sorghum, wheat, sweet potatoes and lentils.The formations (Mixers) were roasted to improve the nutritive nutritional value and sensory attribute of formulated recipes. The protein level was calculated, fat, carbohydrates and mineral in all mixers using of Percentages. All the formulations were evaluated for their acceptability by trained panelists using a five point hedonic scale. Although, many formulations were found to be organoleptically acceptable recording moderately to extremely like scores, generally formulations F3 (Teff (15%), lentils (6.5%), sweet potatoes (18.5%), white corn (10%), wheat (30%) and rice (20%).) and F4 (Teff (30%), lentils (10%), sweet potatoes (10%), white corn (25%), wheat (13%) and rice (12%) were highly acceptable by panelists and scored significantly (P < 0.05) higher than the other formulated complementary foods. Their mean score ranged between 4.2 to 4.35 in terms of taste and general acceptability.

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Section: Discussioncontrasting

confidence: 63%

Optimal Formulations of Local Foods to Achieve Nutritional Adequacy for 6-23-Month-Old Yemeni Children

Al-Hajj

Almikhlafy

Ghalib

et al. 2022

Electron. J. Univ. Aden Basic Appl. Sci.

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“…There is not much information about the nutritional content of green beans. The authors reported ash values that ranged from 3-4.4% in white kidney beans [7,8]. Concerning MF, some of the most studied mesquite species are P. alba, P. nigra, P. pallida, P. chilensis, P. cineraria, P. tamarugo, and P. juliflora [9].…”

Section: Proximal Analysis Of Floursmentioning

confidence: 99%

“…Regarding beans in an immature form, known as a green bean, no reports of its addition in bakery products are reported. However, white kidney beans [7,8] have been successfully added to bread. Using white kidney beans, it was possible to obtain bread with a higher protein, fiber, and ash content that also had acceptable sensory (texture and flavor) characteristics and oil and water absorption changes.…”

Section: Introductionmentioning

confidence: 99%

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

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“…Beans belong to the family of legumes which are versatile and commonly eaten food throughout the world. Even though they are economical, they are nutritious and improve diet quality and the long-term health of individuals who consume them regularly [1][2][3][4][5] . Due to the combination of nutrients found in beans, they were classified by the 2010 Dietary Guidelines for Americans as a "Unique Food," food that is a vegetable and protein, one that functions as energygiving, body-building and protective altogether 6 .…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana

Glago¹,

Nyefene²,

Darko³

et al. 2023

American J. of Food Technology

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Background and Objective: Koose as an economical Ghanaian local dish prepared from cowpea can be eaten with moringa leaves or velvet tamarind leaves as a meal in the Northern part of Ghana. As part of strategies to promote the consumption of Ghanaian local dishes, the study sought to review the form of preparing and presenting the meal, introduce a different approach to the preparation and presentation of the meal as well as preparing the meal with dandelion leaves and testing its acceptability within the Wa Township. Materials and Methods:The study employed a descriptive survey design with a sample size of 156 consumers as panellists for sensory evaluation of three samples of the food. The sensory characteristics of the three samples of "koose" and leaves were judged by panellists using the hedonic scale of five-point on the sensory attributes of appearance, overall taste, moisture, texture, aroma, preparation and acceptability amongst other things. Results: Using the Kruskal-Wallis Test, significant differences were seen in appearance across the 3 categories of food samples. The findings revealed that the appearance of "koose with leaves" presented as koose salad was preferred over the usual koose mashed with leaves presented. The sample prepared with dandelion leaves were perceived to be more moist and tender than the samples prepared from moringa leaves. The preparation of samples 2 and 3 was perceived to be more hygienic than sample 1. The study revealed that koose salad was more accepted. Conclusion: Local dishes will have to be presented neatly and attractively to boost patronage as consumers will find more attractively served dishes more acceptable.

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The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread

Cited by 7 publications

References 11 publications

Optimal Formulations of Local Foods to Achieve Nutritional Adequacy for 6-23-Month-Old Yemeni Children

Optimal Formulations of Local Foods to Achieve Nutritional Adequacy for 6-23-Month-Old Yemeni Children

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana

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