Nutrient and functional properties of composite flours processed from pregelatinised barley, sprouted faba bean and carrot flours

Abstract

Summary Mixture response surface methodology was used to study the effects of blending ratio (barley, faba bean and carrot) and faba bean sprout durations (1, 2 and 3 days) to improve nutrients and functional properties of bassoo (a traditional food in Ethiopia). Addition of sprouted and roasted faba bean and dried carrot flours significantly (P < 0.05) increased iron, zinc, total carotenoid (TC), water solubility index (WSI), water hydration capacity (WHC) and aw. Models generated were fitting with high coefficient of determination R2: 0.74, 0.94, 0.99, 0.99, 0.94, 0.94, 0.94, 0.96 and 0.99 for iron, zinc, TC, condensed tannin, ferric reducing power, aw, WAI, WSI and WHC, respectively. The study showed blending of pregelatinised barley, sprouted and roasted faba bean and dried carrots flours from 50% to 65%, 25% to 35% and 10% to 15%, respectively, led to achieve desired functional and nutritional quality studied.

FITOTOKSISITAS KINERJA HERBISIDA OKSIFLOURFEN DAN GLIFOSAT PADA KACANG FABA (Vicia faba L.)

“…Produksi global biji kacang faba pada tahun 2014 adalah 4,1 juta ton, kirakira 21% lebih besar dari tahun 1994 dan pada tahun 2012 hasil global rata-rata kacang faba adalah 1.807 kilogram per hektar (FAO, 2019). Biji kacang faba segar dan kering digunakan untuk konsumsi manusia; sangat bergizi karena memiliki kandungan protein yang tinggi (35% dalam biji kering), dan merupakan sumber nutrisi, seperti K, Ca, Mg, Fe, dan Zn (Lizarazo et al, 2015;Longobardi et al, 2015;Neme et al, 2015…”

Faba Bean Cultivation – Revealing Novel Managing Practices for More Sustainable and Competitive European Cropping Systems

“…The global production of faba bean grain in 2014 was 4.1 million tons, which is approximately 21% greater than in 1994 ( FAO, 2017 ). The fresh and dry seeds of faba bean are used for human consumption; they are highly nutritious because they have a high protein content (up to 35% in dry seeds), and are a good source of many nutrients, such as K, Ca, Mg, Fe, and Zn ( Lizarazo et al, 2015 ; Longobardi et al, 2015 ; Neme et al, 2015 ). Faba bean seeds also contain several other bioactive compounds, such as polyphenols ( Turco et al, 2016 ), carotenoids ( Neme et al, 2015 ), and carbohydrates ( Landry et al, 2016 ).…”

“…The fresh and dry seeds of faba bean are used for human consumption; they are highly nutritious because they have a high protein content (up to 35% in dry seeds), and are a good source of many nutrients, such as K, Ca, Mg, Fe, and Zn ( Lizarazo et al, 2015 ; Longobardi et al, 2015 ; Neme et al, 2015 ). Faba bean seeds also contain several other bioactive compounds, such as polyphenols ( Turco et al, 2016 ), carotenoids ( Neme et al, 2015 ), and carbohydrates ( Landry et al, 2016 ). However, the chemical composition is strongly influenced by variety, as well as environmental and management conditions ( Mona et al, 2011 ; Cazzato et al, 2012 ; Witten et al, 2015 ).…”

Extrusion Technology: Solution to Develop Quality Snacks for Malnourished Generation

“…Amongst the many legume plants which may provide sources of protein and fibre to enhance the nutritional profile of extruded cereal products, Lupin has received much attention due to its high protein content, high dietary fibre composition and low fat content (Rashid et al, 2015). Similarly, faba beans, sword beans, and soya bean have also been used as ingredients to fortify cereal based food products (Neme et al, 2015;Huang et al, 2011). Incorporation of legume flours with corn starch-based extruded snacks has been found to have positive impact on proteins and dietary fiber levels (Berrios, 2006).…”