Effect of some traditional processing operations on the chemical, functional, antioxidant, glycaemic index and glycaemic load of groundnut (Arachis hypogea L.) seed flour

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

“…This may have influenced the increase in the Ca/P (5.50–7.23) and Ca/Mg (1.15–1.63) molar ratios during germination ( Table 1 ). These values which are higher than the FAO recommended ratios of >1.0 and are an indication of the potential of germinated sorrel seed to aid in the prevention of osteoporosis in adults and rickets in children when consumed or incorporated into food products [ 61 ]. Furthermore, the Ca/P values which are above 2 indicate increased absorption of calcium in the small intestine [ 78 ].…”

“…Bulk density obtained in present study decreased but not significantly (P > 0.05) ( Table 1 ). This slight decrease may be attributed to possible modification during germination resulting from breakdown of complex compounds such as starch and proteins [ 61 ]. This low bulk density may positively influence the possible utilization of germinated sorrel seed flour for enriching protein quality and content of cereal-based complementary diets in developing countries which are high in energy and starch.…”

“…Furthermore, this will enhance the utilization of sorrel seed, reduce wastage and the environmental menace usually associated with the discarded seeds. Additionally, it will help to increase farmers’ and national economies, and lessen total dependence on imported wheat, thereby reducing the debt burden usually accumulated from wheat importation [ 61 ].…”

“…On the other hand, carbohydrate content decreased significantly (P < 0.05) with progressive addition of germinated sorrel seed flour. This may be due to carbohydrate-dilution effect contributed by increasing addition of the protein-rich sorrel seed flour [ 61 ].…”

“…reported that trypsin inhibitor activities in leguminous seeds are responsible for reduced bioavalability of bound amino acids and proteins. However, since simple food processing techniques involving heat application significantly improve digestibility of protein because of heat on trypsin inhibitor activity, it is expected that the digestibility of these flour blends will improve significantly during food preparation processes such as cooking and baking [ 17 , 61 ].…”