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Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the pr...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486541/ https://www.ncbi.nlm.nih.gov/pubmed/37685113 http://dx.doi.org/10.3390/foods12173180 |
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author | Ndjang, Marie Madeleine Nanga Klang, Julie Mathilde Njapndounke, Bilkissou Foko, Marius Edith Kouam Dongmo, Jean Roger Kamdem, Michael Hermann Kengne Tonga, Jordan Lembe Mmutlane, Edwin Mpho Ndinteh, Derek Tantoh Kayitesi, Eugenie Zambou, François Ngoufack |
author_facet | Ndjang, Marie Madeleine Nanga Klang, Julie Mathilde Njapndounke, Bilkissou Foko, Marius Edith Kouam Dongmo, Jean Roger Kamdem, Michael Hermann Kengne Tonga, Jordan Lembe Mmutlane, Edwin Mpho Ndinteh, Derek Tantoh Kayitesi, Eugenie Zambou, François Ngoufack |
author_sort | Ndjang, Marie Madeleine Nanga |
collection | PubMed |
description | Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry. |
format | Online Article Text |
id | pubmed-10486541 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104865412023-09-09 Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) Ndjang, Marie Madeleine Nanga Klang, Julie Mathilde Njapndounke, Bilkissou Foko, Marius Edith Kouam Dongmo, Jean Roger Kamdem, Michael Hermann Kengne Tonga, Jordan Lembe Mmutlane, Edwin Mpho Ndinteh, Derek Tantoh Kayitesi, Eugenie Zambou, François Ngoufack Foods Article Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry. MDPI 2023-08-24 /pmc/articles/PMC10486541/ /pubmed/37685113 http://dx.doi.org/10.3390/foods12173180 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ndjang, Marie Madeleine Nanga Klang, Julie Mathilde Njapndounke, Bilkissou Foko, Marius Edith Kouam Dongmo, Jean Roger Kamdem, Michael Hermann Kengne Tonga, Jordan Lembe Mmutlane, Edwin Mpho Ndinteh, Derek Tantoh Kayitesi, Eugenie Zambou, François Ngoufack Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) |
title | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) |
title_full | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) |
title_fullStr | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) |
title_full_unstemmed | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) |
title_short | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max) |
title_sort | optimization of the processing conditions for the production of a gluten-free bread from sour cassava starch (manihot esculenta) and some legumes (arachis hypogaea, vigna unguiculata, and glycine max) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486541/ https://www.ncbi.nlm.nih.gov/pubmed/37685113 http://dx.doi.org/10.3390/foods12173180 |
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