Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Abstract

Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid. Practical applications Use of HQCF for baking application is an emerging nontraditional use of cassava in Nigeria. It is intended to be used as raw material in the food and beverage industry for the manufacture of various ready to eat snack foods and bread. To improve the nutritional properties of the composite flour (wheat with HQCF), an underutilized but readily available protein‐rich food commodity (mushroom) was added. The effects of mushroom addition on the nutritional composition, pasting and functional properties of the composite flour were determined.

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

“…Farzana et al [36] also observed an increase in vegetable soup powder supplemented with mushroom. Similarly, Ekunseitan et al [37] reported that adding mushroom flour to cassava and wheat flours increases the protein levels.…”

Study on quality characteristics of cassava flour and cassava flour short biscuits

“…One of the most popular uses of cassava flour is to replace wheat flour for bakery applications (Shittu, Dixon, Awonorin, Sanni, & Maziya-Dixon, 2008), because of its special quality attributes. Ekunseitan et al (2017) replaced wheat flour with a high-quality cassava flour, and mixed wheat flour, mushroom flour, and high-quality cassava flour in different proportions, to determine the nutritional and functional characteristics of the compound flour. Ekunseitan et al (2017) replaced wheat flour with a high-quality cassava flour, and mixed wheat flour, mushroom flour, and high-quality cassava flour in different proportions, to determine the nutritional and functional characteristics of the compound flour.…”

Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles

“…TV decreased significantly from 1,314 cP to 201 cP with the increase of the content of EMF. The decrease of TV indicated that the ability of paste to resist cracking was weakened during cooling (Ekunseitan et al, ). There was a significant ( p < 0.05) downtrend of FV (2,817–456 cP), SB (1503‐256 cP), and BV (1,026–75 cP) of composite flours with the increased level of EMF substitution.…”

“…It could be seen that there was a sharp increase of PT when EMF content increased to 20%. Higher PT indicated that starch granules are highly associated with each other, possessing higher water‐binding ability, gelatinization degree, and lower swelling ability (Ekunseitan et al, ). It was found that addition of extruded finger millet (Patil et al, ) and extruded wheat flour (Martínez et al, ) showed the similar trends of pasting viscosity with our results; however, the changes of pasting temperature were different, which might be due to the particularity of mung bean flour.…”