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Promoting the use of locally produced crops in making cereal-legume-based composite flours: an assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content

dc.contributor.authorUdomkun, Patchimaporn
dc.contributor.authorTirawattanawanich, C.
dc.contributor.authorIlukor, J.
dc.contributor.authorSridonpai, P.
dc.contributor.authorNjukwe, E.
dc.contributor.authorNimbona, P.
dc.contributor.authorVanlauwe, Bernard
dc.date.accessioned2019-12-04T11:30:18Z
dc.date.available2019-12-04T11:30:18Z
dc.date.issued2019-07-15
dc.identifier.citationUdomkun, P., Tirawattanawanich, C., Ilukor, J., Sridonpai, P., Njukwe, E., Nimbona, P. & Vanlauwe, B. (2019). Promoting the use of locally produced crops in making cereal-legume-based composite flours: an assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content. Food Chemistry, volume 286, 651-658.
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5251
dc.description.abstractCassava, rice, and banana flours were used individually to replace wheat flour in cereal-legume-based composite flours. The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and aflatoxin level were investigated. Replacing wheat flour with rice flour significantly (P < 0.05) improved protein, fat, potassium, and phosphorus content in samples. The molar ratios of phytate or oxalate to minerals (calcium and zinc) in all composite flours were lower than the reported critical values, except phytate to iron. However, all samples, except full replacement by rice flour, might not provide adequate zinc bioavailability when the effect of calcium and phytate on zinc absorption was collectively considered. Although all composite flours were contaminated with aflatoxins, only the control composed of wheat flour did not meet the EU regulatory threshold (4.0 µg/kg) for total aflatoxins. The findings showed that nutritional properties and aflatoxin content of composite flours can be improved by replacement with local crops.
dc.description.sponsorshipWorld Bank
dc.description.sponsorshipInternational Fund for Agricultural Development
dc.description.sponsorshipEuropean Union
dc.format.extent651-658
dc.language.isoen
dc.rightsCopyrighted; all rights reserved
dc.subjectFunctional Foods
dc.subjectMinerals
dc.subjectComposite Materials
dc.subjectFlours
dc.subjectCereal Crops
dc.titlePromoting the use of locally produced crops in making cereal-legume-based composite flours: an assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKasetsart University
cg.contributor.affiliationWorld Bank
cg.contributor.affiliationMahidol University
cg.contributor.affiliationNational Center for Food Technology, Bujumbura
cg.coverage.regionAfrica
cg.coverage.regionCentral Africa
cg.coverage.countryBurundi
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.creator.identifierbernard vanlauwe: 0000-0001-6016-6027
cg.researchthemeNATURAL RESOURCE MANAGEMENT
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.journalFood Chemistry
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid103571
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.foodchem.2019.02.055


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