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Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods... This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.Design/methodology/approachThe flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.FindingsProtein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.Originality/valueThe study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

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References (87)

Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0034-6659
DOI
10.1108/nfs-06-2020-0225
Publisher site
See Article on Publisher Site

Abstract

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.Design/methodology/approachThe flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.FindingsProtein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.Originality/valueThe study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jun 2, 2021

Keywords: Plantain-based dough; Protein quality; Antioxidant activities; Oxidative stress; Food acceptability

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