Search

Summary: In this study, the effect of different levels (1%–5%) of whole and defatted Moringa oleifera leaf powder (MOLP) on the nutritional composition, physicochemical properties, protein digestibility and consumer acceptability of sorghum mahewu was investigated. The MOLP was boiled and added to the fermented sorghum mahewu. The results demonstrated that sorghum mahewu enriched with whole and defatted MOLP had higher amounts (P < 0.05) of protein, ash and fibre content compared to the control sample. Moreover, minerals, amino acid contents and protein digestibility of the enriched sorghum mahewu samples were significantly improved compared to the control sample. The pH decreased with an increasing proportion of MOLP ranging from 4.36 to 4.09 (mahewu enriched with whole MOLP) and from 4.36 to 4.17 (mahewu enriched with defatted MOLP). Sorghum mahewu samples enriched with whole and defatted MOLP had higher contents of total titratable acid compared to the control sample, while the total soluble solids and viscosity decreased. In terms of colour profile, the b*, and chroma values of sorghum mahewu increased with an increasing percentage of whole and defatted MOLP while L* and a* values decreased. Regarding overall liking, sorghum mahewu enriched with 1% whole and defatted MOLP did not differ (P > 0.05) from the control sample. Therefore, sorghum mahewu must be enriched with low percentages of MOLP to improve its acceptance among consumers. These findings suggest that incorporating medicinal plants such as boiled MOLP to basic foods produced from sorghum flour could improve their nutritional profile and protein digestibility. [ABSTRACT FROM AUTHOR]

Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p <.05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties. [ABSTRACT FROM AUTHOR]

Sorghum (Sorghum bicolour (L.) Moench) is an emerging reliable alternative for mahewu production. The aim of this study was to evaluate the health-promoting compounds, physicochemical and microbiological properties of sorghum-based mahewu produced by different traditional brewers in Thohoyandou, South Africa. A total of 18 mahewu samples produced by six traditional brewers (TB1–TB6) were collected and compared for antioxidant, physicochemical, and microbiological properties. Commercial sorghum mahewu was used as a control sample. The total phenolic content of the mahewu samples varied from 27.37 to 65.89 GAE /g, with commercial mahewu having a lower value. The flavonoid content ranged from 0.18 to 0.30 GAE/g, and commercial mahewu had a higher value. The DPPH scavenging activity and FRAP of mahewu samples ranged from 44.62% to 49% and 1.47 to 2.36 mg GAE/g, respectively. Commercial mahewu had a higher DPPH value but a lower FRAP value. The pH of mahewu varied significantly, ranging from 3.38 to 3.66, but was within the acceptable range. The °Brix values varied from 9.68 to 17.49, with traditional mahewu samples having higher values than commercial mahewu. Total titratable acidity ranged from 0.63 to 1.17%. The viscosity ranged from 444.33 to 1297.00 cP, with commercial mahewu having a higher value. There was a significant variation in the color of the mahewu samples with respect to L*, a*, b*, C, Hue, and ΔΕ. The growth of yeasts and molds varied from 7.95 log10 to 8.99 log10 (cfu/mL) in traditional mahewu samples, and coliforms ranged from 3.68 to 5.96 log10 (cfu/mL) and were not isolated in commercial mahewu. The total plate count ranged from 7.914 to 8.978 log10 (cfu/mL). The microbiological results show that traditional brewers are meeting the legal limit and can increase their products for commercialization. [ABSTRACT FROM AUTHOR]

Finger millet (Eleusine coracana L. Gaertn.) is a gluten‐free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤.05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier‐Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten‐free bakery products. [ABSTRACT FROM AUTHOR]

Bambara groundnut (Vigna subterranean) is an African legume that belongs to the family and subfamily of Fabaceae and Faboidea, respectively. It is becoming one of the most utilized legumes after being underutilized for many years in Africa. It is the third most significant legume after groundnut (Arachis hypogaea) and cowpea (Vigna hypogea). Bambara groundnut (BGN) is a complete food because of its richness in nutritional properties such as crude fiber, iron, protein, carbohydrate, fat and minerals. Moreover, BGN possesses antioxidants properties as it contains phytochemicals, such as tannins, flavonoids and phytic acids which possess health benefits for humans such as preventing diabetes, stroke, atherosclerosis, heart disease, cancer, Alzheimer and cardiovascular diseases. In addition, these phytochemicals extend the shelf life of food products and have antimicrobial properties which can inhibit microbial growth. This paper highlights the current findings on BGN nutritional composition, health benefits, antimicrobial and antioxidant properties. Therefore, it is advisable for food industry to exploit BGN grain to its full potential to tackle challenges of food security and nutrition globally. [ABSTRACT FROM AUTHOR]

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an "orphan crop", there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed's polyphenols and dietary fibre. The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. Evidence of the hypoglycaemic, nephroprotective, hypocholesterolemic, and anti-cataractogenic effects of FMSC has been substantiated, thereby supporting the health claims and validating its nutraceutical potential for diabetics. This article discusses FMSC extraction and nutritional properties, focusing on arabinoxylan and polyphenols, their potential health benefits, and their application in food formulations. Although there is a dearth of information on using FMSC in food formulation, this review will be a data repository for further studies on FMSC. [ABSTRACT FROM AUTHOR]

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Marula (Sclerocarya birrea, A. Rich) is an underutilized wild edible fruit tree species that grows naturally across large parts of sub-Saharan Africa. Almost every part of the tree, from leaves, bark, wood, roots and fruit has some use. The fruit is consumed fresh or processed. The fruit contains considerable amounts of dietary fiber, protein, vitamins (A, B3, C, E and carotene), minerals, amino acids, and fatty acids. The main structural classes of the marula fruit include polyphenols, flavonoids, condensed tannins and polysaccharides (pectin), these components can prevent chronic and degenerative diseases. The marula fruit is functional food because of its components that have beneficial properties on health and prevention of diseases. Different studies have demonstrated the utilization of the marula fruit in juice processing, alcohol based products, jams and jellies, fruit leather, vinegar and animal feed. Therefore, this article reviews the nutritional composition, polyphenolic compounds and biological activities of the marula fruit and its reported use in food applications. [ABSTRACT FROM AUTHOR]

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Featured Application: The increase in health-conscious consumers and awareness in the prevention of diseases through diet opens a new market opportunity to improve meat products with functional ingredients such as Moringa oleifera leaves powder (MOLP). Meat products can be developed by enhancing their nutritional value either by decreasing fat content and/or incorporating new and functional ingredients such as MOLP. However, the meat industry encounters a serious challenge in maintaining traditional quality and reasonable cost of the formulated meat products. This study evaluated the influence of MOLP on the nutritional and technological properties, lipid oxidation, microbial growth, and sensory analysis of ground beef during cold storage. Moringa oleifera leaves powder improved the nutritional and technological properties and inhibited lipid oxidation in ground beef. Therefore, MOLP could be utilised by meat processors as a functional ingredient to enhance the quality attributes of ground beef. The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation. [ABSTRACT FROM AUTHOR]

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mopane worm (Imbrasia belina) has high protein content, unsaturated fatty acids and minerals. This study was carried out to determine the influence of incorporating mopane worm flour on the nutritional quality and technological and sensory properties of wheat flour biscuits. Wheat flour was partially replaced with 5%, 10%, 15%, 20%, 25% and 30% of mopane worm flour. The protein, fat and ash content of mopane worm flour was higher than wheat flour. Biscuits enriched with mopane protein flour had significantly higher protein, fat and ash content than the control biscuits. There was no significant difference (p > 0.05) between the moisture of control and biscuits added with 5% to 20% mopane worm flour. Nevertheless, the moisture of biscuits added with 20% to 30% mopane worm flour significantly increased, ranging from 3.92% to 3.99%. The incorporation of mopane worm flour increased the amounts of leucine, phenylalanine and lysine in biscuits. Results obtained for colour analysis showed that there was a decrease in L* (56.41–41.10), a*(13.00–8.47) and b* (31.35–24.17) values of biscuits with the addition of mopane worm flour. Nevertheless, the diameter, thickness and weight of enriched biscuits decreased. Spread ratio (2.70–5.87) and hardness (26.83–37.17 g) of enriched biscuits increased. Sensory scores showed that the panellists accepted biscuits enriched with 5% to 15% mopane worm flour. The results of this study show that mopane worm flour improved the nutritional quality of biscuits, and its usage in bakery products should be encouraged. [ABSTRACT FROM AUTHOR]

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits. [ABSTRACT FROM AUTHOR]

The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour. [ABSTRACT FROM AUTHOR]

Finger millet ( Eleusine coracana L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness ( L *) values of malted finger millet flours significantly increased, with light brown having the highest L * value of 76.62. The hue angle and total color differences (Δ E ) of the malted finger millet flours increased significantly ( p  ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier-Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten-free bakery products., Competing Interests: All authors declare that there is no conflict of interest in this manuscript., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)