Flour Blends Research Articles

Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance.

Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g-1) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles.

Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour

Crackers are considered a healthier substitute for other types of biscuits that are more calorie-dense. Novel ingredients are therefore being searched for in the formulation of crackers. This study evaluated crackers' nutritional and chemical composition from blends of wheat, unripe plantain, and mushroom flours. Compared to wheat flour, the functional properties of the blends showed high water absorption capacity (WAC), and bulk density, while swelling capacity was not significantly affected. The moisture (4.98–8.51 %), protein (10.47–21.31 %), fat (7.17–11.46 %), fiber (0.20–0.60 %), and ash (1.61–3.47 %), contents of the composite crackers were higher, while carbohydrate content (51.81–72.07 %) was lower than the control. The soluble and insoluble dietary fiber increased from 5.13 % to 9.00 %, and 3.49 % to 7.08 % respectively. K and Na were the principal minerals in the crackers based on the mineral analysis results, which increased upon 10 % replacement of mushroom flour. The oxalate and phytate contents of the crackers ranged between 0.05–0.07 mg/g and 7.78–14.98 mg/g respectively. The crackers with 10 % replacement of mushroom flour were accepted by panelists. The study revealed the feasibility of cracker production with enhanced nutritional composition using wheat, unripe plantain, and mushroom flour blends.

Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography

The microstructure of manufactured foods largely governs palatability qualities such as crunchiness, crispness, mouthfeel and texture. While enriching cereal flour with leguminous flour increases its nutritional value, it should not compromise the palatability of the end products. This study investigated the flour blend properties as well as the physical and microstructural characteristics of durum wheat semolina pasta enriched with 50% chickpea flour obtained from single-stage (Ferkar) and multi-stage (roller) mills. Results of the flour blend analysis indicated the influence of milling on the protein, ash and particle size distribution of pasta. High protein chickpea blend showed minimal impact on the microstructure of the pasta. Also, the textural analysis of the pasta samples showed that the hardness and firmness of pasta made with roller-milled flours, specifically reduction and straight-grade flours, were not statistically significantly different (p < 0.05). However, correlating the texture and total porosity indicated that flour from roller mill reduction rolls resulted in pasta with a firmer texture along with a more compact internal and external microstructure. The findings of this study provide useful insight into the quality attributes of chickpea-enriched wheat semolina pasta as influenced by the mill type and stream blend of the chickpea flour.

Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends

Functional flour blends are been developed with nutritional and health promoting benefits to fit in to the third agenda of Sustainable Development Goal (SDG) 2030. A blend of fermented acha (FAF), defatted chia (DCF), and defatted soycake flours (DSF flour were blended to harness the proficient potential of the blends. Response surface methodology (RSM) was used to generate fourteen runs using the the protein and the crude fibre of the flour blends. The three blends that the protein ranges from 15-20% and fibre from 3-5% were selected and the composite flours were analyzed for proximate composition, minerals, phytochemical composition, functional properties, and antioxidant properties. Results indicated that protein content increased with higher DSF proportions ranging from 15.37% in ACSF13 (80% of fermented acha, 10% of defatted chia seed, 10% soycake) to 19.51% in ACSF9 (45% of Fermented acha, 10% of defatted chia seed, 45% soycake). Energy content also rose from 335.4 kcal to 391.4 kcal in ACSF13 to ACSF1 (57% of fermented acha, 22% of defatted chia seed, 21% Soycake). ACSF1 is the blend with the highest fibre (5.06%) and ACSF9 possess the highest ash content of (4.13%). The blends were rich in potassium, calcium, zinc, iron and magnesium with phytochemical, phytate- mineral ratio and oxalate mineral ratio within recommended levels. Sample ACSF1 had the highest bulk density while ACSF9 possess both the highest swelling capacity and water absorption. The total phenolic and flavonoid content of the flour blends ranged from 273.55 to 149mg GAE/g and 66.71 to 31.60mgQE/g with sample ACSF13 having the highest phenolic content (273.55GAEmg/g) and flavonoid content of 66.71mgQE/g. The increase in the Soycake flour is an indications to improvement on the nutritional values of the flour blends.

Functional Properties, Nutrient Content, Digestibility and Acceptability of Breakfast Cereals Made from Yellow Maize-Soybean Composite and Firm-Ripe Banana Flour

Breakfast cereals were produced from blends of yellow maize-Soybean composite and firm-ripe banana flours. A Composite flour blend was formulated by mixing yellow maize flour and soybean flour in the ratio of 70:30. Then, five samples of breakfast cereals were produced by substituting firm-ripe banana flour with the composite flour at the following ratios: 95:5 =A, 90:10 = B, 85:15 = C, 80:20 = D, 75:25 =E, and a 100% composite flour blend of yellow maize and Soybean flour (100:0 = F) served as a control. The functionality of the flour blends was assessed. The breakfast cereals were assessed of their proximate composition, anti-nutrient content, in-vitro protein and starch digestibility, and sensory qualities using standard methods. Results revealed that, Bulk density of the samples ranged from 0.90-0.97 g/cm3. Foaming capacity increased significantly from 3.28 to 9.83 %, water absorption capacity increased from 2.60 to 2.40 % while oil absorption capacity decreased from 0.68 to 1.10 % with increased in the percentage composition of firm-ripe banana flour in the blend. Swelling capacity and Gelation temperature ranged from 2.16 to 3.33 % and 72.33 to 75.66 ℃ respectively. Values of protein (9.31 – 12.65 %), lipid (3.61 – 4.94 %), ash (3.16 – 4.22 %) and calorie (372.85 – 382.76 kcal/100g) decreased, while fibre (2.90 – 4.53 %) and carbohydrate (53.92 – 75.77 %) increased, with increasing substitution of firm-ripe banana flour. Phytate (0.57 to 15.45 mg/100g), tannin (40.25-82.92 mg/100g), oxalate (5.24-8.84 mg/100g) and saponin (3.92 to 10.28 mg/100g) were within safe-limits. In-vitro protein digestibility increased from 30.87 to 35.95 % showing significant increase (p˂0.05) with increasing substitution of firm-ripe banana flour, while invitro starch digestibility ranged from 31.74 to 16.21 %. Breakfast cereals developed with up to 10% banana flour compared favourably with Control in all sensory attributes assessed and were acceptable by consumers when served with cold milk.

Nutritional and Sensory Properties of Cookies Produced from Flour Blends of African Walnut (Tetracarpidium Conophorum), Justicia Carnea and Wheat

This study aims to evaluate the nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat.

Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends

Consumers’ attention is shifting towards dietary fiber as more information about its health benefits is unfolding. In Nigeria, owing to the high level of dietary fibre and other inherent nutrients of tigernut, it has been identified as one of the underutilized crops which could be incorporated into cake production. In this study, the effect of substituting tigernut flour for wheat flour on the proximate, physical and sensory properties of cake quality were evaluated. The proximate composition increased with increasing levels of tigernut flour. Crude fibre increased from 1.04 to 2.25%, ashfrom 2.03 to 3.22, crude fat from 4.17 to 7.21 and protein from 10.02-14.53% resulting in a nutritious cake. The physical properties of the cake from the composite flour blends were affected significantly (P ≤0.05) by tigernut substitution. The hardness, cohesiveness, springiness, weight and volume of cakes decreased with increasing tigernut level substitution. Suitable composite cakes which could reduce the incidence of protein-energy malnutrition can be made with up to 20% tigernut flour substitution.

Complementary Foods Formulated from Orange-flesh Sweet Potato, Soybean, and Date Palm Flour Blends Improves the Proximate, Rheological and Sensory Properties of Children’s Formulas

This study evaluated the proximate, rheological and sensory properties of complementary foods produced from orange flesh sweet potato, soybean and date palm flour blends. Complementary foods were produced from orange flesh sweet potato (OFSP), soybean and date palm flour blends. The samples were formulated by material balancing with all samples having 16% protein/ 100g. The samples were coded as CON, CFA, CFB, CFC, CFD and CFE with sample CON being the control. The samples were subjected to rheological and sensory analysis using standard method. Their proximate composition were; moisture (2.51-7.38%), ash (2.27-3.02%), fibre (2.11-4.22%), fat (9.13-10.11%), protein (15.12-16.11%), and carbohydrate (63.06-65.01%). Rheological properties of the gruels were as follows; consistency index (m) (90.57-186.21 Nsn/m2), Flow behaviour index (n) (0.256-0.411), Coefficient of regression (r2) (0.9765-0.9928) and Standard error (0.318-0.405). The sensory attributes gave the following results; appearance (7.77- 8.07), aroma (7.20-8.63), taste (6.80- 8.23), mouth feel (6.87- 8.27), and overall acceptability (6.80- 8.33) and these results when interpreted on appoint hedonic scale. Higher scores generally indicated better sensory attributes and overall acceptability of the food formulation which was observed in sample CFB and CON. There were significant differences between most of the bread samples at (p&lt; 0.05).

Exploring the potential of transitioning Malawians from corn to quinoa-based thick porridge (nsima): insights from sensory and emotions profiles.

Considering the nutritional value and adaptability of quinoa, integrating it into African diets could enhance food and nutrition security, contingent on the acceptability of quinoa-based foods. This study therefore determined consumer acceptability of six stiff porridge (nsima) samples, their sensory profiles, and their emotion profiles. The samples comprised controls made from whole corn flour, dehulled corn flour, and soaked, dehulled corn flour and from 1:1 blends of quinoa and each corn flour type. Despite quinoa being unfamiliar, none of the stiff porridge samples prepared using 1:1 blend of quinoa and corn flour was disliked (liking score of ≤4 on a 9-point hedonic scale). Sensory properties and emotions both had significant (P < 0.05) effects on consumer acceptability. When samples were perceived to be bitter, sticky, and thick, there was an overall mean reduction in liking of 2.3, 1.0, and 0.3, respectively. With regard to emotions, the highest positive mean impact of 1.6 was associated with feeling satisfied followed by being happy and nostalgic (1.4). The sensory and emotion profiles of nsima prepared using whole corn flour were like those of quinoa-based nsima samples. However, profiles of nsima samples from dehulled corn, and soaked dehulled corn flour, respectively, were considered ideal. Quinoa-based nsima can be adopted easily by the current consumers of whole corn flour nsima in Malawi and possibly in other African countries with similar dietary inclinations. However, there is a need to find effective and feasible methods of removing saponin from quinoa to maximize acceptability of the resulting quinoa-based nsima. © 2024 Society of Chemical Industry.

Dietary supplementation of black cumin (Nigella sativa) meal in the formulation of protein-enriched cookies, further invivo evaluation of protein quality with physicochemical and organoleptic characterization.

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%-25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the invivo protein quality of defatted black cumin meal (DBCM)-supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652-230,926 Pa), G" (34201-45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%-165%) and water (84.83%-232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%-25% DBCM.

Effects of deamidated gluten protein on wheat starch properties and rheological properties of starch-gluten dough

To further investigate the interaction between starch and gluten protein, deamidated gluten protein with varying degrees of organic acid (citric acid) was mixed with wheat starch in various proportions, and the solubility, pasting, and rheological properties of the blend flour were investigated. The solubility of the sample powder increased significantly as the deamidated protein content increased. The gelatinization results also demonstrated that the deamidated protein content increased the peak viscosity, trough viscosity gradually decreased, and peak viscosity time shortened. The results of the rheological measurement revealed that the elastic modulus (G′), viscous modulus (G″), and creep recovery of the mixed flour showed regular changes with the continuous change of the mixed powder proportion. Furthermore, consistent alterations were observed in the effects of proteins with varying degrees of deamidation in the same proportion on farinaceous characteristics. FTIR analysis of the gluten protein revealed that the primary secondary structures were the β-sheet and β-turn; different levels of damage were observed.

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high carbohydrate content, despite being considered nutritionally deficient. In the present study, wheat flour was substituted with cowpea and yam flours. The raw materials were processed into flour, and the proximate composition, functional properties, and anti-nutritional contents of the individual and blend flours (B1 = 85 % wheat + 5 % cowpea +10 % yam, B2 = 70 % wheat + 10 % cowpea +20 % yam, and B3 = 55 % wheat + 15 % cowpea +30 % yam) were analyzed. The main findings revealed that the incorporation of cowpea and yam flours led to significant increases (p < 0.05) in the total ash content, crude protein content, crude fiber content, bulk density, water absorption capacity, oil absorption capacity, swelling power, phytic acid content, tannin content, and oxalate content. Additionally, the effects of the blending ratio, baking temperature (180–220 °C) and baking time (25–35 min) on the bread formulation were investigated using response surface methodology (RSM). As the blending ratio progressed from B1 to B3, a noticeable decrease in both the specific volume and sensory attributes of the bread were observed. Similarly, with an increase in baking temperature and duration, the bread exhibited a decline in its crude protein and crude fiber contents. Breads formulated with up to 10 % cowpea flour and 20 % yam flour, baked at higher temperatures and times, received greater overall acceptability from panelists. These findings suggest that substituting bread wheat flour with cowpea and yam flours is an innovative approach for developing nutritious and appealing bread products.

Perinatal intervention strategies providing food with micronutrients to pregnant and breastfeeding women in low‐ and middle‐income countries: A scoping review

AbstractIn resource‐constrained settings, pregnant and breastfeeding women and girls (PBW/G) are particularly vulnerable to undernutrition. Micronutrient‐fortified balanced energy protein (BEP) supplementation may be provided to boost maternal nutritional status and improve birth and infant outcomes. We conducted a scoping review of the published literature to determine the impact of BEP and other related nutrition interventions that provided fortified food or cash along with a minimum of 3 micronutrients on maternal, birth, and infant/child outcomes in low‐ and middle‐income countries. We conducted a PubMed search using pre‐defined keywords and controlled vocabulary search terms. All titles and abstracts were reviewed for eligibility by two independent reviewers, and data were extracted according to outcome type. We identified 149 eligible research articles that reported on a total of 21 trials and/or programme evaluations which assessed the health impact of one or more products (fortified lipid‐based nutrient supplement [LNS, n = 12], fortified blended flours [n = 5], milk‐based beverages [n = 2], and local food/snacks [n = 3]) that provided 118–750 kcal/day and varying levels of protein and micronutrients. Only one of these programme evaluations assessed the impact of the provision of cash and fortified food. Effects on maternal outcomes such as gestational weight gain and duration of gestation were promising but inconsistent. Birth outcomes were reported in 15 studies, and the effects on birthweight and birth length were generally positive. Seven studies demonstrated sustained benefits on infant and child growth out of the 15 studies that reported at least one of these outcomes, although data were sparse. Additional research is needed to investigate issues of dose, cost‐effectiveness, and incorporation into multi‐component interventions.

Chemical Composition, Microbiological and Sensory Qualities of Banana Based Complementary Diets Fortified with African Breadfruit Seed and Carrot Flours

About the age of six months, an infant requires more nutrients and energy than those provided by the breast milk, and complementary diets are therefore introduced to meet those needs. The objective of this study was therefore to develop and evaluate complementary diets from cooking banana, African breadfruit seeds and carrot flour blends. Ratios of cooking banana, African breadfruit seed and carrot flour blends in 90:0:10 as Diet 1, 85:5:10 as Diet 2, 80:10:10 as Diet 3, 75:15:10 as Diet 4 and 70:20:10 as Diet 5, were used for formulation of complementary diets. The flour blends for diet production showed bulk density and gelatinization temperature decreased from 0.98 to 0.65 g/ml and 85.67 to 78.10oC respectively, while swelling and water absorption capacity increased from 268.33 to 295.00% and 208.33 to 243.33% respectively, with increase in African breadfruit seed flour in the composite blends. Phytate (1.25 – 11.03 mg/100g) and trypsin inhibitor activities (1.05 – 1.17 TIU/100g) increased with increasing African breadfruit flour supplementations. Proximate composition of diets showed increased protein (2.16 – 18.47%), fat (1.81 – 2.23%), ash (2.42 – 2.96 %) and decreased carbohydrate (73.14 – 89.80%). Iron and calcium content of Diets increased from 14.11 – 19.23mg/100g and 28.24 – 43.23 mg/100g, while magnesium decreased from 6.24 – 8.25mg/100g respectively with increasing African breadfruit flour. Vitamin A and C decreased from 13.09 to 9.16 and 0.98 – 0.75mg/100g respectively. Microbial quality of all Diets developed were within the acceptable limit of 103 cfu/g for both total bacterial (TBC) and total fungal count (TFC). Diet 3 (80:10:10) was most accepted in sensory qualities. Complementary diets produced with 80% cooking banana, 10% African breadfruit seed and 10% carrot flour blends could help fill the gaps, when transitioning from breast milk to family diet, to provide the essential nutrients and energy required for infant’s activity, optimum growth and development.

Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties. These properties have been linked to various health improvements, including reduced risk of chronic diseases. Aims: The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Material and Methods: Five formulations were prepared, incorporating HDC (5%, 20%, 50%, and 70%) into the corn and wheat flour blends. The formulation with the most favorable sensory profile was further evaluated for: microbiological analysis, tortilla quality properties (diameter, weight, yield, puffing degree, rollability, and moisture content), total soluble phenolic content (TSPCC), total flavonoid content (TFC), and antioxidant capacity (DPPH• and ABTS+• methods). Results: Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel, color, and flavor attributes. The addition of HDC significantly reduced microbial growth compared to the control tortillas. All formulations displayed significant variations in quality properties. Tortillas containing HDC demonstrated significantly higher levels of TSPCC, TFC, and antioxidant capacity. Conclusion: The incorporation of 20% HDC flour presents a promising approach to developing functional tortillas with enhanced health benefits. These tortillas exhibit desirable sensory characteristics, improved microbiological safety, and increased antioxidant potential, potentially impacting the food industry and consumer health. Keywords: Tortilla, roselle decoction calyxes, phenolic compounds, corn, wheat, antioxidant capacity.

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

Evaluación de las propiedades proximales, estructurales, morfológicas fisicoquímicas y de digestibilidad in vitro en mezclas de harinas de ñame y batata

Yam (Dioscorea spp.) and sweet potato (Ipomeas batata) flours must be treated through modification processes because they have limitations in their physicochemical and structural properties for use in agri-food matrices. This study aimed to evaluate the effect of different proportions of flours on the proximate, structural, morphological, physicochemical, pasting, and in vitro digestibility properties of yam and sweet potato flour blends. Flours were obtained by drying the tubers with hot air at 55 °C, and mixtures were prepared at 25:75, 50:50, and 75:25 w/w sweet potato and yam flour proportions, respectively. The yam starch granules were spherical, oval, irregular, and larger than those of sweet potatoes, which are ovoid and flared. Furthermore, yam and sweet potato granules presented with type-B and type-A diffraction patterns, respectively, which, together with the starch content, amylose, non-starch components, and their molecular interactions, influenced the decrease in the molecular order and degree of crystallinity of the flour blends, without altering the morphological characteristics of the simple flours. Additive and non-additive effects were observed on flour blends’ swelling power and water absorption capacity. Likewise, breakdown and setback viscosity increased, which decreased thermal stability, increased the tendency to retrogradation, and elevated the fractions of rapidly digestible starch and resistant starch. These results suggest the high potential of flour blends in preparing baked products from the Caribbean Region, such as white bread, cookies, and cakes.