Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour

Food Chemistry

Volumn 232, Issue , 2017, Pages 210-217

  Adebiyi, Janet Adeyinka ^a   Obadina, Adewale Olusegun ^a,b   Adebo, Oluwafemi Ayodeji ^a   Kayitesi, Eugenie ^a  

^a UNIVERSITY OF JOHANNESBURG   (South Africa)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Fermentation; Malting; Nutritional qualities; Pearl millet; Sensory evaluation

Indexed keywords

AMINO ACIDS; FERMENTATION; GEMS; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; SENSORY ANALYSIS;

LOADING PATTERNS; MALTING; NUTRITIONAL QUALITIES; PEARL MILLET; PENNISETUM GLAUCUM; PROXIMATE COMPOSITIONS; SENSORY ACCEPTABILITIES; TOTAL PHENOLIC CONTENT;

QUALITY CONTROL;

CARBOHYDRATE; ESSENTIAL AMINO ACID; FLAVONOID; MINERAL; NONESSENTIAL AMINO ACID; PHENOL DERIVATIVE; PROTEIN; PROTEIN INTAKE;

AMINO ACID COMPOSITION; ARTICLE; BISCUIT; CONTROLLED STUDY; DIETARY FIBER; ENERGY; FERMENTATION; FLOUR; FOOD ANALYSIS; HUMAN; MALTING; MOISTURE; NUTRITIONAL VALUE; PEARL MILLET; SENSORY EVALUATION; FOOD HANDLING; PENNISETUM; PROTEIN INTAKE;

DIETARY PROTEINS; FERMENTATION; FLOUR; FOOD HANDLING; NUTRITIVE VALUE; PENNISETUM;

EID: 85017214490     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.020     Document Type: Article

References (46)

1. Abdalla, A., El Tinay, A., Mohamed, B., Abdalla, A., Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes. Food Chemistry 63 (1998), 243–246.
2. Adebiyi, J.A., Obadina, A.O., Adebo, O.A., Kayitesi, E., Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products. Critical Reviews in Food Science and Nutrition, 2016, 10.1080/10408398.2016.1188056 In Press.
3. Adebiyi, J.A., Obadina, A.O., Mulaba-Bafubiandi, A.F., Adebo, O.A., Kayitesi, E., Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit. Journal of Cereal Science 70 (2016), 132–139.
4. 1 degradation by liquid cultures and lysates of three bacterial strains. International Journal of Food Microbiology 233 (2016), 11–19.
5. Adinsi, L., Akissoe, N.H., Dalode-Vieira, G., Anihouvi, V.B., Fliedel, G., et al. Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Beni. Food Science and Nutrition 3 (2015), 1–9.
6. Ainsworth, E.A., Gillespie, K.M., Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nature Protocols 2 (2007), 875–877.
7. Ajila, C.M., Leelavathi, K., Prasada Rao, U.J.S., Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48 (2008), 319–326.
8. AOAC, Official methods of analysis. 2006, Association of Official Analytical Chemist, Gaithersburg, MD, USA.
9. Ar-Farsi, M.A., Lee, C.Y., Optimization of phenolics and dietary fiber extraction from date seeds. Journal of Food Science and Technology 108 (2008), 977–985.
10. Banusha, S., Vasantharuba, S., Preparation of wheat-malted flour blend biscuit and evaluation of its quality characteristics. American-Eurasian Journal Agriculture and Environmental Science 14 (2014), 459–463.
11. Caponio, F., Summo, C., Clodoveo, M.L., Pasqualone, A., Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits. European Food Research and Technology 227 (2008), 135–139.
12. Caponio, F., Summo, C., Delcuratolo, D., Pasqualone, A., Quality of the lipid fraction of Italian biscuits. Journal of the Science of Food and Agriculture 86 (2006), 356–361.
13. Coulibaly, A., Kouakou, B., Chen, J., Extruded adult breakfast based on millet and soybean: nutritional and functional qualities, source of low glycemic food. Journal of Nutrition and Food Science 2 (2012), 1–9.
14. Delgado-Andrade, C., Seiquer, I., García, M.M., Galdo, G., Navarro, P., Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents. Nutrition 27 (2011), 86–91.
15. Dhankher, N., Chauhan, B.M., Effect of temperature and fermentation time on phytic acid and polyphenol content of Rabadi – a fermented pearl millet food. Journal of Food Science 52 (1987), 828–829.
16. Dlamini, N.R., Siwela, M., The future of grain science: the contribution of indigenous small grains to food security, nutrition, and health in South Africa. Cereal Foods World 60 (2015), 177–180.
17. Einarsson, S., Josefsson, B., Lagerkvist, S., Determination of amino acids with 9-Fluorenylmethyl Chloroformate and reversed-phase high-performance liquid chromatography. Journal of Chromatography 282 (1983), 609–618.
18. FAO, Food energy: Methods of analysis and conversion factors. Food and Paper Nutrition Paper, 2003, FAO, Rome, 18–37.
19. Florence-Suma, P., Urooj, A., Nutrients, antinutrients and bioaccessible mineral content (in vitro) of pearl millet as influenced by milling. Journal of Food Science and Technology 51 (2014), 756–761.
20. Florence-Suma, P., Urooj, A., Asha, M.R., Rajiv, J., Sensory, physical and nutritional qualities of cookies prepared from pearl millet (Pennisetum typhoideum). Journal of Food Processing and Technology 5 (2014), 2–6.
21. Glennie, C.W., Polyphenol changes in sorghum grain during malting [Sorghum beer]. Journal of Agricultural and Food Chemistry 31 (1983), 1295–1299.
22. Inyang, C.U., Zakari, U.M., Effect of germination and fermentation of pearl millet on proximate, chemical and sensory properties of instant “fura”– A Nigerian cereal food. Pakistan Journal of Nutrition 7 (2008), 9–12.
23. Iwegbue, C.M.A., Metal contents in some brands of biscuits consumed in Southern Nigeria. American Journal of Food Technology 7 (2012), 160–167.
24. Jood, S., Chauhan, M.B., Kapoor, C.A., Polyphenols of chickpea and black gram as affected by domestic processing and cooking methods. Journal of Science of Food and Agricultural 39 (1987), 145–149.
25. Kayitesi, E., de Kock, H.L., Minnaar, A., Duodu, K.G., Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges. Food Chemistry 131 (2012), 837–842.
26. Kayitesi, E., Duodu, K.G., Minnaar, A., de Kock, H.L., Sensory quality of marama/sorghum composite porridges. Journal of the Science of Food and Agriculture 90 (2010), 2124–2132.
27. Laxmi, G., Chaturvedi, N., Richa, S., The impact of malting on nutritional composition of foxtail millet, wheat and chickpea. Journal of Nutrition and Food Sciences 5 (2015), 1–3.
28. Malleshi, N.G., Klopfenstein, C.F., Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their rootlets. International Journal of Food Sciences and Nutrition 49 (1998), 415–422.
29. Marsh, A.J., Hill, C., Ross, R.P., Cotter, P.D., Fermented beverages with health-promoting potential: past and future perspectives. Trends in Food Science and Technology 38 (2014), 113–124.
30. Nambiar, V.S., Dhaduk, J.J., Sareen, N., Shahu, T., Desai, R., Potential functional implications of pearl millet (Pennisetum glaucum) in health and disease. Journal of Applied Pharmaceutical Science 1 (2011), 62–67.
31. Nnam, N.M., Evaluation of effect of sprouting on the viscosity, proximate composition and mineral content of Hungary rice, acha (Digiteria exillis) flours. Nigerian Food Journal 18 (2000), 57–62.
32. Nolte, J., ICP emission spectrometry: A practical guide. 2003, Wiley-VCH, Germany.
33. Obilana, A. B. (2003). Overview: importance of millets in Africa. In Belton, P. S.; Taylor, J. P. N. (Eds). Afripro, Workshop on the proteins of sorghum and millets: Enhancing nutritional and functional properties for Africa. Pretoria, South Africa.
34. Obilana, A.O., Odhav, B., Jideani, V.A., Functional and physical properties of instant beverage powder made from two different varieties of pearl millet. Journal of Food and Nutrition Research 2 (2014), 250–257.
35. Ochanda, S.O., Onyango, C.A., Mwasaru, A.M., Ochieng, J.K., Mathooko, F.M., Effects of malting and fermentation treatments on group B-vitamins of red sorghum, white sorghum and pearl millets in Kenya. Journal of Applied Biosciences 34 (2010), 2128–2134.
36. Odusola, K.B., Ilesanmi, F.F., Akinloye, O.A., Assessment of nutritional composition and antioxidant ability of pearl millet (Pennisetum glaucum). American Journal of Research Communication 6 (2013), 262–272.
37. Onweluzo, J.C., Nwabugwu, C.C., Fermentation of millet (Pennisetum americanum) and pigeon pea (Cajanus cajan) seeds for flour production: Effects on composition and selected functional properties. Pakistan Journal of Nutrition 8 (2009), 737–744.
38. Pasqualone, A., Bianco, A.M., Paradiso, V.M., Summo, C., Gambacorta, G., et al. Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry 180 (2015), 64–70.
39. Porter, L.J., Hrstich, L.N., Chan, B.G., The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25 (1986), 223–230.
40. Rateesh, K., Usha, D., Malleshi, N.G., Influence of decortication, popping and malting on bio-accessibility of calcium, iron and zinc in finger millet. LWT—Food Science and Technology 48 (2012), 169–174.
41. Reddy, A.A., Rao, P.P., Yadav, O.P., Singh, I.P., Ardeshna, N.J., et al. Prospects for kharif (rainy season) and summer pearl millet in Western India. Working paper series no. 36. 2013, International Crops Research Institute for the Semi-Arid Tropics, Patancheru 502 324, Andhra Pradesh, India 24 pp.
42. Sade, F.O., Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). Journal of Food Technology 7 (2009), 92–97.
43. Saleh, A.S.M., Zhang, Q., Chen, J., Shen, Q., Millet grains: nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety 12 (2013), 281–295.
44. Sobowale, S.S., Adebiyi, J.A., Adebo, O.A., Optimization of blanching and frying conditions of deep-fat fried bonga fish (Ethmalosa fimbriata). Journal of Food Process Engineering, 2017, 10.1111/jfpe.12551 In Press.
45. Taylor, J.R.N., Duodu, K.G., Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture 95 (2015), 225–227.
46. Vieira-Dalodé, G., Madode, Y.E., Hounhouigan, J., Jespersen, L., Jakobsen, M., Use of starters cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gowé a sour beverage from Benin. African Journal of Microbiology Research 2 (2008), 179–186.