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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...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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