Pasting Properties of Quality Protein Maize and Teff Composite Flours
Issue:
Volume 5, Issue 1, June 2021
Pages:
1-7
Received:
22 January 2021
Accepted:
17 March 2021
Published:
30 March 2021
Abstract: Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.
Abstract: Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. ...
Show More
Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review
Issue:
Volume 5, Issue 1, June 2021
Pages:
8-18
Received:
14 October 2020
Accepted:
2 November 2020
Published:
30 March 2021
Abstract: Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.
Abstract: Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive d...
Show More
