Nutrient Composition, Amino Acid Profile and Anti-nutritional Factors of Nixtamalized Maize Flour Supplemented with Sprouted Soybean Flour

Inyang, U. E.; Akindolu, Bosede E.; Elijah, Aniekpeno Isaac

doi:10.9734/ejnfs/2019/46150

Cited by 5 publications

(5 citation statements)

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“…These values are somewhat lower than those reported in this study, which reveals the amino acid quality of the maize samples analyzed. However, mean values of 2.95, 3.81, 3.68, and 2.20% for essential amino acids ILE, PHE, VAL, and HIS, respectively [ 30 ], agree with the values reported in this study. The recommended amounts of essential amino acids for infants are 47 mg/g, 29 mg/g, 52 mg/g, 35 mg/g, 80 mg/g, and 63 mg/g for VAL, MET, LYS, ILE, LEU, and PHE, respectively [ 31 ].…”

Section: Resultssupporting

confidence: 90%

Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)

Alamu

Menkir

Adesokan

et al. 2022

Foods

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The accurate quantification of amino acids in maize breeding programs is challenging due to the high cost of analysis using High-Performance Liquid Chromatography (HPLC) and other conventional methods. Using the Near-Infrared Spectroscopic (NIRS) method in breeding to screen many genotypes has proven to be a fast, cost-effective, and non-destructive method. Thus, this study aimed to develop and apply the NIRS prediction models for quantifying amino acids in biofortified quality protein maize (QPM). Sixty-three (63) QPM maize genotypes were used as the calibration set, and another twenty (20) genotypes were used as the validation set. The microwave hydrolysis system coupled with post-column derivatization with 6-amino-quinoline-succinimidyl-carbamate as the derivatization reagent and the HPLC method were used to generate the reference data set used for the calibration development. The calibration models were developed for essential and non-essential amino acids using WINSI Foss software. Good coefficients of determination in calibration (R2cal) of 0.91, 0.93, 0.93, and 0.91 and low standard errors in calibrations (SEC) of 0.62, 0.71, 0.26, and 1.75 were obtained for glutamic acids, alanine, proline, and leucine, respectively, while aspartic acids, serine, glycine, arginine, tyrosine, valines, and phenylalanine had fairly good R2Cal values of 0.86, 0.71, 0.81, 0.78, 0.68, 0.79, and 0.75. In contrast, poor (R2cal) was obtained for histidine (0.07), cystine (0.09), methionine (0.09), lysine (0.20), threonine (0.51), and isoleucine (0.09), respectively. The models’ prediction performances (R2pred) and standard error of prediction (SEP) were reasonably good for certain amino acids such as aspartic acid (0.90), glycine (0.80), arginine (0.94), alanine (0.90), proline (0.80), tyrosine (0.83), valine (0.82), leucine (0.90), and phenylalanine (0.88) with SEP values of 0.24, 0.39,0.24, 0.93, 0.47,0.34, 0.78, 2.20, and 0.77, respectively. However, certain amino acids had their R2pred below 0.50, which could be improved to become useful for screening purposes for those amino acids. Further work is recommended by including a training set representing the sample population’s variance to improve the model’s performance.

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Section: Resultssupporting

confidence: 90%

Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)

Alamu

Menkir

Adesokan

et al. 2022

Foods

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“…The result of amino acid composition (Table 2) showed the total amino acid content of the flour blends to be in the range of 83.95 -91.53 g/100g protein, this range was higher than the range 70.55 -87.97 g/100g protein reported for nixtamalized maize -sprouted soy flour blends (Inyang et al, 2019). All the essential amino acids were present in the flour blends constituting 34.86 -40.03% of the total amino acid.…”

Section: Amino Acid Composition Of Breadfruit-lima Bean Flour Blendsmentioning

confidence: 72%

Quality evaluation of flour blends and biscuits produced from breadfruit and lima bean flours

Arinola

2023

AUDJG - Food Technology

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This study investigated the nutritional composition and physicochemical properties of breadfruit based flour blends as a way of showcasing its potential as an alternative intermediate food material in the production of some foods on the diet list of developing countries. Breadfruit was processed into flour and its flour was substituted with lima bean flour (0 – 40%). Proximate and amino acid composition, functional and pasting properties of the flour blends were determined using standard methods. Antioxidant activity, physical properties and sensory acceptability of biscuits produced from the flour blends were also evaluated using standard methods. Wheat biscuit served as control. The results revealed that protein ranged from 6.67 to 9.14%, fat 0.54 – 1.51%, ash 1.85 – 3.07%, crude fibre 4.62 – 4.98% and carbohydrate 68.23 – 80.58%. All essential amino acids were present in the flour blends constituting 34.86 -40.03% of the total amino acid present. There were significant variations in the functional and pasting properties. Biscuits produced from the flour blends exhibited appreciable radical scavenging ability and reducing power; DPPH values were 9.67 – 78.01%, ABTS 0.016 – 0.0216 mM/g and FRAP 1.03 – 14.56 mg/g. Biscuit produced from breadfruit flour with inclusion of 20% lima bean flour showed comparable overall acceptability with the control.

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“…Khan, Anjum, Pasha, Sameen, and Nadeem (), reported TIC of 1.97 TIU/mg for chapattis prepared from 90% wheat flour and 10% heat treated defatted soy flour. Slightly lower value of trypsin inhibitor (1.74 TIU/mg) was reported for nixtamalized maize containing 40% sprouted soy flour (Inyang, Akindolu, & Elijah, ). Variation in the TIC may be attributed to different processing methods such as sprouting, quantity of soybean added as well as the initial amount of trypsin inhibitor in the samples.…”

Section: Resultsmentioning

confidence: 90%

Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

Oyeyinka

Adebayo

Oyeyinka

et al. 2020

J Food Process Preserv

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Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria. This study determined the physicochemical and sensory properties of steamed or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the samples were evaluated. Addition of defatted soybean flour increased the protein, ash and fiber contents, of abari. Processing methods and soybean flour addition generally did not affect the appearance and color of the samples, but they did affect the textural properties of the samples. Steamed samples were rated higher in all sensory parameters and were softer than baked samples. Although baking provided another variety in the consumption of abari, steamed abari were preffered to baked samples due to the farmiliarity with steamed samples. The consumption of baked abari may be increased through consumers enlightenment on its superior nutritional value. Practical applications This study has demonstrated the possibility of improving the nutritional value and textural properties of a traditional food (abari) by enriching it with a protein‐rich legume. The defatting step could be done in rural communities through mechanical or manual pressing of the ground seeds and the oil may be used with little processing for cooking. The major advancement in this study is to concentrate the protein of the food through defatting and to improve the textural properties, which otherwise would be soggy without defatting.

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Nutrient Composition, Amino Acid Profile and Anti-nutritional Factors of Nixtamalized Maize Flour Supplemented with Sprouted Soybean Flour

Cited by 5 publications

References 0 publications

Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)

Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)

Quality evaluation of flour blends and biscuits produced from breadfruit and lima bean flours

Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

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