Quality Assessment of Cookies from Composite Flours of Sweet Potato (Ipomoea batatas L ) And Lima Beans(Phaseolus lunatus )

Olaleye, Hannah Temitayo

doi:10.19070/2326-3350-2000081

Cited by 1 publication

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“…Protein is a major index of flour quality which influences the quality of end products (Raihan and Saini, 2017). The range of protein content in this study was higher than the range 4.68 -13.03% reported for sweet potato-lima beans composite flours (Olaleye et al, 2020). The appreciable protein content of breadfruit-bambara groundnut composite flours suggests that it can be used in various forms either as weaning food, baked products, or dumpling dough to boost protein intake especially among poor people of rural areas.…”

Section: Proximate Composition and Energy Valuecontrasting

confidence: 64%

Nutritional quality and starch digestibility of breadfruit-bambara groundnut composite flours for food formulations

Arinola

Ezekiel

Ogunbusola

2021

Ann.UDJG.FoodTechnology

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The focus of this study was to produce composite flour with nutritional and functional potentials from underutilized and inexpensive crops, which can be used in food formulations as a substitute to composite flours from commonly used and expensive crops. The proximate, mineral, and amino acid compositions, resistant starch content and in vitro starch digestibility of breadfruit-bambara groundnut (100:0, 90:10, 80:20, 70:30, and 60:40 respectively) composite flours were investigated using standard methods. Data generated were subjected to statistical analysis. Inclusion of bambara groundnut in the composite flours significantly (p≤0.05) increased protein (5.06-16.96%), ash (1.54-2.71%), fat (1.06-1.96%), potassium (727.82-797.73 mg/100g), phosphorus (143.36-177.32 mg/100g), magnesium (92.71-117.05 mg/100g) and resistant starch (11.45-21.98%) contents, while it significantly (p≤0.05) reduced fibre (4.65-5.39%), carbohydrate (65.33-79.69%), sodium (48. 64-71.25 mg/100g), and calcium (57.65-64.50 mg/100g) contents, as well as in vitro starch digestibility (40.41-58.75%). All the essential amino acids were present; they constituted 34.69 – 37.94% of the total amino acid. The predicted protein efficiency ratio ranged from 2.14 to 2.82. This study suggests that breadfruit-bambara groundnut composite flours may find usefulness in different food formulations and may exhibit lower postprandial hyperglycemia which is important for obese and diabetic patients.

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Section: Proximate Composition and Energy Valuecontrasting

confidence: 64%