Comparison of nutritional and functional properties of BK2 foxtail millet with rice, wheat and maize flour

Meherunnahar, M; Chowdhury, RS; Hoque, Mohammed Mainul; Satter, Mohammed A.; Islam, MF

doi:10.3329/pa.v29i2.38305

Cited by 19 publications

(16 citation statements)

References 13 publications

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“…Özcan et al. (2017) also reported the iron contents of many different oat varieties, ranging from 3.0 to 8.1 mg/100 g. However, the obtained results were higher than the iron content of rice (0.4 mg/100 g) and comparable to maize (2.4 mg/100 g) ( Meherunnahar et al., 2018 ). McKevith (2004) also reported the iron contents of wheat (2 mg/100 g), rice (1.4 mg/100 g), corn (1.1 mg/100 g), which were also lower than the iron contents of oats in this study.…”

Section: Resultsmentioning

confidence: 97%

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability

Alemayehu

Forsido

Tola

et al. 2021

Heliyon

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Oat ( Avena sativa ) is an underutilized cereal grain in Ethiopia from the Poaceae grass family. This study aimed to investigate the proximate, mineral, and anti-nutrient composition of three landrace varieties commonly used in certain districts of the country and compare them with two improved varieties of oats in Ethiopia. The proximate and mineral composition was determined using the Association of Official Analytical Chemists (AOAC) standard methods. Phytate and tannin contents were determined using the spectroscopic method, and oxalate was analyzed using HPLC. The bioavailability of minerals was also estimated. Results showed significant (p < 0.05) differences in proximate, mineral, and anti-nutrient compositions among studied varieties. The moisture, crude protein, crude fat, crude fiber, ash, and total carbohydrate contents were in the range between 8.5-9.8, 11.9–15.8, 6.7–10.3, 2.1–3.5, 1.2–1.3, and 72.6–74.3 g/100 g DM, respectively. Iron, copper, zinc, magnesium, calcium, and potassium contents were 2.5–3.0, 0.2–0.4, 1.6–2.0, 62.4–89.1, 44.0–102.7, and 241.7–258.3 mg/100 g DM, respectively. The oxalate, tannin, and phytate contents ranged from 28.2-71.4, 38.8–51.5, and 269.6–293.0 mg/100 g DM, respectively. Except for a few varieties of oats, the molar ratios were below the critical values. Results showed that both the landraces and improved varieties studied are an excellent source of valuable nutrients. Thus, the production and utilization of this crop in a few geographical locations and communities should be further encouraged in the rest areas of the country to benefit from this underutilized but nutritious crop.

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Section: Resultsmentioning

confidence: 97%

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability

Alemayehu

Forsido

Tola

et al. 2021

Heliyon

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“…Iron is a major component of hemoglobin that carries oxygen to all parts of the body. It also has a critical role within cells assisting in oxygen utilization, enzymatic systems, especially for neural development, and overall cell function [ 45 ]. Magnesium, the cofactor of several enzymatic reactions, is essential for all living cells and zinc as an integral part of least 20 enzymes that belong to a large group known as metalloenzymes [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

Eyenga

Mouafo²,

Achu

et al. 2021

International Journal of Food Science

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Trends in the food industry are nowadays directed towards the reduction of the level of trans fatty acids in food intended for human consumption. The present study was designed and aimed at valorizing Dacryodes edulis (L.) powder as a substitute for margarine in the production of functional rice biscuits. The effect of substituting margarine and refined wheat flour with D. edulis powder locally called safou and rice flour, respectively, at different proportions was assessed for the sensory and physicochemical properties of the formulated biscuits. For this, statistical models were developed, validated, and optimized using the response surface methodology with the Doehlert design as a tool. The results showed that an increase in the substitution rate of margarine with of D. edulis powder enhanced the aroma while the substitution of refined wheat flour with rice flour led to an improvement of the overall quality of the biscuits. The optimal composition of dough for the production of biscuits with satisfying sensory properties was 20.24% of wheat flour, 24.51% of rice flour, 19.09% of margarine, and 2.47% of D. edulis powder. The optimized biscuit which scored the highest overall acceptability contained proteins (10.33 g/100 g DM), fat (27.66 g/100 g DM), crude fibers (2.5 g/100 g DM), ash (3.55 g/100 g DM), and carbohydrates (54.01 g/100 g DM). It has an energy density of 506.3 ± 0.1 kcal / g and could therefore be suitable for the management of malnutrition. Mineral analysis revealed that the biscuit contained sodium (0.200 mg/100 g), potassium (0.192 mg/100 g), phosphorus (0.123 mg/100 g), iron (33.60 ppm), and zinc (26.81 ppm) at levels satisfying the recommended daily intakes. The results of this study demonstrated the suitability of safou as substitute of margarine in the rice biscuit formulation and suggests the potential of the formulated biscuits in the management of malnutrition and noncommunicable diseases such as hypertension, obesity, and cardiovascular diseases.

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“…Iron is among the key minerals that play important roles in human well-being such hemoglobin formation, enzymatic systems and neural development. Its deficiency might lead to severe adverse health effects including death ( Meherunnahar et al., 2018 ). In this study, the highest iron content (7.80 mg/100 g) was recorded with flesh from A. achatina .…”

Section: Discussionmentioning

confidence: 99%

Proximate composition, microbiological quality and presence of total aflatoxins and aflatoxin B1 in the flesh of three snails’ species (Achatina achatina, Achatina fulica and Archachatina marginata) from a selected locality of Yaoundé, Cameroon

Manet¹,

Baleba²,

Bonny³

et al. 2022

Heliyon

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Comparison of nutritional and functional properties of BK2 foxtail millet with rice, wheat and maize flour

Cited by 19 publications

References 13 publications

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability

Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

Proximate composition, microbiological quality and presence of total aflatoxins and aflatoxin B1 in the flesh of three snails’ species (Achatina achatina, Achatina fulica and Archachatina marginata) from a selected locality of Yaoundé, Cameroon

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