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    Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments

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    Journal Article (771.0Kb)
    Date
    2021
    Author
    Alamu, E.O.
    Olatunde, G.O.
    Adegunwa, M.O.
    Adebanjo, L.A.
    Awoyinfa, O.C.
    Soyoye, J.B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans; hence both crops are used as blends in food products. Thus, this study aimed to evaluate the carotenoids and functional properties of maize-soybean flour blends as influenced by biofortified maize variety. Flour blends were prepared from each maize flour by substituting with 0–30% soybean flour. The flour samples were analysed for the carotenoid profile, proximate composition, colour, functional and pasting profile using standard methods. Carotenoids varied between the biofortified maize flours with xanthophylls (10.93–12.61 µg/g) being the most abundant, especially zeaxanthin (6.31–6.75 µg/g). Biofortified maize-soybean flour blends had lower carotenoid profiles with lower pro-vitamin A (3.79–6.99 µg/g) and xanthophylls (2.94–10.59 µg/g). The blends had higher protein, fat and ash contents with lower crude fibre and total carbohydrate than 100% biofortified maize flours. The blends also had lower bulk density, dispersibility, swelling power and pasting viscosities but increased solubility for both maize varieties. Maize flour from Sammaz 39 variety had higher pasting viscosities than Sammaz 40 variety. Trough, setback and final viscosities of maize-soybean flour blends made with S39 maize variety indicate pasting properties that will produce desirable properties in food products. The results showed that the blends could provide the raw material for the production of food products with improved carotenoid and protein contents as well as desirable functional qualities.
    http://dx.doi.org/10.1080/23311932.2020.1868665
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7048
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    http://dx.doi.org/10.1080/23311932.2020.1868665
    Research Themes
    Nutrition and Human Health
    IITA Subjects
    Agronomy; Biofortification; Food Security; Maize; Nutrition; Plant Breeding; Plant Production; Soybean
    Agrovoc Terms
    Biofortification; Maize; Soybeans; Flours; Carotenoids; Micronutrients
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub
    Journals
    Cogent Food & Agriculture
    Collections
    • Journal and Journal Articles4835
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