Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2022-01-08 DOI:10.1080/15428052.2021.2016529

A. Badejo, Temitope Oduola, James A. Falarunu, A. O. Olugbuyi

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引用次数: 2

Abstract

ABSTRACT The search for alternative flour for dough meal in the face of policy summersault on wheat importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake were used to produce flour blends for dough meal and analyzed for the quality characteristics and antioxidant properties while the dough meals were analyzed for the organoleptic characteristics. The crude fiber contents of the blends increased by 59–88% over the control while the ash content was about 2-fold higher in samples containing the yellow cassava. The phenolic content of the sample with yellow cassava and white QPM was highest (2.52 mg GAE/g), and the antioxidant properties measured by ABTS and FRAP were significantly higher than the control. The acceptability showed that the formulated blends can be used as a replacement for wheat-based flour for dough meal and will positively contribute to solving the food security challenge in many regions of Sub-Saharan Africa.

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原维生素A木薯、优质蛋白玉米和豆饼混合面粉的理化组成及体外抗氧化性能

摘要:面对小麦进口政策的急剧变化，寻找面粉的替代面粉势在必行。以优质蛋白玉米(QPM)、木薯和豆饼为原料，对其质量特性和抗氧化性能进行了分析，并对其感官特性进行了分析。掺黄木薯的样品粗纤维含量比对照提高了59 ~ 88%，灰分含量提高了2倍左右。黄色木薯和白色QPM样品的酚类含量最高(2.52 mg GAE/g)， ABTS和FRAP测定的抗氧化性能显著高于对照。可接受性表明，该配方混合物可作为面粉的小麦基面粉替代品，并将对解决撒哈拉以南非洲许多地区的粮食安全挑战作出积极贡献。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations