Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp

Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.

Nutritional Value and Application of Broad Bean Nutrition Flour as a Combination of Staple Food

This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed.

Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of around 4.4 gigatons of greenhouse gas. World Health Organization highlights that iron deficiency affects billions of people worldwide and remains the leading cause of anemia. With the growth of healthy and sustainable diets and consumers’ better understanding of the relationship between diet, health, and the environment, there is an opportunity to develop novel healthy extruded snacks. The present study was carried out using response surface methodology to investigate the effects of varying proportions of jackfruit seed flour, mung bean flour, and ferrous ammonium phosphate on physical and functional properties of extruded snacks. Experiments were carried out using a central composite rotatable design with three independent parameters such as jackfruit seed flour(%), mung bean flour(%), and ferrous ammonium phosphate (%), and five responses such as bulk density (BD), expansion ratio (ER), hardness, color difference (ΔE), and iron content. It was found that ferrous ammonium phosphate significantly increased the iron content. Bulk density, expansion ratio, and hardness were significantly affected by jackfruit seed flour and mung bean flour. All independent variables significantly influenced colour value. The optimized iron-enrich extruded snacks were obtained at 24.87% jackfruit seed flour, 20.95% mung bean flour, and 0.021% ferrous ammonium phosphate. The optimized extruded snack contained 15.32 g/100 g protein and 22.03 mg/100 g iron content. Results of the study indicate that the optimized extruded snack could be used as a protein and iron source to mitigate malnutrition and anemia.

Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i>spp.) Seed Flour

Yam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean seeds were detoxified and the nutritional and functional properties of their protein determined to assess the proteins’ potential for applications. Seeds of 10 accessions (2 accessions of P. erosus, 4 accessions of P. ahipa and 4 accessions of P. tuberosus) were analyzed for proximate composition, pasting and functional properties (bulk density, least gelation concentration, water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, foaming capacity, foam stability and protein solubility). The results showed that yam bean seeds contained: 29.2 - 32.1 g/100g proteins, 31.3 - 33.0 g/100 g carbohydrates, 24.1 - 25.6 g/100g total fat, 7.5 - 8.1 g/100g crude fiber and 3.4 - 4.1 g/100g ash. The defatted P. erosus seed flour contained 45.6 - 48.8 g/100g protein, 32.6 - 36.5 g/100g total carbohydrate, 6.7 - 7.1 g/100g crude fiber, 6.0 - 6.4 g/100g ash and 5.2/100 g crude fat. The defatted yam bean seed flour exhibited relatively high protein solubility (68.0% - 70.4%), least gelation concentration (14%), water absorption capacity (2.8% - 2.9%) and oil absorption capacity (1.5%). The defatted flour exhibited emulsifying capacity of 35.7% - 36.0%, emulsion stability of 33.2% - 33.5%, foaming capacities of 42% and foam stability of 25.1% - 25.8%. With respect to pasting properties, the defatted yam bean seed flours exhibited pasting temperature of 80.0?C - 81.3?C, peak viscosity of 145.5 - 146.7 RVU, trough viscosity of 95.1 - 102.0 RVU, break down of 43.5 - 51.6 RVU, set back of 252.9 - 258.1 RVU and final viscosity of 348 - 360 RVU. The results show that yam bean seed has potential for use in both food and non-food applications.

Effects of Dehulling on Functional and Sensory Properties of Flours From Black Beans (<i>Phaseolus Vulgaris</i>)

The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. Dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.

Solid State Bioconversion for Producing Common Bean(Phaseolus vulgaris L.)Functional Flour with High Antioxidant Activity and Antihypertensive Potential

The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (TPC) and antioxidant activity (AoxA) of common beans to improve antihypertensive functionality. Cooked cotyledons of dehulled common beans were inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 106 spores/mL), and incubated at 35℃ for times of 24, 36, 48, 60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats. The best time for producing bioprocessed common bean (added with seed coats) functional flour with the highest AoxA (ORAC value = 17,468 μmol Trolox equivalents (TE)/100 gsample, dw;ABTS value = 13,505 μmol TE/100 gsample, dw) was 108 h. The SSB process substantially increased TPC and total hydrophilic AoxA and antihypertensive potential of common beans in 2.24, 2.45 - 2.73 and 6769 times, respectively. Proteins hydrolyzates from unprocessed whole and bioprocessed (108 h) common beans had IC50 [concentration needed to inhibit 50% the activity of angiotensin converting enzyme (ACE)] of 79.2 and 0.0117 μg/mL, respectively. The SSB is an efective strategy to improve the TPC of common beans for enhanced functionality with improved antioxidant activity and antihypertensive potential.

Potato (Solanum tuberosum L.) Flour Enriched with Date Palm Fruit (Phoenix dactylifera L.) Powder and Bean Milk for Cookies Production

This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world.

Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (P ≤ 0.05) order: dehulling > cooking> roasting > soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (P ≤ 0.05) were found in appearance, color, texture and overall acceptability of substituted with 30% raw or processed lima bean and between control biscuit (100% wheat flour). The diameter, spread ratio, chemical composition (protein, ash, crude fiber, SDF, IDF and TDF) and minerals were significantly increased in all substituted biscuits compared to control biscuit. Improvement in the essential amino acid profile of raw Lima biscuit was observed with higher values of essential amino acids, Chemical Score (CS), and Biological Value (BV). This study recommended the use of lima bean in preparing biscuits at 30% replacement to enhance the nutritional composition of biscuits with acceptable sensory properties.

两种细菌发酵豆粉粗多糖体外降血糖、降血脂活性比较

枯草芽孢杆菌和干酪乳杆菌常用于发酵豆制品的生产。为研究这两种细菌发酵对豆粉粗多糖降血糖、降血脂生物活性的影响。本研究制备了8种不同的两种细菌发酵豆粉的粗多糖样品,比较分析了发酵前后豆粉粗多糖的组成、水溶能力和体外降血糖降血脂活性变化差异。结果表明:两种细菌发酵豆粉的粗多糖中糖醛酸含量均增加,且枯草芽孢杆菌发酵豆粉的粗多糖糖醛酸含量(4.05%~22.46%)显著(P<0.05)高于干酪乳杆菌发酵豆粉的粗多糖(2.63%~10.72%)。两种细菌发酵可以改善豆粉粗多糖的水溶性。两种细菌发酵均能增加豆粉粗多糖体外降血糖和降血脂的生物活性。干酪乳杆菌发酵大豆、豇豆和蚕豆豆粉的粗多糖对α-淀粉酶抑制能力显著(P<0.05)高于枯草芽孢杆菌发酵。枯草芽孢杆菌发酵豇豆、红豆、绿豆、蚕豆、菜豆、扁豆和豌豆豆粉的粗多糖结合甘氨脱氧胆酸钠能力高于干酪乳杆菌发酵。两种细菌发酵绿豆、蚕豆、菜豆、扁豆和豌豆豆粉的粗多糖对牛磺脱氧胆酸钠的结合能力均显著提高(P<0.05)。本研究为开发具有降血糖降血脂功能的富含活性多糖的发酵豆类食品提供了理论基础。

干酪乳杆菌发酵豆粉粗多糖结构特征与抗氧化活性

制备8种干酪乳杆菌发酵豆粉粗多糖样品,比较其粗多糖得率、结构特征和抗氧化活性的差异。结果表明:发酵豆粉粗多糖得率为1.07%~11.42%,其中发酵红豆粉粗多糖得率最高(11.42%)。发酵豆粉粗多糖中均含有糖醛酸结构,其中发酵菜豆粉粗多糖中糖醛酸含量最高(7.46%)。发酵豆粉粗多糖分子质量为0.35~36.67 ku,其中发酵绿豆粉粗多糖含有的多糖分子种类最多。发酵豆粉粗多糖由甘露糖、葡萄糖醛酸、葡萄糖、半乳糖、木糖和阿拉伯糖以不同含量组成。发酵豆粉粗多糖表观形态呈片状松散状态且形状不规则,其中发酵绿豆粉粗多糖表现出最疏松程度。红外光谱显示8种发酵豆粉粗多糖均符合多糖化合物的特征吸收。8种发酵豆粉粗多糖表现出不同的抗氧化活性:发酵扁豆粉和发酵绿豆粉粗多糖清除DPPH的IC50值分别为0.07 mg/mL和0.98 mg/mL,发酵扁豆粉粗多糖清除效果最好;发酵绿豆粉粗多糖清除ABTS+的能力最好,其IC50值为0.67 mg/mL;发酵绿豆粉粗多糖对铁离子也表现出最高的还原能力。比较8种发酵豆粉粗多糖,发酵绿豆粉粗多糖表现出最佳的抗氧化活性。研究结果对干酪乳杆菌发酵制备不同豆粉食品的营养评价提供了理论依据。

“豆面印花”的价值底蕴和当代传承发展

对河北省首批非物质文化遗产保护项目“豆面印花”手工印染独具特色的生产工艺和纹样图案进行研究,探讨其深厚的价值与文化底蕴,天然环保的独特工艺迎合了绿色纺织品的发展方向,并以此为立足点,结合现代化理念,从工艺、时尚、产品设计三大方面入手,在保留原真性的基础上融合国创元素,使其重拾商品属性,以实现产品化应用,最后将其置于非物质文化遗产传承和发扬等现实问题中加以动态研究。

红豆糯米饼的工艺研究与品质控制

在保证食品安全的前提下,对红豆糯米饼配方进行优化,并探讨低温储藏对产品的影响。采用单因素试验对糯米面皮所需的牛奶含量、糖含量,馅料红豆沙的添加量,以及烘焙的温度和时间进行研究。应用正交试验对牛奶添加量、烘焙温度和烘焙时间进行优化。结果表明,最佳工艺参数为60 g糯米粉,白砂糖6 g、牛奶55 g、红豆沙20 g,190℃烘烤16 min。样品放置一周后,硬度、内聚性和咀嚼性测定数值均表现为上升。

基于电子鼻技术对小麦粉及腐竹中吊白块的快速检测研究

通过电子鼻技术对市售小麦粉及腐竹样品掺入不同质量浓度“吊白块”进行分析鉴别,经线性判别函数分析(LDA)和主成分分析(PCA)分析可知,PCA及LDA分析法均可以对掺入吊白块的小麦粉及腐竹等样品进行有效检测,检测限达0.001 g/kg;此外,PCA在定量的准确性上要优于LDA分析方法。结果表明,电子鼻由于对样品不需要进行任何预处理,与色谱法相比较,可以作为一种快速简便的检测技术。

绿豆-小麦混合粉的流变学和热力学特性研究

以小麦粉、绿豆粉为原料,研究绿豆-小麦混合粉面团的形成特性、流变学特性、热力学特性,为绿豆小麦粉复合食品的加工及品质控制提供参考。结果表明,添加绿豆粉对绿豆-小麦混合粉的物性有显著影响;随着绿豆粉添加量的增加,混合粉面团的吸水率、形成时间、稳定时间、评价值降低、弱化值增加;最大拉伸阻力、延伸度降低;热焓呈非线性降低,糊化温度增加;储能模量、损耗模量减小,黏弹性降低。

去凝集素芸豆粉理化与功能特性的研究

研究去凝集素芸豆粉理化与功能特性。溶剂浸提法制备去凝集素芸豆粉,测定其基本营养成分、堆积密度、吸水性指数、水溶性指数、吸水性、吸油性、乳化性、乳化稳定性、起泡性和泡沫稳定性等理化及功能性质。实验表明,去凝集素处理能够显著降低芸豆粉中蛋白质、总糖含量、吸水性指数、水溶性指数、吸水性、乳化性与起泡性(p<0.05),但对芸豆粉吸油能力、乳化稳定性及泡沫稳定性具有显著提高作用(p<0.05)。结果表明,去凝集素芸豆粉相对于普通芸豆粉仍保留了较好的营养成分组成及理化、功能特性,营养、理化及功能特性,可能更适用于复配杂粮膨化食品开发。

三种杂粮对高筋粉面包品质的影响

以高筋面粉和杂粮面粉(豆面、高粱、荞麦)为主要原料,按不同添加比例把三种杂粮添加到高筋粉中,制成不同杂粮含量及不同种类的杂粮面包。对不同杂粮面包进行了感官评价(包括色泽,香味,口感)及理化指标(蛋白质、粗纤维、粗脂肪、灰分和水分含量)的测定。结果表明:含量为40%的高粱面包感官评价好于其它杂粮面包,添加了高粱面粉的杂粮面包粗纤维含量均较高,荞麦面包灰分和水分含量均较高,且与其它面包呈极显著差异(p<0.01)。

超微粉碎对红小豆全粉物化特性的影响

以红小豆粗粉为研究对象,通过高频振动超微粉碎处理,研究振动式超微粉碎技术对红小豆全粉物化特性的影响。结果表明:随着超微粉碎时间的延长,红小豆微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更白亮,更均匀。与粗粉相比,红小豆微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。超微粉碎处理可以显著改善红小豆全粉的颗粒均匀性、颜色均匀性、吸湿性、溶胀度、溶解性等物化特性。

添加食用豆粉对小麦粉色泽的影响

以15种食用豆类为原料,使用紫外分光光度计测定其脂肪氧化酶活性,使用白度仪和色差计测定添加豆粉对小麦粉白度和面片色度的影响。结果表明:绿大豆的酶活最高,为3.5×105 U;直接将15种食用豆粉分别添加到小麦粉时,小麦粉的白度均随着豆粉添加量的增加呈现递减的趋势;添加少量黄大豆、绿大豆、绿豆、麻豇豆粉到小麦粉时,起到了提高面片L*值的作用,当添加量超过3%时,其L*值出现降低的趋势。

绿豆淀粉和糯米粉复配体系的理化性质与粉皮质构性质的关系研究

将糯米粉按一定比例添加到绿豆淀粉中,测定复配粉的膨润性质、糊化特性、质构性质和拉伸性质,研究复配粉性质与粉皮质构性质之间的关系。结果表明:复配粉的总直链淀粉含量、可溶性直链淀粉含量、不溶性直链淀粉含量均比绿豆淀粉显著降低;复配粉的峰值黏度、低谷黏度和最终黏度均降低,当绿豆淀粉、糯米粉质量比为1:3时,复配粉的衰减值和回生值分别比绿豆淀粉降低了35.35%、69.13%。绿豆淀粉、糯米质量比1:1的硬度比绿豆淀粉降低了96.85%;用复配粉制作的粉皮拉伸性变化显著,粉皮的拉伸强度从68.35kPa降低到15.03kPa。与单一体系相比,复配粉制成的粉皮硬度适中、持水能力好、口感好。在所有混合体系中,当绿豆淀粉、糯米粉质量比为1:1时,制得的粉皮的质构性质最好。

乡村振兴背景下沙河豆面印花技艺的传承与创新

沙河豆面印花是极具地方特色的传统手工技艺,工艺流程简单,独具特色,具有较高的艺术与文化价值。做好豆面印花技艺的传承与发展,振兴乡村传统工艺及文化,对促进从业农民增收、建设美丽乡村具有重要意义。建立传统手工技艺工作室及陈列馆,融入乡村旅游、创意农业发展,借助数字化网络平台宣传非物质文化遗产等措施是豆面印花技艺现代传承的新路径。引入现代印染及信息技术,融入流行设计元素,改进印花工艺等"技"的变革,丰富了印花产品的样式、衍生品;做好非遗元素的拓展等"艺"的创新,是豆面印花在传统工艺振兴中再生的主要途径。