Tef Eragrostis tef (Zucc.) Trotter, an ancient cereal primarily grown in Ethiopia, is becoming increasingly popular worldwide due to its high iron content and gluten-free nature. However, it has been ...reported that injera produced only with tef flour lack certain vital nutrients. Therefore, this specific study was conducted to supplement tef injera with other food materials of better nutritional value and compensate its expensive market price with sorghum cereal flour. The effect of fermentation conditions, and the sorghum and carrot pulp blending ratio on the nutritional value and sensory quality of tef injera was investigated. The factorial approach of the experimental design was conducted considering the nutritional value and sensory quality of the injera made of three main blending ratios of tef, sorghum, and carrot (60% tef: 30% sorghum: 10% carrot pulp, 45% tef: 45% sorghum: 10% carrot pulp and 30% tef: 60% sorghum: 10% carrot pulp) as experiential variables. The raw materials and injera were characterised for their proximate composition, physicochemical property, mineral composition, microbial analysis, and sensory attributes, using standard methods. The results of the study show that fermentation conditions and blending ratios have a significant effect on the nutritional, anti-nutritional, mineral content, microbial quality, and sensory properties of blended injera products, where higher values of ash, crude protein, crude fat, Total titratable acidity (TTA), Fe, Zn, and Ca (2.30%, 11.34%, 2.62%, 3.53, 32.97 mg/100 g, 2.98 mg/100 g and 176.85 mg/100 g, respectively) were analyzed for the co-fermented injera sample. In addition, a lower microbial count was observed in co-fermented injera samples, whereas microbial counts in injera samples prepared from carrot pulp-supplemented dough after the co-fermentation of tef and sorghum flours were observed to be higher. The injera product made using blending ratio of 60% tef: 30%sorghum: 10% carrot co-fermented was found to be the optimum result due to its very good nutritional improvement (i.e., reduction of some anti-nutritional factors, microbial contents, pH and increased contents of some minerals, crude protein, crude fat, TTA and improved most of the sensory quality of the supplemented injera product). According to this study, sorghum and carrot supplementation on tef could improve the nutritional value of injera while also providing an instant remedy for the growing price of tef.
•Amylose content of N. lotus rhizome and seed starches are not significantly different.•N. lotus seed starch showed smallest granular size as compared to rhizome starch.•Starch isolated from N. lotus ...rhizome and seed showed A-type polymorph.•Setback viscosity of N. lotus seed starch indicates high tendency of regrogradation.•Cooking temperature of N. lotus rhizome starch was lower than maize but no significant difference between N. lotus seed and maize starches.
In this study, starches were isolated from rhizomes and seeds of water lily (Nymphaea lotus) using cold distilled water. The structural and physicochemical properties of the isolated starches were compared with potato, rice, and maize starches. The amylose content (g/100 g) of rhizome, seed, potato, rice, and maize was 23.03, 24.5. 25.17, 21.26, and 19.83, respectively. The SEM granule size (µm) of rhizome, seed, potato, and maize starches were 11.19±3.69, 3.56±0.92, 30.63±11.09, and 7.97±1.48, respectively. The X-ray diffraction polymorph of rhizome, seed, rice, and maize demonstrated type A, whereas potato exhibited B-type. The deconvoluted ATR-FTIR indicates low level of ordered structure in the external region of rhizome starch. The RVA pasting temperature (71.9 °C) and setback viscosity (1292.5 cP) of rhizome was lower than seed (78.3 °C and 3228.5 cP, respectively). However, peak viscosity (7201 cP) of rhizome was higher than seed (4105 cP). Rhizome and seed starches can be used where high viscosifying than rice and maize starches and better shear breakdown resistance than potato starches are required. This study indicated starches of N. lotus have medium amylose%, small granular size, hydrophillic nature, and high peak viscosity of potential to promote for development of products in food and non-food industries.
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•Water lilies and lotus are good source of food, nutrition and medicine.•Carbohydrate is the major sources of water lilies and lotus.•Phenolic and flavonoids are the main phytochemicals in water ...lilies and lotus.•Phytochemicals are responsible for health benefits of water lilies and lotus.
Water lilies and lotus are regarded as good source of food, nutrition, and medicinal purposes. This review assessed scientific evidence for application of fifteen species of water lilies and lotus as functional and nutraceutical food ingredient in food and pharmaceutical industries. The nutritional value and phytochemical compounds of lotus and water lilies were reviewed. Additionally, the health benefits of water lilies and lotus as anti-inflammatory, hepato-protective, anti-hyperglycaemic, anti-hyperlipidaemic, and anticancer were highlighted. Water lilies and lotus could be commercially cultivated, harvested and processed to feed the increasing human population. Future studies should be conducted on physicochemical, thermal, rheological and pasting properties of major components i.e. starch of water lilies and lotus. Additionally, in vivo and in vitro studies should be explored to address safety, toxicity and cytotoxicity of water lilies and lotus for application in food and pharmaceutical industries.
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Motlopi coffee is a beverage prepared from roots of an indigenous tree Boscia albitrunca and consumed in Botswana. To date, there is no published report about the quality characteristics of Motlopi ...coffee. This study was conducted to develop an improved Motlopi coffee by varying roasting time and temperature and assess its physicochemical properties and sensory quality. The roasting temperatures considered were 150 °C and 160 °C with roasting time of 10, 15 and 20 min at each temperature. The study showed that bulk density of ground coffee was significantly (p < 0.05) decreased at 160 °C than at 150 °C and pH of Motlopi coffee was generally higher at 150 °C than at 160 °C. The total soluble solids (TSS) of Motlopi coffee decreased with increasing roasting time at 150 °C; however, it increased with increase in roasting time at 160 °C. Browning index (BI) tended to increase with increase in roasting time both at 150 and 160 °C and was significantly (p < 0.05) higher at 160 °C than at 150 °C. The titratable acidity (TA) decreased with an increase in the roasting time both at 150 and 160 °C and was significantly (p < 0.05) higher at 150 °C than at 160 °C. The traditionally prepared Motlopi coffee had comparable TA with treatment 2 (150 °C for 15 min). The consumer acceptability test showed that the laboratory made Motlopi coffee had significantly higher (p < 0.05) scores for taste, body and overall acceptability than the traditional Motlopi coffee. Roasting Motlopi roots at 150 °C for 15 min resulted in Motlopi coffee of good physicochemical properties and sensory quality.
Boscia albitrunca roots, physicochemical properties, Motlopi coffee, roasting; temperature, roasting time, sensory quality.
Cassava starches processed from six different cassava varieties (Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo and Chila) were assessed for variety effect on swelling, solubility, gelatinization, ...pasting and gel freeze-thaw stability properties. The swelling power was investigated using dispersion methods in water while gelatinization and pasting were determined using Differential Scanning Calorimetry and Rapid Visco Analyzer, respectively. The gel freeze-thaw stability was determined by syneresis method. The starch granules size of the cassava starches were in the range 1.17–22.22 μm. The swelling power and solubility index of starches were in the range of 2.22–15.63 g/g and 1.62–71.15%, respectively. Solubility index of starches correlated positively with amylose (p < 0.0001). Swelling powers of starches showed a weak negative correlation with resistant starch content. The onset (To), peak (Tp) and conclusion (Tc) gelatinization temperatures of cassava starches were ranged from 56.33–63.00 ℃, 62.00–71.29 ℃ and 69.10–77.12 ℃, respectively and varied among cassava varieties (p < 0.05). The pasting temperatures for starches were in the range of 64.54–70.54 ℃ and weak positively correlated with amylose (r = 0.231, p < 0.001). The peak viscosity (782.3–983.5 cP), breakdown viscosity (383.8–506.8 cP) and final viscosity (462.0–569.7 cP) varied (p < 0.05) among cassava varieties and exhibited negative correlation with amylose (p < 0.05, p < 0.01, and p < 0.01, respectively). The syneresis for the freeze-thaw and five freeze-thaw cycle storage were ranged from 0.00–29.11% and 0.00–42.40%, respectively, and varied (p < 0.05) among cassava varieties. The sources of variations in physicochemical properties among the cassava varieties were due to differences in amylose, protein, lipid contents, and starch granule size distribution.
This study examined the total phenolic contents, in vitroantioxidant activity and anti-cancer effect of petroleum ether and aqueous: methanol (20:80, v/v) seed extracts of Aframomum corrorima ...(Ethiopian cardamom). The aqueous methanol extract contained higher total phenolic content (25 ± 5 mg gallic acid equivalent/100 g of dried extract and total flavonoid content (19 ± 0.4 mg quercetin equivalent/100 g of dried extract. The extract showed stronger antioxidant activity than the petroleum ether extract, EC
50
= 97 ± 4 μg/mL in DPPH radical scavenging assay, and EC
50
= 258 ± 15 μg/mL in ferric reducing antioxidant power assay. In the antiproliferative assay, the petroleum ether extract showed stronger (EC
50
= 105 ± 7 μg/mL) effect than the aqueous:methanol (20:80, v/v) extract (EC
50
= 282 ± 43 μg/mL), on hepatocellular carcinoma (HepG2) cells when incubated for 24 h. This is the initial report to demonstrate antioxidant activity and anti-cancer in vitro effect of seed extracts of A. corrorima.
Conventional packaging offers protection, containment, communication, and convenience to packaged food. The most commonly used packaging materials are petrochemical-based plastics which generate ...massive wastes that persist for a long time in the environment after their use. Bio-based materials are the best option to replace this synthetic plastic. This review presents the importance of packaging fish products using polysaccharides, proteins, polyhydroxyalkanoates, polylactic acids, pullulan, and xanthan gums loaded with different nanofillers and bioactive molecules. Bio-based smart materials easily decompose into carbon dioxide, methane, water, and inorganic compounds. Biopolymers can be produced from natural biomass, bio-monomers, and microorganisms. These biopolymers demonstrate excellent physiochemical, thermal, and mechanical properties when mixed or alone as fish packaging materials. Integration of nanofillers and bioactive molecules improves mechanical, gas barrier, antioxidant and antimicrobial properties of bio-based materials. Bioactive molecules like anthocyanins, betalains, curcumin, and clove oil are sensitive to pH, temperature, light, and time. Bioactive molecules can be loaded into bio-based packaging materials to monitor the real-time freshness of fish products during storage. It is concluded that bio-based smart materials have the potential for fish packaging, do not harm the environment, and easily interact with nanofillers and bioactive molecules.
Information on phytochemical contents, antioxidant activity and functional properties of underutilized plants Figl (Raphanus sativus L.), Girgir (Eruca sativa L.) and Karkade (Hibiscus sabdariffa L.) ...grown in Benishangul Gumuz, Ethiopia are limited. In view of this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated following standard analytical methods. The total flavonoids, total anthocyanins, β-carotene and L-ascorbic acid contents were ranged: 5.28–35.97, 0.01–2.53, 0.15–0.42 and 0.28–1.49 (db mg/g), respectively. The total flavonoids content, total anthocyanins content and antioxidant capacity were high in the brown calyces of Karkade, but are low in the roots of Figl. The antioxidant activity of roots of Figl and seeds of Karkade were low. The effective inhibitory concentration (IC50) toward 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity demanded from brown calyces of Karkade was low and the IC50 was strong negatively correlated with β-carotene and L-ascorbic acid contents (i.e., achieve IC50 with low amounts of these bioactive compounds). The ferric reducing antioxidant power was positively strong correlated with total flavonoids and anthocyanins content. The finding showed that calyces of Karkade can be used as a candidate to substitute synthetic antioxidants and food colorant in food, beverage and pharmaceutical industries because of their high antioxidant capacity, desired color and as a good source of phytochemicals. The study also showed that the leaves of Figl and Girgir were found to exhibit good sources of vitamin C, β-carotene with low bulk density. Because of these properties, they can be regarded as good candidate to supplement micronutrients particularly for vulnerable groups like infants and young children.
Figl, Girgir, Karkade, Phytochemicals, Antioxidants, Functional properties.
•Traditional complementary foods formulated from un-malted sorghum had less health-enhancing bioactive compounds.•Increasing the proportion of malted sorghum levels in the formula increased bioactive ...compounds and antioxidant capacity.•Optimized blend had better bioactive compounds, antioxidant capacity, functional and acceptability for consumption to support health.
The study aimed to formulate and optimize complementary weaning flours for better antioxidants and sensory acceptability. D-optimal constrained mixture design was used to generate Eighteen formulations with a range of malted sorghum 40–60%, blanched soybean 20–30%, boiled karkade seeds 10–20%, and 10% premix (5% figl leaves, 4.5% sugar, and 0.5% salt) added in equal proportion to all formulations were evaluated. The sensory properties of the gruel made from the selected complementary flour were evaluated using untrained panellists. The result indicated that high malted sorghum supplement levels in the formula were associated with increased bioactive compounds and antioxidant capacity. The optimum values of bioactive compounds, antioxidant capacity, and functional properties of the formulated product were 51.0%, 22.0%, and 17.0% for sorghum, soybean, and karkade seeds flour with 10.0% premix, respectively. The sensory acceptability of the gruel samples evaluated from the optimized complementary flour rich in antioxidants was significantly (p < 0.05) liked in terms of aroma and mouthfeel compared to the control sample. The result found that supplemented weaning flour made from malted sorghum, blanched soybean, and boiling karkade seeds flour may be processed to produce high levels of health-promoting bioactive compounds with desirable sensory qualities.
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Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed ...to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40–60% malted sorghum, 20–30% blanched soybean, 10–20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.
Blending ratio, Composite flour, Figl leaves, Food ingredients, Antinutrients to minerals molar ratios
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