Biochemical and nutritional evaluation of unleavened flat: Breads fortified with healthy flaxseed

International Journal of Agriculture and Biology

Volumn 14, Issue 2, 2012, Pages 190-196

  Hussain, Shahzad ^a   Anjum, Faqir Muhammad ^b   Butt, Masood Sadiq ^b   Alamri, Mohammad Saleh ^a   Khan, Moazzam Rafiq ^b  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Amino acid profile; Flaxseed; Protein quality; Sensory evaluation; Unleavened flat bread

Indexed keywords

RATTUS; TRITICUM AESTIVUM;

EID: 84863395020     PISSN: 15608530     EISSN: 18149596     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

1. AACC, 2000. Approved Methods of American Association of cereal Chemists. The American Assoc. Cereal. Chem. Inc., St. Paul, Minnesota, USA
2. Adeyeye, E.I. and E.O. Afolabi, 2004. Amino acid composition of three different types of land snails consumed in Nigeria. Food Chem., 85: 535-539
3. Ajmal, M., M.S. Butt, M.K. Sharif, M. Nasir and M.T. Nadeem, 2006. Preparation of fiber and mineral enriched pan bread by using defatted rice bran. Int. J. Food Prop., 9: 632-636
4. Bajpai, M., S. Pandey and A.K. Vasishtha, 1985. Spectrum of variability of characteristics and composition of the oils from different genetic varieties of linseed. J. American Oil Chem. Soc., 6: 628
5. Butt, M.S., N. Shahzadi, M.K. Sharif and M. Nasir, 2007. Canonical correlation: a multivariate technique to determine the contribution of various dependent and independent variables. Int. J. Food Sci. Technol., 2: 1416-1423
6. rd edition, pp: 91-13. Prentice Hall, New Jersey, USA
7. Dendy, D.A.V., 1992. In: Gomez, M.L., L.R. House, L.W. Rooney and D.A.V. Dendy (eds.), Composite Flour-past, Present and the Future: a Review with Special Emphasis on the Place of Composite Flour in the Semi-arid Zones, pp: 67-73. Utilizution of songhumand millets, Patancheru, Inde, ICRISAT, India
8. Dev, D.K. and E. Quensel, 1986. Functional and micro structural characteristics of linseed (Linum usitatissimum L.) flour and a protein isolate. LWT., 19: 331-337
9. Egbe, I.A. and I.O. Akinyele, 1990. Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus). Food Chem., 35: 81-87
10. Estevez, A.M., F. Figuerola, M. Vasquez, E. Castillo and E. Yanez, 1987. Supplementation of wheat flour with chickpea (Cicer arietinum) flour. Chemical composition and biological quality of breads made with blends of the same. Arch. Latinoam. Nutr., 37: 515-524
11. Frank, D.C. and F.D. Sarah, 2006. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. Int. J. Food Sci. Technol., 41: 95-101
12. Friedman, M. and E. Levin, 1989. Composition of jimson weeds seeds. J. Agric. Food., 37: 998-1005
13. Gambus, H., A. Mikulec, F. Gambus and P. Pisulewski, 2004. Perspectives of linseed utilization in baking. Polish. J. Food Nutr. Sci., 13: 21-27
14. Haridas, R.P., K. Leelavathi and S.R. Shurpalekar, 1986. Test baking of chapati- development of a method. Cereal Chem., 63: 297
15. Horax, R., Hettiarachchy, P. Chen and M. Jalaluddin, 2004. Preparation and characterization of protein isolate from cowpea (Vigna unguiculata L. Walp.). J. Food Sci., 69: 114-121
16. Hussain, S., F.M. Anjum, M.S. Butt, M.I. Khan and A. Asghar, 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkish J. Biol., 30: 87-92
17. Institute of Medicine, 2002. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, National Academies Press Washington DC, pp. 7-1-7-69 (dietary fiber), 8-1-8-97 (fat & fatty acids). Invest, 9: 29
18. Johnson, V.A., P.J. Mattern, C.J. Peterson and S.L. Kuhr, 1985. Improvement of wheat protein by traditional breeding and genetic techniques. Cereal Chem., 62: 350-355
19. th edition. Harlow: Addison Wesley Longman Limited Land, D.G. and R. Shepherd, 1988. In: Piggott, J.R. (ed.), Scaling and Ranking Methods in Sensory Analysis of Foods, pp: 155-185. Elsevier Applied Science, London
20. Madusudhan, K.T. and N. Singh, 1985. Isolation and characterization of the major fraction (12S) of linseed proteins. J. Agric. Food chem., 33: 673-677
21. Maheshwari, M. and L. Devi, 2005. Acceptability of flaxseed/linseed (Linum Usitatissimum) incorporated traditional foods. J. Res. ANGRAU., 33: 77-81
22. McDonough, F.E., F.H. Steinke, G. Sarwar, B.O. Eggum, R. Bressani, P.J. Huth, W.E. Barbeau, G.V. Mitchell and J.G. Phillips, 1990. In vivo rat assay for true protein digestibility: collaborative study. J. Assoc. Official Anal. Chem., 73: 801-805
23. Miller, D.S. and A.E. Bender, 1955. The determination of the net utilization of proteins by a shortened method. British J. Nutr., 9: 382-388
24. Ogunronbi, O., 2007. The Suitability of South African Flaxseed Oilcake for Inclusion in Bread. Magister Technology Food Technology Department of Biotechnology Food Technology Tshwane University of Technology, Pretoria, South Africa
25. Oomah, B.D., 2001. Flaxseed as a functional food source. J. Sci. Food Agric., 81: 889-894
26. Rangel, A., K. Saraiva, P. Schwengber, M.S. Narciso, G.B. Domont, S.T. Ferreira and C. Pedrosa, 2003. Biological evaluations of a protein isolate from cowpea (Vigna unguiculata) seeds. Food Chem., 87: 491-499
27. Salcedo-Chávez, B., J.A. Osuna-Castro, F. Guevara-Lara, J. Domínguez-Domínguez and O. Paredes-López, 2002. Optimization of the isoelectric precipitation method to obtain protein isolates from amaranth (Amaranthus cruentus) seed. J. Agric. Food Chem., 50: 6515-6520
28. Seena, S., K.R. Sridhar, A.B. Arun and C.C. Young, 2006. Effect of roasting and pressure cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India. J. Comp. Food Anal., 19: 284-293
29. Shaikh, I.M., S.K. Ghodke and L. Ananthanarayan, 2007. Staling of chapatti (Indian unleavened flat bread). Food Chem., 101: 113-119
30. Shehata, N.A. and B.A. Fryer, 1970. Effect on protein quality of supplemented wheat flour with chickpea flour. Cereal Chem., 47: 663-669
31. Sinclair, C. 2005. Dictionary of Food, p: 12. A and C Black Publishers Ltd.
32. Sogi, D.S., R., Bhatia, S.K., Garg and, A.S., Bawa
33. Srikantia, S.G., 1981. The Use of Biological Value of a Protein in Evaluating its Quality for Human Requirements. Joint FAO/WHO/UNU expert consultation on energy and protein requirements. ESN: FAO/WHO/UNU/EPR/81/29. 5 to 17 Oct. 1981. Rome, Italy
34. rd edition. McGraw Hill Book Co. Inc., New York, USA
35. Yang, H., Z. Mao and H. Tan, 2004. Determination and Removal Methods of Cyanogenic Glycoside in Flaxseed. ASAE/CSAE, 046066. Annual Int. Meeting, Ottawa, Ontario, Canada
36. Youle, R. and A. Huang, 1981. Occurance of low-molecular-weight and high cysteine containing albumin storage proteins in oilseeds of diverse species. American J. Bot., 68: 44-48