Protein quality and functional properties of masa produced from maize, acha and soybean

Malomo, Adekunbi Adetola

doi:10.26656/fr.2017.3(5).223

Cited by 7 publications

(10 citation statements)

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“…No significant difference was observed between the enriched masa flour samples and their whole samples. Sample A had the highest values (128.67%) as compared to sample D. This is a higher to the report of Malomo and Abiose (2018). This could be because the addition of soybean flour and tiger nut flour improved the reconstitution ability (Adebayo-oyetoro et al, 2017).…”

Section: Functional Propertiesmentioning

confidence: 63%

“…Sample C also had the highest value as compared to its control (sample F). The oil absorption capacity of the masa flours is a bit higher to the report of Malomo and Abiose (2018) for Protein Quality and Functional Properties of Masa Produced from Maize, Acha and Soybean; this could be as a result of high level of oil present in tiger nut. The major component affecting oil absorption capacity is protein, which is composed of both hydrophilic and hydrophobic parts (Jitngarmkusol et al, 2008).…”

Section: Functional Propertiesmentioning

confidence: 66%

“…Water absorption capacity represents the ability of the products to associate with water under conditions when water is limiting such as dough and pastes (Malomo and Abiose, 2018). The water absorption capacity of the masa flour ranged between 104.90-180.57%.…”

Section: Functional Propertiesmentioning

confidence: 99%

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Production and Quality Evaluation of MASA Made From Maize, Rice and Millet Fortified With Soybean and Tigernut

I.G.

2022

int.jour.sci.res.mana.

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This work was aimed to evaluate the quality of masa produced from rice, maize, millet fortified with soybean and tigernut. The proximate and sensory evaluation analyses were carried out on the masa samples for the whole grains and as well as the enriched masa samples. While functional properties were carried out on the flour produced. The result of the proximate composition showed that lowest moisture value (14.00%) was recorded for sample A among the enriched ‘masa’ samples while 12.75% was recorded for sample E among the whole samples which is good for shelf life stability. Sample C had the highest crude protein (7.87%), sample B had the highest fat content (32.03%), and sample A had the highest fibre (0.16%) and carbohydrate (57.56%). The bulk density, water absorption capacity, oil absorption capacity, swelling capacity and gelation concentration were within the range; 0.64-0.81g/ml, 123.33-180.57%, 93.57-142.21%, 47.67-125.33%, 0.20-0.60g respectively. The sensory evaluation showed that with regards to taste, texture, colour, appearance, aroma and overall acceptability sample B was more preferred among the enriched ‘masa’ samples and sample E was more preferred among the whole samples. Enrichment of ‘masa’ could contribute to improvement of nutritional status if promoted as a nutritious, health indigenous snack not only where ‘masa’ is already widely consumed, but also in other parts of Nigeria where it has not found wide acceptance.

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Section: Functional Propertiesmentioning

confidence: 63%

Section: Functional Propertiesmentioning

confidence: 66%

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Production and Quality Evaluation of MASA Made From Maize, Rice and Millet Fortified With Soybean and Tigernut

I.G.

2022

int.jour.sci.res.mana.

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“…Jideani et al, 1994;Temple & Bassa, 1991) (Table S1). Contradicting results were also reported (Malomo & Abiose, 2020). Confirmative studies are needed for a conclusion.…”

Section: Proteinsmentioning

confidence: 84%

Fonio grains: Physicochemical properties, nutritional potential, and food applications

Zhu

2020

Comp Rev Food Sci Food Safe

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Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.

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“…BV was calculated according to the equation of Oser (1959) reported by Mune-Mune et al (2011). PER was estimated according to the regression equations of Alsmeyer et al (1974) described by Malomo and Abiose (2019).…”

Section: Amino Acid Determination and Evaluation Of Nutritional Quali...mentioning

confidence: 99%

Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

2023

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Global research toward the utilization of spices in plant‐based foods for the management of diseases resulting from the generation of free radicals has been progressive drastically. Ginger contains bioactive compounds with anti‐inflammatory and antioxidant properties. Hence, the effect of ginger on nutritional and antioxidant properties of biscuits produced from wheat, bambara groundnut, and plantain was investigated. Bambara groundnut flour (BF) and unripe plantain flour (PF) were used to supplement wheat flour (WF) to produce flour blends that were flavored with 2.5% ginger powder (GP) to produce ginger‐flavored biscuits, whereas 100% WF biscuit served as the control. The protein content of the biscuits ranged from 8.07% to 10.30%, whereas calcium (33.01–42.33 mg/100 g) was the most abundant mineral element in the biscuits. Essential amino acids, in vitro protein, and starch digestibility of the biscuits ranged from 30.03 to 35.31 g/100 g protein, 67.95% to 69.36%, and 51.86% to 52.35%, respectively. Total phenol and total flavonoid contents of the biscuits ranged from 2.86 to 4.48 mg GAE/g and 1.65 to 2.87 mg QE/g, respectively. However, there was no significant difference (p ≥ .05) in the overall acceptability of the biscuits. The ginger‐flavored biscuits demonstrated higher antioxidant properties than the control biscuit. Nevertheless, BFB‐1 (biscuit produced from 54.74% WF:13.68% BF:31.58% PF:2.5% GP) had the highest total phenol content, total flavonoid content, and antioxidant properties that could be attributed to its level of phenolic constituents. Hence, BFB‐1 could serve as a functional food for the management of oxidative stress‐related diseases.

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Protein quality and functional properties of masa produced from maize, acha and soybean

Cited by 7 publications

References 0 publications

Production and Quality Evaluation of MASA Made From Maize, Rice and Millet Fortified With Soybean and Tigernut

Production and Quality Evaluation of MASA Made From Maize, Rice and Millet Fortified With Soybean and Tigernut

Fonio grains: Physicochemical properties, nutritional potential, and food applications

Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

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