Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

Abstract

Most Africans, especially the people of Nigeria, are diagnosed to be having reduced muscles mass, slow metabolism, and low immunity due to consumption of poor-quality proteins. In this research, an investigation on the possibilities of improving the amino acid contents, the protein value of composites flours of different blends of acha, pigeon pea and oyster mushroom was done. Four formulations were tested: Sample 101 contained only acha, while samples 102 contained 75% acha, 20% pigeon peas, and 5% mushroom; sample 103 contained 70% acha, 20% pigeon peas, and 10% mushroom, and sample 104 contained 65% acha, 20% pigeon peas and 15% mushroom. For amino acids profile, Leucine levels increased from 9.40 mg/L (102) to 10.01 mg/L (104). Concentration of essential amino acid, amino acid score based on whole chicken egg amino acid and essential amino acid score based on FAO/WHO (1973) standard increased as pigeon pea and oyster mushroom were increased with threonine ranging from 0.99 mg/L (101) to 1.13 mg/L (104). Protein quality improved, ranging from 3.53 mg/L (Sample 101) to 3.83 mg/L (Sample 104) for protein efficiency ratio. This study suggests best flour blends to optimize nutritional quality, economic and health benefit.

Keywords

• Acha
• Mushroom
• Pigeon pea
• Protein quality

References

1. David A. A., Peter A. A., Gabriel K. O., and Stephen O. (2023). Neglected and underutilized Crops: Future smart food, academic press. 201-219 https://dio. org /10.1016/B978-0-323-90537-4.00028.
2. Oladebeye A. A., Fagbeei T. N. and Ijarotimi (2023). Nutritional and antioxidant properties of resistant starch-based flour blends from unripe plantain, pigeon pea and rice bran. Asian food science journal, 22(9) 101-112; Article no. AFSJ.103889; 10:9734/ AFSJ/2023/v22i9661
3. Anaemene, D., Adifeseso, C. and Adesanya, F. (2024). Nutritional and sensory evaluation of locally produced acha (Digitaria exilis) Flakes fortified with bambara nut and crayfish. European Journal of Nutrition and Food Safety, 16(4) 110-122. ISSN 2347-5641 https://doi.org/10.9734/ejnfs/2024/v/6i41413.
4. Qurat U. E., Hyder R., Krishan K., Naseer A., Ajar N. Y., Divya C., Priyanka T., Sumaira J. and Imran S. (2022). Influence of soaking and germination treatments on the nutritional anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.). Journal of Applied biology & biotechnology Vol. 10(3) 127-134, http://www.jabonline.in. 10.7324/ JABB.2022.100317
5. Ayushi J. K. and Chandra M. M. (2023). Pea (Cajanus cajan L.). Based intercropping system: A Review. International journal of plant and soil science, 35(8), 1674-1689, Article no. IJSS. 104062 ISSN: 2320- 7035. 10.9734/IJPSS/2023/v35i183443.
6. Okunlola, G. O; Akinyemi, S.A Jimoh, M. A; Olowolaju, E.D.; Ajao, J. O. (2021). Evaluation of nutraceutical properties of pleurotus ostreatus (Jacq.) P. kumm (Pleurotaceae). J. Appl. Sci Environ. manage 25 (4) 643-647 https://dx.dio. org/10.431/jasem.v25i4.25
7. Babarinde G. O., Adeyanju J. A., Ogunleye K.Y., Adegbola G. M., Ebun A. A. and Wadele D., (2020) Nutritional composition of gluten free flour from blends of fonio (Digitaria iburua) and pigeon pea (cajanus cajan) and its suitability for breakfast food. J Food Sci Technology, 57 (10) 3611-3620 htts://dio.org/10.107/107/s13197-020-04393-7.
8. Uzodinma E. O, Onwurafor E. U, Amula N. F., Nwosu A. N., Amadi C. C. and Azuka C. E. (2022) Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria. Afr. J. food agr. nutr. dev. 22(3): 19822-19839. https://doi.org/10.18697/ ajfand.108.20370

9. Millward D. J. (2012). Amino acid scoring patterns for protein quality assessment. British journal of nutrition, 108, S31-S43. 10.1017/ S0007114512002462.
10. Food and Agriculture Organization/World Health Organization (FAO/WHO). (1973). Energy and protein requirements: Report of a joint FAO/WHO ad hoc expert committee. FAO nutrition meetings report series No. 52, WHO technical report series No. 522. Rome, Italy: FAO/WHO.
11. 1Ubbor, S. C., Arukwe, D. C., Ezeocha, V. C., Nwose O. N., Iguh, B. N. and Nwibo, O. G. (2022). Production and quality evaluation of ready to eat extruded snacks from flour blends of acha-cowpea and snacks from potato starch. FUMDMA journal of science (FJS) ISSN online: 2616-1370, ISSN print: 2645-2944, 6(4) 245-253. https://doi.org/10.33003/fjs-2022-0604-1071
12. Arukwe, D. C., Ezeocha, V.C., and Obiasogu, S. P. (2023) Production and quality evaluation of snacks from blends of groundnut cake and pigeon pea flour. Journal of Agriculture and Food Science, 21(1), 90- 113 https://dx.doi.org/10.4314/jafs.v21i1.7.
13. Owheruo J. O., Edo G. I., Oluwajuyitan D.T., Faturoti A. O., Martins I. E., Akpoghelie P. O. and Agbo J. J. (2023). Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushrooms. Food chemistry advances. 3, 100375. https://doi.org/10.1016/j. focha.2023.100375
14. Onu, F.A., Mbaeyi-Nwaoha I.E., and Ani J.C. (2019). Evaluation of hypoglycemic potentials of glycemic index of ready-to-eat breakfast product using animal bioassay. American journal of food science and technology, 7(5), 161-168; 10.12691/ajfst-7-5-5
15. Benitez, L. V. (1989). Amino Acid and fatty acid profiles in aquaculture nutrition studies, p. 23-35. in S.S. De Silva (ed.) Fish nutrition research in Asia. Proceedings of the third Asian fish nutrition network meeting. Asian fish. Society special publication. 4(166) Asian fisheries society, Manila 112 Ogodo Nwankwegu & Mbaeyi-Nwaoha Philippines.
16. Paul, A. A., Southgate D.A.T. and Russel J., (1980). First supplement to McCance and Widdowsons: The composition of foods. London, Uk; HMSO. 16. Steinke, F. H., Presher, E. E. and Hopkins, D. T. (1980). Nutritional evaluation (PER) of isolated soy bean protein and combination of food protein. Journal of Food Science, 45:323-327.
17. Aremu M. O., Yashi T. C., Ibrahim H., Adeyeye E. I., Omosebi M. O. and Ablaku B. E. 2022). Nutritional quality assessment of commonly sold steam bambara groundnut (Vigna subterranean L. Verdc) pastes in Lafia motor Parks, Nassarawa state, Nigeria. Bangladesh J. Sci. Ind. Res 57(1), 27-40 https://dio.org/10.3329/bjsir.v57il.58898.
18. Songs, F.; Lin, Y.; Li Z.; Xie, L.; Chem, L.; Jiang, H.; Wu, C., and Su D. (2024). Nutritional value evaluation of wild edible mushroom (Helvella Leucopus) from western China. International food research journal, 32(2) 503, 1985-4668. Academic journal. 10.47836/frj.31.2.21
19. Steele, R. G. and Torrie, J. H. (1980). Principals and procedures of statistics (2nd Edition), McGraw-Hill, New York 623.
20. Krawecka A., Sobota A., and Sykut-Domanska E., (2019) Functional cereal product in the diet for type @ diabetes patients. International journal of food science and technology. https://doi. org/10.1155/2019/4012450
21. Qurat U. E., Hyder R., Krishan K., Naseer A., Ajar N. Y., Divya C., Priyanka T., Sumaira J. and Imran S. (2022). Influence of soaking and germination treatments on the nutritional anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.). Journal of Applied biology & biotechnology Vol. 10(3) 127-134, http://www.jabonline.in. 10.7324/JABB.2022.100317
22. Mansouri F., Ben M. A., Richard G., and Fauconnir M. L. (2018). Proximate composition, amino acid profile, carbohydrate and mineral content of seed meals from flour safflower (Carthamus tinctorins L.) varieties grown in north-eastern morocco. OCL-oilseeds fats, crop lipid, 25. http://dio. org//110.1051/ocl/201801
23. Sa A., Wanz, Jha A., Gali K, Warkentin T., House J. (2024). Influence of different amino acid scoring pattern on protein quality of field peas. Journal of food composition and analysis 127. 101016/j. jfac.2023.105938
24. Liu, Y.; Liu, F.; Xing, D.; Wang,W.; Yang, Q.; Liao, S.; Li, E.; Pang, D.; and Zou, Y. (2023). Effects of Cinnamon powder on glucose metabolism in diabetic mice and the molecular mechanisms. Foods, 12, p. 3852. https://doi.org/10.3390/foods12203852
25. Rai S. N., Ishra D., Singh P., Vamanu E., and Singh M. P. (2021). Therapeutic applications of mushroom and their biomolecules along with a glimpse of in silico approach in neurodegenerative disease. Biomedicine and pharmacotherapy, 137, https://doi. org/10.1016/j.biopha.2021.111377
26. Maurice J. L., Mamadou S. S., Ndeye F. N., Abdou D. and Malick M. (2023). Effect of the incorporation of cereals (fonio, rice), tubers (sweet potato, cassava), and a legume (cowpea) on the functional properties of penne type pasta. GSC advanced research and reviews, 2023, 17(02), 038–046. https://doi.org/10.30574/gscarr.2023.17.2.039