Production and Determination of Bioavailable Iron in Sorghum and White bean Noodles
نویسندگان
چکیده
The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept constant. Investigated parameters were the iron content and its bioavailability, as well as the functional properties (cooking weight, cooking time, cooking loss and texture) of the noodles. Results of the study showed that the content of white bean in the noodles had a direct influence on the iron content and bioavailability. As expected, the iron content and bioavailability was higher the higher the amount of white bean added. Additionally, the iron content and bioavailability was affected by the addition of guar gum and the pregelatinised flours. Iron content of noodles decreased with the increase of guar gum content while the addition of white bean pregelatinised flour showed an increase in the iron content and bioavailability. On examination of the functional properties, the 50% white bean noodles gave the best results in terms of texture, cooking loss, cooking time and cooking weight. Cooking time, cooking weight and cooking loss were comparable to that of durum wheat noodles. Noodles prepared with 50% white bean flour and pregelatinized flours (extruded or drum dried) received the best rankings in the sensory evaluation. The result of this study showed that the higher the amount of white bean added, the superior was the noodle quality, therefore fulfilling the requirements of the objectives i.e. good quality noodles with high iron content and bioavailability.
منابع مشابه
Evaluation of Cover Crops with Potential for Use in Anaerobic Soil Disinfestation (ASD) for Susceptibility to Three Species of Meloidogyne.
Several cover crops with potential for use in tropical and subtropical regions were assessed for susceptibility to three common species of root-knot nematode, Meloidogyne arenaria, M. incognita, and M. javanica. Crops were selected based on potential use as organic amendments in anaerobic soil disinfestation (ASD) applications. Nematode juvenile (J2) numbers in soil and roots, egg production, a...
متن کاملMorphology, physical, chemical and functional properties of starches from cereals, legumes and tubers cultivated in Africa: A review
In Africa a variety of indigenous cereals, legumes and tubers are cultivated as starchy food crops. These include sorghum, millet species including pearl millet, finger millet, teff and white and black fonio, and African rice as cereals; cowpea, Bambara groundnut, African yambean and West African locust bean as legumes; and Zulu round potato and the Livingstone potato as tubers. Many of these p...
متن کاملGenetic diversity analysis of White, Red and Chiti Bean under non stress condition. Shahab Khaghani1*, Shohreh Khaghani2, Mahdi Changizi1 and Masoud Gomariyan1
Knowledge of genetic diversity and relationships between genotypes is mainly important for selection of parental genotypes. Moreover, assessing diversity across and within crop varieties is important to improve the description of collections in gene banks and in on-farm conservation practices. In order to evaluation and study of genetic diversity in the bean in normal condition, forty-five bean...
متن کاملAdaptation and Potential Uses of Sorghum and Pearl Millet in Alternative and Health Foods
Sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) are major warm-season cereals largely grown for grain production in the semi-arid tropical regions of Asia and Africa. Under rain-fed farming systems with little external inputs, their grain yield levels are often low (<1 t /ha). However, improved hybrid cultivars, when grown under well-irrigated and well-fertilized conditions, hav...
متن کاملAlternative Feed Resources and Their Effects onthe Parametersof Rumen Fermentation, in situ Degradability, the Population of Ciliated Protozoaand the in vitro Gas Production Profile in Sicilo-Sarde Sheep
The effect of the substitution of imported raw materials (corn and soyabeans) by local food resources (barley, white sorghum, triticale and horse bean) on the parameters of faciesfermentation and digestibility in the rumen of sheep was evaluated. Four Sicilo-Sarde rams 4.8±0.5 years of age with an average live weight of 45.25±3.5 kg, permanently canulated in the rumen and housed in individual c...
متن کامل