Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour
European Journal of Nutrition & Food Safety,
Page 74-86
DOI:
10.9734/ejnfs/2022/v14i121283
Abstract
The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.
Keywords:
- Defatted peanut flour
- orange peel
- composite flours
- functional foods
How to Cite
Bongjo, N. B., Aondoaver, A. S., Gbertyo, J. A., Fulai, A. M. A., & Nchung, L. (2022). Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour. European Journal of Nutrition & Food Safety, 14(12), 74-86. https://doi.org/10.9734/ejnfs/2022/v14i121283
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DOI: 10.1016/j.ifset.2008.06.003
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DOI: 10.3390/foods9050593
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Available:www.eajournals.org
Rani V, Sangwan V, Rani V, Malik P. “Orange peel powder: A potent source of fiber and antioxidants for functional biscuits.” Int. J. Curr. Microbiol. Appl. Sci. vol. 2020;9(9):1319–1325.
DOI: 10.20546/ijcmas.2020.909.167
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DOI: 10.9734/afsj/2022/v21i230405
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DOI: 10.14303/ajfst.2015.025
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DOI: 10.1016/S2221-1691(13)60126-4
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DOI: 10.4103/0250-474X.100242
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Juliana KR, Zhengxing C. “Effects of processing methods on the physico-functional properties of peanut flour (Arachis hypogaea L.).” Biotechnology 2008;7(2):168–174.
DOI: 10.3923/biotech.2008.168.174
Chandra S, Singh S, Kumari D. “Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits.” J. Food Sci. Technol. 2015;52(6)3681–3688. DOI: 10.1007/s13197-014-1427-2
Kaushal P, Kumar V, Sharma HK. “Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends.” LWT - Food Sci. Technol. 2012;48(1):59–68.
DOI: 10.1016/j.lwt.2012.02.028
Oladele AK, Aina JO. “Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus).” African J. Biotechnol. 2007;6(21):2473–2476. DOI: 10.5897/AJB2007.000-2391
Kui Du S, Jiang H, Yu X, Lin Jane J. “Physicochemical and functional properties of whole legume flour.” LWT - Food Sci. Technol. 2014;55(1):308–313.
DOI: 10.1016/j.lwt.2013.06.001
Iwe MO, Onyeukwu U, Agiriga AN. “Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour.” Cogent Food Agric. 2016;2(1).
DOI: 10.1080/23311932.2016.1142409
Hasmadi M, Noorfarahzilah M, Noraidah H, Zainol MK, Jahurul MHA. “Functional properties of composite flour: A review.” Food Res. 2020;4(6):1820–1831.
DOI: 10.26656/fr.2017.4(6).419
Godswill C, Somtochukwu V, Kate C. “The functional properties of foods and flours.” Int. J. Adv. Acad. Res. | Sci. 2019;5(11):2488–9849.
Zhu SM, Lin SL, Ramaswamy HS, Yu Y, Zhang QT. “Enhancement of functional properties of rice bran proteins by high pressure treatment and their correlation with surface hydrophobicity.” Food Bioprocess Technol. 2017;10(2):317–327.
DOI: 10.1007/s11947-016-1818-7
Cousminer J. Culinology: Blending culinary arts & food science. Hoboken NJ, USA: Research Chefs Association, John Wiley and Sons, Inc; 2017.
Dharsenda TL, Dabhi M. “The effect of peanut (Arachis hypogaea L.) flour on the quality and sensory analysis of cookies.” Mod. Technol. Agric. For. Biotechnol. Food Sci. 2020:403–406.
Ajibola GO, Olapade AA. “Chemical composition, anti-nutritional factors and pasting properties of cassava-african yam bean flour blends for noodle preparation.” Int. J. Food Stud. 2021;10:SI1–SI13.
DOI: 10.7455/ijfs/10.SI.2021.a1
Meka E, Igbabul BD, Ikya J. “Chemical and functional properties of composite flours made from yellow maize, soybeans, and jackfruit seed.” Int. J. Res. Innov. Appl. Sci. 2019;IV(Xi):57–63.
Alexander K, Ariahu CC, MO Eke “Effect of incorporating orange flesh sweet potato flour, starch and non-starch residue flour to wheat on the quality characteristics of cookies.” Asrjets Journal Org. 2021;77(1):200–219. , [Online]
Available:https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/6718
Beebe S, Gonzalez AV, Rengifo J. “Research on trace minerals in the common bean.” Food Nutr. Bull. 2000;21(4):387–391.
DOI: 10.1177/156482650002100408
Iwe MO, Onyeukwu U, Agiriga AN. “Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour.” Cogent Food Agric. 2016;2(1).
DOI: 10.1080/23311932.2016.1142409
Arya SS, Salve AR, Chauhan S. “Peanuts as functional food: A review.” J. Food Sci. Technol. 2016;53(1):31–41.
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