The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed
This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10,...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2318343 |
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| author | Adeyemi Ayotunde Adeyanju Darasimi Gift Adeleye Johnson Akinwumi Adejuyitan Eunice Ogunbusola Oluwaseun Peter Bamidele |
| author_facet | Adeyemi Ayotunde Adeyanju Darasimi Gift Adeleye Johnson Akinwumi Adejuyitan Eunice Ogunbusola Oluwaseun Peter Bamidele |
| author_sort | Adeyemi Ayotunde Adeyanju |
| collection | DOAJ |
| description | This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 together with 100% fermented cassava flour and 100% tigernut flour as control. The flour samples were evaluated for their functional properties, pasting behaviour, in vitro starch digestibility, total phenolic content, and radical scavenging activity. There was a significant reduction in water absorption capacity (2% to 16%) and swelling capacity (9% to 58%) of the composite flour. The inclusion of tigernut also resulted in reduction in the viscosity of the cassava-tigernut composite blends. However, the composite flours exhibited higher total phenolic content and enhanced radical scavenging activity. Compositing fermented cassava flour with tigernut flour may help improve the health of the consumer when processed. |
| format | Article |
| id | doaj-art-edfdb3659f2944728a6908591ba78fd3 |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-edfdb3659f2944728a6908591ba78fd32025-08-20T01:58:04ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2318343The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seedAdeyemi Ayotunde Adeyanju0Darasimi Gift Adeleye1Johnson Akinwumi Adejuyitan2Eunice Ogunbusola3Oluwaseun Peter Bamidele4Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, NigeriaDepartment of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, NigeriaDepartment of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, NigeriaDepartment of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, NigeriaDepartment of Food Science and Technology, University of Venda, Thohoyandou, South AfricaThis study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 together with 100% fermented cassava flour and 100% tigernut flour as control. The flour samples were evaluated for their functional properties, pasting behaviour, in vitro starch digestibility, total phenolic content, and radical scavenging activity. There was a significant reduction in water absorption capacity (2% to 16%) and swelling capacity (9% to 58%) of the composite flour. The inclusion of tigernut also resulted in reduction in the viscosity of the cassava-tigernut composite blends. However, the composite flours exhibited higher total phenolic content and enhanced radical scavenging activity. Compositing fermented cassava flour with tigernut flour may help improve the health of the consumer when processed.https://www.tandfonline.com/doi/10.1080/19476337.2024.2318343Cassava flourtigernut flourin vitro starch digestibilityantioxidant propertiestotal phenolic contentpasting behaviour |
| spellingShingle | Adeyemi Ayotunde Adeyanju Darasimi Gift Adeleye Johnson Akinwumi Adejuyitan Eunice Ogunbusola Oluwaseun Peter Bamidele The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed CyTA - Journal of Food Cassava flour tigernut flour in vitro starch digestibility antioxidant properties total phenolic content pasting behaviour |
| title | The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed |
| title_full | The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed |
| title_fullStr | The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed |
| title_full_unstemmed | The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed |
| title_short | The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed |
| title_sort | in vitro starch digestibility pasting and antioxidant properties of the composite flour from cassava root and tigernut seed |
| topic | Cassava flour tigernut flour in vitro starch digestibility antioxidant properties total phenolic content pasting behaviour |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2318343 |
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