Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

Abstract

High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pasting, swelling power, solubility, water absorption, water binding, starch damage, diastatic and α-amylase activity, dough mixing, and stability). Protein, carbohydrate, fat, and ash of flour samples ranged from 0.75–12.31%, 70.87–87.80%, 0.95–4.41%, and 0.12–0.83%, respectively. Cyanide levels in all the flour samples were less than 0.1 ppm. Amylose content varied between 19.49% for cassava and 28.19% for wheat, correlating significantly with protein (r = 0.95, P = 0.004) and ash contents (r = 0.92, P = 0.01) at 5%. DWS and HQCS had similar pasting temperatures (50.2–53°C), while other pasting properties increased with increasing levels of HQCS. Dough mixing stability of samples decreased with increasing levels of HQCS. All the flour samples had α-amylase activity greater than 200. Both HQCS and DWS compare favorably well in swelling power (7.80–9.01%); but the solubility of wheat starch doubled that of cassava. Starch damage varied between 3.3 and 7.2 AACC for semolina and starch, with the latter having higher absorption rate (97%), and the former, higher absorption speed (67 sec). Results obtained showed positive insight into cassava–wheat blend characteristics. Data thus generated provide additional opportunities of exploiting cassava utilization and hence boost its value–addition potentials for product development.

Effect of semolina-jaggery diet on survival and development ofDrosophila melanogaster

“…21 Semolina and jaggery are organic by-products of plants with high nutritive value. [15][16][17][18]22 This might partly explain the positive benefits of the SJ diet on flies.…”

“…27,28 Semolina and jaggery are good sources of carbohydrates and proteins. [15][16][17][18]22 Thus, flies reared on the SJ diet were assessed for any changes in body weight and lipid percentage and compared to flies reared on the CSY diet. There was no significant increase in body weight in male and female flies when reared on 10% SJ diet (Fig.…”

“…7 Production of semolina is widely distributed and used around the globe for the preparation of cereals, pasta, spaghetti, etc. 7,15,16 Semolina is nutritious with high carbohydrate and protein content. 15 Semolina contains 70.9% carbohydrate, 12.3% protein, 4.4% fat, and 11.6% moisture, with a caloric content of~372 kcal/100 g. 15 Moreover, semolina has a low glycemic response, which makes it a healthy palatable choice.…”

“…7,15,16 Semolina is nutritious with high carbohydrate and protein content. 15 Semolina contains 70.9% carbohydrate, 12.3% protein, 4.4% fat, and 11.6% moisture, with a caloric content of~372 kcal/100 g. 15 Moreover, semolina has a low glycemic response, which makes it a healthy palatable choice. 17 Jaggery is a non-centrifugal organic product of cane sugar and is a good source of dietary sugars.…”

Chemical Deterioration of Lotus Seeds During Storage

“…Similarly, amylose activity and protein digestibility of wheat grain decreased as the storage time increased (Oladunmoye et al . ; Wang et al . ).…”