Seed Flour Research Articles

In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

Effect of extraction conditions on phenolic compounds and antioxidant properties of koreeb (Dactyloctenium aegyptium) seeds flour

The objective of the present study is to investigate the effect of solvent type (methanol, acetone, ethanol, n-propanol, and water), solvent-to-solid ratio (20–100 mL/g), solvent acidity (0–1.25% HCl), extraction time (60–300 min) and extraction temperature (30–70 °C) on total phenolic content (TPC), total flavonoid content (TFC) and the free radical-scavenging capacity (2,2′-diphenyl-1-picrylhydrazyl (DPPH) and ABTS radical scavenging assay) of koreeb (Dactyloctenium aegyptium) seeds using single-factor experiments. On the basis of TPC and antioxidant activity assays, the best extraction conditions were 80 mL methanol/g, 1.00% HCl, 180 min and 60 °C, as well as the results of TPC, TFC and DPPH were 32.38 mg GAE/g, 20.88 mg QE/g and 82.22%, respectively. The TPC was positively observed to be correlated with TFC, DPPH and ATBS (r = 0.89, 70 and 0.66, respectively) of koreeb seeds flour (KSF) extracts, under influence of solvent type extraction, whereas TPC and TFC were significantly correlated with DPPH (0.97 ≥ r ≥ 0.94) and ABTS (0.95 ≥ r ≥ 0.94) under the effect of extraction temperature. In general, KSF can be applied in functional foods and medicine related products for its health benefits.

Quality Evaluation of Swallow Meal Produced from Blends of Acha, Fluted Pumpkin Seed and Soybean Flours

The proximate and functional properties of the composite flours of Acha, fluted pumpkin seed and soybean (AFS) were determined in order to evaluate the quality of the swallow meal. The dried seeds and grains were milled into fine flour particles and blended to produced composite flours in 3 different ratios (AFS); 70:10:20%, 60:20:20% and 40:20:40%. The proximate composition result showed protein enriched flours. The results of the functional properties were as follows: bulk density ranged from 0.40g/ml to 0.599/ml, water absorption capacity 1.04g/g- 1.19g/g, oil absorption capacity 0.53g/g-1.48g/g and swelling index 53.78g/g – 83.45g/g. The mean values for the functional properties further showed that the flours can be used extensively in various dietary preparations. The reconstituted Swallow meals were evaluated for their nutrient quality. The results were as follows; moisture content: 20.95-25.59%, protein: 14.69-18.76%, fibre: 1.85-1.92%, Ash: 2.15 -2.68%, fat: 2.03 – 2.50% and carbohydrate 49.00-57.03%. Keywords : Acha, Fluted pumpkin seeds, soybean, composite flours (AFS), proximate composition, functional properties. DOI : 10.7176/FSQM/92-08 Publication date: December 31 st 2019

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.

The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G’ and loss modulus G” increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.

The Influence of Dry Roasting Process on Chemical and Nutritional Properties of Garden Cress Seeds Flour

The Influence of Dry Roasting Process on Chemical and Nutritional Properties of Garden Cress Seeds Flour

Training and Making Avocado Seed Flour as Snack Food in Dalu Sepuluh Village Tanjung Morawa Residence

Avocado seeds are waste that can be utilized by the community while the seeds are only disposed of as waste. Avocado seeds have a hypoglycemic effect, an antidiabetic effect through its ability to reduce blood glucose levels and contain high enough starch by 23%. The high starch content allows the use of avocado seeds into flour. The avocado seed flour produced will be applied for making donuts, cookies and simulation chips. The aim of this Community Service is to provide knowledge to the women cadres group and mothers in the hope of being able to turn avocado seeds into avocado seed flour and be processed into snack foods such as cookies, donuts and simulated chips. Management of Community Service is carried out in Dalu Sepuluh-B Village, Tanjung Morawa Sub-district. The Community Service method is by demonstration and training so that women group and mothers are able and skilled at making avocado seed flour into donuts, cookies and simulated chips. The results of community service activities are that participants of the cadre group and PKK mothers have known the benefits of avocado seed flour and have been skilled in making processed products from avocado seed flour that can be applied in the community so that it can improve the degree of public health.

Milk Production and Quality of Dairy Cow Fed Diet Containing Concentrate with Durio zibethinus Murr Seed Flour

The objective of this research was to evaluate Durio zibethinus Murr seed flour in different levels in substitution with rice bran in concentrate of diet on milk production and milk quality in lactating dairy cows. The rice bran/durio seed flour ratios in concentrate were DC 1: 35/12.5, DC2: 27.5/20, DC 3: 20/27.5, and DC 4: 12.5/30. Experimental design used was Latin Square 4 × 4, four treatments and four 3 week-periods. Results showed that milk production, milk quality, and feed efficiency of dairy cow fed diet containing concentrate with 20% rice bran/27.5% Durio zibethinus flour was found to be the optimal one.

Immunological Responses in Female Rats Model with Anemia Treated with Snake Fruit Seed Flour Extract

Natural substances become popular for alternative treatment of human diseases including anemia. A recent study has reported that administration of snake fruit seed flour (SSF) is able to increase hemoglobin level in rat model with anemia but it needs higher amount of SSF. In addition, SSF contains 3.71% protein/100g that potentially results in hypersensitivity. The aim of this study was to evaluate the side effects of SSF extract on leucocytes number and its differential account (granulocytes, lymphocytes, and monocytes) in rat model with anemia. We used 14 female rats model with anemia, aged 8-10 weeks, and had ± 200 g body weight (BW). After rats model with iron deficiency anemia (IDA) has been established, female rats were randomly divided into 2 groups: control (C) group only received a low iron diet, and treatment (T) group received a low iron diet and 1.75g/kg BW/day SSF extract for 14 days. Leucocytes number was measured using a veterinary haematology analyzer. Collected data were analyzed using the independent T-test with p value <0.05. Female rats in the C group had the mean leucocytes number higher than the T group, but not statistically different (p=0.073). From differential count, greater numbers of granulocytes and monocytes were observed in the C group, compared to the T group (p=0.301;p=0.34). In contrast to granulocyte and monocytes number, the mean lymphocytes number in the C group were statistically different than the T group (p=0.046). Overall, administration of SSF extract was able to decrease leucocytes number and differential count. Administration of 0.175g/100g BW/day SSF extract does not increase immunological responses in female rats model with anemia.

Technology of biscuit semi-finished products using recycled pumpkin seeds

A possibility and expediency of pumpkin seeds flour utilization for production of biscuit semi-finished product was studied; the influence of the flour on consumer properties of the product was investigated. Studies were conducted on organoleptic and physicochemical indicators of the finished biscuit semi-finished products. Grounding on the implemented studies a new production technology of pumpkin seeds flour based biscuits was developed, shelf life, biological, and nutrition value were identified. It was established that the optimal ratio of pumpkin seeds flour and starch is 90.5±0.5% to 9.5±0.5%. It was established that after consuming 100 g of the biscuit with a complete substitution of wheat flour to the gluten-free mixture 44% of daily need in magnesium, 50% - in selenium, 39% - in copper, 48% - in phosphorus, 46% - in manganese, 36% - in vitamin B9, and 36% - in linoleic acid is satisfied.

Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds

The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima fruit were processed into flour as; Pa: Cucurbita maxima pulp flour, Pi: Cucurbita mixta pulp flour, Sa: Cucurbita maxima seed flour and Si: Cucurbita mixta seed flour and were evaluated for amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities. Triplicate data were analysed and means were separated using New Duncan Multiple Range Test (NDMRT) at p&lt;0.05. The protein content of the fruit pulps and seeds flour samples were 12.77 g/100 g (Pi), 13.22 g/100 g (Pa), 15.37 g/100 g (Sa) and 16.86 g/100 g (Si). Total essential amino acid was 5.33 mg/100 g of protein (Pa) 6.62 mg/100 g of protein (Pi), 9.85 mg/100 g of protein (Sa) and 14.61 mg/100 g of protein (Si). Total essential amino acid of Pi and Si are significantly higher (p&gt;0.05) than Pa and Sa. Statistically, saturated fatty acid and polyunsaturated fatty acid of the Pi and Si were significantly lower (p&lt;0.05) than Pa and Sa respectively. Antioxidant activities against ABTS* (Pi) is significantly higher (p&gt;0.05) than Pa and with no significant differences (p&lt;0.05) between ABTS values of Si and Sa. While there is a significant difference (p&lt;0.05) between Si and Sa as well as Pi and Pa antioxidant activities against DPPH* respectively. In conclusion, Cucurbita seeds and pulps flour contains high protein content, appreciable amount of essential minerals, lower Na/K molar ratio of less than one and they also exhibit a good free radical scavenging abilities against DPPH*, ABTS* and ability to reduce Fe3+ to Fe2+ with high content of total phenol and flavonoid.

Penentuan Kadar Karbohidrat pada Biji Cempedak Hutan (Artocarpus champeden Lour.) dengan Metoda Tembaga-Iodometri

Forest Cempedak Seeds (Artocarpus champeden Lour.) Are types of seeds that are underutilized by humans. Forest Cempedak Seed Flour has nutritional content of carbohydrates, fats, and proteins that can be processed as ingredients for food. This study aims to determine the carbohydrate content of Forest Cempedak Seeds (Artocarpus champeden Lour.) Conducted by the Copper-Iodometric method using a luff schoorl reagent. From the research that has been carried out obtained levels of carbohydrates in Cempedak Seeds (Artocarpus champeden Lour.) of 38.016%.Â

Penentuan Kadar Karbohidrat pada Biji Cempedak Hutan (Artocarpus Champeden Lour.) dengan Metoda Tembaga-Iodometri

Forest Cempedak Seeds (Artocarpus champeden Lour.) Are types of seeds that are underutilized by humans. Forest Cempedak Seed Flour has nutritional content of carbohydrates, fats, and proteins that can be processed as ingredients for food. This study aims to determine the carbohydrate content of Forest Cempedak Seeds (Artocarpus champeden Lour.) Conducted by the Copper-Iodometric method using a luff schoorl reagent. From the research that has been carried out obtained levels of carbohydrates in Cempedak Seeds (Artocarpus champeden Lour.) of 38.016%.

Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles

Defatted yellow mustard and/or garden cress seed flours were incorporated into noodle formulations at levels up to 20% with the aim of producing noodles with higher nutritional benefits. Nutritional value and quality characteristics of noodles were investigated. Macronutrients, mineral content, amino acids profile, protein quality parameters, cooking quality and sensory characteristics of noodles were studied. Results showed that incorporation of defatted seed flours resulted in an increase in protein and fiber contents up to 1.41 and 4.62 times than the control ones, respectively, while carbohydrate and fat contents were decreased. Noodles containing defatted seed flour had considerably higher amounts of minerals (e.g. calcium, iron, phosphorus, magnesium, manganese, and zinc). Improvement in the essential amino acid profile of the produced noodles was observed with higher values of essential amino acid index (EAAI), biological value (BV) and protein efficiency ratio (PER). Cooking quality tests showed that incorporation of defatted mustard and/or garden cress seed flours into noodle formulations led to a higher cooking loss, water uptake, and volume increase. Sensory evaluation indicated that all noodles containing defatted mustard and/or garden cress seed flours were acceptable with regard to color, softness, stickiness, taste, odor and overall acceptability. However, noodles containing defatted garden cress flour had significantly lower, but still acceptable scores.

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits.

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

INFLUENCE OF FENUGREEK SEEDS FLOUR ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR AND BISCUIT QUALITY

Nowadays, demand for health-oriented products such as functional foods which hashigh fiber products is increasing. So, this work studied the effect of partial replacement of wheat flour(72% extraction) by different levels (5%,10%, 15% and 20%) of raw, soaked and germinatedfenugreek seed flour (Trigonella foenum graecum). The chemical and rheological characteristics forproduced dough blends, and on the sensory, physical and chemical characteristics for producedbiscuits were studied. Results indicated that incorporation of fenugreek seed flour (FSF) obviously (P≥0.05) increased in protein, fat, crude fiber, and ash with increasing FSF supplementing levels. Themineral contents of treated fenugreek seed flours almost was higher than the control samples.Germination process of fenugreek seed flour caused a decrease in the most of minerals compared withthe soaking process. The replacement of wheat flour with fenugreek seed flour caused a decrease (P≥0.05) in extensibility of the dough as measured by the extensograph and an increase (P≥ 0.05) inresistance to extension, proportional number and dough energy tests. Farinograph results showed thatall additions of fenugreek seed flour increased water absorption, dough development time and mixingtolerance index, while decreased dough stability and weakening values in the case of higher replacingwith fenugreek seed flour levels. The effects on dough development time, water absorption, andmixing tolerance indices were intensified with GF (germinated fenugreek seed flour) samples under5% or 10% levels. Generally, the addition of germinated fenugreek flour to wheat flour at ratio of 5 or10 levels had a less deleterious effect on the chemical and rheological properties of dough than that ofRF(raw fenugreek seed flour) and/or SF(soaked fenugreek seed flour). The sensory evaluation resultsof supplemented biscuit showed that a maximum of 10% FSF can be incorporated to made acceptablequality biscuits. While, biscuits containing 15 or 20% FSF were unacceptable to the panelists ascompared with the control biscuit. Results of chemical analyses indicated that incorporation of FSFinto biscuits formula obviously (p≥0.05) increased each of protein, fat, crude fiber, ash andindispensable amino acid (IAAs) contents with increasing FSF supplementing levels. The amino acidscomposition revealed that supplemented biscuits with FSF contained the most of IAAs and will covera highly percentages of reference protein pattern of FAO/WHO (1973). Lysine was the first limitingamino acid in control biscuit samples. Supplemented biscuits with germinated FSF had higher lysinecontents than other treatments. It could be concluded that, incorporation up to a 10% level ofgerminated FSF into wheat biscuit formula resulted in improving their chemical, sensory qualitycharacteristics and complementing the deficiency in lysine amino acid.

Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory.

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

English

English

Effect of preprocessing methods on the physicochemical and functional properties of koreeb (Dactyloctenium aegyptium) seeds

The purpose of this study is to evaluate the nutritional, physicochemical, functional and antioxidant properties of koreeb seeds (KS) exposed to fermentation, blanching, roasting, cooking, soaking, and malting treatments. The samples were milled into flour and analyzed for their nutritional, physicochemical, functional and antioxidant properties using standard methods. Fermentation significantly increased the crude protein content and water absorption capacity by 7.32% and 7.77% respectively, as well as reduced the bulk density by 15.5% and improved the lightness of koreeb seeds flour (KSF). Malting treatment alone improved the content of water-soluble vitamins contents (vitamin C and B-vitamins) and increased the lysine content by 4.48% as well. Calcium (Ca), was the dominant mineral in all KSF samples and the roasted sample revealed the highest Ca content. Overall, the results indicated that in comparison with various treatments performed, fermentation of KS could improve the nutritive quality and functional properties of these seeds.