Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability (original) (raw)
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International Journal of Food Science, 2021
Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37%...
Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 – 8.74mg/100g and 3.13 – 5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.
Asian Food Science Journal, 2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 90/5/5, 85/10/5, 75/20/5, 70/25/5 and 65/30/5 labelled as samples A, B, C, D, E and F respectively. Standard methods were used to evaluate the composite flours and the control for functional properties, and chemical properties. Analysis showed an increase in the moisture content, proteins (19.28% in sample A to 23.81 % in sample F), lipids, carbohydrate. Crude fibre content ranged from 2.97% in Sample F to 1.91% in Sample A. Ash content generally increased from 1,62% in sample A to 2.58% in sample F. Phosphorus, Calcium and Potassium showed an increasing trend as follows; (154 mg/100 g in sample A to 186.86 mg/100 g in sample F), (392.67 mg/100 gin sample a to 399.94 mg/100 g in sample F), (183.56 mg/100 g in...
Universiti Malaysia Terengganu Journal of Undergraduate Research, 2020
The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness va...
Antinutrients and Bioavailability of Nutrients in Maize, Cassava and Soybeans Composite Flour
Asian Food Science Journal
Composite flour production and utilization in Nigeria and globally is on the increase. This is to take advantage of its nutritional and health benefits at the same time increase the food value of certain cereals and tubers. This study was designed to evaluate the antinutrients and bioavailability of nutrients in maize, cassava and soybeans composite flour. Maize, cassava and soybean flours were composite at 70:25:5, 70:20:10, 70:15:15 and 70:10:20 blends while whole maize (100:0:0) and maize/cassava (70:30:0) blends served as controls. The result showed that substitution of cassava flour with dehulled soybeans elevated the mineral contents of maize, cassava and soybeans composite flour. It, however, decreased the anti-nutritional contents of the flour. Phytate, tannins, oxalates and cyanide contents of the composite flour were within the recommended safe ranges. The molar ratios of the phytate/Ca, phytate/Fe, phytate/Zn and Oxalate/Ca were far below their critical values. This impli...
Pakistan Journal of Botany, 2017
This study aimed to evaluate the nutritional analysis of the commercially available white maize flours and noncommercial yellow maize flour obtained from the grains of the maize grown at University of Agriculture, Faisalabad, Pakistan. The proximate chemical composition, minerals calcium (Ca), copper (Cu), iron (Fe), manganese (Mn), magnesium (Mg), potassium (K), sodium (Na) and zinc (Zn) and were determined in white and yellow maize flours. In the dry weight basis white maize flours significantly (p<0.05) contained moisture 9-15 %, ash 1.4-2.6%, protein 7.82-12.02%, crude fiber 0.95-2.01%, and total carbohydrates 65.38-78.74% and yellow maize flour significantly (p<0.05) contained moisture 17%,ash 3.3%, protein 12.45%, crude fiber 2.97%, and total carbohydrates 60.23%. The detection of inorganic selective nutrients (Mg, K, Na, Ca, Mn, Zn, Fe, Cu) was performed using inductively coupled plasma-mass spectrometry (ICP-MS). The results of ICP-MS analysis in white and yellow maize...
Assiut Journal of Agricultural Sciences, 2023
The aim of this work was to study the properties of composite flours for cereals (oats) and legumes (chickpea and sweet lupine) in addition to 72% wheat flour. The chemical composition, physicochemical and functional properties, nutritional value and bioactive compounds for all flours were determined. The results showed that there were significant differences (P<0.05) between the flour samples in the majority of those parameters. Data showed that the whole sweet lupine flour had a higher value of each protein, ash, lipid and crude fiber content, while the lowest values of the same chemical composition components were obtained with the 72% wheat flour. In the same trend, whole sweet lupine flour had higher amounts of physicochemical and functional properties, including (WAC and OAC) and bulk density, but its pH value was low compared to other flours. For the mineral contents, the whole oat flour had a higher content of Mg, P and Zn; and higher amount of Fe was recorded with chickpea flour; and a higher value of K was achieved by whole flours from chickpea and sweet lupine, on the other hand the 72% wheat flour had lower contents of those minerals. Results showed that the whole sweet lupine flour had higher values with regard to the amino acid composition and (TPC and TFC). It was discovered that the whole flour from legumes, particularly sweet lupine flour, had the highest values for most these parameters.
— The study is on proximate, functional and anti-nutritional properties of three selected varieties (yellow corn flour (YCF), white corn flour (WCF) and pop corn flour (PCF) of maize flour (Zea mays) using standard method of AOAC. The corn samples were obtained from IART, Ibadan, Oyo State, Nigeria. The proximate composition of the flour showed that the amount of protein ranged from 12.32 % to 13.50%, fibre content of 1.05 % to 6.47 %, fat content of 12.90 % to 14.02 %, ash content ranged from 0.99% to 1.04%, moisture content ranged from 9.74.73 % to 10.94 %, carbohydrate content ranged from 16.28% to 62.38%, the organic matter ranged from 98.60 % to 99.10 % and the energy content of the three corn flour ranged from 1672.73kg/g to 1769.40 kg/g. The functional properties of the flour showed that WAC ranged from 173 % to 235 %. OAC ranged from 63 % to 82 %, the pH ranged from 5.9 to 6.2, bulk density ranged from 0.78 g/cm 3 to 0.81 g/cm 3 , then the solubility ranged from 0.79 % to 1.01 %, the foam capacity of the flour ranged from 0.5 ml to 6.1 ml, while the foam stability in 30mins was nil for all the flour. The swelling power ranged from 1.97 to 6.13. The anti-nutritional properties showed that oxalate ranged from 0.90 % to 0.99 %, phytates ranged from 0.64 % to 1.00 % while tannins ranged from 0.09 % to 0.11 %. From the results obtained, it was observed from the results that PCF had the highest proximate properties except carbohydrate and ash content. There was reduction in anti-nutritional properties of PCF and there is no significant difference (p≤ 0.05) between PCF, WCF and YCF in terms of OAC, pH, bulk density, solubility, foam capacity and foam stability. But there is significant between the three in water absorption capacity (WAC). Therefore, popcorn flour could be used in the formulation of weaning foods for infant children.
2012
Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter biscuit formulated with 6% PSC powder significantly (p≤ 0.05) recorded the highest protein content (6.94%) as compared with control (6.50%). Meanwhile, the addition of 2% PSC powder in biscuit does not affect the fat content (20.71%) compared with control (20.52%). Both biscuits containing 4% and 6% PSC powder recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF), respectively and significantly higher (p≤0.05) than control biscuit (4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits incorporated with 2% PSC powder had the...
2011
The present study was carried out to dehydrate mushroom, to asses their nutritional composition, to prepare value added products by incorporating dehydrated mushroom flour to asses their nutritional composition. In dehydrated mushroom flour: moisture, ash, protein, crude fibre, carbohydrate, energy, calcium and iron content were found to be 7.2g, 10.13g, 16.13g, 16.04g, 64.71g, 346.87Kcal, 23.06mg and 6.26mg respectively. Protein, fat, fibre and iron values were improved by addition of dehydrated mushroom flour. Key Words-Mushroom, dehydration, nutritional composition of mushroom, supplementation. laddoo, malpua, shakkarpara and muffins.