Technological functionality of composite flours from sorghum, tapioca and cowpea

Marchini, Mia; Marti, Alessandra; Tuccio, Maria Grazia; Bocchi, Elena; Carini, Eleonora

doi:10.1111/ijfs.15471

Cited by 10 publications

(15 citation statements)

References 22 publications

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“…Although tapioca flour was not suitable for pan bread production and was recommended for the production of flatbread due to its lowering of the viscoelastic properties of the dough (Marchini et al, 2021), our results indicate that it has a poor freshness score despite its acceptable taste by panelists. Kumar et al (2021) reported improved textural and sensory quality of flat, non-pocket forming Indian bread when millet was used with wheat flour in its preparation.…”

Section: Pocketmentioning

confidence: 68%

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours

Amr

Ahmad

2022

Jordan j. Agr. sci.

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This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated. Proximate composition of the flours indicated that wheat flour had the highest protein content followed by corn, millet, quinoa, and buckwheat while rice, potatoes, and tapioca flours had the lowest protein content. Sensory and physical evaluation of the bread types showed that most flour types gave bread loaves with good specific volumes compared to wheat flour. Most bread types were tender when freshly baked, but only wheat and potato breads maintained their tenderness 4 hours after baking. The taste of potato and tapioca breads were the most acceptable and similar to that of wheat bread ( P≤0.05). It can be concluded that pocket-forming flatbread with good sensory and functional characteristics can be produced from most flours if consumed fresh after baking.

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Section: Pocketmentioning

confidence: 68%

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours

Amr

Ahmad

2022

Jordan j. Agr. sci.

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“…In a previous study [ 15 ], we evaluated the technological properties of sustainable composite flours made of sprouted sorghum, tapioca, cowpea, and wheat flours at relative abundances of 50%, 33%, and 25% ( w / w ) flour basis. Principal component analysis showed that a 50% w / w sprouted sorghum and tapioca flour blend exhibited a technological profile similar to that of wheat flour, which may be of interest in the development of bakery products when the viscoelastic performance of gluten is not required.…”

Section: Introductionmentioning

confidence: 99%

“…Principal component analysis showed that a 50% w / w sprouted sorghum and tapioca flour blend exhibited a technological profile similar to that of wheat flour, which may be of interest in the development of bakery products when the viscoelastic performance of gluten is not required. Additionally, a composite flour made from sprouted sorghum, tapioca, cowpea, and wheat flours was proven to be a compromise between flour’s technological and nutritional qualities, while reducing the use of imported wheat flour and cassava post-harvest losses [ 15 ]. Considering that the quality of a flatbread is related to the technological and nutritional properties of the used flours, along with their percentage in the blend, there is a need to optimize formulations to improve the overall quality of the finished products.…”

Section: Introductionmentioning

confidence: 99%

Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops

Marchini

Paciulli

Broccardo

et al. 2023

Foods

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This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental design, several flatbread prototypes were developed that maximized the content of sprouted sorghum and cowpea flours and minimized the content of wholewheat flour. Three of them were chosen based on the best textural, nutritional (highest intake of energy, proteins, and micronutrients—iron, zinc and vitamin A), and economic (cheapest in Sierra Leone, Tanzania, Burundi, and Togo) features. The physicochemical properties, in vitro starch digestibility, total phenolic content, antioxidant capacity, and sensory acceptability were also measured for the samples. The experimental flatbreads showed lower rapidly digestible starch and higher resistant starch contents than the control (100% wholewheat based), and were also richer in phenolic content and higher in antioxidant activity. Moreover, one of the prototypes was perceived to be as acceptable as the control for texture and flavour properties. The ranking test, performed after explaining the nature of the samples, revealed that the flatbread meeting the nutritional criteria was the preferred one. Overall, the use of composite flour from climate-resilient crops was proven to be an efficient strategy to obtain high-quality flatbread.

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“…Cowpea proteins can be used as functional ingredients to enhance the water absorption and organoleptic properties of foods in the baking industry (Campbell et al, 2016). The protein fractions such as protein isolates and concentrates can be used in flours to increase the nutritional profile and technological functions (Kim et al, 2020; Marchini et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Legume protein concentrates from green gram, cowpea, and horse gram

Bosco

2022

Food Processing Preservation

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In recent years, owing to the rise in awareness regarding sustainability challenges associated with meat production, the trend of plant protein‐based meat substitutes as the sustainable and healthier alternative is growing. The present work focuses on the extraction of plant proteins from Indian pulses as a first step towards contributing to this trend. Herein, experiments were designed to develop processes for securing pulse protein concentrates from green gram, horse gram, and cowpea via wet methods, namely alkaline extraction, acid extraction precipitation, water extraction precipitation, and micellization precipitation. The proximate composition of the pulses was determined, the protein yield, protein recovery, and protein purity were estimated to assess the suitability of the wet processing methods. The results showed that the alkaline extraction exhibited the highest yield ranging from 13.5% to 18%, the highest protein recovery varied from 58% to 67%, and the highest purity (cowpea protein concentrate ~79%, horse gram protein concentrate ~79%, and green gram protein concentrate ~87%) compared to other methods. The extraction method significantly influenced the yield and recovery, but not the purity. These results indicated that alkaline extraction is preferable for the purification of proteins from the selected pulses. Novelty impact statement The protein solubility is more, and co‐precipitation of non‐protein components was significantly less at pH 9. Alkaline extraction exhibited the highest yield of protein, recovery, and protein purity. Alkaline extraction is preferable for the purification of proteins from the pulses.

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Technological functionality of composite flours from sorghum, tapioca and cowpea

Cited by 10 publications

References 22 publications

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours

Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops

Legume protein concentrates from green gram, cowpea, and horse gram

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