In recent times, only the leaves of Amaranthus viridis are been utilized, seeds usually discarded. Processing this seed will enhance its utilization as food or functional food. A. with protein, fat, ash and carbohydrate content 11.06, 7.30, 2.94, 65.01%, respectively was subjected to autoclaving, fermentation, blanching, defatting, germination. Changes in vitro protein digestibility, antinutrients, minerals antioxidant properties were investigated. All processing methods increase...

This work evaluated the impacts of pH and sodium chloride (NaCl) concentration on some functional properties, in vitro protein digestibility, amino acid profile sesame (Sesamum indicum) isolate (SPI) produced using simultaneous recovery oil technique. The emulsion activity index (EAI), foam capacity (FC), solubility varied with ionic ability. Foam rose an increase strength. Protein ranged from 8.39% at 4 to 55.08% 10. In digestibility SPI pepsin-pancreatin enzyme systems was 89.57%. Amino...

The study investigated the effect of supplementation leaf powders Telfairia occidentalis , Amaranthus viridis and Solanum macrocarpon on chemical composition quality characteristics wheat bread. bread samples were supplemented with each vegetable at 1%, 2%, 3% during preparation. assayed for proximate composition, mineral physical, sensory, antioxidant properties using standard methods. addition significantly increased protein (9.50 to 13.93%), fibre (1.81 4.00%), ash (1.05 2.38%), fat (1.27...

This research investigates the effect of baking temperature and time on resistant starch (RS), glycemic index (GI) load (GL) gluten-free cookies, optimized processing parameter using a chemometrics approach response surface methodology (RSM) artificial neural network (ANN). The in-vitro digestibility formulated cookies exhibited monophasic digestogram. Increase in starch, decrease predicted GI was associated with low high time. use RSM ANN modelling techniques accurately predict RS, pGI GL...

Summary Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), concentrate (CPC), isoelectric isolate (CII) neutral (CNI) were evaluated. The isolates (CII CNI) showed significantly lower ( P < 0.05) water oil absorption capacities, emulsifying gelling but higher emulsion stability foaming capacity. In enthalpy denaturation temperature varied between 52.28% 73.4%, 1.62–4.04 J g −1...

Isoelectric precipitation was used to produce protein isolates (>90% contents) from three edible vegetable leaves. Amaranth (ALI), eggplant (ELI) and fluted pumpkin (FLI) leaf were isolated study their conformational structures. Intrinsic fluorescence indicated a loose structural conformation for ELI at all the pH values, whereas FLI ALI had more compact structures 3.0 9.0. The surface hydrophobicity showed greater distribution of hydrophobic amino acid groups basic than acidic regions....

Solanum macrocarpon (eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property separated ultrafiltration membranes into <1, 1–3 3–5 kDa peptide fractions. Gel-permeation chromatography confirmed conversion of the ELI (average 22 kDa) that contained smaller peptides (<6 kDa). A total 23 consisting tri tetrapeptides were...

In this study, the qualitative and quantitative analysis of absolute (100%) aqueous (80%) methanolic extract Carica papaya Linn processed seed flour samples in terms their antioxidant properties phenolic compounds was investigated. The were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power, metal chelating assay methods. protein isolate exhibited higher radical scavenging activity power as compared to other samples. Ferulic acid, caffeic p-coumaric...

Abstract The need to feed the increasing world population with high quality protein and enormous post-harvest losses of okra fruits necessitated research on seeds in this study. Whole flour (WF) matured seed was processed obtain defatted (DF), concentrate (PC) isolate (PI), followed by hydrolysis three different proteases; pepsin (PHp), pancreatin (PHc) trypsin (PH T ) produce hydrolysates. flours, proteins hydrolysates were analyzed for changes functional groups using Fourier, Transform...

Sensory profiling of gluten-free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples appearance, aroma, taste, texture/crispiness cookies. mapping (internal external preference mapping) was multidimensional scaling data obtained a 9-point hedonic scale. Analysis panelists revealed rating not affected by aroma attribute. result internal that first three principal components...

Abstract The effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, antinutritional properties were evaluated. Result showed a reduction in improvement protein content which observed to increase with (at 100°C) period (24–96 hr). Functional analyses an foaming emulsion while water absorption capacity swelling power likewise increasing temperature between 60°C 90°C. There was also salt (NaCl) concentration, emulsifying property decreases...

1. Ajibola, C.F., Fashakin, J.B., Fagbemi, T.N., Aluko, R.E. (2011). Effect of peptide size on antioxidant properties african yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions. International Journal Molecular Sciences, 12, 6685-6702. CrossRef Google Scholar

In this study, effects of oxidation, esterification, osmotic pressure, and cross-linking modification methods on functional groups in Amaranthus viridis starch feasibility utilizing both native derived starches as fat replacers were evaluated. The modified found to consist OH stretch, CH CO NH bend, CH2 CH3 CO CH bend. results showed that increased the presence alkenyl group samples, which enhanced their characteristics replacers. Moreover, affected groups, could lead variations...

Optimization of the yield, total phenolic content (TPC), and antioxidant activities (TAA) polyphenol concentrates extracted from Solanum macrocarpon leaves was studied using response surface methodology. The process variables investigated included extraction temperature (30, 50, 70°C), time (2, 4, 6 h), dried leaf powder : water ratio (1 10, 1 20, 30 w/v). Box–Behnken design resulted in 15 experimental runs. results showed following optimum conditions: temperature, 49.05°C; time, 243 min;...

Abstract The mechanical stress relaxation and textual characteristics of starch noodles supplemented with soybean protein concentrate (SPC) was studied an Instron texture analyzer. Noodles strength observed to increase significantly increased in SPC concentration from 0 20%. (ES30) formulated the esterified 30% substitution had highest deformation modulus index, initial break force, maximum force. data well fitted by Maxwell Peleg–Normand models though latter most suited. parameters, F 3 λ 1...

Resistant starch of succinate anhydride-modified cardaba banana was model using response surface methodology (RSM) and artificial neural network (ANN). This investigated by varying the octenyl succinic anhydride (OSA) concentration (3%–5%), time (30–60 min), pH (8–10) a Box–Behnken design. According to result, both RSM ANN modeling techniques predict modification process with high accuracy (coefficient determinant, R2 > .97 root mean square error =.44–.47). The optimization parameters...

Gluten-free cookies were formulated from cardaba banana flour by substituting it with different levels of native and succinic-modified starch. The characterized their nutritional compositions, physical properties, starch fractions in vitro digestibility as well sensory properties. gluten-free had lower protein (10.57 – 11.08%) high fibre (7.37 9.21%) compared to the reference sample (wheat cookie) which 12.93% 4.53% fibre, respectively. Among cookies, there existed a difference hardness...