Search results

1 – 3 of 3
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 4 January 2021

Temitope Omolayo Fasuan, Cynthia Chioma Anyiam, Linda Obianuju Ojokoh, Judith Uchenna Chima, Titilope Modupe Olagunju, Kingsley Osita Okpara and Kenneth Chigozie Asadu

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a…

227

Abstract

Purpose

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.

Design/methodology/approach

Amaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.

Findings

An optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.

Originality/value

This study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Access Restricted. View access options
Article
Publication date: 15 June 2020

Lawrence Olusegun Ajala, John O. Igidi, Temitope Omolayo Fasuan and Chidinma Emmanuel Ominyi

Leafy vegetables are known to be highly perishable because of high moisture content, which had resulted in applications of different preservative methods. However, these methods…

120

Abstract

Purpose

Leafy vegetables are known to be highly perishable because of high moisture content, which had resulted in applications of different preservative methods. However, these methods were not without certain limitations during storage. Osmotic pre-dehydration had been proved to be a better alternative because of high retention and improvement in nutritional qualities and stability during storage. This study aims to investigate the osmotic pre-dehydration of fluted pumpkin (Telfairia occidentalis) leaves.

Design/methodology/approach

Fluted pumpkin (T. occidentalis) leaves were pre-dried using sucrose, corn syrup and sodium chloride solutions as osmotic agents, while unosmo-predried leaves were used as the control. Both osmo-predehydrated and unosmo-predried leaves were dried in a hot air oven, whereas the effect of the osmotic agents on the nutritional qualities was investigated using standard protocols.

Findings

There were significant differences (p-values ranged from 0.001 to 0.030) in the proximate compositions of samples. Osmo-predried leaves recorded higher mineral contents in Ca, Cu, Fe, K, Mg, Mn and Na. Osmotic pre-dehydration by NaCl had a significant effect (p = 0.02) on ascorbic acid. The amino acid profile of the oven-dried leaves (unosmo-predried) showed that histidine and cysteine recorded high amino acid scores of 120.42% and 135%, respectively. Threonine (43.73%) recorded the highest essential amino acid score (without histidine). The economic evaluation indicated the percentage cost index difference of leaves treated with NaCl as 2.08%, sucrose (11.19%) and corn syrup (16.43%).

Originality/value

The high proportion of beneficial elements such as calcium, magnesium, phosphorus, potassium and appreciable chemical compositions of the osmo-predried leaves compared to unpre-dried leaves proved osmotic pre-dehydration as a value-added technique for preservation of leafy vegetables. The best osmotic agent was sodium chloride. This process could be applied on a small scale for the development of self-entrepreneurs and home-scale industries.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Access Restricted. View access options
Article
Publication date: 9 February 2021

Judith Uchenna Chima and Temitope Omolayo Fasuan

Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been…

279

Abstract

Purpose

Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems.

Design/methodology/approach

Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures.

Findings

The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients.

Originality/value

Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

Details

Nutrition & Food Science , vol. 51 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 3 of 3
Per page
102050