Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)

LWT

Volumn 39, Issue 10, 2006, Pages 1072-1079

  Cuevas Rodriguez E O ^a   Verdugo Montoya, N M ^a   Angulo Bejarano, P I ^a   Milan Carrillo J ^a   Mora Escobedo, R ^b   Bello Perez L A ^b   Garzon Tiznado J A ^a,c   Reyes Moreno, C ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias   (Mexico)

Author keywords

Nutritional; Quality protein maize; Tempeh

Indexed keywords

FOOD PRODUCTS; NUTRITION; PROTEINS; STARCH;

NUTRITIONAL; QUALITY PROTEIN MAIZE; TEMPEH;

CROPS;

CORN; NUTRITION; PROTEINS; STARCH;

ZEA MAYS;

EID: 33745201394     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.07.003     Document Type: Article

References (45)

1. AACC. Approved methods of the American Association of Cereal Chemists. 9th ed. (1995), St. Paul, MN, USA
2. Addo K., Lykins S., and Cotton C. Indigenous fermentation and soy fortification: Effects on protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal. Food Chemistry 57 (1996) 377-381
3. Anderson R.A., Conway H.F., Pfeifer V.F., and Griffin E. Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today 14 11 (1969) 4-7 11-12
4. AOAC. (1998). Official methods of analyses, Association of Official Analytical Chemists (16th ed.). Washington, DC, USA.
5. Asp N.G., Van Amelsvoort J.M.N., and Hautvast J.G.A. Nutritional implications of resistant starch. Nutrition Research Reviews 9 (1996) 1-31
6. Barragan-Salgado M.L., and Serna-Saldívar S.O. Production and nutritional evaluation of liquefied weaning foods from malted sorghum quality protein maize, and other cereals. Cereal Chemistry 77 5 (2000) 652-656
7. Bedolla S., and Rooney L.W. Cooking maize for masa production. Cereal Foods World 27 (1982) 219-221
8. Bello-Pérez l.A., Osorio-Díaz P., Agama-Acevedo E., Nuñez-Santiago C., and Paredes-López O. Chemical, physicochemical and rheological properties of masa and nixtamalized corn flour. Agrociencia 36 (2002) 319-328
9. Biliaderis C.G. Structures and phases transitions of starch in food systems. Food Technology 46 (1992) 98-109
10. Bindlingmeyer B.A., Cohen S.A., and Tarvin T.L. Rapid analysis of aminoacids using precolum derivitization. Journal of Chromatography 336 (1984) 93-104
11. Buzzigoli G., Lanzone L., Ciorciaro D., Fascerra S., Cerri M., Scandroglio A., et al. Characterization of a reversed.phase high performance liquid chromatographic system for determination of blood amino acids. Journal of Chromatography 507 (1990) 85-93
12. CIMMYT (Centro Internacional de Mejoramiento de Maíz y Trigo). (1985). CIMMYT Research High Lights, CIMMYT México City.
13. Cohen S.A., and Strydom D.J. Amino acids analysis utilizing phenylisothiocyanate derivatives. Analytical Biochemistry 174 (1988) 1-16
14. Cuevas-Rodríguez E.O., Milán-Carrillo J., Mora-Escobedo R., Cárdenas- Valenzuela O.G., and Reyes-Moreno C. Quality protein maize (Zea mays L) tempeh flour through solid state fermentation process. Lebensmittel Wissenschaft und-Technologie 37 (2004) 59-67
15. Desing Expert. Version 6.04 (2002), STAT-EASE Inc., MN, USA
16. Eggum, B. O. (1973). A study of certain factors influencing protein utilization in rats and pigs. Publication 406; Report National Institute of Animal Science, Copenhagen. Danish.
17. Egounlety M., and Aworh O.C. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin, inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp), and grounbean (Macrotyloma geocarpa Harms). Journal of Food Engineering 56 (2003) 249-254
18. FAO/WHO. (1991). Protein Quality Evaluation (p. 66). Rome, Italy: Food and Agricultural Organization of United Nations.
19. García-Alonso A., Goñi I., Jiménez-Escrig A., Martín-Carrón N., Bravo L., and Saura-Calixto F. Assessment of some parameters involved in the gelatinization and retrogradation of starch. Food Chemistry 66 (1999) 181-187
20. Goñi I., García-Alonso A., and Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research 17 (1997) 427-437
21. Hachmeister K.A., and Fung D.Y.C. Tempeh: A mold-modified indigenous fermented foods made from soy beans and/or cereal grains. Criticals Reviews in Microbiology 19 (1993) 137-188
22. Hamad A.M., and Fields M. Evaluation of protein quality and available lysine of germinated and fermented cereals. Journal of Food Science 44 (1979) 456-459
23. Henley E.C., and Kuster J.M. Protein quality evaluation by protein digestibility-corrected amino acid scoring. Food Technology 48 4 (1994) 74-77
24. Hirs C.W.H. Performic acid oxidation. Methods in Enzymology 11 (1967) 197-199
25. Hsu, H. W., Sutton, N. E., Banjo, M. O., Satterlee, l. D., & Kendrick, J. G. (1978). The C-PER and T-PER assays for protein quality. Food Technology, 32, 69-73, 68.
26. Hsu H.W., Vavak D.l., Satterlee l.D., and Miller G.A. A multienzyme technique for estimating protein digestibility. Journal of Food Science 42 (1977) 1269-1273
27. Hugli T.E., and Moore S. Determination of the tryptophan content of proteins by ion exchange chromatography of alkaline hydrolysates. The Journal of Biological Chemistry 247 (1972) 2828-2834
28. INIFAP. (1999). QPM Maíz de Alta Calidad Proteica. Doble de Proteína del Maíz Normal. INIFAP Produce, Agrotecnologías, Órgano Informativo de INIFAP/PRODUCE, SAGAR. Marzo-Abril II-2.
29. Linder M., Rozan R., Lamghari el Kossori R.I., Fanni J., Villaume C., Mejean I., et al. Nutritional value of veal bone hydrolysate. Journal of Food Science 62 (1997) 183-189
30. Mora-Escobedo R., Paredes-López O., and Gutiérrez-López G.F. Effect of germination on the rheological and functional properties of amaranth seeds. Lebensmittel Wissenschaft und-Technologie 24 (1994) 241-246
31. Moreyra R., and Peleg M. Effect of equilibrium water activity on the bulk properties of selected food powders. Journal of Food Science 46 (1981) 1948-1952
32. Mugula K. Evaluation of the nutritive value of maize-soybean tempeh as a potential food in Tanzania. International Journal of Food Sciences and Nutrition 43 (1992) 113-119
33. Mugula J.K., and Lyimo M. Evaluation of the nutritional quality and acceptability of sorghum-based tempeh as potential weaning foods in Tanzania. International Journal of Food Sciences and Nutrition 51 (2000) 269-277
34. Narayana K., and Narasinga R.M.S. Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science 47 (1982) 1534-1538
35. Ortega E., and Bates L.S. Biochemical and agronomic studies of two modified hard-endosperm opaque-2 maize (Zea mays L) populations. Cereal Chemistry 60 (1983) 107-111
36. Paredes-López O., and Harry G.I. Food biotechnology review: Traditional solid-state fermentation of plant raw materials-Application, nutritional significance and future prospects. Critical Reviews in Food Science and Nutrition 27 (1988) 159-187
37. Paredes-López O., and Harry G.I. Changes in selected chemical and antinutritional components during tempeh preparation using fresh and hardened common beans. Journal of Food Science 54 (1989) 968-971
38. Paredes-López, O., Serna-Saldívar, S. O., & Guzmán-Maldonado, S. H. (2000). Los Alimentos Mágicos de las Culturas Indígenas de México-El Caso de la Tortilla. El Colegio de Sinaloa, Culiacán, Sinaloa, México.
39. Rendon-Villalobos R., Bello-Pérez L.A., Osorio-Díaz P., Tovar J., and Paredes-López O. Effect of storage time on in vitro digestibility and resistant starch nixtamal, masa, and tortilla. Cereal Chemistry 79 3 (2002) 340-344
40. Sarwar G., and McDonough E.F. Evaluation of protein digestibility corrected amino acid score method for assessing protein quality of foods. Journal of the Association of Official Analytical Chemists 73 (1990) 103-109
41. Satterlee L.D., Marshall H.F., and Tension J.M. Measuring protein quality. Journal of the American Oil Chemists Society 56 (1979) 109-117
42. Saura-Calixto F., Goñi I., Bravo L., and Mañas E. Resistant starch in foods: Modified method for dietary fiber residues. Journal of Food Science 58 (1993) 642-643
43. Sproule A.M., Serna-Saldivar S.O., Buckholt A.J., Rooney L.W., and Knabe D.A. Nutritional evaluation of tortillas and tortilla chips from quality protein maize. Cereal Foods World 33 (1988) 233-236
44. Sullivan, D. M., & Carpenter, D. E. (1993). Methods of analysis for nutritional labeling (pp. 425-428). Arlington, VA, USA: AOAC International.
45. Wang H.L., Ruttle D.I., and Hesseltine C.W. Protein quality of wheat and soybeans after Rhizopus oligosporus fermentation. Journal of Nutrition 96 (1969) 109-114