Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends

2020 ◽  
Vol 6 (3) ◽  
pp. 44-50
Author(s):  
OM Akusu ◽  
◽  
DB Kiin-Kabari ◽  
EM Isah
Keyword(s):  
Sesame Seed ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Processing Methods ◽  
Seed Flour ◽  
Flour Blends ◽  
Vitro Protein

scholarly journals Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

2020 ◽  
pp. 17-26
Author(s):  
V. C. Wabali ◽  
S. Y. Giami ◽  
D. B. Kiin-Kabari ◽  
O. M. Akusu
Keyword(s):  
Protein Content ◽  
Control Sample ◽  
Nutrient Content ◽  
Protein Digestibility ◽  
Chemical Compositions ◽  
In Vitro Protein Digestibility ◽  
Seed Flour ◽  
Flour Blends ◽  
Vitro Protein

Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was significantly higher (p < 0.05) in ether extract (30.16%) and ash (4.20%) while sample F had a significantly higher protein content of 11.41%. The weight of the biscuit samples increased with increasing substitution levels with Moringa seed flour from 9.73–12.08 g. The heights of the samples were not affected by substitution levels. In-vitro protein digestibility values of the biscuits showed remarkable improvement from 11.03% for the control sample to 69.03% for sample E. Anti-nutrient content of the formulated biscuits showed that oxalate had values ranging from 18.68–35.71mg/100g, phytate 0.61–9.21mg/100g, saponin 0.46–8.41%, trypsin inhibitor 2.31–6.80mg/100g, tannin 18.68–35.71 mg/100g and cyanide 0.02–0.44mg/100g. Sensory evaluation scores showed decreasing values in flavour and overall acceptability with increased levels of substitution with Moringa seed flour (7.5–10%) in the biscuit formulation. Although, these substitution levels led to an improvement in protein content, fibre and protein digestibility of the biscuit samples.

scholarly journals Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

2020 ◽  
pp. 34-42
Author(s):  
V. C. Wabali ◽  
S. Y. Giami ◽  
D. B. Kiin- Kabari ◽  
O. M. Akusu
Keyword(s):  
Amino Acid ◽  
Wheat Flour ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
In Vitro Protein Digestibility ◽  
Seed Flour ◽  
African Breadfruit ◽  
Profile Score ◽  
Vitro Protein

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.

scholarly journals In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour

2021 ◽  
pp. 66-75
Author(s):  
T. M. Ukeyima ◽  
I. A. Akor ◽  
B. Kyenge
Keyword(s):  
Sensory Quality ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Composite Flour ◽  
In Vitro Protein Digestibility ◽  
Breakfast Cereals ◽  
Flour Blends ◽  
Vitro Protein

In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal.  Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale.

scholarly journals The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products

PLoS ONE ◽  
2018 ◽  
Vol 13 (9) ◽  
pp. e0203005 ◽  
Author(s):  
Dilooshi K. Weerasooriya ◽  
Scott R. Bean ◽  
Yohannes Nugusu ◽  
Brian P. Ioerger ◽  
Tesfaye T. Tesso
Keyword(s):  
Food Processing ◽  
Protein Digestibility ◽  
Traditional Food ◽  
In Vitro Protein Digestibility ◽  
Processing Methods ◽  
Vitro Protein
Sign in / Sign up

Export Citation Format

Share Document