Proximate composition,energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

The proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds were determined. The bulk density, reconstituability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g forA. africana and 4.5 kcal/g forB. eurycoma seeds). Foam properties ofB. eurycoma seeds were found to be better than that ofA. africana seeds in terms of foam volume and stability. Emulsification properties ofB. eurycoma seeds were also found to be better thanA. africana seeds suggesting thatB. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.     

Effect of sesame seed flour on millet biscuit characteristics

Defatted sesame seed flour replaced millet flour at 30, 40, and 50% and was used to prepare biscuits. Protein content of the biscuits was significantly (p 0.05) increased by replacement with sesame seed flour. Millet flour biscuits were heavier than those from the blends. Diameters and weights of biscuits were reduced and thicknesses and spread factors were increased with increasing level of sesame replacement. Sensory evaluation results showed that the biscuits were highly rated for flavor and crispiness but considered poor in color.     

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Consumption of natural bioactive compounds such as polyphenols, carotenoids and dietary fiber offers health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. Mango peel is a major by-product obtained during processing of mango products such as mango pulp and amchur. Currently, mango peel is discarded which contributes to environmental pollution. In the present study, mango peel was incorporated into biscuits and improvement in the nutraceutical properties of the biscuits was studied. The studies indicated that mango peel contained 51.2% of total dietary fiber, 96 mg GAE/g of polyphenols and 3092 μg/g of carotenoids. Farinograph characteristics of the wheat flour incorporated with mango peel powder (MPP) showed an increase in water absorption from 60 to 68%. Soft dough biscuits were prepared using different levels (5.0, 7.5, 10.0, 15.0 and 20.0%) of MPP and objective, sensory and nutritional properties of the biscuits were evaluated. The total dietary fiber content increased from 6.5 to 20.7% with a high proportion of soluble dietary fiber with incorporation of 20% MPP. The content of polyphenols increased from 0.54 to 4.50 mg/g and carotenoid content increased from 17 to 247 μg/g of biscuit with 20% incorporation of MPP. The biscuits incorporated with mango peel exhibited improved antioxidant properties. Acceptable biscuits with mango flavor were obtained by incorporating 10% MPP. Thus, the results indicated that wheat flour incorporated with MPP yielded dietary fiber enriched biscuits with improved antioxidant properties.     

Biscuit-making potential of millet/pigeon pea flour blends

Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5–15.2%), fat (17.1–18.1%) and digestible carbohydrate (60.2–66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5–2.3% and crude fiber 0–0.1%. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the selected attributes evaluated. The recipe with the 65% MF/35% PPF blend resulted in the highest scores for flavor, texture and general acceptability. There was no significant difference (p> 0.05) between all the biscuits and the familiar Nasco short cake biscuit (reference) in flavor, color, texture and general acceptability.     

Compositional,functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds

African breadfruit (Treculia africana Decne) seeds were either boiled or roasted and then milled into flour. Chemical composition, functional properties and storage characteristics of raw and treated flours and the effect of partial proteolysis on selected functional properties of the raw flour were determined. Raw flour contained 20.1% crude protein, 2.5% total ash and 13.7% fat. Heat processing significantly (p<0.05) improved in vitro protein digestibility, and water and fat absorption capacities but decreased bulk density, nitrogen solubility, emulsion and foaming properties, trypsin inhibitor, and phytic acid and polyphenol contents of the samples. Boiling proved more effective than roasting for improving protein digestibility, emulsion capacity and foam stability and reducing antinutritional factor levels. Partial proteolysis increased nitrogen solubility, bulk density and water and fat absorption capacities but decreased foam capacity at hydrolysis levels greater than 35%. Fatty acid and peroxide values of the samples increased during storage. Compared to raw samples, heat processed samples had significantly (p<0.05) lower and more acceptable peroxide values and free fatty acid contents and higher and more stable water (3.0 g/g sample) and fat (2.4 g/g sample) absorption capacities.     

Effects of debittering methods on the proximate composition,organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour

Sesame seeds were boiled and allowed to sprout under ambient condition (30±2 °C) with an objective to reduce or eliminate the bitter taste associated with them. The untreated seeds were used as a control. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was a slight increase (about 10%) in protein content of sprouted seeds. The foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled seeds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the untreated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with prolonged storage appeared to be more with flours from the sprouted or boiled seeds than that from the untreated ones. The water absorption properties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H₂O/g sample, respectively whereas the oil absorption capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be practised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulation of some other conventional food products.     

Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour

Flour samples were prepared from fermented and unfermentedAfrican oil bean (Pentaclethra macrophylla) seeds (AOBS). The flour samples were evaluated for proximate composition and certain functional properties. The influenceof defatting on these properties was also determined. Fermentation significantly increased (p<0.05) the proteinand decreased the crude fiber, ash, fat and carbohydrate contents of the AOBS flours. The nitrogen solubility of both fermented and unfermented flours was pH dependent withminimum and maximum solubility at pH 4.0 and pH 8.0, respectively, and with increased nitrogen solubility in the fermented sample. The fermented and unfermented flour sampleshad least gelation concentrations of 14 and 16% (w/v), respectively. The water absorption capacity and foam capacitiesof the fermented flour were 36 and 34%, respectively, over the unfermented seed flour. On the other hand, fermentation decreased the fat absorption capacity, emulsion activity and emulsion and foam stabilities. Fermentation decreased (p<0.05) the bulk density of AOBS flour by 15%. Defattingimproved all the functional properties evaluated except emulsion activity. These results indicate potential food usesof fermented and unfermented AOBS flour samples as protein supplements in diets and as functional ingredients in formulated foods.     

Studies on the development of high-protein biscuits from composite flours

Composite flours prepared from wheat, greengram, bengalgram and blackgram flours were studied for the preparation of biscuits. Protein content of biscuits increased as the level of the pulse flours increased. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. Biscuits made with higher levels of bengalgram (more than 15%) were tough and difficult to break and required higher compression force. Addition of greengram flour did not significantly affect top grain, texture and colour of biscuits. The biscuits made from 15% greengram supplemented wheat flour scored the highest for flavour characteristics. Thickness, diameter and spread ratio of biscuits containing different levels of pulse flours were significantly different from control sample. Sensory evaluation scores showed that acceptable biscuits can be prepared from wheat flour supplemented with these pulse flours at a level of 15 percent.     

Proximate composition and selected functional properties of African Breadfruit and sweet potato flour blends

Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contains more protein, fat, and ash and less carbohydrate than sweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85–120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. The bulk density of the composite flours was found to be low which will be an advantage in the preparation of weaning food formulations.     

Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour

Flour samples were prepared from dehulled and undehulledsweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineralcontent and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight).Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orangeseeds had least gelation concentrations of 10 and 12%(w/v), respectively. Water absorption capacity for thedefatted and undefatted dehulled flour samples were 240and 220%, respectively. Defatting improved oil absorptioncapacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreasedfollowing defatting of flour. Foam prepared from defattedflour was less stable than that from full-fat flour.Incorporation of NaCl up to 0.2 M improved the foamingcapacity of orange seed flour.     

Certain functional properties of gums derived from some lesser known tropical legumes (Afzelia africana,Detarium microcarpum andMucuna flagellipes)

Gum was extracted from some lesser known tropical legumes —Afzelia africana, Detarium microcarpum andMucuna flagellipes. The extracts were evaluated for some functional properties. At a constant shear rate the apparent viscosity of the gums was directly proportional to the gum concentration. At 2% concentration, the gum dispersions showed an apparent viscosity of 41.24, 115.05 and 145.14 cps forA. africana, D. microcarpum andM. flagellipes gums respectively, measured at 174/sec and 25±1°C with the NV sensor of Haaké rotovisko viscometer. All the gums were found to contain D-galactose as a major monosaccharide. In addition, the presence of D-mannose, and D-glucose were indicated in bothD. microcarpum andM. flagellipes while L-rhamnose, was indicated only inA. africana. A. africana showed significantly (p<0.05) lower water absorption capacity and gelation properties thanD. microcarpum andM. flagellipes. All the gums showed good emulsion properties. Emulsions ofM. flagellipes gum showed little response to pH changes whileA. africana andD. microcarpum gum showed better emulsion properties at acid pH than at alkaline pH.     

Proximate composition and selected functional properties of Detarium microcarpum

The proximate composition and functional properties of Detariummicrocarpum seed flour were evaluated. The dehulled seed flour contained3.5% moisture, 3.5% ash, 2.9% crude fiber, 15% crude fat, 37.1% crude protein and 39%carbohydrate. Functional properties showed bulk densityof 0.86 g/cm³ for dehulled and 0.92 g/cm³ for undehulled flour.Water absorption capacity was 4.9 g/g for dehulled and 5.1 g/g forundehulled seed flour; oil absorption capacity was 0.75 g/g for dehulled.The emulsion activity was 4.4% and 4.3% for dehulled and undehulled,respectively. The results obtained above showed that the Detariummicrocarpum seed flours have good nutritional quality and the functionalproperties confirmed their suitability for use in various food preparations.As a result, its present limited use should be expanded into additionalopportunities.     

Studies on green gram (Phaseolus aureus) protein concentrate and flour

Protein isolate from green gram (Phaseolus aureus) was prepared and the chemical composition was determined. It contained 64.04% protein, 1.8% total lipids, 27.64% total carbohydrates, 1.68% crude fibre and 4.84% ash. Iron, calcium, magnesium, copper, zinc, potassium and sodium were determined. The limiting amino acid in the protein isolate was lysine. In vitro digestibility pepsin followed the pancretion was the highest and the lowest was the digestion by pepsin alone. Water absorption, oil absorption, emulsion capacity and nitrogen solubility index (NSI) of the protein isolate were 2.26g/g, 1.24g/g, 31.4g/g and 6.8g/g, respectively. For comparison the same functional properties were determined for the flour of green gram. Replacing 5 and 10% of the wheat flour with green gram flour improved the mixing properties of dough and produced good acceptable bread. However, the addition of 15% green gram flour weakened the dough and lowered the quality of bread. Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.     

Effect of flaxseed flour on rheological properties,staling and total phenol of Iranian toast

Effect of adding flaxseed flour (10%, 20% and 30% w/w) to wheat flour on rheological properties of dough, including water absorption, stability and development time, extensibility and resistance to extension, was studied at 45, 90 and 135 min proving time. Qualitative properties of toast regarding staling (after 24 and 72 h) were determined. Phenolic compounds, peroxide values, sensory characteristics and color indices of the breads were evaluated. The results indicated that water absorption and development time increased as the proportion of flaxseed increased in dough. Stability decreased with the increment of flax flour compared to control sample (100% wheat flour). Extensibility and resistance to extension of flaxseed samples respectively decreased and increased comparing to those of control sample. Staling in toast with 20% flaxseed flour was seen to be lower than that of the control. Adding flax flour caused phenolic compounds to increase, however it decreased peroxide value. Bread color parameters L and a reduced by adding flax flour, while parameter b did not show significant different compared to the control (p < 0.05). Results of sensory evaluation indicated that brightness of the toasts decreased with increasing flaxseed flour and that 30% flaxseed toast had the lowest score for overall acceptability.     

Proximate Composition and Functional Properties of Fullfat and Defatted Beniseed (Sesamum Indicum L.) Flour

The proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour were evaluated. Functional properties studied were foam capacity and stability, water and oil absorption, bulk density, emulsion capacity and nitrogen solubility. Defatting increased the crude protein, ash, crude fiber, carbohydrate and mineral contents. Defatted flour showed comparatively better foam capacity and stability, water absorption and emulsion capacities but diminished bulk density and oil absorption capacity. Nitrogen solubility was pH dependent with a minimum at pH 4 and maximum at pH 8. Maximum nitrogen solubility (95%) was recorded for defatted flour while that for the fullfat flour was 60%. The proximate composition and functional properties of the samples suggest that beniseed flour would have useful application in fabricated foods.     

Effect of Untreated, Roasted and Germinated Black Gram (Phaseolus mungo) Flours on the Physico-chemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour

Determination of the physico-chemical characteristics of composite soft wheat flours in which 5–25% (w/w) of the wheat flour was replaced with untreated, roasted and germinated black gram (Phaseolus mungo) flours (BGF) showed that when roasted BGF comprised 20% (w/w) of the blend, the increases in the ash and protein contents were 123% and 35%, respectively. The values for the gluten contents and the Zeleny and sodium dodecyl sulphate sedimentation test volumes for the composite flours indicated a weakening effect of BGF on the quality of soft wheat flour proteins, which could be beneficial for the preparation of biscuits (cookies). The alkaline water retention capacity values increased with the increasing addition of differently processed BGFs. Biscuit baking studies indicated that the diameter and spread ratio of biscuits were reduced, while the thickness increased, with increasing addition of all three BGFs, but the maximum reduction in diameter was observed with the addition of germinated BGF. The hardness value for biscuits increased with the addition of BGFs, but the effect was minimal with roasted BGF and maximal with germinated BGF. The surface grain score was reduced with increasing addition of BGF, but, in general, the roasted BGF showed the minimum adverse effect. From the overall biscuit making quality, addition of untreated BGF at the 15% level and of roasted and germinated BGFs at the 20% level were considered optimal for supplementing wheat flour.     

Semi-sweet biscuit making potential of soft wheat flour patent,middle-cut and clear mill streams made with native and reconstituted flours

The influence of patent, middle-cut and clear flour grades as native or reconstituted flour blends on both the rheological properties of the dough and the quality of semi-sweet biscuit (flour/sugar/fat/water ratio of 100/30/8/36) was studied. Moving from the central portion (patent) to the peripheral portion (clear) of the grain endosperm increased the dough hardness from 3.77 to 4.84 N, consistency from 19.3 to 25.5 N s, elongational viscosity from 4.13×10⁻⁵ to 5.54×10⁻⁵ Pa s, half-relaxation time from 0.45 to 0.59 s, but decreased the rate of relaxation from 4.51 to 3.09 s⁻¹ of the biscuit's dough produced with the native flours due to the wide variation in the physico-chemical properties of these fractions. Quantitatively, the fractionation/reconstitution procedure reduced moderately these rheological parameters, and the flour functionality could not be restored completely. Biscuits produced with the patent flour showed the largest length and lowest thickness, whilst the clear fraction led to production of denser biscuits with greater cohesion (mean tearing force) of the biscuit inner structure and also contain more grains or group of grains per unit of penetration (number of spatial ruptures). The biscuits made with the reconstituted flour fractions had almost equivalent dimensional characteristics, and excellent surface appearance, but were also darker in colour than their native flour counterparts.     

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Sequential culture fermentation by yeasts (S. diastaticus orS. cerevisiae) at 30°C for 72 hr and then followed by lactobacilli fermentation (L. brevis orL. fermentum) at 30°C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation byS. diastaticus andL. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations ofS. diastaticus with both the lactobacilli reduced phytic acid more effectively than those ofS. cerevisiae. The products fermented byS. cerevisiae andL. brevis and byS. diastaticus andL. brevis combinations had the highest protein and starch digestibility (in vitro).     

Effect of germination time and temperature on the functionality and protein solubility of sorghum flour

Sorghum was germinated for different time (12, 24, 36 and 48 h) at different temperatures (25, 30 and 35 °C) and the changes in their nutritional and functional properties of germinated sorghum flour were assessed and compared with native sorghum flour. Germination inversely affects the crude protein, fat, fibre and ash content. A decrease in water absorption and swelling power and increase in oil absorption capacity was observed due to enzymatic starch modification as the germination duration progressed. Germination of sorghum increased the gel consistency while paste clarity was decreased as compared to native flour. Proteins were modified by action of enzymes during higher germination time and temperature conditions, which results in significantly higher protein solubility of germinated sorghum flour, which also result in enhancing the foaming and emulsifying properties of the flour. Lowest % synersis value and least gelation concentrations were observed in native sorghum has, which increased during germination and were highest in sorghum germinated for 48 h at 35 °C. Germination in overall can be used as low cost natural bio-processing technique for the preparation of modified flour with enhanced function properties without chemical modification or genetic engineering.     

Dough rheology and bread quality of wheat-chickpea flour blends

In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their rheological and baking performance. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), while, the extensibility of dough and the resistance to deformation were reduced. Regarding dough stability, it appears that 10% chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20% to 30%. The dough surface of the wheat dough and the blend with 10% was classified as “normal”, however the blend with 20% and 30% produced “sticky” dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10% chickpea flour gave loaves as similar as control.