Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The 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 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.

Elaboración de una galleta a base de harinas de plátano pelipita (Musa abb) y de batata (Ipomea batatas) / Preparation of a biscuit based on banana (Musa abb) and sweet potato (Ipomea batatas) flours

RESUMEN Con la finalidad de diversificar el uso de las harinas de plátano pelipita (Musa ABB) y batata (Ipomoea batatas), se propuso evaluar la funcionalidad de una galleta sustituyendo la harina de trigo con 70% de harina de plátano pelipita y 30% harina de batata con el fin de obtener un producto con propiedades físicas y organolépticas agradables, además de mejorar la calidad nutricional, en cuanto a fibra dietaría y almidones resistentes. Las galletas elaboradas a base de harina de plátano pelipita y batata incrementaron significativamente, con respecto a la galleta patrón (GP), en los siguientes componentes químicos: ceniza (0,6 a 2,1%), proteínas (de 3,9 a 5,3%), fibra dietaría (4,1 a 5,3%) y azucares totales (24,1 a 22,1%). La galleta de harina de plátano y batata cumple con los requerimientos establecidos en la industria en cuanto a humedad (3,3%), aw (0,410) y color (L= 49,3 a= 4,79 y b= 19,3). Los resultados mostraron que la harina compuesta, contribuyó a un ligero incremento en las fracciones de fibra, proteínas, ceniza, fósforo, calcio y hierro en las galletas. En conclusión, el uso de la harina de batata y plátano en una relación de 30% - 70% respectivamente, resultó un ingrediente adecuado en la elaboración de galletas con alta preferencia sensorial, constituyendo una alternativa como fuente de fibra dietética.

ABSTRACT In order to diversify the use of Pelipita banana (Musa ABB) and sweet potato (Ipomoea batatas) flours, we proposed evaluating the functionality of a cookie replacing wheat flour with 70% Pelipita banana flour and 30% sweet potato flour in order to obtain a product with pleasant organoleptic and physical properties and improved nutritional quality, in terms of dietary fiber and resistant starch. Cookies prepared from Pelipita banana and sweet potato flours increased significantly with respect to the following chemical components: ash (from 0.6 to 2.1%), protein (3.9 to 5.3%), dietary fiber (4.1 to 5.3%) and total sugars (24.1 to 22.1%). Cookies made with banana and sweet potato flour met the requirements established in the industry in terms of moisture (3.3%), aw (0.410) and color (L= 49.3 a= 4.79 and b= 19.3). The results showed that the composite flour, contributed to a slight increase in fractions of fiber, protein, ash, phosphorus, calcium and iron in cookies. In conclusion, the use of sweet potato and banana flours in a ratio of 30%-70% respectively, was a suitable ingredient in the production of biscuits with high sensory preference, constituting an alternative source of dietary fiber.

Nutritional Quality of Cookies Produced From Mixtures of Fermented Pigeon Pea, Germinated Sorghum and Cocoyam Flours.

Due to the high foreign exchange spent on the importation of wheat and the need to combat issues of malnutrition in developing countries, cookies were produced from flour blends of fermented pigeon pea (FPF), germinated sorghum (GSF) and cocoyam (CF). Proximate composition of the cookies revealed that cookies made with 100%FPF had the highest protein content of 16.13% while cookies made with 100%CF had the least protein value of 6.40%. The antinutritional factors investigated in the cookies were low and within allowable limits. The nutritional quality evaluated by animal feeding experiments revealed that biological values (BV) of cookies ranged from 78.16% (for 100%CF) to 96.57% (for 33.3%FPF:33.3%GSF:33.3%CF); net protein utilization (NPU) values ranged from 70.08% (for 100%CF) to 92.98% (for 33.3%FPF:33.3%GSF:33.3%CF) while true digestibility (TD) ranged from 89.53%(for 100%CF) to 97.88% (for 66.6%FPF:16.7%GSF:16.7%CF). The results obtained suggest that cookies of good nutritional value can be produced from these locally available crops.