Proteins, Amino Acid Profile, Phytochemicals and Antioxidative Activities of Plant-based Food Materials Blends

Steve, Ijarotimi Oluwole; Oyenike, Ebisemiju Moniola; Babatunde, Oluwalana Isaac

doi:10.3923/ajft.2017.285.294

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…The Control (FMa) recorded the least protein content of 4.33% while the highest value of 16.95% was observed in F1R1S. Protein values observed were higher than values reported by Abdulrahman and Omoniyi [28] for single cereal flour from maize, millet and rice but lower than 14.00 to 16.49% for multigrain flour reported by Ijarotimi et al [3] for a multigrain blend consisting of maize, cassava starch, defatted soybean and moringa. Moisture contents of the blends were low and this is good for shelf stability.…”

Section: Proximate Composition Of Flour Blends Used To Produce Dabuwamentioning

confidence: 63%

“…Cereals fill many nutritional needs, however, they lack two important amino acids; lysine and tryptophan which are higher in grain legumes. Grain legumes are low-cost sources of vegetable proteins and micronutrients when compared to animal-based protein, which is very expensive [3]. still they are deficient in the sulphurcontaining amino acids: methionine and cysteine.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

Jarma¹,

Agbara

2021

AFSJ

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Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from maize but also from millet and rice. The cereal flours were supplemented with legume flours, the beef fat content was reduced, fresh onion and caraway seeds were replaced with a dried spice-mix of onion, ginger and cardamom. A 3×2×2×2 full factorial design was scaled down to a fractional factorial design of 3×2×2 which generated 12 runs. Supplementation (cowpea and soybean) was done at a constant level of 30%. Fonio was incorporated at either 12.5% (F1) or 22.5% (F2). Each formulation had the other cereal (maize, millet or rice) added at 57.5% (Ma1, Mi1, R1) or 47.5% (Ma2, Mi2, R2); while traditional dabuwa comprising of 25% fonio and 75% maize served as the Control. The blends and dabuwa were evaluated for functional and sensory properties, and proximate composition. Results indicated a general increase on water absorption capacity (216.76% to 270.34% of the blends) unlike oil absorption capacity (0.97ml/g to 1.09ml/g), and an enhanced bulk densities (0.74-0.86g/ml). Dabuwa samples enriched with soybean were shown to be denser in nutrients than those supplemented with cowpea, though no particular trend was observed. Moisture, ash, crude protein, crude fiber, fat, carbohydrate (by difference) and calorific contents of the blends varied significantly (p≤0.05) from 7.38 to 12.18%, 1.80 to 2.96%, 4.33 to 16. 29%, 1.62 to 6.59%, 2.45 to 9.57%, 53.66 to 82.90%, and 337.12-393.37kcal/100g respectively. Proximate composition of modified dabuwa varied thus:4.86-10.85%, 0.92-2.48%, 10.11-16.38%, 0.96-4.65%, 2.02-10.60%, 58.55-86.54%, and 351.03-421.17kcal/100g for moisture, ash, crude protein, crude fiber, fat, carbohydrate contents and calorific value respectively. Sensory scores revealed that rice- and maize-containing dabuwa were liked moderately, but millet containing dabuwa were neither liked nor disliked by the panelists. It was concluded that dabuwa could be prepared not only from maize, but also from rice or millet with legume fortification for enhanced nutrient density without affecting negatively the well known traditional sensory properties of the dabuwa.. Therefore, production and consumption of dabuwa should be re-popularized and its consumption patronized so as to provide macro and micro nutrients to the consumers and avoid the disappearance of a worthy age-old food product.

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Section: Proximate Composition Of Flour Blends Used To Produce Dabuwamentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

Jarma¹,

Agbara

2021

AFSJ

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Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

2022

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Background: Breakfast cereal flakes are currently one of the main components of a breakfast meal in many households and are gaining much research attention due to their convenience, good taste, and ease-in-preparation. Flakes production from germinated brown rice ([GBR] Oryza sativa), aerial yam (Dioscorea bulbifera), and germinated black turtle bean ([GTB] Phaseolus vulgaris) flour blends could optimize the use of these local food ingredients; and could serve as a cheap source of nutrients and functional food for disease prevention. This study aimed to produce breakfast flakes from flour blends of GBR, aerial yam, and GTB and to evaluate the micronutrients, antioxidant activity, and protein quality of the flakes produced. Results:The results showed that calcium content ranged from 2.20 to 24.93 mg/100 g, phosphorus (11.05-42.34 mg/100 g), iron (0.11-0.18 mg/100 g), copper (0.82-1.19 mg/100 g), potassium (550.58-1037.10 mg/100 g), zinc (3.87-4.39 mg/100 g) and magnesium (104.16-122.90 mg/100 g). The vitamin contents of the flakes showed that pro-vitamin A ranged from 2.07 to 4.30 mg/100 g, vitamin B 1 (2.00-3.95 mg/100 g), B 3(1.56-3.98 mg/100 g), and B 6 (1.40-3.85 mg/100 g), essential amino acid index (72%-90%), protein efficiency ratio (1.74-3.07), and biological value (71%-86%). The flakes had a good yield of amino acids, with leucine being the highest (5.80-8.55 g/100 g) concentrated essential amino acid; while glutamic acid was the highest (10.38-13.59 g/100 g) concentrated among non-essential amino acids. Conclusion:Production of breakfast cereal flakes from GBR, aerial yam, and GTB composite flours could serve as a cheap source of micronutrients and functional food.

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Proteins, Amino Acid Profile, Phytochemicals and Antioxidative Activities of Plant-based Food Materials Blends

Cited by 2 publications

References 20 publications

Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

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