Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Aluge, Opeyemi O.; Akinola, Stephen A.; Osundahunsi, Oluwatooyin F.

doi:10.4236/fns.2016.713114

Cited by 31 publications

(21 citation statements)

References 27 publications

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“…Soaked grains were drained, germinated by spreading, covered using jute bags and kept in the dark for 48 hours. After germination, sorghum grains dried in an air oven at 65°C for 6 hours before being milled and stored as mentioned above [20].…”

Section: Malted Sorghum Flour (Msf)mentioning

confidence: 99%

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Tamilselvan

Kushwaha

2020

EJNFS

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Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

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Section: Malted Sorghum Flour (Msf)mentioning

confidence: 99%

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Tamilselvan

Kushwaha

2020

EJNFS

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“…Bulk density of flours is very important in determining packaging requirement and material handling. Low bulk density of the flour blends is desired as it contributes to lower dietary bulk, ease of packaging and transportation [29].…”

Section: Functional Properties Of Composite Flours From Wheat Cowpeamentioning

confidence: 99%

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Orisa

Udofia

2020

AFSJ

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The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

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“…Sorghum ( Sorghum bicolour ) is the fifth most important cereal crop (Breeze, 2018) and contributes significantly to the energy requirements of people, especially those in Africa and Asia (Elkhier & Hamid, 2008). Tannins found in sorghum binds protein, carbohydrates, and minerals, thereby affecting the nutritional and functional value of the bound constituents (Aluge et al., 2016). The biological availability of minerals may be impaired by phytates found in sorghum (Choi & Rhee, 2006; Rajkumar et al., 2012) especially when they form insoluble precipitates thereby preventing absorption.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Adejuwon

Osundahunsi

Akinola

et al. 2020

Food Science & Nutrition

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The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty‐nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%–25.29%), ash (1.09%–3.71%), fat (10.28%–15.24%), and fiber (0.85%–3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein‐rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.

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Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Cited by 31 publications

References 27 publications

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

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