Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability
| Autor: | Oluwaseun P. Bamidele, Beatrice M. Fasogbon |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Oyster
enrichment 030309 nutrition & dietetics Agriculture (General) Composite number S1-972 storage 03 medical and health sciences 0404 agricultural biotechnology biology.animal Food science protein-energy nutrition 0303 health sciences Mushroom oyster biology Agriculture 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Zea mays stable food maize flour Pleurotus ostreatus General Agricultural and Biological Sciences |
| Zdroj: | Open Agriculture, Vol 5, Iss 1, Pp 40-49 (2020) |
| ISSN: | 2391-9531 |
| Popis: | The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption. |
| Databáze: | OpenAIRE |
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