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Agba TD, Yahaya-Akor NO, Kaur A, Ledbetter M, Templeman J, Wilkin JD, Onarinde BA, Oyeyinka SA. Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder. Foods 2024; 13:1654. [PMID: 38890885 PMCID: PMC11171687 DOI: 10.3390/foods13111654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/15/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies.
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Affiliation(s)
- Temitayo D. Agba
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (T.D.A.); (N.O.Y.-A.); (A.K.); (B.A.O.)
| | - Nurat O. Yahaya-Akor
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (T.D.A.); (N.O.Y.-A.); (A.K.); (B.A.O.)
| | - Amarjit Kaur
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (T.D.A.); (N.O.Y.-A.); (A.K.); (B.A.O.)
| | - Moira Ledbetter
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee DD1 1HG, UK; (M.L.); (J.T.); (J.D.W.)
| | - James Templeman
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee DD1 1HG, UK; (M.L.); (J.T.); (J.D.W.)
| | - Jonathan D. Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee DD1 1HG, UK; (M.L.); (J.T.); (J.D.W.)
| | - Bukola A. Onarinde
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (T.D.A.); (N.O.Y.-A.); (A.K.); (B.A.O.)
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (T.D.A.); (N.O.Y.-A.); (A.K.); (B.A.O.)
- Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, Gauteng, South Africa
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Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits. Foods 2022; 11:foods11091265. [PMID: 35563992 PMCID: PMC9105919 DOI: 10.3390/foods11091265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/22/2022] [Accepted: 04/24/2022] [Indexed: 02/05/2023] Open
Abstract
Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours. Results showed that SF decreased ash, crude fibre, and crude fat contents as well as total phenolic and flavonoids contents. Protein content, carbohydrates content, energy values, antioxidant activity (DPPH and FRAP), and mineral content of FM biscuits increased due to SF. The colour properties such as lightness (L*), showed a significant increase as SF period increased in light brown FM biscuits, however dark brown FM biscuits showed no significant difference. The hue angle and colour differences (ΔE) of FM biscuits increased with the increasing period of SF, ranging from 43.20 to 53.76° and from 0.67 to 7.96, respectively. Spontaneous fermentation also decreased physical properties of biscuits such as diameter (4.76 to 4.54 cm), weight (12.77 to 11.99 g), and spread ratio (7.25 to 6.05), while an increase in thickness and hardness was noted. Spontaneous fermentation also induced changes on the microstructure of FM biscuits. Among the fermented biscuits, panelists preferred 24 h gluten-free fermented FM biscuits since they had better sensory properties. Overall, SF enhanced the nutritional value and health promoting compounds of gluten-free FM biscuits.
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Oyeyinka AT, Dahunsi JO, Akintayo OA, Oyeyinka SA, Adebiyi JA, Otutu OL, Awofadeju OFJ, Gbashi S, Chinma CE, Manley M, Adebo OA, Njobeh PB, Kesa H. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Adewumi T. Oyeyinka
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
| | - Joy O. Dahunsi
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Samson A. Oyeyinka
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Janet A. Adebiyi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Olatunde L. Otutu
- Department of Food Science and Technology Bamidele Olumilua University of Education, Science and Technology Ikere Ekiti Nigeria
| | | | - Sefater Gbashi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Chiemela E. Chinma
- Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria
- African Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Stellenbosch South Africa
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
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Goswami M, Sharma BD, Mendiratta SK, Pathak V. Quality improvement of refined wheat flour cookies with incorporation of functional ingredients. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Meena Goswami
- Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
| | - Bhrama Dev Sharma
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
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Oladunjoye AO, Eziama SC, Aderibigbe OR. Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111038] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Agu HO, Yunana R, Jideani AIO. Development and acceptability of snacks from yellow‐fleshed sweet potato and wheat flours. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Helen Obioma Agu
- Department of Food Science and Technology Nnamdi Azikiwe University Awka Awka Nigeria
| | - Ruth Yunana
- Department of Food Science and Technology Federal Polytechnic Bauchi Bauchi Nigeria
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Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR. Quality attributes of breads from high-quality cassava flour improved with wet gluten. J Food Sci 2020; 85:2310-2316. [PMID: 32691453 DOI: 10.1111/1750-3841.15347] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 05/21/2020] [Accepted: 05/31/2020] [Indexed: 11/30/2022]
Abstract
This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry.
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Affiliation(s)
- Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Samson A Oyeyinka
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.,School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa
| | - Aziz O Aziz
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Ibukunoluwa F Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Rowland M O Kayode
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Olayinka R Karim
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
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Odey GN, Lee WY. Evaluation of the quality characteristics of flour and pasta from fermented cassava roots. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14364] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Golden Nka Odey
- School of Food Science and Biotechnology Kyungpook National University Daegu 41566 South Korea
| | - Won Young Lee
- School of Food Science and Biotechnology Kyungpook National University Daegu 41566 South Korea
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