Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour
نویسندگان
چکیده
The need to improve and enhance the nutritional quality of locally made foods (bakery confectionaries) cannot be overemphasized. This study set out meet this by producing composite flours from wheat, defatted peanut orange peel flour blends which will serve an even greater issue reducing cost wheat importation use. samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 flour: Defatted flour. produced analyzed for functional, anti-nutrient, proximate, minerals, phytochemical properties. functional properties flours; bulk density, swelling capacity, OAC, WAC, Foaming capacity ranged 0.43 0.93 g/ml, 0.89 5.67%, 0.47 2.55 g/L, 1.75 4.35ml/g, 0.52 10.56% respectively. anti-nutritional properties: phytates, tannins, trypsin inhibitor content 0.0352 0.0845%, 0.040 0.600%, 0.011 0.048mg/g proximate composition samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, energy values 5.58 9.55%, 6.33 15.64%, 1.06 3.51%, 0.24 4.07%, 1.42 2.65%, 85.37 64.58% 376.34 352.47kcal/100g mineral in 232.05 394.62mg/100g Ca, 76.09 122.27mg/100g Mg, 6.71 29.42 mg/100g Fe, 108.78 256.47mg/100g K, 10.09 25.75 Zn. was follows; 0.067-0.153%, saponins; 0.043-1.457%, alkaloids; 1.03-13.77mgGAE/g, Total phenolics; 3.07-29.31mg/QE, Flavonoids herein demonstrates great potential its use development given nutrients improved characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other terms attributes therefore best formulations.
منابع مشابه
Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates
Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protei...
متن کاملEffects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour
Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...
متن کاملSensory and Nutritional Evaluation of Value Added Products using Peanut Flour for Nutritional and Health Benefits
Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...
متن کاملComparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours
Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude p...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: European journal of nutrition & food safety
سال: 2022
ISSN: ['2347-5641']
DOI: https://doi.org/10.9734/ejnfs/2022/v14i121283