Starch-based noodles: Current technologies, properties, and challenges.

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Effect of Plantain Bulb's Extract-Beverage Blend on Blood Glucose Levels, Antioxidant Status, and Carbohydrate Hydrolysing Enzymes in Streptozotocin-Induced Diabetic Rats.

The pharmacological properties of various parts of plantain trees have directed its use in folkloric management of diabetes and other human ailments. However, little is known about plantain bulb extract (PBE) and their mechanisms of action. This study evaluated the effect of PBE-beverage blends (including 1% and 2 % cocoa powder) sweetened with honey on blood glucose levels, antioxidant status, and carbohydrate hydrolysing enzyme activities in streptozotocin (STZ)-induced diabetic rats. Animals were selected at random and distributed into 7 groups (n=7), as follows: normal control (NC), untreated diabetic rats, diabetic rats treated with acarbose (STZ-ACA), diabetic rats administered PBE (STZ- PBE), diabetic rats administered honey and PBE (STZ-HPBE), diabetic rats administered 1% cocoa powder-with HPBE blend (STZ-CHPBE-1), and diabetic rats administered 2% cocoa powder with HPBE blend (STZ-CHPBE-2). Compared with the controls, untreated diabetic rats exhibited increased blood glucose levels and hydrolysing enzyme activities, and significant decreases in the activities of antioxidant (catalase, superoxide dismutase, glutathione-S-transferase, and glutathione peroxidase) enzyme and non-enzymatic (glutathione) antioxidants. However, changes in activities were comparatively reversed in all rats administered plantain bulb formulations. CHPBE-2 was slightly more effective than CHPBE-1. Overall, both blends could serve as nutraceutical and/or functional drinks in the management of diabetes.

HPLC-DAD Phenolic Profiling and In Vitro Antioxidant Activities of Three Prominent Nigerian Spices.

Spices and herbs have antioxidant, anti-inflammatory, and anti-microbial properties, amongst others. These characteristics are attributable to their composition, such as high polyphenol and flavonoid contents that are responsible for their antioxidative properties. Methanolic extracts of Ocimum basilicum (OB), Xylopia aethiopica (XA), and Piper guineensis (PG) were evaluated to profile their phenolic compounds and in vitro antioxidant properties. High performance liquid chromatography with diode-array detection phenolic compounds profiling revealed that quercetin, quercitrin, and isoquercitrin are the most prevalent phenolic compound in OB, XA, and PG, respectively. All the extracts possessed good antioxidant activity. XA showed the highest total phenolic content of 29.50 mg gallic acid equivalents/g, a total flavonoid content of 21.17 mg quercetin equivalents/g, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging abilities of 29% and 88.23%, respectively, and a nitric oxide scavenging activity of 44.13 mg/g. Thus, the XA methanolic extract demonstrated a high content of phenolic compounds and significant antioxidative properties, with prospective potency to prevent oxidative damage and promote better cardiovascular health.

Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread.

Prevalence of diabetes mellitus (DM) is rising globally and largely due to dietary lifestyle changes and urbanization. The concept of glycaemic index (GI) as a dietary tool for the management of DM has been recommended by international health organizations. Whole-grain wheat flour (WWF), 'acha' flour (AF), and pigeon pea flour (PPF) were combined in different ratios (80:10:10, 70:15:15, 70:20:10, and 60:20:20) and 100% WWF served as control. Bread was produced from the flour blends using white sugar (sucrose) and/or date palm fruit sugar (DPFS) representing 50 or 100% sugar replacement. Physical attributes, nutritional composition, GIs, and consumer acceptability of the breads were evaluated using standard methods. The multigrain breads had lower values for height, volume, and specific volume, but were most dense than the control [WWF+sugar (WAPC)]. The protein, ash, and crude fibre contents of the breads were significantly improved compared with the control, especially breads containing 100% DPFS, whereas carbohydrate and energy contents were comparable. The breads also contained significant amounts of macro and micro elements and a Na/K ratio of less than 1. Phytate/mineral molar ratios of the bread were lower than the respective critical limits. Multigrain breads showed low GI, especially those with >20% whole wheat substitution and 100% DPFS compared with WAPC, with intermediate GI (65.61) and high glycaemic load (GL). WWF+AF+PPF+DPFS (60:20:20:100) exhibited the highest protein content, a significant fibre content, lowest carbohydrate, GI, GL, and postprandial blood glucose responses, thus may be a suitable dietary guide for sustained health.

Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan).

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α-amylase and α-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.