Nutritional Quality Of Germinated Cowpea Flour And Its Application In Home Prepared Instant Weaning Food

The in vitro protein quality, starch digestibility and vitamin A content of weaning food raw materials consist of rice, controlled-cowpea flour (CCF), 24h germinated- cowpea flour (24h GCF), 48h germinated-cowpea flour (48h GCF), skim milk powder and banana-pumpkin, were studied. CCF or GCF was formed to be protein rich food and banana-pumpkin was used to supplement vitamin A in the weaning food. Cowpea seeds were germinated (24h, and 48h at 25°C), dried (60- 75°C for 12 hours) and ground to form a powder. The physiochemical properties, amino acid profile, and protein quality comprise of protein digestibility corrected amino acid scores (PDCAAS), chemical score, amino acid score (AAS), essential amino index (EAAl), calculated biological value (C-BV) and FAO Score (FAOS) of treated cowpea flour were analysed. In vitro method with commercial digestive enzymes was used in assessing the protein and starch digestibility of CCF, 24h GCF and 48h GCF

High pressure intensification of cassava resistant starch (RS3) yields

Cassava starch, typically, has resistant starch type 3 (RS3) content of 2.4%. This paper shows that the RS3 yields can be substantially enhanced by debranching cassava starch using pullulanase followed by high pressure or cyclic high-pressure annealing. RS3 yield of 41.3% was obtained when annealing was carried out at 400 MPa/60°C for 15 min, whereas it took nearly 8 h to obtain the same yield under conventional atmospheric annealing at 60°C. The yield of RS3 could be further significantly increased by annealing under 400MPa/60°C pressure for 15 min followed by resting at atmospheric pressure for 3 h 45 min, and repeating this cycle for up to six times. Microstructural surface analysis of the product under a scanning electron microscope showed an increasingly rigid density of the crystalline structure formed, confirming higher RS3 content

Utilization of pumpkin powder in bakery products

The objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat Duch. ex. Poir.). It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% alcohol insoluble solids, 7.29 mg/100g sample of β-carotene, had color values of L*57.81, a*8.31, and b*34.39, and 0.24 water activity. It gelatinized at 90ºC. It was used as a source of β-carotene and yellow color supplement in bakery products. Wheat flour was substituted by 5 levels of pumpkin powder (10, 20, 30, 40 and 50%) in sandwich bread, sweet bread, butter cake, chiffon cake and cookies. The products were consumertested and their physicochemical and sensory properties analyzed. Results showed that 20% substitution was optimum for butter cake, and chiffon cake, while only 10% substitution was acceptable for sandwich bread, sweet bread and cookies. The acceptance by the consumer group was at the level of "like moderately" to "like very much". Between 90-100% of the consumers who accepted the products would buy them. Chiffon cake substituted with pumpkin powder was the most preferred, followed by butter cake, sandwich bread, cookies, and sweet bread. The pumpkin-substituted products contained 15.00-103.30 µg RE of vitamin A (3.13-12.92% of Thai RDI for vitamin A intake per day)