Assessment Of The Antinutrients, Functional And Physicochemical Properties Of Acha (Digitaria Exilis) Flour And Kariya (Hildergardia Barteri) Protein Concentrate Blends
Keywords:
pasting properties, potassium, soaking, tannin
Abstract
This study was aimed at producing and assessing the quality of blends from acha and kariya protein concentrate. The acha was processed to flour and kariya was subjected to various treatments before it was used for production of protein concentrate flour. The flours were formulated to produce blends; ASD-(100% Acha), ACD- (80% Acha + 20% Kariya protein concentrate) and ACD- (80% Acha + 20% raw kariya flour). The flours and the blends were subjected to proximate composition, minerals, functional and pasting properties, and anti-nutrients properties assessments using standard methods. The results showed that the anti-nutrient (oxalate, tannin and saponnin) contents of kariya reduced after various processing methods (soaking, cooking, and defattening). The bulk density ranged between 0.55 and 0.74g/ml, water absorption capacity (100.00 – 220.00%) and reconstitution index (52.00 – 92.67%). The protein, calcium, potassium, and zinc increased with the supplementation with kariya. The samples AED and ASD have higher values of the pasting parameters. The study concluded that the selected processes reduced the anti-nutrients and the inclusion of kariya protein concentrate improved the proximate composition of the blends.
References
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Abiose, S. H., Ikujenlola, A. V., Abioderin, F. I. “Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour”, Polish Journal of Food, Nutrition Science. vol. 65, no. 1, pp. 49–56, 2015.
Adebayo, W. A., Ogunsina, B.S., Gbadamosi, S.O. “Some physico-chemical and Functional properties of Kariya (Hildegardia baterii) kernel flours”. Ife Journal of Science. 15(3), 2013.
Adebowale, K.O., Olu-Owolabi, B.I., Olawumi, E.K., Lawal, O.S. “Functional properties of native, physically and chemically modified breadfruit (Artocarpus artillis) starch”. Ind. Crops Production. 21, pp. 343–351, 2005.
Adeyemi, L.A., Idowu, M. A. “The evaluation of pre gelatinized maize flour in the development of Maissa, a baked product”. Nigerian Food Journal. 8: 63-73, 1990.
Annan, N.T., Plahar, W. A. “Development and quality evaluation of soy Fortified Ghanaian Weaning Food”. Food and Nutrition Bulletin. 16(3): pp. 263-267, 1995.
Anuonye, J. C., Onuh, J. O., Egwin, E., Adeyemo, S. O. “Nutrient and anti-nutrient composition of extruded acha/soybean blends”, Journal of Food Process and Preservation. vol 34: pp. 680-691, 2010.
Beuchat, L. R. “Functional and electrophoretic characteristics of succinylated peanut flour protein” Journal of Agricultural Food Chemistry. vol 25: pp 258-261, 1977.
Brunner, J.H. “Direct spectrophotometric determination of saponin”. Analytical Chemistry. 34: pp. 1314–1326, 1984.
Cheftel, J. C., Cuq, J.L., Lorient, D. “Amino Acids, Peptides and Proteins” In: Food Chemistry. Ed. By Fennema, O.R. Marcel Deeker Inc, New York, pp 327-328, 1985.
Desikachar, H. S. R. “Development of weaning food with high caloric density and low hot-paste viscosity using traditional technologies” Food Nutrition Bulletin. 2: 21-23, 1980.
Dewey, K.G., Brown, K.H. “Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs”. Food Nutrition Bulletin. 24:5-28, 2003.
Elkhalifa, A. E. O., Schiffler, B., Bernhardt, R. “Effect of fermentation on the functional properties of sorghum flour”. Food Chemistry. 92 (1): 1-5, 2005.
Falade, M. S. O, Owoyomi, C. E., Adewusi, S.R.A. “Chemical Composition and starch hydrolysis of acacia colei and acacia tumida seeds”, Cereal Chemistry. 82(5) 479-484, 2005.
FAO/WHO/UN. “Energy and protein requirements. (WHO Technical Report Series, No. 724)”. World Health Organization, Geneva, 1985.
FAO/WHO/UN. “Energy and Protein Requirements. Report of a joint
FAO/WHO/UNU Export Consultation. World Health Organization Technical Report Series”. 724: 86-98, 1991.
Fasoyiro, S.B., Ajibade, S.R., Omole, A.J., Adeniyan, O.N., Farinde, E.O. “Proximate, minerals and anti-nutritional factors of some under-utilized grain legumes in the South West Nigeria”, Journal of Nutrition and Food Science. 36(1):18-23 USA, 2006.
Fowomola, M.A., Akindahunsi, A. A. “Effects of fermentation on some anti-nutrients and nutrients contents of sandbox (Hura crepitans) seed” Journal of Food, Agriculture and Environment. 6(2): 25-28, 2008.
Gbadamosi, S.O., Abiose S.H., Aluko, R.E. “Amino acid profile, protein digestibility thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates”. International Journal of Food Science and Technology. 47:731-739, 2012.
Gbadamosi, S.O., Famuwagun, A.A. “Studies on the proximate, antinutritional and antioxidant properties of kariya (Hildergardia barteri) seed protein isolates”. Journal of Food Process Technology. 7:618, 2016.
Health and Safety Publication. Permissible levels of Antinutrient. In: Series on the safety of novel foods and feeds and Environment. Pp.129-133, 2011.
Hildergadia Notes, http://www.malvaceae.info/Genera/ Hildegardia/Hildegardia.php, 2007.
Ibeanu, V. N. “Proximate composition, sensory properties and acceptability of low viscous complementary gruels based on local staples”. Nigeria Journal of Nutritional Science. 30(1): 103-111, 2009.
Ibukun, E. O., Anyasi, O. J. “Changes in anti-nutrient and nutritional values of Fermented sesame (Sesanum indicum), musk melon (Cucumis melo) and white melon (Cucumeropsis mannii)”. International Journal of Advanced Biotechnology and Research. 4(1): 131-141, 2012.
Ijarotimi, S. O., Keshinro, O. O. “Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of fermented Popcorn, African Locust and Bambara Groundnut Seed Flour”. Polish Journal Food Nutritional Science. 63(3): 155-166, 2013.
Ikujenlola A. V. “Chemical and functional property of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours”. African Journal of Food Science. 8(7): 361-367, 2014.
Ikujenlola, A.V., Adurotoye, E.A. “Evaluation of quality characteristics of high nutrients dense complementary food from mixtures of malted quality maize (Zee mays I.) and steam cowpea (Virgna ungiculata)”. Journal of Food Process Technology. 5:291, 2014.
Ikujenlola, A. V., Fashakin, J.B. “Bioassay assessment of a complementary diet prepared from vegetable proteins”. Journal of Food, Agriculture and Environment 3 (3-4): 20-22, 2005.
Ikujenlola, A.V, Ahmida, A.F., Gbadamosi, O.S. “Nutritional quality and Safety Assessment of complementary food produced from acha (Digitaria exillis) flour and kariya (Hildergardia barteri) protein concentrate blends”. Journal of Food, Chemistry and Nanotechnology. 3(1):24-30, 2017.
Inglett, G.E., Cavins, J. F., Spencer, G.F. “Seed compositions of Hildegardia barter”. Economic Botany 27(1): 128-130, 1973.
Jideani, I. A. “Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): a review”. Plant Foods Human Nutrition 54:363–374, 1999.
Jideani, I.A., Jideani, V. A. “Development on the cereal grains Digitaria exilis (acha) and Digitaria iburua (Iburu)”. Journal of Food Science Technology 48(3): 251-259, 2011.
Kinsella, L. E. “Functional Properties of Proteins in Foods. A Survey”. Critical Reviews in Food Science and Nutrition 7: 219-232, 1976.
Nelson-Quartey, F. C., Amagloh, F. K., Oduro, I., Ellis, W. O. “Formulation of an infant food based on breadfruit (Artocarpus altilis) and breadnut (Artocarpus camansi)”. Acta Horticulturae. (ISHS) 757: 212-224, 2007.
NRC. (1996). Grains. Fonio (Acha), In: Lost crops of Africa, volume 1. National Academy Press, National Research Council Washington, DC, USA pp 59–75, ISBN 0-309-04990-3, 1996.
Olaofe, O., Sanni C.O. “Mineral contents of grain and baby foods”. Journal of Science and Food Agriculture 45: 191–194, 1998.
Olapade, A. A., Aworrh, O. C. “Chemical and Nutritional Evaluation of Extruded Complementary Foods from Blends of Fonio (Digitaria exilis stapf) and Cowpea (Vigna unguiculata L. walp) Flours”. International Journal of Food Nutritional Science 1(3): 4-8, 2012.
Oluwamukomi, M.O., Eleyinmi, A. F., Enujiugha, V.M. “Effect of soy supplementation and its stage of inclusion on the quality of Ogi -a fermented maize meal”. Food Chemistry. 55(1): 1-6, 2005.
Omueti, O., Otegbayo B., Jaiyeola O., Afolabi O. “Functional properties of complementary diets developed from soybean (Glycine max), groundnut (Arachis hypogea) and crayfish (Macro brachium spp). EJEAFChe. 563–573, 2009.
Osundahunsi, O.F., Aworh, O.C. “A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria”. Journal of Plant Food for Human Nutrition. 57: 363-376, 2002.
Otegbayo, B.O., Aina, J.O., Asiedu, R.and Bokanga, M. “Pasting Characteristics of fresh yams (Discorea spp) as indicators of textural quality in major food product 'pounded-yam'”. Food Chemistry. 99: 663-669, 2006.
PAG. Protein Advisory Group of the United Nation. Guideline No.8. Protein rich mixture for used as weaning foods. New York: Food and Agriculture organization of the United Nation/ world Health organization/ united Nation children Funds. 1-7, 1971.
Price, M. L., van Scoyoc, S., Butler, L. G. “A critical evaluation of vanillin reaction as an assay for tannin in sorghum grain”. Journal of Agricultural and Food Chemistry. 26: 1214-1218, 1978.
Sanni, I.O, Kosoko, S.B, Adebowale, A.A. Adeoye, R.J. “The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour”. International Journal of Food Properties. 7(2): 229-237, 2004.
SON, Standard for foods for infants and children: Infant formular Nigerian industrial standards 255, UDC: 61221:641 (0331.1) Pp 4. 1988.
Ugwuona, F. U., Awogbeja, M. D., Ogara, J. J. “Quality evaluation of Soy-acha mixes for infant feeding”. Indian Journal of Science Research 3(1): 43-50, 2012.
Weiwen, C., Michael, L. “Oxalate content of legumes, nuts, and grain-based flours”. Journal of Food Composition and Analysis. 18, 723–729, 2004.
AOAC. Methods of the Association of Official Analysis Chemists. Official methods of analysis” (15th Ed.) Virginia, USA, pp. 1141, 2005.
Abiose, S. H., Ikujenlola, A. V., Abioderin, F. I. “Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour”, Polish Journal of Food, Nutrition Science. vol. 65, no. 1, pp. 49–56, 2015.
Adebayo, W. A., Ogunsina, B.S., Gbadamosi, S.O. “Some physico-chemical and Functional properties of Kariya (Hildegardia baterii) kernel flours”. Ife Journal of Science. 15(3), 2013.
Adebowale, K.O., Olu-Owolabi, B.I., Olawumi, E.K., Lawal, O.S. “Functional properties of native, physically and chemically modified breadfruit (Artocarpus artillis) starch”. Ind. Crops Production. 21, pp. 343–351, 2005.
Adeyemi, L.A., Idowu, M. A. “The evaluation of pre gelatinized maize flour in the development of Maissa, a baked product”. Nigerian Food Journal. 8: 63-73, 1990.
Annan, N.T., Plahar, W. A. “Development and quality evaluation of soy Fortified Ghanaian Weaning Food”. Food and Nutrition Bulletin. 16(3): pp. 263-267, 1995.
Anuonye, J. C., Onuh, J. O., Egwin, E., Adeyemo, S. O. “Nutrient and anti-nutrient composition of extruded acha/soybean blends”, Journal of Food Process and Preservation. vol 34: pp. 680-691, 2010.
Beuchat, L. R. “Functional and electrophoretic characteristics of succinylated peanut flour protein” Journal of Agricultural Food Chemistry. vol 25: pp 258-261, 1977.
Brunner, J.H. “Direct spectrophotometric determination of saponin”. Analytical Chemistry. 34: pp. 1314–1326, 1984.
Cheftel, J. C., Cuq, J.L., Lorient, D. “Amino Acids, Peptides and Proteins” In: Food Chemistry. Ed. By Fennema, O.R. Marcel Deeker Inc, New York, pp 327-328, 1985.
Desikachar, H. S. R. “Development of weaning food with high caloric density and low hot-paste viscosity using traditional technologies” Food Nutrition Bulletin. 2: 21-23, 1980.
Dewey, K.G., Brown, K.H. “Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs”. Food Nutrition Bulletin. 24:5-28, 2003.
Elkhalifa, A. E. O., Schiffler, B., Bernhardt, R. “Effect of fermentation on the functional properties of sorghum flour”. Food Chemistry. 92 (1): 1-5, 2005.
Falade, M. S. O, Owoyomi, C. E., Adewusi, S.R.A. “Chemical Composition and starch hydrolysis of acacia colei and acacia tumida seeds”, Cereal Chemistry. 82(5) 479-484, 2005.
FAO/WHO/UN. “Energy and protein requirements. (WHO Technical Report Series, No. 724)”. World Health Organization, Geneva, 1985.
FAO/WHO/UN. “Energy and Protein Requirements. Report of a joint
FAO/WHO/UNU Export Consultation. World Health Organization Technical Report Series”. 724: 86-98, 1991.
Fasoyiro, S.B., Ajibade, S.R., Omole, A.J., Adeniyan, O.N., Farinde, E.O. “Proximate, minerals and anti-nutritional factors of some under-utilized grain legumes in the South West Nigeria”, Journal of Nutrition and Food Science. 36(1):18-23 USA, 2006.
Fowomola, M.A., Akindahunsi, A. A. “Effects of fermentation on some anti-nutrients and nutrients contents of sandbox (Hura crepitans) seed” Journal of Food, Agriculture and Environment. 6(2): 25-28, 2008.
Gbadamosi, S.O., Abiose S.H., Aluko, R.E. “Amino acid profile, protein digestibility thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates”. International Journal of Food Science and Technology. 47:731-739, 2012.
Gbadamosi, S.O., Famuwagun, A.A. “Studies on the proximate, antinutritional and antioxidant properties of kariya (Hildergardia barteri) seed protein isolates”. Journal of Food Process Technology. 7:618, 2016.
Health and Safety Publication. Permissible levels of Antinutrient. In: Series on the safety of novel foods and feeds and Environment. Pp.129-133, 2011.
Hildergadia Notes, http://www.malvaceae.info/Genera/ Hildegardia/Hildegardia.php, 2007.
Ibeanu, V. N. “Proximate composition, sensory properties and acceptability of low viscous complementary gruels based on local staples”. Nigeria Journal of Nutritional Science. 30(1): 103-111, 2009.
Ibukun, E. O., Anyasi, O. J. “Changes in anti-nutrient and nutritional values of Fermented sesame (Sesanum indicum), musk melon (Cucumis melo) and white melon (Cucumeropsis mannii)”. International Journal of Advanced Biotechnology and Research. 4(1): 131-141, 2012.
Ijarotimi, S. O., Keshinro, O. O. “Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of fermented Popcorn, African Locust and Bambara Groundnut Seed Flour”. Polish Journal Food Nutritional Science. 63(3): 155-166, 2013.
Ikujenlola A. V. “Chemical and functional property of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours”. African Journal of Food Science. 8(7): 361-367, 2014.
Ikujenlola, A.V., Adurotoye, E.A. “Evaluation of quality characteristics of high nutrients dense complementary food from mixtures of malted quality maize (Zee mays I.) and steam cowpea (Virgna ungiculata)”. Journal of Food Process Technology. 5:291, 2014.
Ikujenlola, A. V., Fashakin, J.B. “Bioassay assessment of a complementary diet prepared from vegetable proteins”. Journal of Food, Agriculture and Environment 3 (3-4): 20-22, 2005.
Ikujenlola, A.V, Ahmida, A.F., Gbadamosi, O.S. “Nutritional quality and Safety Assessment of complementary food produced from acha (Digitaria exillis) flour and kariya (Hildergardia barteri) protein concentrate blends”. Journal of Food, Chemistry and Nanotechnology. 3(1):24-30, 2017.
Inglett, G.E., Cavins, J. F., Spencer, G.F. “Seed compositions of Hildegardia barter”. Economic Botany 27(1): 128-130, 1973.
Jideani, I. A. “Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): a review”. Plant Foods Human Nutrition 54:363–374, 1999.
Jideani, I.A., Jideani, V. A. “Development on the cereal grains Digitaria exilis (acha) and Digitaria iburua (Iburu)”. Journal of Food Science Technology 48(3): 251-259, 2011.
Kinsella, L. E. “Functional Properties of Proteins in Foods. A Survey”. Critical Reviews in Food Science and Nutrition 7: 219-232, 1976.
Nelson-Quartey, F. C., Amagloh, F. K., Oduro, I., Ellis, W. O. “Formulation of an infant food based on breadfruit (Artocarpus altilis) and breadnut (Artocarpus camansi)”. Acta Horticulturae. (ISHS) 757: 212-224, 2007.
NRC. (1996). Grains. Fonio (Acha), In: Lost crops of Africa, volume 1. National Academy Press, National Research Council Washington, DC, USA pp 59–75, ISBN 0-309-04990-3, 1996.
Olaofe, O., Sanni C.O. “Mineral contents of grain and baby foods”. Journal of Science and Food Agriculture 45: 191–194, 1998.
Olapade, A. A., Aworrh, O. C. “Chemical and Nutritional Evaluation of Extruded Complementary Foods from Blends of Fonio (Digitaria exilis stapf) and Cowpea (Vigna unguiculata L. walp) Flours”. International Journal of Food Nutritional Science 1(3): 4-8, 2012.
Oluwamukomi, M.O., Eleyinmi, A. F., Enujiugha, V.M. “Effect of soy supplementation and its stage of inclusion on the quality of Ogi -a fermented maize meal”. Food Chemistry. 55(1): 1-6, 2005.
Omueti, O., Otegbayo B., Jaiyeola O., Afolabi O. “Functional properties of complementary diets developed from soybean (Glycine max), groundnut (Arachis hypogea) and crayfish (Macro brachium spp). EJEAFChe. 563–573, 2009.
Osundahunsi, O.F., Aworh, O.C. “A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria”. Journal of Plant Food for Human Nutrition. 57: 363-376, 2002.
Otegbayo, B.O., Aina, J.O., Asiedu, R.and Bokanga, M. “Pasting Characteristics of fresh yams (Discorea spp) as indicators of textural quality in major food product 'pounded-yam'”. Food Chemistry. 99: 663-669, 2006.
PAG. Protein Advisory Group of the United Nation. Guideline No.8. Protein rich mixture for used as weaning foods. New York: Food and Agriculture organization of the United Nation/ world Health organization/ united Nation children Funds. 1-7, 1971.
Price, M. L., van Scoyoc, S., Butler, L. G. “A critical evaluation of vanillin reaction as an assay for tannin in sorghum grain”. Journal of Agricultural and Food Chemistry. 26: 1214-1218, 1978.
Sanni, I.O, Kosoko, S.B, Adebowale, A.A. Adeoye, R.J. “The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour”. International Journal of Food Properties. 7(2): 229-237, 2004.
SON, Standard for foods for infants and children: Infant formular Nigerian industrial standards 255, UDC: 61221:641 (0331.1) Pp 4. 1988.
Ugwuona, F. U., Awogbeja, M. D., Ogara, J. J. “Quality evaluation of Soy-acha mixes for infant feeding”. Indian Journal of Science Research 3(1): 43-50, 2012.
Weiwen, C., Michael, L. “Oxalate content of legumes, nuts, and grain-based flours”. Journal of Food Composition and Analysis. 18, 723–729, 2004.
How to Cite
Gbadamosi, S., Ahmida, A., & Ikujenlola, A. (1). Assessment Of The Antinutrients, Functional And Physicochemical Properties Of Acha (Digitaria Exilis) Flour And Kariya (Hildergardia Barteri) Protein Concentrate Blends. Ife Journal of Technology, 25(1), 20-27. Retrieved from http://ijt.oauife.edu.ng/index.php/ijt/article/view/133
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