Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch

Adebowale, Kayode O.; Olu-Owolabi, Bamidele I.; Olawumi, Esther kehinde; Lawal, Olayide S.

doi:10.1016/j.indcrop.2004.05.002

Cited by 176 publications

(139 citation statements)

References 26 publications

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“…Water Absorption Capacity (WAC): Water Absorption Capacity (WAC) was determined using the method of Adebowale et al, 2005. 10 ml of distilled water was added to 1 g of the sample in a beaker.…”

Section: Functional Properties Determinationsmentioning

confidence: 99%

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Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

Steve¹,

Babatunde²

2013

JFR

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Cereal gruel is the common complementary foods in developing countries, and it is usually low in energy and protein; hence, responsible for increase in protein-energy malnutrition among underprivileged weaning aged children. Several locally available food materials have been tested in combination for infant food formulations however; popcorn and Moringa oleifera leaves combination have not been used. After blanching and fermentation processing, popcorn and moringa leaves were milled into flour and blended to obtain, blanched popcorn-moringa leaves (BPM) (65% popcorn and 35% moringa leaves flour) and fermented popcorn-moringa leaves (FPM) (65% popcorn and 35% moringa leaves flour). Products were analyzed for chemical composition, functional properties and bioassay using standard methods. Protein content of FPM (21.27 ± 0.20 g/100 g) and BPM (15.99 ± 0.14 g/100 g) were higher than Cerelac (15.75 ± 0.01 g/100 g) and 'Ogi' (6.52 ± 0.31 g/100 g); while energy values of FPM (393.94 ± 0.39 kcal) and BPM (389.69 ± 1.40 Kcal) were lower than 'Ogi' (418.08 ± 0.47 kcal) and Cerelac (431.58 ± 0.01 kcal). Mineral contents of BPM were higher in zinc, iron, potassium, sodium and phosphorous, while FPM sample was higher in copper, calcium and magnesium, and were lower than Cerelac. Oxalate, phytate and trypsin inhibitor in FPM were lower than BPM. Biological value and protein efficiency ratio of FPM were higher than BPM and 'Ogi', but lower than Cerelac. The albino rats fed with the FPM had higher growth rate when compared with those rats fed with BPM sample and 'Ogi', but lower than those fed with Cerelac. Nutrient composition and nutritional profile of popcorn-moringa leaves based complementary foods could be used as substitutes for local complementary foods, which are low in protein and energy.

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Section: Functional Properties Determinationsmentioning

confidence: 99%

“…Determination of Least gelation concentration: Gelation property was determined using the method described by Adebowale et al (2005). Appropriate sample suspensions of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, and 1.6 g were weighed into 10 mL distilled water each to make 20% (w/v) suspension.…”

Section: Wac (%) =mentioning

confidence: 99%

Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

Steve¹,

Babatunde²

2013

JFR

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“…The gelatinization temperature of the starch was 73.3°C, and it was highly stable during heating and cooling cycles. Modification of the starch using oxidation, acetylation, annealing, or heat-moisture treatments can be used to alter some of these functional properties (Adebowale et al 2005). In general, these modifications resulted in reduced gelling activity, solubility, pasting temperature, peak viscosity, hot paste viscosity and cold paste viscosity.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

Jones

Ragone

Tavana³

et al. 2011

Ethnobot. Res. App.

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“…The dispersions were heated in a water bath (BUCHI Water bath B-480, Switzerland) at 80 0 C for 1 h, followed by rapid cooling under running cold water. The test tubes were set at 4 0 C for 2 h. The least gelation concentration was then determined as the concentration at which the sample from the inverted tube did not fall or slip [19].…”

Section: Gelation Propertymentioning

confidence: 99%

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

Tizazu¹,

Emire²

2010

African Journal of Food, Agriculture, Nutrition and Development

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White lupin (Lupinus albus) seeds collected from the local markets of Debretabor (DT) and Dembecha (DB) in Ethiopia were studied for their chemical composition, physicochemical and functional properties. Moisture, total ash, crude protein, crude fat, crude fiber and minerals were determined. Mean values for protein, crude fat, total carbohydrates, crude fiber, and crude ash content of the two samples were 40.22, 8.92, 47.73, 10.08 and 3.15 g/100g, respectively on dry weight basis. The mean values of minerals such as phosphorus, iron, zinc and calcium contents for the samples were 248.90, 12.51, 4.68 and 82.56 mg/100g, respectively on dry weight basis. There was significant difference (p < 0.05) on physicochemical properties such as seed mass, seed volume, hull content, hydration coefficient, swelling capacity, cooking time, and seed hardness. However, the mean diameter, bulk density, sphericity, water absorption, swelling coefficient and swelling index were not significantly different between the two lupin seed samples. There was strong positive correlation between calcium content and the cooking time of lupin. The lower calcium concentration leads to a better cook ability and shorter cooking time. Hardness was negatively correlated with water absorption, and positively correlated with cooking time of the lupin seed. The flour obtained from Dembecha lupins was found to be superior to that of Debretabor in terms of the foaming capacity and bulk density. Lupin flour from Debretabor exhibited significantly higher dispersibility and water absorption than Dembecha, while the oil absorption was practically the same for the two lupins. Furthermore, a relationship exists between a water absorption capacity and the least gelation concentration. The results of chemical composition, physicochemical and functional properties for both lupin samples indicated that lupins can be used as a raw material for various food products manufacturing and provide consistency in food processing, analogous to other food legumes. Therefore, the research findings can be used by food companies in recipe development of lupin-based processed foods, including fortified food products to combat the protein-energy malnutrition (PEM) problem in Ethiopia and other East African countries.

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Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch

Cited by 176 publications

References 26 publications

Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

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