Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Abstract

Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, and other healthful substances. Formulating flakes with high-protein soymeal would improve the health status of consumers. This work investigated consumer-ready flake from amaranth, high-protein soymeal, and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake. Amaranthus viridis, corn, and soybean grains were sorted, wet-cleaned, and dried. Soybean grains were processed into high-protein soymeal, starch was extracted from corn grains while A. viridis grains were processed into flour. Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology. The flakes were analyzed using standard procedures. Optimal flour mixtures of high-protein soymeal (34.78 g/100 g), amaranth (56.52 g/100 g), and modified corn starch (8.70 g/100 g) were established. Results showed the optimized flakes contained per 100 g: 29.05 g protein, 6.00 g fat, 4.10 g fibre, 3.84 g ash, 8.96 g moisture, 249.74 mg calcium, 272.35 mg magnesium, 12.08 mg iron, 618.42 mg phosphorus, 6.41 mg niacin, 4.85 mg pyridoxine, 0.21 g tannin, 1.85 mg phytate, 2.96 mg alkaloids, 908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids. The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth, high-protein soymeal, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes. Graphical abstract

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

“…The vitamin B 6 content of the breakfast cereal flakes ranged from 1.40 to 3.85 mg/100 g. The values recorded in this study were higher than values of 0.52 to 0.85 mg/100 g reported on extruded snacks produced from sorghum and charamnya flour blends 30 . Meanwhile, Fasuan et al 34 reported a value of 1.81 mg/100 g for ready‐to‐eat flake from acha, sesame, and modified corn starch. Pyridoxine enhances nerve functioning and the formation of blood 35,36 .…”

The Pengaruh Germinasi terhadap Sifat Fisikokimia dan Organoleptik Flakes Tepung Kedelai Putih (Glycine max L.)

“…Kadar air terendah terdapat pada flakes dari G48 dengan TK30:TD70. Hasil penelitian lain dari Amrinola et al (2022) menyatakan bahwa flakes yang dihasilkan berkisar antara 8,65-10,27% dan produk flakes glutinous rice dan flakes high protein soymeal sebesar 8,96% (Fasuan et al, 2021). Flakes tepung kedelai tergerminasi tidak jauh berbeda dengan kedua penelitian tersebut namun sedikit lebih rendah.…”

“…Kadar protein ini lebih tinggi dibandingkan flakes yang dihasilkan oleh Amrinola et al (2022). Kadar protein flakes dari kedelai tergerminasi ini tidak berbeda jauh dengan kadar protein flakes yang dihasilkan oleh Fasuan et al (2021), yaitu sebesar 29,05%.…”

“…Kadar lemak flakes dari tepung kedelai yang tergerminasi berkisar antara 2,72 -7,24% (Tabel 1). Hasil tersebut lebih rendah daripada flakes beras ketan hitam yang dihasilkan oleh Fasuan et al (2021), yaitu sebesar 6%. Hal ini disebabkan karena penggunaan tepung ketan yang lebih banyak.…”

Dietary Resistant Starch Regulates Bile Acid Metabolism by Modulating the FXR/LRH-1 Signaling Pathway in Broilers

“…Starch accounts for approximately 40% of the nutrient requirements for broilers, and provides more than 50% of the metabolic energy, which plays an important role in maintaining glucose and lipid metabolism [1], as well as the stability of gut microbiota in poultry [2]. Starch can be classified into three types, which are usually named rapidly digestible starch, slowly digestible starch, and resistant starch (RS) [3].…”