Formulation and Quality Evaluation of Finger Millet Based Composite Food Products
Milkesa Feyera,
Fikiru Dasa,
Kedir Kebero
Issue:
Volume 10, Issue 3, May 2021
Pages:
59-65
Received:
4 March 2021
Accepted:
11 May 2021
Published:
20 May 2021
Abstract: Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.
Abstract: Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out t...
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Components Secreted by Lactobacillus Fermentum PC1 Inhibit Salmonella Enterica Serotype Typhimurium Induced IL-8 from Intestinal Epithelial Cells
Meera Esvaran,
Patricia Lynne Conway
Issue:
Volume 10, Issue 3, May 2021
Pages:
66-71
Received:
14 April 2021
Accepted:
8 May 2021
Published:
20 May 2021
Abstract: Lactobacillus strains have been shown to confer health benefits to the host including attenuation of intestinal inflammatory responses. However, the health benefits of lactobacilli are strain specific. The aim of this study was to determine whether Lactobacillus fermentum PC1 (PC1) cell wall extract (CW) and the spent culture supernatant (SCS) had the capacity to inhibit IL-8 production by Salmonella enterica serotype Typhimurium (S. Typhimurium) infected epithelial cells. Epithelial cell line, HT-29 was treated with CW or SCS of PC1 both pre- and post-infection with S. Typhimurium and the resultant levels of IL-8 protein was assayed. Both the CW and SCS of PC1 was shown to inhibit S. Typhimurium induced IL 8 production in HT-29 cells in the therapeutic and prophylactic models. Furthermore, a secreted molecule produced by PC1 responsible for this effect was identified and characterized. The molecule was produced in mid-stationary phase of growth. This active component was present in both the cell wall extracts and spent culture medium of PC1. The bioactive molecule(s) had a size of Mr 2-30KDa, was heat stable at 90°C for 30 min, insensitive to lipase, distinct from acetic and lactic acid, and optimal function at pH 4.5. The activity of the molecules was inactivated by Proteinase K, Na-metaperiodate and Trypsin indicating that the molecule(s) was a glycoprotein. The isolation of an immunomodulatory molecule that could be used in the treatment of S. Typhimurium infection would be of great value.
Abstract: Lactobacillus strains have been shown to confer health benefits to the host including attenuation of intestinal inflammatory responses. However, the health benefits of lactobacilli are strain specific. The aim of this study was to determine whether Lactobacillus fermentum PC1 (PC1) cell wall extract (CW) and the spent culture supernatant (SCS) had ...
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Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread
Liu Aifeng,
Han Ran,
Cheng Dungong,
Li Haosheng,
Cao Xinyou,
Song Jianmin,
Liu Cheng,
Guo Jun,
Li Faji,
Zhai Shengnan,
Zi Yan,
Wang Xiaolu,
Liu Jianjun,
Zhao Zhendong,
Wang Canguo
Issue:
Volume 10, Issue 3, May 2021
Pages:
72-77
Received:
22 April 2021
Accepted:
19 May 2021
Published:
15 June 2021
Abstract: Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat.
Abstract: Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread...
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