Nutritional quality and starch digestibility of breadfruit-bambara groundnut composite flours for food formulations
| Autor: | Eunice Moriyike Ogunbusola, Olufunke Oluseyi Ezekiel, Stephen Olanrewaju Arinola |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 45:134-146 |
| ISSN: | 2068-259X 1843-5157 |
| DOI: | 10.35219/foodtechnology.2021.2.09 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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