In Vitro Protein Digestibility and Physicochemical Properties of Dry Red Bean (Phaseolus vulgaris) Flour: Effect of Processing and Incorporation of Soybean and Cowpea Flour

2001 ◽  
Vol 49 (5) ◽  
pp. 2465-2471 ◽  
Author(s):  
N. Y. Njintang ◽  
C. M. F. Mbofung ◽  
K. W. Waldron
Keyword(s):  
Phaseolus Vulgaris ◽  
Physicochemical Properties ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Cowpea Flour ◽  
Red Bean ◽  
Vitro Protein

Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-wheat Buns

2020 ◽  
Vol 16 (5) ◽  
pp. 749-756
Author(s):  
Fredrick B. Agengo ◽  
Arnold N. Onyango ◽  
Charlotte A. Serrem ◽  
Judith Okoth
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Wheat Flour ◽  
Protein Energy Malnutrition ◽  
Protein Digestibility ◽  
Plate Count ◽  
In Vitro Protein Digestibility ◽  
Calcium Magnesium ◽  
Vitro Protein

Background: Formulation of composite flours from wheat and non-wheat flours has been proposed as the most desirable way to improve the nutritional quality in diets, promote food security and lower the cost of baked products. Objective: This study evaluated the effect of fortification with snail meat powder on physicochemical properties and shelf-life of sorghum-wheat buns. Methods: Buns were prepared by replacing a part of sorghum-wheat flour with 5, 10, 15, 20, and 25% of snail meat powder. Physical properties including volume, density, baking loss, yield, weight, hardness and colour, the proximate analyses including moisture, crude protein, crude fat, crude fibre and ash and mineral composition of iron, zinc, calcium, magnesium and copper were analyzed for the buns. In vitro protein digestibility was determined by pepsin digestion. Plate count agar and potato dextrose agar were respectively used for enumeration of bacterial and fungal flora in the buns during storage. Shelf-life determination was based on the number of days before the production of off flavours and fungal infestation. Results: Compositing sorghum-wheat flour with snail meat powder progressively improved the density, baking loss, yield, weight and texture of the buns. Protein, fat, ash, energy, iron, zinc, calcium, magnesium and copper contents were also increased. Fortification of buns at 5% and 25% with SMP improved in vitro protein digestibility by 16% and 22%, respectively. Maximum bacterial count in buns was below the International Microbiological Standard recommended units for dry and ready to eat foods of 103 cfu/g. Conclusion: Buns composited with snail meat powder showed a considerable potential to be used as protein rich foods in preventing protein energy malnutrition among young children.

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