Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Hussain, Muzzamal; Saeed, Farhan; Niaz, Bushra; Afzaal, Muhammad; Ikram, Ali; Hussain, Shahzad; Mohamed, Abdellatif A.; Alamri, Mohamed S.; Anjum, Faqir Muhammad

doi:10.1002/fsn3.2323

Cited by 23 publications

(14 citation statements)

References 29 publications

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“…Except in sorghum, samples with bran and hull had higher fat content than samples without bran and hull. Yadav et al [29] found that increase in wheat bran decrease fat content of samples they assessed, this statement is true of the sorghum sample reported in this study, but Hussain et al [25] reported increase in fat content with increase in maize bran ratio.…”

Section: Discussionmentioning

confidence: 49%

“…The low moisture content in samples with bran and hull could be attributed to the presence of the bran and hull. Hussain et al [25] reported a decrease in moisture content in maize bran-wheet composite flour with increase in bran content. Owuno and Achinewhu [26] also reported a decrease in moisture content of fermented maize residue-wheat composite flour.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Friday

Monday

Jessica

2023

AFSJ

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The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P<0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes. This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.

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Section: Discussionmentioning

confidence: 49%

Section: Discussionmentioning

confidence: 99%

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Friday

Monday

Jessica

2023

AFSJ

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“…A wide range of pharmacological properties have also been found associated with pumpkin. Previous studies on pumpkin have proven that not only pulp but peel and seeds of pumpkin also have beneftable nutritional profles so, instead of discarding each fraction of pumpkin should be utilized to develop good quality functional and pharma foods [53,54]. While reviewing the literature about the nutritional profles of pumpkin and developed food products from pumpkins, so many data are present but there are only few research studies about the efect of the addition of pumpkin powders on the rheology and physical characteristics of the developed bakery products, as process efciency and product quality are the bench marks for the development of bakery products.…”

Section: Novelty Behind the Researchmentioning

confidence: 99%

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Hussain

Kausar

Aslam

et al. 2023

Journal of Food Quality

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Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.

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“…Roth et al (2015) found positive effects of particle size of distiller's spent wheat grains on development time and stability, with unground spent grain (particle size below 1250 μm) presenting higher development time and stability than control and spent grain with particle size below 750, 500, and 250 μm. Hussain et al (2021) attributed the positive effect of corn bran on development time to its increased surface area, enhancing water absorption, lowering fiber interference in gluten strength and in bread quality through hydrophilic interactions between fibers and water bonded to proteins and starches, raising interactions among dispersed and hydrated gluten-forming proteins.…”

Section: Effects Of Bsg On Dough Development Time and Stabilitymentioning

confidence: 99%

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

2023

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Background and Objectives: To use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end-use quality and bread-making performance of wheat flour and wheat flour-BSG blends. Reliability of prediction was verified by a baking test.Findings: BSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control. Conclusions:The prediction of bread-making performance showed that, while control and BP reached the "bread quality" range, W and IPA scored under "bread quality" range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as "bread quality" BP bread. Significance and Novelty: Beer style affected BSG composition and farinograph behavior of wheat flour dough-BSG blends, with the stability being the determinant parameter on defining their end-use and bread-making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour-BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour.

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Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Cited by 23 publications

References 29 publications

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

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