The impact of cotyledon activation on brown rice Rice (Oryza sativa), Aerial yam (Dioscorea bulbifera) and black turtle bean (Phaseolus vulgaris) was studied. Composite flours were prepared using cotyledon activated brown rice (GBR), aerial yam (AYF) and black turtle bean (GTB). The ratio of GBR: AYF: GTB used in the flour formulations were: 100GBR: 0AYF: 0GTB; 0GBR: 100AYF: 0GTB; 0GBR: 0AYF: 100GTB; 33.33GBR: 33.33AYF: 33.33GTB; 66.67GBR: 16.67AYF: 16.67GTB, 16.67GBR: 66.67AYF: 16.67GTB and 16.67GBR: 16.67AYF: 66.67GTB. Proximate composition, functional properties, antinutrients, minerals, vitamins, amino acid profile and antioxidant activity of the composite flours were determined using standard procedures. Protein efficiency ratio, essential amino acid index and biological value were calculated from the amino acid profile. Results showed ash content (2.72-3.20%), fibre (2.12-2.42%), protein (13.23-39.31%), tannin (0.973-1.120mg/100g), saponin (1.95-2.44 mg/g), oxalate (2.50-3.38mg/g), water absorption capacity (107.71–190.23%), oil absorption capacity (145.30-296.70%), water solubility index (16.05-17.78%), swelling capacity (230.10-250.50%), calcium (36.64-40.62mg/100g), phosphorus (84.84-88.93mg/100g), manganese (0.46-0.57mg/100g), magnesium (1741.20-1823.20mg/100g), vitamin B1 (2.75-4.06mg/100g, B2 (2.01-2.78 mg/100g, B3 (2.20-4.83mg/100g), B6 (2.63-3.98mg/100g) B12 (1.59-5.95mg/100g), essential amino acid index (70-99%), protein efficiency ratio (1.95–3.79), and biological value (70-96%). Nutrients and antioxidant properties were improved through the cotyledon activation process, level of antinutrients were safe and below toxicity level. The composite flour is invaluable as functional ingredient in food formulation.
| Published in | Science Development (Volume 3, Issue 1) |
| DOI | 10.11648/j.scidev.20220301.15 |
| Page(s) | 31-45 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Cotyledon Activation, Nutritional, Antioxidants, Amino Acid, Brown Rice, Aerial Yam, Black Turtle Bean
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APA Style
Judith Uchenna Chima, Folusho Morenike David-Abraham, Laura Chioma Okpala. (2022). Activation of Cotyledon as Nutrients and Antioxidant Enhancer in Oryza sativa, Dioscorea bulbifera and Phaseolus vulgaris for Food Formulation. Science Development, 3(1), 31-45. https://doi.org/10.11648/j.scidev.20220301.15
ACS Style
Judith Uchenna Chima; Folusho Morenike David-Abraham; Laura Chioma Okpala. Activation of Cotyledon as Nutrients and Antioxidant Enhancer in Oryza sativa, Dioscorea bulbifera and Phaseolus vulgaris for Food Formulation. Sci. Dev. 2022, 3(1), 31-45. doi: 10.11648/j.scidev.20220301.15
AMA Style
Judith Uchenna Chima, Folusho Morenike David-Abraham, Laura Chioma Okpala. Activation of Cotyledon as Nutrients and Antioxidant Enhancer in Oryza sativa, Dioscorea bulbifera and Phaseolus vulgaris for Food Formulation. Sci Dev. 2022;3(1):31-45. doi: 10.11648/j.scidev.20220301.15
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Download@article{10.11648/j.scidev.20220301.15,
author = {Judith Uchenna Chima and Folusho Morenike David-Abraham and Laura Chioma Okpala},
title = {Activation of Cotyledon as Nutrients and Antioxidant Enhancer in Oryza sativa, Dioscorea bulbifera and Phaseolus vulgaris for Food Formulation},
journal = {Science Development},
volume = {3},
number = {1},
pages = {31-45},
doi = {10.11648/j.scidev.20220301.15},
url = {https://doi.org/10.11648/j.scidev.20220301.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.scidev.20220301.15},
abstract = {The impact of cotyledon activation on brown rice Rice (Oryza sativa), Aerial yam (Dioscorea bulbifera) and black turtle bean (Phaseolus vulgaris) was studied. Composite flours were prepared using cotyledon activated brown rice (GBR), aerial yam (AYF) and black turtle bean (GTB). The ratio of GBR: AYF: GTB used in the flour formulations were: 100GBR: 0AYF: 0GTB; 0GBR: 100AYF: 0GTB; 0GBR: 0AYF: 100GTB; 33.33GBR: 33.33AYF: 33.33GTB; 66.67GBR: 16.67AYF: 16.67GTB, 16.67GBR: 66.67AYF: 16.67GTB and 16.67GBR: 16.67AYF: 66.67GTB. Proximate composition, functional properties, antinutrients, minerals, vitamins, amino acid profile and antioxidant activity of the composite flours were determined using standard procedures. Protein efficiency ratio, essential amino acid index and biological value were calculated from the amino acid profile. Results showed ash content (2.72-3.20%), fibre (2.12-2.42%), protein (13.23-39.31%), tannin (0.973-1.120mg/100g), saponin (1.95-2.44 mg/g), oxalate (2.50-3.38mg/g), water absorption capacity (107.71–190.23%), oil absorption capacity (145.30-296.70%), water solubility index (16.05-17.78%), swelling capacity (230.10-250.50%), calcium (36.64-40.62mg/100g), phosphorus (84.84-88.93mg/100g), manganese (0.46-0.57mg/100g), magnesium (1741.20-1823.20mg/100g), vitamin B1 (2.75-4.06mg/100g, B2 (2.01-2.78 mg/100g, B3 (2.20-4.83mg/100g), B6 (2.63-3.98mg/100g) B12 (1.59-5.95mg/100g), essential amino acid index (70-99%), protein efficiency ratio (1.95–3.79), and biological value (70-96%). Nutrients and antioxidant properties were improved through the cotyledon activation process, level of antinutrients were safe and below toxicity level. The composite flour is invaluable as functional ingredient in food formulation.},
year = {2022}
}
TY - JOUR T1 - Activation of Cotyledon as Nutrients and Antioxidant Enhancer in Oryza sativa, Dioscorea bulbifera and Phaseolus vulgaris for Food Formulation AU - Judith Uchenna Chima AU - Folusho Morenike David-Abraham AU - Laura Chioma Okpala Y1 - 2022/02/28 PY - 2022 N1 - https://doi.org/10.11648/j.scidev.20220301.15 DO - 10.11648/j.scidev.20220301.15 T2 - Science Development JF - Science Development JO - Science Development SP - 31 EP - 45 PB - Science Publishing Group SN - 2994-7154 UR - https://doi.org/10.11648/j.scidev.20220301.15 AB - The impact of cotyledon activation on brown rice Rice (Oryza sativa), Aerial yam (Dioscorea bulbifera) and black turtle bean (Phaseolus vulgaris) was studied. Composite flours were prepared using cotyledon activated brown rice (GBR), aerial yam (AYF) and black turtle bean (GTB). The ratio of GBR: AYF: GTB used in the flour formulations were: 100GBR: 0AYF: 0GTB; 0GBR: 100AYF: 0GTB; 0GBR: 0AYF: 100GTB; 33.33GBR: 33.33AYF: 33.33GTB; 66.67GBR: 16.67AYF: 16.67GTB, 16.67GBR: 66.67AYF: 16.67GTB and 16.67GBR: 16.67AYF: 66.67GTB. Proximate composition, functional properties, antinutrients, minerals, vitamins, amino acid profile and antioxidant activity of the composite flours were determined using standard procedures. Protein efficiency ratio, essential amino acid index and biological value were calculated from the amino acid profile. Results showed ash content (2.72-3.20%), fibre (2.12-2.42%), protein (13.23-39.31%), tannin (0.973-1.120mg/100g), saponin (1.95-2.44 mg/g), oxalate (2.50-3.38mg/g), water absorption capacity (107.71–190.23%), oil absorption capacity (145.30-296.70%), water solubility index (16.05-17.78%), swelling capacity (230.10-250.50%), calcium (36.64-40.62mg/100g), phosphorus (84.84-88.93mg/100g), manganese (0.46-0.57mg/100g), magnesium (1741.20-1823.20mg/100g), vitamin B1 (2.75-4.06mg/100g, B2 (2.01-2.78 mg/100g, B3 (2.20-4.83mg/100g), B6 (2.63-3.98mg/100g) B12 (1.59-5.95mg/100g), essential amino acid index (70-99%), protein efficiency ratio (1.95–3.79), and biological value (70-96%). Nutrients and antioxidant properties were improved through the cotyledon activation process, level of antinutrients were safe and below toxicity level. The composite flour is invaluable as functional ingredient in food formulation. VL - 3 IS - 1 ER -
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