Araştırma Makalesi
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Yıl 2022, Cilt: 1 Sayı: 1, 1 - 15, 25.12.2022

Öz

Kaynakça

  • Ayo, J. A. and Nkama, I. (2004). Effect of acha (Digitaria exilis) grain flour on the physicochemical and sensory properties of bread. International Journal of Food Properties, 3(3): 561 - 569
  • Akaerue, B. I. and Onwuka, G. I. (2010). Evaluation of the yield, protein content and functional properties of mungbean [Vigna radiata (L.) Wilczek] protein isolates as affected by processing. Pakistan Journal of Nutrition, 9: 728-735.
  • Agu, H. O., Ayo, J. A. and Jideani, A. I. O. (2015). Evaluation of the quality of malted acha-soy breakfast cereal flour. African Journal of Food Agriculture, Nutrition and Development, 15(5): 10542-10588.
  • AOAC (2010). Official Methods of Analysis, Association of Official Analytical Chemists, 18th Edition Association, Maryland USA.
  • Ayo, J. A. and Johnson, R. G. (2018). Chemical, phytochemical composition, physical and sensory qualities of acha-guava flour blends and biscuits. Nutrition and Food Science International Journal, 8(1): 001-008.
  • Aremu, M. O, Olaofe, O. and Akintayo, E. T. (2005). Nutritional qualities assessment of the presence of hull in some Nigerian underutilized legume seeds. Bulletin of Pure and Applied Sciences, 24:47-52.
  • Badje, D. S, Soro, D., Yeo, M. A and Koffi, K. E. (2018). Physico-chemical, functional and sensory properties of composite bread prepared from wheat and defatted cashew (Anacardium occidentale L.) kernel flour. International Journal of Environmental and Agriculture Research, 4(4):88-98
  • Enwere, N. J. (1998). Foods of Plant Origin. Afro Orbis Publication Ltd, Nsukka, Nigeria, pp. 24 - 152.
  • Emelike, N. J. T., Barber, L. I. and Ebere, C. O. (2015). Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour. European Journal of Food Science and Technology 3(4):11 - 19.
  • FAO, (2011). Dietary protein quality evaluation in human nutrition. Report of an FAO expert consultation, Auckland, New Zealand. FAO Food and Nutrition Paper, 92: 1 – 63
  • Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillian Publishers Limited, London, United Kingdom. pp. 236 - 253.
  • Ikujenlola, A. V., Abiose, S. H. and Abioderin, F. I. (2015). Nutritional quality assessment of complementary foods produced from fermented and malted quality protein maize fortified with soybean flour. Polish Journal of Food and Nutrition Sciences, 65(1):49 - 56.
  • Janvekar. S. (2010). Development and evaluation of popped sorghum breakfast cereal for nutrient adequacy. An M.Sc Dissertation Department of Food Science and Nutrition, College of Rural Home Science, Dharwad University of Agricultural Sciences, Dharwad -580 005.
  • Jideani, I. A. (1997). Use of microbial polysaccharide and some tropical cereal flour. In: Non-wheat Bread, Proceeding of an Internal Conference on Biotechnology for Development in Africa: Priority for the early twenty century, Enugu, Nigeria. pp. 240 – 246
  • Jideani, I. A., Onwusu, R. C. and Muller, H. G. (1994). Protein of acha (Digitaria exilis stapf), solubility, fraction, gel filteration and electrophoresis of protein fraction. Food Chemistry 51(1): 51 - 59.
  • Jaenicke, H. and Pasieczni, N. (2009). Underutilized crops and invasive species-Understanding the links. International Society for Horticultural Science, 806: 587-594.
  • Kamau, E. H., Serrem, A. C. and Wamunga, F. W. (2017). Rat bioassay for evaluation of protein quality of soy-fortified complementary foods. Journal of Food Research, 6(6): 35 – 44
  • Kanu, J. K., Sandy, E. H. and Kandeh, B. A. J. (2009). Production and evaluation of breakfast cereal-based porridge mixed with sesame and pigeon peas for adults. Pakistan Journal of Nutrition, 8(9):1335 - 1343.
  • Mbaeyi, I. E. (2005). Production and evaluation of breakfast cereal using pigeon-pea (Cajanus cajan) and sorghum (Sorghum bicolor L.) An M.Sc. Dissertation Department of Food Science and Technology, University of Nigeria, Nsukka.
  • Mbaeyi-Nwaoha, I. E and Odo, J. E. (2018). Production and evaluation of breakfast cereals from blends of acha, mung bean and orange fleshed sweet potato.African Journal of Food Science and Technology, 9(4): 65 - 73
  • NRC, (1996). Lost crops of Africa. Natural Research Council. National Academy press. Washington DC. pp. 59 - 75.
  • Nassar, N. M. A. and Sousa, M. V. (2007). Amino acid profile in cassava and its interspecific hybrid. Genetic and Molecular Research,6(2): 292 - 297
  • Ogungbenle, H. N. (2014). Chemical, functional properties and amino acid composition of raw and defatted cashew kernel (Anacardium occidentale).American Chemical Science Journal, 4(3): 348 - 356
  • Onuh, F. A., Mbaeyi-Nwaoha, I. E. and Ani, J. C. (2019). Evaluation of the hypoglycemic potentials and glycemic index of ready-to-eat breakfast products using animal bioassay. American Journal of Food Science and Technology, 7(5): 161 - 168
  • Oburuoga, A. C. and Anyika, J. U. (2012). Nutrient and antinutrient composition of mungbean (Vigna radiata), acha (Digitaria exilis) and crayfish (Astacus fluviatilis) flour. Pakistan Journal of Nutrition, 11(9): 841 - 844
  • Omosuli, S. V., Ibrahim, T. A., Oloye, D., Agbaje, R. and Jude-Ojei, B. (2009). Proximate and mineral composition of roasted and defatted cashew nut flour. Pakistan Journal of Nutrition,8(10):1649 – 1651.
  • Omowaye-Taiwo, O. A., Fagbemi, T. N., Ogunbusola, E. M and Badejo, A. A. (2014). Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours. Journal of Food Science and Technology, 52(8):5257–5263
  • Ojinnaka, M. C. and Agubolum, F.U. (2013). Nutritional and sensory properties of cashew nut-wheat based cookies. American Journal of Food and Nutrition, 3(3): 127 - 134.
  • Okoye, Z. S. C. (1992). Biochemical aspects of nutrition. Prentice Hall of India, New Delhi. Pp. 147 - 195
  • Setyaningsih, D. N., Fathonah, S., Putri, R. D. A, Auda, A. K. and Solekah, N. (2019). The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits. Food Research, 3(6): 777 – 782.
  • Sharma, J. L. and Caralli, S. (2004). A Dictionary of Food and Nutrition. CBS Publishers, New Delhi. pp. 1 – 12.
  • Usman, G. O. (2012). Production and evaluation of breakfast cereals from blends of African yam bean (Sphenostylis stenocarpa), maize (Zea mays) and defatted coconut (Cocos nucifera). An M.Sc. Dissertation, Department of Food Science and Technology, University of Nigeria, Nsukka.

Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours

Yıl 2022, Cilt: 1 Sayı: 1, 1 - 15, 25.12.2022

Öz

Breakfast is the first meal of the day. It is considered the most vital meal of the day. Breakfast cereals were formulated from blends of acha, fermented mungbean, and cashew nut (undefatted and defatted) flours. The undefatted and defatted cashew nut flours were used at different levels of substitution (10, 20, 30, 4,0 and 50 %) with the best blend of acha and mungbean (80:20) flour which was determined by sensory evaluation. Breakfast cereals were produced by toasting (170 oC) a dry heat treatment process to gelatinize and semi-dextrinize the starch in order to generate dry ready to eat products. The samples were subjected to proximate and bioassay analyses. The breakfast cereal was used for four weeks bioassay study using eighty four (84) healthy male albino rats weighing 60 - 90 g. The rats were divided into twelve groups (seven per group) including a control group. The proximate composition showed: crude protein 10.24-20.10 %, moisture content 6.01-8.07 %, crude fat 3.60-24.51 %, crude fibre 4.02-7.07 %, ash 3.39-4.80 %, carbohydrate 46.4-68.08 %. Feed intake was measured daily while weight gain was measured weekly. Results after the study showed; feed intake 234.22 – 344.55 g, weight gain 34.14 – 80.25 g, feed efficiency 0.14-0.25 and protein efficiency 0.99-1.89. Feeding trial showed positive increase in weight when the rats were fed the formulated breakfast products, this implies that the products could support growth. No adverse growth rate was observed. Feed intake was also acceptable and compared well with the stable diet for rats. Feed efficiency of the samples compared well with the control diet.

Kaynakça

  • Ayo, J. A. and Nkama, I. (2004). Effect of acha (Digitaria exilis) grain flour on the physicochemical and sensory properties of bread. International Journal of Food Properties, 3(3): 561 - 569
  • Akaerue, B. I. and Onwuka, G. I. (2010). Evaluation of the yield, protein content and functional properties of mungbean [Vigna radiata (L.) Wilczek] protein isolates as affected by processing. Pakistan Journal of Nutrition, 9: 728-735.
  • Agu, H. O., Ayo, J. A. and Jideani, A. I. O. (2015). Evaluation of the quality of malted acha-soy breakfast cereal flour. African Journal of Food Agriculture, Nutrition and Development, 15(5): 10542-10588.
  • AOAC (2010). Official Methods of Analysis, Association of Official Analytical Chemists, 18th Edition Association, Maryland USA.
  • Ayo, J. A. and Johnson, R. G. (2018). Chemical, phytochemical composition, physical and sensory qualities of acha-guava flour blends and biscuits. Nutrition and Food Science International Journal, 8(1): 001-008.
  • Aremu, M. O, Olaofe, O. and Akintayo, E. T. (2005). Nutritional qualities assessment of the presence of hull in some Nigerian underutilized legume seeds. Bulletin of Pure and Applied Sciences, 24:47-52.
  • Badje, D. S, Soro, D., Yeo, M. A and Koffi, K. E. (2018). Physico-chemical, functional and sensory properties of composite bread prepared from wheat and defatted cashew (Anacardium occidentale L.) kernel flour. International Journal of Environmental and Agriculture Research, 4(4):88-98
  • Enwere, N. J. (1998). Foods of Plant Origin. Afro Orbis Publication Ltd, Nsukka, Nigeria, pp. 24 - 152.
  • Emelike, N. J. T., Barber, L. I. and Ebere, C. O. (2015). Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour. European Journal of Food Science and Technology 3(4):11 - 19.
  • FAO, (2011). Dietary protein quality evaluation in human nutrition. Report of an FAO expert consultation, Auckland, New Zealand. FAO Food and Nutrition Paper, 92: 1 – 63
  • Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillian Publishers Limited, London, United Kingdom. pp. 236 - 253.
  • Ikujenlola, A. V., Abiose, S. H. and Abioderin, F. I. (2015). Nutritional quality assessment of complementary foods produced from fermented and malted quality protein maize fortified with soybean flour. Polish Journal of Food and Nutrition Sciences, 65(1):49 - 56.
  • Janvekar. S. (2010). Development and evaluation of popped sorghum breakfast cereal for nutrient adequacy. An M.Sc Dissertation Department of Food Science and Nutrition, College of Rural Home Science, Dharwad University of Agricultural Sciences, Dharwad -580 005.
  • Jideani, I. A. (1997). Use of microbial polysaccharide and some tropical cereal flour. In: Non-wheat Bread, Proceeding of an Internal Conference on Biotechnology for Development in Africa: Priority for the early twenty century, Enugu, Nigeria. pp. 240 – 246
  • Jideani, I. A., Onwusu, R. C. and Muller, H. G. (1994). Protein of acha (Digitaria exilis stapf), solubility, fraction, gel filteration and electrophoresis of protein fraction. Food Chemistry 51(1): 51 - 59.
  • Jaenicke, H. and Pasieczni, N. (2009). Underutilized crops and invasive species-Understanding the links. International Society for Horticultural Science, 806: 587-594.
  • Kamau, E. H., Serrem, A. C. and Wamunga, F. W. (2017). Rat bioassay for evaluation of protein quality of soy-fortified complementary foods. Journal of Food Research, 6(6): 35 – 44
  • Kanu, J. K., Sandy, E. H. and Kandeh, B. A. J. (2009). Production and evaluation of breakfast cereal-based porridge mixed with sesame and pigeon peas for adults. Pakistan Journal of Nutrition, 8(9):1335 - 1343.
  • Mbaeyi, I. E. (2005). Production and evaluation of breakfast cereal using pigeon-pea (Cajanus cajan) and sorghum (Sorghum bicolor L.) An M.Sc. Dissertation Department of Food Science and Technology, University of Nigeria, Nsukka.
  • Mbaeyi-Nwaoha, I. E and Odo, J. E. (2018). Production and evaluation of breakfast cereals from blends of acha, mung bean and orange fleshed sweet potato.African Journal of Food Science and Technology, 9(4): 65 - 73
  • NRC, (1996). Lost crops of Africa. Natural Research Council. National Academy press. Washington DC. pp. 59 - 75.
  • Nassar, N. M. A. and Sousa, M. V. (2007). Amino acid profile in cassava and its interspecific hybrid. Genetic and Molecular Research,6(2): 292 - 297
  • Ogungbenle, H. N. (2014). Chemical, functional properties and amino acid composition of raw and defatted cashew kernel (Anacardium occidentale).American Chemical Science Journal, 4(3): 348 - 356
  • Onuh, F. A., Mbaeyi-Nwaoha, I. E. and Ani, J. C. (2019). Evaluation of the hypoglycemic potentials and glycemic index of ready-to-eat breakfast products using animal bioassay. American Journal of Food Science and Technology, 7(5): 161 - 168
  • Oburuoga, A. C. and Anyika, J. U. (2012). Nutrient and antinutrient composition of mungbean (Vigna radiata), acha (Digitaria exilis) and crayfish (Astacus fluviatilis) flour. Pakistan Journal of Nutrition, 11(9): 841 - 844
  • Omosuli, S. V., Ibrahim, T. A., Oloye, D., Agbaje, R. and Jude-Ojei, B. (2009). Proximate and mineral composition of roasted and defatted cashew nut flour. Pakistan Journal of Nutrition,8(10):1649 – 1651.
  • Omowaye-Taiwo, O. A., Fagbemi, T. N., Ogunbusola, E. M and Badejo, A. A. (2014). Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours. Journal of Food Science and Technology, 52(8):5257–5263
  • Ojinnaka, M. C. and Agubolum, F.U. (2013). Nutritional and sensory properties of cashew nut-wheat based cookies. American Journal of Food and Nutrition, 3(3): 127 - 134.
  • Okoye, Z. S. C. (1992). Biochemical aspects of nutrition. Prentice Hall of India, New Delhi. Pp. 147 - 195
  • Setyaningsih, D. N., Fathonah, S., Putri, R. D. A, Auda, A. K. and Solekah, N. (2019). The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits. Food Research, 3(6): 777 – 782.
  • Sharma, J. L. and Caralli, S. (2004). A Dictionary of Food and Nutrition. CBS Publishers, New Delhi. pp. 1 – 12.
  • Usman, G. O. (2012). Production and evaluation of breakfast cereals from blends of African yam bean (Sphenostylis stenocarpa), maize (Zea mays) and defatted coconut (Cocos nucifera). An M.Sc. Dissertation, Department of Food Science and Technology, University of Nigeria, Nsukka.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Ifeoma Mbaeyi-nwaoha 0000-0002-2641-3394

Deborah Chinwendu Ofoegbu 0000-0002-3404-869X

Yayımlanma Tarihi 25 Aralık 2022
Gönderilme Tarihi 29 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 1 Sayı: 1

Kaynak Göster

APA Mbaeyi-nwaoha, I., & Ofoegbu, D. C. (2022). Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours. Toros University Journal of Food Nutrition and Gastronomy, 1(1), 1-15.
AMA Mbaeyi-nwaoha I, Ofoegbu DC. Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours. JFNG. Aralık 2022;1(1):1-15.
Chicago Mbaeyi-nwaoha, Ifeoma, ve Deborah Chinwendu Ofoegbu. “Proximate Assessment and Bioassay of Breakfast Cereals Produced from Blends of Acha (Digitaria exilis), Mungbean (Vigna Eadiata) and Cashew Nut (Anarcadium Occidentale Linn) Flours”. Toros University Journal of Food Nutrition and Gastronomy 1, sy. 1 (Aralık 2022): 1-15.
EndNote Mbaeyi-nwaoha I, Ofoegbu DC (01 Aralık 2022) Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours. Toros University Journal of Food Nutrition and Gastronomy 1 1 1–15.
IEEE I. Mbaeyi-nwaoha ve D. C. Ofoegbu, “Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours”, JFNG, c. 1, sy. 1, ss. 1–15, 2022.
ISNAD Mbaeyi-nwaoha, Ifeoma - Ofoegbu, Deborah Chinwendu. “Proximate Assessment and Bioassay of Breakfast Cereals Produced from Blends of Acha (Digitaria exilis), Mungbean (Vigna Eadiata) and Cashew Nut (Anarcadium Occidentale Linn) Flours”. Toros University Journal of Food Nutrition and Gastronomy 1/1 (Aralık 2022), 1-15.
JAMA Mbaeyi-nwaoha I, Ofoegbu DC. Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours. JFNG. 2022;1:1–15.
MLA Mbaeyi-nwaoha, Ifeoma ve Deborah Chinwendu Ofoegbu. “Proximate Assessment and Bioassay of Breakfast Cereals Produced from Blends of Acha (Digitaria exilis), Mungbean (Vigna Eadiata) and Cashew Nut (Anarcadium Occidentale Linn) Flours”. Toros University Journal of Food Nutrition and Gastronomy, c. 1, sy. 1, 2022, ss. 1-15.
Vancouver Mbaeyi-nwaoha I, Ofoegbu DC. Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours. JFNG. 2022;1(1):1-15.