Groundnut Flour Research Articles

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

AbstractThe aim of this paper was to review the literature (1993 to 2019) on the protein content and use of bambara groundnut in processed foods to improve nutritional value. Bambara groundnut is a legume, which is rich in protein. The protein content of bambara groundnut may vary with cultivar, growing conditions, and location as well as processing method. Complementary foods have been formulated with bambara groundnut as an ingredient. Bambara groundnut has also been used in many other food formulations and this has improved the protein content of such foods. Most of the food products containing high quantity of bambara groundnut despite the high protein content are not acceptable based on sensory evaluation especially taste and flavour. Some researchers have attempted to improve on the sensory properties of products containing bambara groundnut through some processing methods such as roasting, germination, and extrusion. Future studies may include improving the sensory properties of products enriched with bambara groundnut as well as investigating the digestibility of the products using in vivo and in vitro methods.

Measuring consumer emotional response and acceptance to sustainable food products

With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and emotional response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient. A key objective was to understand the contribution that measuring emotional response would reveal. Additionally the impact of extrinsic information on consumer acceptability and emotional response to snack products was investigated by sharing information concerning Bambara groundnut’s sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and emotional response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara, and which products contained this as an ingredient (informed condition). Under the blind condition, no significant differences in overall liking were observed between standard and Bambara products, indicating UK consumers accept the sensory properties of products that contain Bambara flour. Interestingly, the extrinsic information shifted consumer emotional response towards more positive emotions and less negative emotions when consuming products containing Bambara flour. It also made them felt less guilty when consuming the Bambara products, suggesting consumers engage with the idea of sustainable ingredients, and that this sustainable ingredient has potential for future new product development. It also highlighted the value of measuring emotional response for novel products to understand what may drive purchase behaviour when products are matched for liking. Food neophobia status did not impact product acceptability and emotional response between Bambara and standard products, however overall a lower emotional response was found for medium neophobic consumers in general who are more likely to evade novel products.

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder. The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

Studies on the Mineral Compositions and Organoleptic Properties of Fermented and Extruded Ripe Plantain and Groundnut Blend

Extrusion cooking is one of the most efficient and versatile food processing technologies that can be used to produce pre-cooked and dehydrated food products. This study aimed at investigating the mineral compositions and organoleptic properties of fermented and extruded ripe plantain and groundnut blend. Ripe plantain and groundnut samples were obtained from Oja Oba market, Akure. The dehauled groundnut seeds were milled to give a paste after which the oil was removed to give fine flour, plantains were dried and milled and both were kept in an airtight container before use. The unripe plantain and groundnut flours were formulated in the ratio of (ripe plantain: groundnut) 100:0; 80:20; 60:40; 50:50 and 0:100 Sample A (100:0) = 100% ripe plantain flour Sample B (80:20) = 80% ripe plantain flour and 20% groundnut flour, Sample C (60:40) = 60% ripe plantain flour and 40% groundnut flour, Sample D (50:50) = 50% ripe plantain flour and 50% groundnut flour and Sample E (0:100) = 100% groundnut flour. A batch of the flour blends was fermented using submerged state fermentation method for 96 hours. The fermentation process was terminated by oven drying at 60°C for 24 hours and later extruded. The sensory evaluation was carried out on the products. The study revealed that fermentation had significant (p<0.05) effects on high sodium contents (ranging from 37.90±0.00 to 44.80±0.01 mg/g) of the blends, potassium (K) content was highest in fermented blends with values ranging from 115.23±0.31 to 125.06±0.06 mg/g, extrusion and fermentation increased magnesium and calcium contents ranging from 18.00±0.57 to 150.0±0.00 and 50.01±0.24 to 220.0±0.57 mg/g respectively of the blends significantly (p<0.05) while there was no significant difference (p<0.05) in iron content between all the blends. Fermented blends had the highest overall acceptability. The investigation so far revealed that the blending of ripe plantain and groundnut has the potential of producing enriched complementary food for teeming malnourished children of developing countries.

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu.
 Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software).
 Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019.
 Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted.
 Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from 13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder.
 Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

Production and Quality Evaluation of Cookies from Composite Flour of Unripe Plantain (Musa paradisiaca), Groundnut (Arachis hypogaea L.) and Cinnamon (Cinnamomum Venum)

ABSTRACT The study evaluates the quality characteristics of cookies produced from unripe plantain, groundnut and cinnamon composite flour (PGC). PGC were mixed in varying ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 75:25:5. 100% of wheat flour was used as control. All sample mixes were analyzed for proximate, functional, pasting and sensory qualities. The moisture, ash, fat, crude fiber, protein and carbohydrate contents of the cookies ranged from 4.91 to 5.72%, 2.21 to 3.34%, 17.61 to 20.24%, 46.60 to 57. 63%, respectively. The range of sensory scores for acceptance was significantly (P < .05) different. Cookies produced from plantain- groundnut- cinnamon (PGC) (70:25:5) was the most acceptable. However, cookies produced from composite flour were all accepted by the panelists. Addition of groundnut and cinnamon improved the nutritional contents of the cookies and this product could be consumed not only by children and youths but even by people with special dietary needs.

Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends

The study was carried out to determine the effect of fermentation on the nutritional composition of banana and groundnut flour blends. Four blends of banana and groundnut flour was composed (50:50, 60:40, 100:0 and 0:100 (banana:groundnut )). Each blend was fermented naturally at room temperature for 72 hours. The pH and total titratable acidity (TTA) were monitored at 24 hour interval during fermentation. Mineral and antinutrient composition was also assessed using standard techniques. The pH of the fermenting samples decreased as fermentation progressed while total titratable acidity increased. Total microbial load of the samples decreased during fermentation. Antinutrients decreased while minerals increased after fermentation. From the research, it was observed that fermentation reduced the antinutrient contents of the samples while the minerals were enhanced, therefore food products from legume and carbohydrate blends should be fermented in order to increase the nutritional composition.

Comparative Study on Proximate, Mineral and Anti-Nutrient Content of Composite Roasted Corn Flour with Its Traditional Roasted Corn Counterpart for Homemade Complementary Foods

The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and groundnut) were dried and milled to produce two types of roasted corn flour: the roasted corn flour with soy and peanut and the traditional roasted corn flour with corn only. Laboratory analyses of chemical proximate like nutrients, minerals and anti-nutrients properties were determined according to standard procedures. Data generated were subjected to one way analysis of variance using using SPSS 11.0 software. The results showed that there were significant differences (P&lt;0.05) among the samples.&#x0D; Regarding proximate composition, the composite roasted corn flour is distinguished by higher crude fat (5.83%), protein (19.66%), carbohydrate (62.31%), fiber (3.67%), ash (1.85%) and calorific (442.99 Kcal/100 g) value. Likewise, mineral contents increased significantly (p&lt;0.05) in the composite roasted corn flour with high value in all the studied minerals including potassium (779.11 mg/100 g), phosphorus (242.83 mg/100 g), calcium (132.45 mg/100 g), zinc (2.67 mg/100 g) and iron (1.44 mg/100 g). The studied of anti-nutrients, showed that composite roasted corn flour also exhibit lower value in oxalate (8.03 mg/100 g) and phytic acid (3.48 mg/100 g). It could be concluded that the composite roasted corn flour appears to be suitable for homemade complementary foods to cover infant and young children needs.

Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (&lt;i&gt;Vigna subterranea&lt;/i&gt;)

Abari (a maize-based pudding) was prepared from five selected formulations of maize-bambara groundnut composite flours generated using central rotatable design of Response Surface Method. A control was also prepared from 100% maize flour. Standard methods were used to determine the functional properties of the various flours as well as the proximate compositions and sensory attributes of abari made from them. Inclusion of bambara groundnut flour caused a significant difference in the swelling index (1.65-2.69 g/g) of the various flours but bulk density (0.76-0.92 g/cm 3 ), oil absorption capacity (0.66-0.88 g/g) and water absorption capacity(1.44-1.59 g/g) were not significantly affected. Protein and ash contents of abari significantly increased with inclusion of bambara groundnut flour. The value of the protein content ranges from 6.21-31.69%. Supplementation of maize with bambara groundnut for abari production generally resulted in improved sensory qualities. Based on the findings, the application of bambara groundnut in the fortification of maizebased African traditional foods can help improve the nutritional status of the African populace without causing adversely impaired rheological and cooking qualities of the products. Keywords: Abari, Bambara groundnut, Sensory, Protein-energy-malnutrition

Chemical and Mineral Analysis of Biscuits and Cakes Produced from Acha, Soybean and Groundnut Flour Blends

Composite flour blends (acha, defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for chemical properties. Biscuits and cakes were produced from the flour blends and the mineral contents investigated using standard methods. The chemical properties of the blends showed that sugar ranged from 1.53% to 3.66%, starch from 51.78-74.31%, amylose from 18.59 to 38.47%, while amylopectin by difference ranged from 30.52 to 45.43%. Moisture content ranged from 9.69 to 12.92%, ash from 0.40 to 1.79%, fat from 0.60 to 9.79%, crude protein ranged from 7.48 to 29.38%, crude fiber from 3.76 to 8.55%, while total carbohydrate ranged from 41.26 to 74.44%. Sugar, amylopectin, ash, fat, protein and fiber contents increased while starch, amylase, moisture, and total available carbohydrate decreased with an increase in substitution of acha flour, indicating a significant (p˂0.05) difference. The mineral analysis result of the biscuit produced ranged from 20.55 to 65.53 mg/kg, 16.17 to 46.20 mg/kg, 7.49 to 13.23 mg/kg, 5.43 to 11.12 mg/kg and 19.59 to 68.59 mg/kg respectively for iron, calcium, potassium, zinc and magnesium. While the mineral content of the cake produced ranged from 13.15 to 44.52 mg/kg, 12.51 to 24.90 mg/kg, 7.42 to 15-21 mg/kg, 6.70 to 14.92 mg/kg and 6.77 to 56.99 mg/kg for iron, calcium, potassium, zinc and magnesium respectively.

Assessment of the Nutritional Qualities of a Locally-Produced Weaning Blend of Sorghum Ogi Flour Fortified with Bambara Groundnut Flour

This study investigated the nutritional quality of a locally-produced weaning blend of sorghum ogi flour fortified with Bambara groundnut (BGN) flours and the role of lactic acid bacteria (LAB) as starter in the reduction of anti-nutrients in the pre-treated BGN flours. LAB were isolated from fermented sorghum ogi, processed into flour. BGN were processed into flours using three pre-treatment methods and used to fortify the sorghum ogi flour in ratio 60:40. Proximate composition and the breakdown of anti-nutritional factors by LAB were monitored in the pre-treated BGN flours using standard procedures. Sensory, organoleptic attributes and shelf-life of the weaning blends were determined. Sorghum ogi flour fortified with roasted BGN flour had improved nutritional value; protein, ether extract, ascorbic acid, riboflavin, β-carotene, calcium, and phosphate (mg/100g) 20.16, 6.43, 21.00, 0.13, 90.00, 145.00 and 280.00 respectively compared to boiled and soaked BGN flours. There was a reduction in the anti-nutritional factors of the pre-treated BGN flours when fermented with selected starter. Tannin, phytate, protease and trypsin inhibitors reduced significantly (p&lt; 0.05) from 0.074 - 0.048; 5.901- 5.001; 0.052 - 0.043 and 0.137 -0.110 respectively. The shelf-life monitoring and organoleptic assessment showed that sorghum Ogi flour fortified with roasted BGN flour had a prolonged shelf life and was generally accepted when compared to other weaning blends. The study concluded that the weaning blend had improved nutritional composition required for a growing infant. LAB could be used as starters to reduce anti-nutritional factors and extend the shelf-life of pre-treated Bambara groundnut-sorghum ogi blends.

Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour

The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was...

English

Complementary foods are foods other than breast milk or infant formula (liquids, semisolids, and solids) introduced to an infant to provide nutrients as well as energy. To ensure sustainable consumption of the improved recipes, sensory evaluation is important to assess acceptability of the modified recipes among the targeted consumers or population. This study was to assess sensory attributes of the improved recipes for children in two rural villages of Tanzania. Consumer preference of eight recipes was assessed using a nine-point hedonic scale. The results revealed that the improved recipe of &lsquo;Katogo&rsquo; dry beans with amaranth and palm oil and &lsquo;Katogo&rsquo; fresh beans, pumpkin leaves and sunflower oil had the highest scores for colour (7.9 to 8.1), aroma (7.6 to 7.7), taste (7.6 to 7.8), texture (7.7 to 7.8) and overall acceptability (7.8 to 7.9) compared to local recipe of &lsquo;Katogo&rsquo; steamed sardines and improved &lsquo;Katogo&rsquo; with groundnut flour and pumpkin. Recipe &lsquo;Katogo&rsquo; fresh beans, pumpkin leaves and sunflower oil was the most preferred recipe compared to other recipes due to its colour, aroma, and taste, which resulted after adding red palm oil and amaranth. Likewise, the preference could have been contributed by the ingredients used in the recipes, which were similar to the local ones. This suggests that the modification improved the nutrient contents without affecting the preference. Porridge prepared using maize flour and orange fleshed sweet potatoes scored the highest for all attributes compared to porridge that had eggs in it (recipe egg porridge) and plain local maize porridge (recipe local maize flour porridge). Knowledge on nutrition education to enable community to accept other tastes than their own for better choice of healthy food is highly recommended. &nbsp; Key words: Improved recipes, sensory evaluation, infant.

Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc)

The study investigated the mycological safety of Bambara groundnut (Vigna subterranea (L.) Verdc) from Southern Africa. Conventional and molecular methods identified aflatoxin-producing Aspergillus flavus in Bambara seed while a modified QuEChERS method for mycotoxin detection confirmed the presence of aflatoxin in the flour. Flour samples obtained by milling, roasting and milling, and spontaneous fermentation stored for 30 days at simulated tropical conditions (30 ± 1 °C, 85 ± 2% relative humidity) were analyzed for changes in fungal counts, water activity and aflatoxin production.A co-occurrence of Aflatoxin (AF) B1 (0.13–6.90), AFB2 (0.14–2.90), AFG1 (1.38–4.60), and AFG2 (0.15–1.00) was recorded in the flour samples. Over the storage period, there was significant (p ≤ 0.05) increase in the water activity of roasted Bambara groundnut flour (0.09–0.95), fermented Bambara groundnut flour (0.34–1.02), and Bambara groundnut flour (0.42–0.89); and in the fungal counts irrespective of the processing method. Roasting at 140 °C for 20 min completely degraded aflatoxin in the seeds. Fungal and mycotoxin contamination of Bambara groundnut raises concerns on health of consumers.

Functional and Pasting Properties of Acha, Deffated Soybean and Groundnut Flour Blends

Composite flour blends (acha/defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for functional and pasting properties using standard methods. Functional properties indicated a decreasing level for bulk density 0.72-0.54(g/m) and least gelation concentration (LGC) 5.90-3.85(%) with increasing level of substitution of defatted soybean and groundnut flour, while there was an increase in dispersibility(%), oil absorption(g/100g), water absorption capacity (g/100g) and foam capacity(%) 68.00-72.50(%), 1.06-1.83(g/100g), 1.61-1.98(g/100g) and 1.96-5.62(%) respectively with increasing level of substitution of defatted soybean and groundnut flour. Result of pasting properties indicated a decreasing level for peak viscosity (297.38-44.00) RUV, trough (173.30-40.42) RUV, break down (126.59-2.83) RUV, final viscosity (253.09-106.25) RUV with increase in substitution of defatted soybean and groundnut flour. Setback (79.79-128.67)RUV, peak time (5.33-6.71)min and peak temperature (81.30-94.32°C) increased with an increase in the level of substitution of soybean and groundnut. The result showed that supplementing acha flour with defatted soybean and groundnut flour improved the water absorption capacity which is an important functional property required in food formulations especially those involving dough handling.

Phytochemical profile of seeds from 21 Bambara groundnut landraces via UPLC-qTOF-MS

Bambara groundnut is one of the under-utilized African legume crops, valued for its nutritional and health benefits, and for which ongoing studies will help to distinguish its many landraces and select the promising one for breeding programs. To describe the polar metabolome of the seed from 21 Bambara groundnut landraces, untargeted metabolomics approach using UPLC-qTOF-MS (Ultra performance liquid chromatography-Quadrupole time of flight mass spectrometry) was performed. Metabolites belonging to varied compound classes were detected and identified. The total phenolic, flavonoid and anthocyanin contents varied from 0.75 to 17.71 mg GAE.g−1, 0.01 to 2.51 mg QUE.g−1 and 0.03 to 1.31 mg CYE.g−1, respectively. Unsupervised statistics highlighted differences in the metabolome of different landraces. Principal component analysis revealed that caffeic and catechin conjugates are the most decisive marker compounds discriminating the landraces. This study provides the most complete map of metabolites in Bambara groundnut seeds and demonstrates that UPLC-qTOF-MS coupled with chemometric is an excellent tool for differentiation between landraces. These findings highlight the potential of Bambara groundnuts as an economic source of natural antioxidants for human consumption and food industries, and therefore open horizons to the industrial use of Bambara groundnut flours in the development of functional food and feed products.

Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour

The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p &lt; 0.05) affected rheological properties of BGNF-stabilized emulsion. Presence of vinegar in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.

Development, sensory and nutritional evaluation of Bajra mix products

All the products prepared with incorporation of ground nut flour, wheat flour, chickpea flour were acceptable. The various parameters such as moisture, fat, crude protein, carbohydrate, crude protein and total ash were analyzed. Organoleptic acceptability of incorporated products were analyzed by panel member. 20% incorporated Laddus , 20% incorporated Papdi , 40% incorporated Tikki , 40% incorporated biscuit and 40% incorporated Pua had better sensory characteristic than other incorporated products. Bajra is an important source of energy, protein, vitamins and minerals. It contains 9 to 13 per cent protein. It is rich in B vitamins, potassium, magnesium, iron, zinc, copper and manganese. It is gluten free grain. It is very high in calories it greatly helps growing children and pregnant women.

Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour

Gruel was produced from different formulations of maize, yellow cassava or sweet potato starches; defatted soybean and groundnut flours. Eighteen blends were produced with 100% maize as the control. The recipe formulations for the products were 100:0:0, 90:5:5, 85:10:5, 75:20:5, and 70:25:5 of the various starches, soybean and groundnut flours respectively. The eighteen formulated products were subjected to chemical, functional, pasting and sensory analysis. There were significant differences (p≤0.05) in all the parameters investigated. The protein content ranged from 0.50 to 20.45%, fat content from 0.29 to 8.93% while the ash content ranged from 0.09 to 1.24%. The moisture values ranged from 9.5 to 14.15%, while carbohydrate content ranged from 60.14 to 84.22%. Amylose and amylopectin ranged from 21.06 to 29.25% and from 70.75 to 78.94% respectively. Starch and sugar contents ranged from 2.48 to 4.95% and from 56.57 to 70.15% respectively. The functional properties also varied due to differences in starch sources. Dispersibility ranged from 69.00 to 81.25% while bulk density ranged from 0.31 to 0.53g/ml. Swelling power and solubility ranged from 6.02 to 8.30% and from 1.30 to 14.39% respectively. Water absorption capacity ranged from 0.77 to 2.16% and least gelation concentration from 4 to 8%. Pasting properties of the starches showed that peak and break down viscosities ranged from 158.18 to 620.54RVU and 63.43 to 419.38RVU. Trough and final viscosities ranged from 92.90 to 241.48RVU and 157.00 to 310.72RVU, while setback viscosity value ranged from 50.12 to 113.25RVU. Pasting time ranged from 3.55 to 4.61min, while pasting temperature ranged from 70.94 to 81.21°C. All pasting parameters decreased with an increase in the level of protein substitution except pasting time and temperature that increased with the level of substitution. The sensory panelists rated the products highly for all the parameters investigated. Products MSG5 (70%M; 25%S; 5%G), PSG5 (70%P; 25%S; 5%G) and CSG5 (70%C; 25%S; 5%G) showed no significant difference (p≥0.05) in their acceptability to consumers and were thus the most preferred samples. The study showed that an acceptable gruel can be produced from yellow cassava or sweet potato starches with the addition of defatted soybean and groundnut flour at 25% and 5% substitution levels respectively.

Phytase from Citrobacter koseri PM-7: Enhanced production using statistical method and application in ameliorating mineral bioaccessibility and protein digestibility of high-phytate food

ABSTRACTThe present study was aimed at enhancing phytase (Phy-Ck) production from Citrobacter koseri PM-7 using response surface methodology (RSM) and improving the bioaccessibility of minerals (Fe and Zn) and protein digestibility in high-phytate food using Phy-Ck. A five-variable and three-level central composite design of RSM using wheat bran (6.681%, w/v), inoculum level (2.5%, v/v), and triton X-100 (0.2%, v/v) resulted in up to 5.57-fold (1.047 U/ml) improvement in Phy-Ck yield from C. koseri PM-7 when compared with fermentation media I and II. The model was successfully validated in the design space by taking a random set of variable combinations. Treatment of high-phytate food with partially purified Phy-Ck showed improvement in mineral bioaccessibility maximally for defatted sesame flour (DSF) (Fe 45.5%; Zn 50.7%) followed by wheat flour (WF) (Fe 13.5%; Zn 14.4%), green gram flour (GGF) (Fe 0.7%; Zn 3.8%) and defatted groundnut flour (DGF) (Zn 5.6%). The in vitro protein digestibility (IVPD) of WF increased from 48.83 to 65.04%, GGF from 45.04 to 57.12%, and DSF from 47.34 to 55.7% after Phy-Ck treatment.