1,202
Views
0
CrossRef citations to date
0
Altmetric
FOOD SCIENCE & TECHNOLOGY

Effect of grass pea and orange peel flour addition on the quality of sorghum flour

Article: 2272368 | Received 18 May 2023, Accepted 11 Oct 2023, Published online: 24 Oct 2023

References

  • Adeleke, R. O., & Odedeji, J. O. (2010). Functional properties of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 535–19. https://doi.org/10.3923/pjn.2010.535.538
  • AOAC. (2005). Official methods of analysis. AOAC International Gaitherburg.
  • Bala, M., Handa, S., Mridula, D., & Singh, R. K. (2020). Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size. Heliyon, 6(11), e05471. https://doi.org/10.1016/j.heliyon.2020.e05471
  • Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
  • Bredariol, P., Carvalho, R. A. D., & Vanin, F. M. (2020). The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. Food Chemistry, 332, 127399. https://doi.org/10.1016/j.foodchem.2020.127399
  • Buckman, E. S., Oduro, I., Plahar, W. A., & Tortoe, C. (2018). Determination of the chemical and functional properties of yam bean (pachyrhizus erosus (L.) urban) flour for food systems. Food Science & Nutrition, 6(2), 457–463. https://doi.org/10.1002/fsn3.574
  • Buta, M. B., Emire, S. A., Posten, C., Andrée, S., & Greiner, R. (2019). Reduction of β-ODAP and IP 6 contents in Lathyrus sativus L. seed by high hydrostatic pressure. Food Research International, 120(November 2020), 73–82. https://doi.org/10.1016/j.foodres.2019.02.011
  • Calliope, S., Wagner, J., & Samman, N. (2020). Physicochemical and functional characterization of potato starch (Solanum Tuberosum ssp. Andigenum) from the Quebrada De Humahuaca, Argentina. Starch - Stärke, 72(1–2), 1900069. https://doi.org/10.1002/star.201900069
  • Chew, K. K., Khoo, M. Z., Ng, S. Y., Thoo, Y. Y., Aida, W. W. M., & Ho, C. W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of orthosiphon stamineus extracts. International Food Research Journal, 18(4), 1427.
  • Chung, H.-J., Cho, A., & Lim, S.-T. (2014). Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT-Food Science and Technology, 57(1), 260–266. https://doi.org/10.1016/j.lwt.2014.01.018
  • Das, P. C., Khan, M. J., Rahman, M. S., Majumder, S., & Islam, M. N. (2019). Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes. NFS Journal, 17, 1–7. https://doi.org/10.1016/j.nfs.2019.10.001
  • Ding, Y., Cheng, J., Lin, Q., Wang, Q., Wang, J., & Yu, G. (2021). Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (coix lacryma-jobi L.) starch. Food Hydrocolloids, 111, 106254. https://doi.org/10.1016/j.foodhyd.2020.106254
  • Djilas, S., Čanadanović-Brunet, J., & Ćetković, G. (2009). By-products of fruits processing as a source of phytochemicals. Chemical Industry & Chemical Engineering Quarterly, 15(4), 191–202. https://doi.org/10.2298/CICEQ0904191D
  • Drago, R. S. (1973). Pearson’s quantitative statement of HSAB [hard-soft acid-base]. Inorganic Chemistry, 12(9), 2211–2212. https://doi.org/10.1021/ic50127a063
  • Dykes, L. (2019). Tannin analysis in sorghum grains. Methods in Molecular Biology, 1931(Table 1), 109–120. https://doi.org/10.1007/978-1-4939-9039-9_8
  • Getahun, H., Lambein, F., Vanhoorne, M., & Van Der Stuyft, P. (2005). Neurolathyrism risk depends on type of grass pea preparation and on mixing with cereals and antioxidants. Tropical Medicine and International Health, 10(2), 169–178. https://doi.org/10.1111/j.1365-3156.2004.01370.x
  • Hadebe, S. T., Modi, A. T., & Mabhaudhi, T. (2017). Drought tolerance and water use of cereal crops: A focus on sorghum as a food security crop in sub‐Saharan Africa. Journal of Agronomy and Crop Science, 203(3), 177–191. https://doi.org/10.1111/jac.12191
  • Hanbury, C. D., White, C. L., Mullan, B. P., & Siddique, K. H. M. (2000). A review of the potential of Lathyrus sativus L. and L. cicera L. grain for use as animal feed. Animal Feed Science and Technology, 87(1–2), 1–27. https://doi.org/10.1016/S0377-8401(00)00186-3
  • Heywood, A. A., Myers, D. J., Bailey, T. B., & Johnson, L. A. (2002). Functional properties of low-fat soy flour produced by an extrusion-expelling system. Journal of the American Oil Chemists’ Society, 79(12), 1249–1253. https://doi.org/10.1007/s11746-002-0635-y
  • Hoover, R., & Ratnayake, W. S. (2001). Determination of total amylose content of starch. Current Protocols in Food Analytical Chemistry, 1(1), E2–3. https://doi.org/10.1002/0471142913.fae0203s00
  • Houssou, P., & Ayernor, G. S. (2002). Appropriate processing and food functional properties of maize flour. African Journal of Science and Technology, 3(1). https://doi.org/10.4314/ajst.v3i1.15297
  • Kasprzak, M., & Rzedzicki, Z. (2012). Application of grasspea wholemeal in the Technology of white bread production. Polish Journal of Food and Nutrition Sciences, 62(4), 207–213. https://doi.org/10.2478/v10222-012-0056-6
  • Kaur, M., & Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry, 91(3), 403–411. https://doi.org/10.1016/j.foodchem.2004.06.015
  • Khalil, A. F., Kwon, H., Lall, U., Miranda, M. J., & Skees, J. (2007). El Niño–southern oscillation–based Index insurance for floods: Statistical risk analyses and application to Peru. Water Resources Research, 43(10). https://doi.org/10.1029/2006WR005281
  • Kuntz, I. D., Jr. (1971). Hydration of macromolecules. III. Hydration of polypeptides. Journal of the American Chemical Society, 93(2), 514–516. https://doi.org/10.1021/ja00731a036
  • Lalude, L. O., & Fashakin, J. B. (2006). Development and nutritional assessment of a weaning food from sorghum and oil-seeds. Pakistan Journal of Nutrition, 5(3), 257–260. https://doi.org/10.3923/pjn.2006.257.260
  • Lambein, F., Ngudi, D. D., & Kuo, Y.-H. (2001). Vapniarca revisited: Lessons from an inhuman human experience. Lathyrus Lathyrism Newsletter, 2, 5–7. https://www.researchgate.net/publication/242166469_Vapniarca_revisited_Lessons_from_an_inhuman_human_experience
  • Lindborg, K. M., Trägårdh, C., Eliasson, A. C., & Dejmek, P. (1997). Time-resolved shear viscosity of wheat flour doughs - effect of mixing, shear rate, and resting on the viscosity of doughs of different flours. Cereal Chemistry, 74(1), 49–55. https://doi.org/10.1094/CCHEM.1997.74.1.49
  • MacRitchie, F. (1986). Spread monolayers of proteins. Advances in Colloid and Interface Science, 25, 341–385. https://doi.org/10.1016/0001-8686(86)80013-6
  • Mirsaeedghazi, H., Emam-Djomeh, Z., & Mousavi, S. M. A. (2008). Rheometric measurement of dough rheological characteristics and factors affecting it. International Journal of Agriculture and Biology, 10(1), 112–119.
  • Muttakin, S., Kim, M. S., & Lee, D.-U. (2015). Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology. Food Chemistry, 187, 106–111. https://doi.org/10.1016/j.foodchem.2015.04.104
  • Odedeji, J. O., & Adeleke, R. O. (2010). Pasting characteristics of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 555–557. https://doi.org/10.3923/pjn.2010.555.557
  • Osborne, D. R., & Voogt, P. I. (1978). The analysis of nutrients in foods. Academic Press Inc.(London) Ltd.
  • Ötles, S., & Ozgoz, S. (2014). Health effects of dietary fiber. Acta Scientiarum Polonorum, Technologia Alimentaria, 13(2), 191–202. https://doi.org/10.17306/J.AFS.2014.2.8
  • Pérez, A. A., Drago, S. R., Carrara, C. R., De Greef, D. M., Torres, R. L., & González, R. J. (2008). Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity. Journal of Food Engineering, 87(3), 333–340. https://doi.org/10.1016/j.jfoodeng.2007.12.008
  • Požrl, T., Kopjar, M., Kurent, I., Hribar, J., Janeš, A., & Simčič, M. (2009). Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures. Czech Journal of Food Sciences, 27(1), 29–38. https://doi.org/10.17221/130/2008-cjfs
  • Qian, J. Y., & Kuhn, M. (1999). Evaluation on gelatinization of buckwheat starch: A comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry. European Food Research and Technology, 209(3), 277–280. https://doi.org/10.1007/s002170050493
  • Ragaee, S., Guzar, I., Dhull, N., & Seetharaman, K. (2011). Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread. LWT - Food Science and Technology, 44(10), 2147–2153. https://doi.org/10.1016/j.lwt.2011.06.016
  • Rani, V., Sangwan, V., Rani, V., & Malik, P. (2020). Orange peel Powder: A Potent source of fiber and Antioxidants for functional biscuits. International Journal of Current Microbiology and Applied Sciences, 9(9), 1319–1325. https://doi.org/10.20546/ijcmas.2020.909.167
  • Roger Konan, B., Henri Marius Biego, G., Rebecca Rachel, A. A., Brou Roger, K., Ysidor, G., & Godi Henri, B. (2013). Assessment of Physicochemical and mineral characters of the orange (Citrus Sinensis) peels. Journal of Asian Scientific Research Journal Homepage: Journal of Asian Scientific Research, 3(3), 1181–1190. http://aessweb.com/journal-detail.php?id=5003
  • Singh Sibian, M., & Singh Riar, C. (2021). Optimization and evaluation of composite flour cookies prepared from germinated triticale, kidney bean, and chickpea. Journal of Food Processing and Preservation, 45(1), 1–11. https://doi.org/10.1111/jfpp.14996
  • Sokmen, A., Gulluce, M., Akpulat, H. A., Daferera, D., Tepe, B., Polissiou, M., Sokmen, M., & Sahin, F. (2004). The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic thymus spathulifolius. Food Control, 15(8), 627–634. https://doi.org/10.1016/j.foodcont.2003.10.005
  • Spies, R. (1990). Application of rheology in the bread industry. In Spies, R. (Ed.), Dough rheology and baked product texture (pp. 343–361). Springer.
  • Taira, H. (1974). Buckwheat introduction, encyclopedia of food technology. Westport: AVI, 139.
  • Tasie, M. M., & Gebreyes, B. G. (2020). Characterization of nutritional, Antinutritional, and mineral contents of thirty-five sorghum varieties grown in Ethiopia. International Journal of Food Science, 2020, 1–11. https://doi.org/10.1155/2020/8243617
  • Traynham, T. L., Myers, D. J., Carriquiry, A. L., & Johnson, L. A. (2007). Evaluation of water-holding capacity for wheat–soy flour blends. Journal of the American Oil Chemists’ Society, 84(2), 151–155. https://doi.org/10.1007/s11746-006-1018-0
  • Vaintraub, I. A., & Lapteva, N. A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Analytical Biochemistry, 175(1), 227–230. https://doi.org/10.1016/0003-2697(88)90382-X
  • Walle, H., & Moges, D. (2017). Optimization of cereal-legume blend ratio to enhance the nutritional quality and functional property of complementary food 110 Helen Walle and Demewez Moges. Ethiopian Journal of Science and Technology, 10(2), 109. 10(2. https://doi.org/10.4314/ejst.v10i2.3
  • Yigzaw, Y., Gorton, L., Akalu, G., & Soloman, T. (2001). Fermentation of teff (Eragrostis tef), their mixtures: Aspects of nutrition and food safety. Lathyrus Lathyrism Newsletter, 2, 8–10.