Mineral and Phytic Acid Partitioning Among Air-Classified Bean Flour Fractions

Hull flours and air-classified intermediate starch, high starch, and high protein navy, pinto, and black bean flours were analyzed for mineral content and phytic acid. Phytic acid content ranged from 4.29-8.72 mg/g in the high starch flours to 23.74-30.22 mg/g in the protein flours. Total phosphorus content proved to be a good indicator of phytic acid content. Zinc, iron, potassium, and magnesium partitioned into the protein flours of each bean type. Strong and significant correlation coefficients obtained between phytic acid content and the content of these minerals, and between the content of these minerals and protein content suggest that metallic phytate complexes were present.     

Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread

Germinated and untreated ancient (Einkorn and Emmer) and modern (Esperia) wheat flours (0, 5, 10, 15 and 20%) were used in bread dough to improve functional and nutritional properties of bread according to (3 × 2 × 5) x 2 factorial design. Utilization of wheat varieties in the germinated form increased the ash, total dietary fiber (TDF), total yellow pigment (TYP), total phenolic content (TPC), antioxidant activities, Ca, Fe and Mg content of bread, and also the most increments in those values (except TYP) were observed in Emmer flour usage. Germinated wheat flour decreased the mean phytic acid contents of bread samples from 313.32 mg/100 g to 291.81 mg/100 g compared to untreated wheat flour. The use of ancient wheat flour (einkorn and emmer) gave lower bread volume compared to modern bread wheat flour. The use of germinated wheat flour decreased the crust and crumb L* values of the breads but increased the a* and b* values. As a result, increasing ratios of germinated ancient wheat flour increased the functional component and nutritional value of the bread, and at the same time, its usage at low ratio contributed positively to the technological quality of the bread.     

Improving mineral availability in soymilk by dephosphorylation of phytic acid using an alkaline phytase from Bacillus amyloliquefaciens DS11

To enhance mineral availability in soymilk, the alkaline phytase from Bacillus amyloliquefaciens DS11 was applied to degrade the phytic acid in soymilk, and resulting effects on mineral profiles were assessed. Nearly 60% of phytic acid was degraded within 25 min by treatment with 0.090 unit/mg of phytate, whereas most phytic acid was removed in 125 min using 0.18 unit/mg of phytate. Compared to a control, the free calcium, magnesium, phosphorus, and iron contents significantly (p<0.05) increased by 1.9, 1.8, 4.0, and 4.0×, respectively, after 125 min of reaction using 0.18 unit/mg of phytate. Free minerals were released from the phytate complex by enzymatic dephosphorylation, resulting in enhancement of mineral availability in soymilk. Alkaline phytase DS11 has a great potential for enhancing the mineral availability in neutral pH phytate-rich foods, like soymilk.     

Evaluation of functional,antinutritional, pasting and microstructural properties of Millet flours

In the present study finger and pearl millet grains were milled and sieved to obtain flour. The flours were evaluated for chemical composition, nutritional, antinutritional, pasting and micro structural properties. Significant difference (p < 0.05) in nutrient and antinutrient contents was found among the millet flours. Protein, ash and fiber content of millet flours vary from 7.3 to 8.0 g/100 g, 2.73 to 5.16 g/100 g and 3.03 to 3.05 g/100 g. Results obtained for antinutrient factors in finger and pearl millet flours were (3.5 mg/g) and (2.2 mg/g) for tannic acid and (6.1 mg/g) and (9.2 mg/g) for phytic acid respectively. Mineral availability of pearl and finger millet flour (mg/100 g) was (109.2–139.2), (0.73–4.2), (1.18–8.7.0), (15.03–17.36) and (67.53–30.03) for calcium, zinc, iron, sodium and potassium respectively. Finger millet flour showed higher peak viscosity, breakdown, final and set back value compared to pearl millet flour. Findings from the scanning electron microscopy analysis showed microstructural differences in both millet flours. FTIR analysis showed that both finger and pearl millet flours possessed O–H and C–H compounds.     

Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

Supplementations of soy (full fat and defatted) and barley flours to wheat flours at 5, 10, 15 and 20% levels were carried out to test the effects on organoleptic and nutritional evaluation of the supplemented bread. Additions of 15% barley flour, 10% soy flour (full fat and defatted), 15% barley plus full fat soy flour and 15% barley plus defatted soy flour to wheat flour produced acceptable breads. However, substitution of soy (full fat and defatted) and barley flours to wheat flour separately and in combinations at 20% levels did not produce organoleptically acceptable bread. Various nutritional parameters, such as protein, fat, total lysine, protein digestibility (in vitro), sugars, starch digestibility (in vitro), total and available minerals, antinutrients, dietary fibre and β-glucan were determined in supplemented and control bread. Increasing the level of substitution from 5 to 10% of full fat and defatted soy flour to wheat flour significantly (P<0.05) increased protein (from 12.1 to 13.7 and 12.4 to 13.8%), lysine (from 2.74 to 3.02 and 2.76–3.05 mg/100 g protein) and total calcium (from 70.2 to 81.4 and 71.9–81.8 mg/100 g) contents. However, there was also an increase in phytic acid (238–260 and 233–253 mg/100 g), polyphenol (324–331 and 321–329 mg/100 g) and trypsin inhibitor activity (193–204 and 193–198 TIU/g). When barley flour was substituted separately, and in combinations, with full fat and defatted soy flour up to 15%, this significantly increased the contents of protein, total lysine, dietary fibre and β-glucan. It may be concluded that breads supplemented with barley and defatted soy flour, up to a 15% level, are organoleptically and nutritionally acceptable.     

Influence of enzymatic treatment on the nutritional and functional properties of pea flour

The effect of enzymatic treatment on the nutritional value and functional properties of pea flour was investigated. Pea flour was hydrolyzed with acid protease from Aspergillus saitoi, to give two different hydrolyzed pea flours. This enzymatic treatment led to a significant (p < 0.05) decrease in crude and true protein and to an increase of free amino acids and non-protein nitrogen. The nutritional value decreased, but an increase in the avilability of protein was expected as result of lower trypsin inhibitor activity and phytic acid content in hydrolyzed pea flours. The amino acid profile of unhydrolyzed pea flour was slightly modified after enzymatic hydrolysis, increasing (significantly) the isoleucine, leucine, lysine, cystine, phenylalanine, threonine, alanine, arginine and aspartic acid contents as a result of the added enzyme. In addition, enzymatic treatment released hydrophobic amino acids, which significantly improved the protein solubility at acid pH, the oil absorption capacity and the emulsification capacity of pea flours. Protein solubility, foaming capacity, foam stability, water absorption capacity, gelation capacity and green colour decreased. It was thus confirmed that treatment with acid protease improves some functional properties of pea flour, but the effect on nutritional properties was unclear.     

Phytic acid content in milled cereal products and breads

Phytic acid was determined in cereal (brans, flours and milled wheat-products) and breads. The method was based on complexometric titration of residual iron (III) after phytic acid precipitation. The cereal flours showed values ranged between 3–4 mg/g for soft wheats, 9 mg/g for hard wheat and 22 mg/g for whole wheat. Corn, millet and sorghum flours reported a mean of 10 mg/g and oat, rice, rye and barley between 4 and 7 mg/g. Wheat brans had wide ranges (25–58 mg/g). The phytic acid for oat brans was half that of wheat bran (20 mg/g) and higher value (58 mg/g) than that for rice bran. The milling products (semolinas) from hard wheat exhibited 10 mg/g and soft wheat a mean of 23 mg/g. The breads made with single or mixture cereal flours exhibited ranges between 1.5 and 7.5 mg/g. The loss of phytic acid relative to unprocessed flours was between 20% for oat bread and 50% for white bread.     

Some Antinutritional Factors in Moringa peregrina (Al-Yassar or Al-Ban) and Soybean Products

Moringa peregrina and soybean defatted flours, protein concentrates, and isolates were assayed for trypsin (TIA) and α-amylase (AIA) inhibitor activities, phytic acid, tannin and chlorogenic acid contents, and in vitro protein digestibility (IVPD). TIA in M. peregrina defatted flour (MDF) was lower (P < 0.05) but more heat resistant than in soybean. AIA in MDF was lower than in soybean and inhibited pancreatic amylase more than bacterial amylase. Some M.peregrina products were higher in phytic acid but lower in chlorogenic acid than soybean. Tannin was low in all samples. IVPD was slightly lower for M.peregrina than for soybean.     

Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates

Protein isolates were prepared from both sweet and bitter lupin seed flours by two different methods, i.e. by alkaline water extraction/isoelectric precipitation (P1) and by micellisation (MI), and studied with regard to nutritional quality and functional properties. Protein solubility of both lupin seed flours was increased as sodium chloride concentration increased up to 1.0 M, then decreased. The minimum protein solubility of bitter lupin seed flour was quite sharp at pH 4.5, while it exhibited a broad pH range of 4.3–4.9 for sweet lupin seed flour. No significant (P<0.05) differences were found between any isolates in their dry matter, fiber, lipids and moisture contents. Isolates-PI from both sources had significantly (P<0.05) higher crude protein and ash contents than their isolates-MI. Bitter and sweet isolates-PI had lower values of total essential amino acids and higher values of tyrosine, phenylalanine, threonine, tryptophan and valine than isolates-MI. There was no significant (P>0.05) difference between bitter isolates in their alkaloid contents, while both sweet lupin isolates were free of total alkaloids. Bitter lupin isolate-PI had significantly (P<0.05) lower tannins, but sweet lupin isolate-MI had a significantly (P<0.05) higher phytic acid content than other isolates. Isolates-MI from both sources had higher chemical scores than their isolates-PI. The first and second limiting amino acids were total sulfur amino acids and valine, respectively, for all types of isolates. Sweet lupin isolate-MI had a higher essential amino acid index and protein efficiency ratio than other isolates. The protein solubility index, fat absorption and emulsification capacities of both isolates-MI were significantly (P<0.05) higher than their isolates-PI. Both sweet lupin isolates had significantly (P<0.05) higher water absorption capacity than bitter lupin isolates. Sweet lupin isolate-MI had significantly (P<0.05) higher foam capacity and foam stability than other lupin isolates.     

Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

The present study investigated the effect of peeling and cormels weight on physicochemical and rheological properties of taro (Colocasia esculenta) flour. The cormels were divided by the weight into four classes: size?<?170 g, 170?<?size?<?214 g, 214 g?<?size?<?284 g, and size?>?284 g. Each one of these classes contains half of peeled and unpeeled cormels. The results showed a difference between the flour derived from different taro cormels weight in term of the physicochemical, morphological, and rheological properties. However, no difference was observed in terms of the thermal properties. The study revealed that taro flours are mainly made of dietary fibers. The granule size of the flour varied significantly within each different cormels weight in the same method of peeling and the mean flour diameters are around 204 μm. For both form of peeling, potassium was found to be the higher mineral and sodium was the lower one. Concerning phytate, the peeled samples have the lowest values of 5.76 and 4.79 mg/g dry matter, respectively, for cormels size?<?170 g and 170 g?<?size?<?214 g. Finally, we observed that peeling methods and weight of taro cormels have an influence on some physicochemical composition of flour and rheological properties of flours suspensions.     

Use of Seed Sprouting in Modification of Food Nutrients and Pasting Profile of Tropical Legume Flours

The study investigates the effect of seed sprouting on minerals, anti nutrients and pasting characteristics of flours produced from some tropical legume seeds. Samples were collected from cowpea (Vigna ungulculata); red kidney beans (Phaseolus vulgaris), and Pigeon pea (Cajanus cajan) and each sample was divided into two portions. A portion was sprouted while the other portion served as the control. The flours from sprouted and non-sprouted seeds were analyzed for the minerals, anti nutritional and pasting properties. The samples were found to differ significantly (p < 0.05) in the minerals, anti nutritional composition and pasting properties of the flours. Sprouting increased the mineral contents of the flours generally the calcium content of non-sprouted red kidney beans (13.8 mg/100 g) increased to 16.1 mg/100 g in the sprouted flour. The haemagglutinin decreased from 40.6 HU/mg in non sprouted red kidney to 6.4 HU/mg in the sprouted. The final viscosity of the non sprouted flours were higher than those of the sprouted, with non sprouted cowpea scoring the highest, 272 RVU, while sprouted red kidney beans had the least, 109.06 RVU, which implies that sprouting caused a reduction in the gel strength and elasticity of the samples. Seed sprouting effectively increased the mineral nutrients and lowered the anti nutrients, but produced steamed paste with poor gel strength.     

Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten-free bread

The by-product of plant-based beverages, okara, can be dried in a nutritious flour, but it generates dense bakery products due to high water absorption. Gluten-free bread often tastes dry, so the objective of this work was evaluating okara flour as thickener for mouthfeel enhancement. Proximate analysis revealed that chickpea okara contained more starch than soy (35.3 vs. 3.41 g/100 g), less insoluble fibre (43.3 vs. 57.0 g/100 g) and protein (9.51 vs. 18.1 g/100 g). Water absorption capacity was higher in okara than flour and for soy (8.29 vs. 6.01 g g⁻¹, respectively). When added to a gluten-free batter, both okara flours significantly increased viscosity. Upon addition of either okara to gluten-free bread (2% w/w) moisture content increased from 31.6 to 33.5 and 36.5 g/100 g, while crumb hardness increased by up to 45% and specific loaf volume decreased by up to 42%. Soy okara flour enhanced moistness of gluten-free bread.     

In vitro starch digestibility,expected glycemic index,and thermal and pasting properties of flours from pea,lentil and chickpea cultivars

In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8–13.5%) but higher free lipid content (6.5–7.1%) and amylose–lipid complex melting enthalpy (0.7–0.8 J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours.     

Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

Many varieties of dry beans (Phaseolus vulgaris L.) are available with entirely different physico-chemical and sensory characteristics. Selected dry bean varieties (red kidney, small red kidney, cranberry and black) were processed into flour and analyzed for the physico-chemical and functional characteristics. The bulk density of the beans flours varied significantly (p < 0.05) from 0.515 g/ml for black bean flour to 0.556 g/ml for red kidney bean flour. The small red kidney bean flour had the highest water absorption capacity (2.65 g/g flour) while black bean flour showed the lowest at 2.23 g/g flour. Significant differences were observed for oil absorption capacities of bean flours, which ranged from 1.23 g/g for small red kidney bean flour to 1.52 g/g for red kidney bean flour. The bean flours emulsion capacity and stability and foaming capacity and stability also varied significantly and was variety-dependent. The highest apparent viscosity, 0.462 Pa.s, was recorded for small red kidney bean flour whereas black bean flour exhibited the lowest value of 0.073 Pa.s at 30 g/100 ml water content in the flour dispersions. The force-deformation curves for doughs from different bean flours showed that black bean flour had the highest peak force or hardness value of 90.7 N followed by doughs from cranberry, small red kidney and red kidney bean flours. The results of this study offer useful data on bean flours' potential uses in different food products.     

Sourdough fermentation of wheat fractions rich in fibres before their use in processed food

Fibre‐rich fractions of wheat are an important source of minerals but also contain considerable amounts of phytic acid, known to impair mineral absorption. This study explores the efficiency of wheat bran sourdough fermentation on phytate hydrolysis and mineral solubility, in comparison with whole‐wheat flour. In vitro trials were performed to assess the consequences of the addition of calcium carbonate (CaCO₃), an alkalinising salt, on phytic acid breakdown and mineral bioavailability during sourdough fermentation. Sourdough fermentation was found effective for solubilising minerals in whole‐wheat flours but was less effective with bran. In addition, sourdough acidity was blunted by the addition of CaCO₃, whereas degradation of phytic acid remained effective. Despite extensive breakdown of phytic acid (almost 70%), the addition of calcium exerted a very negative effect on zinc solubility. In conclusion, a pre‐fermentation process of whole cereals or bran, in suitable conditions of hydration, allows degradation of the major part of phytic acid and optimal mineral bioavailability. Copyright © 2007 Society of Chemical Industry     

Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling

Many different raw materials have been proposed for producing nutritious gluten-free breads, but rarely, there is a parallel analysis of the effect of physical treatment on those ingredients. The aim of this study was to incorporate carob flour fractions of varying particle size on rice gluten-free breads prepared with carob/rice (15:85) flour blends. Carob flour particle size was controlled by fractionation or jet milling application. Quality features of gluten-free breads containing carob flour and commercially available gluten-free breads were compared. Carob flour addition led to breads with improved colour parameters, crumb structure, retarded firming and lower moisture loss compared to rice bread. Further improvement in specific volume, crumb hardness, protein and ash content and estimated glycaemic index (eGI) could be obtained by a careful selection of the particle size distribution of the carob flour. Carob breads prepared either with the coarsest or the finest fraction prepared using jet milling led to end products with the highest specific volume (≈2.2 g/cm³) and the lowest crumb hardness (≈5.5 N), although they had lower specific volume and harder crumbs than breads from commercial blends (≈3–4 g/cm³, 0.6–3.8 N). Nevertheless, rice-based bread made with the finest carob flour was superior considering its slower firming, protein content and lower eGI. The incorporation of carob flour obtained by jet milling in rice-based gluten-free breads led to end products with quality characteristics and sensory acceptance resembling commercial breads and high nutritional value.     

Development of gluten-free fresh egg pasta analogues containing buckwheat

To improve the use of common buckwheat (Fagopyrum esculentum), characterized by interesting nutritional properties, it could be used in pasta formulations. In particular, as buckwheat is devoid of the gluten-forming proteins, it might be an ingredient for celiac patient food. The aim of this study was to develop both fresh egg pastas integrated with buckwheat and fresh egg pasta analogues classifiable as gluten-free, based on buckwheat and rice flours. Matter loss in the cooking water and weight increase during cooking of buckwheat pasta were higher than those of a reference sample made of common wheat flour. As buckwheat integration increased, sample break strain was significantly lower, as a result of the progressive reduction in gluten content. In the production of gluten-free pasta analogues, wheat flour was substituted with rice flour, precooked rice flour or pregelatinized rice starch. Since samples containing precooked rice flour gave the best results, in terms of workability, break strain and weight increase during cooking, they were also produced on an industrial scale. Industrial gluten-free fresh egg pasta analogues were tougher and less deformable in comparison with the laboratory-produced samples. These results were determined by the presence of the double thermal pasteurisation treatment, which allows to obtain a better structure of the product, showing also a lower matter loss during cooking.     

Phytic acid in Indian soybean: genotypic variability and influence of growing location

Phytic acid, the heat‐stable anti‐nutritional factor, was determined in 80 cultivars/strains of Indian soybean to identify genotypes that possess low concentrations of phytic acid. Variation of values of 28.6–46.4 g kg⁻¹ soy flour was observed. Information on the influence of growing locations with widely differing soil types on phytic acid content being scarce, phytic acid in the mature dry seeds of eight Indian soybean cultivars grown over four locations was evaluated. Variation in different varieties at different locations was 27.8–45.0 g kg⁻¹ soy flour. Averaged over eight genotypes, the maximum mean value for phytic acid was observed at Pantnagar and the minimum at Palampur. These differences in locational mean values for phytic acid can be explained on the basis of characteristics of the soils and environment. The higher mean value at Pantnagar may be attributed to higher soil organic phosphorus, nearly neutral pH and favorable temperature from flowering to maturity. However, the lower value observed at Palampur can be explained by the acidic nature of its soil, with lower maximum and minimum temperatures prevailing from flowering to maturity. Locational and genotypic × locational effects were found to be significant (p < 0.01). The results indicated that soil characteristics and soil environment play a significant role in the accumulation of phytic acid in soybean seeds. Copyright © 2005 Society of Chemical Industry     

Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics

Ahipa roots’ chemical composition and physiological parameters were characterised; ahipa flour preparation procedures were selected and the chemical composition and functional properties of these products were studied. Ahipa roots and flour can be considered alternative food sources of gluten-free starch, with a considerable contribution of protein, fibre and minerals, such as potassium, calcium and iron. The grating process for ahipa flour production required a pressing step (AFGP) and the recovery of the starch leached. The slicing procedure (AFS) was simpler and the resulting product showed higher contents of potassium, magnesium, calcium and protein than did AFGP, which showed lower sodium and higher acid detergent fibre contents, together with lower gelatinisation temperature. Both flours differed in terms of α-amylase activity and swelling power, characteristics that may condition their specific applications, such as the incorporation of these flours as gluten-free functional food ingredients.