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Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties
It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortifica...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708642/ https://www.ncbi.nlm.nih.gov/pubmed/26788307 http://dx.doi.org/10.1002/fsn3.254 |
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author | Awoyale, Wasiu Maziya‐Dixon, Busie Sanni, Lateef Oladimeji Shittu, Taofik Akinyemi |
author_facet | Awoyale, Wasiu Maziya‐Dixon, Busie Sanni, Lateef Oladimeji Shittu, Taofik Akinyemi |
author_sort | Awoyale, Wasiu |
collection | PubMed |
description | It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase (P ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant (P ≤ 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content. |
format | Online Article Text |
id | pubmed-4708642 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-47086422016-01-19 Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties Awoyale, Wasiu Maziya‐Dixon, Busie Sanni, Lateef Oladimeji Shittu, Taofik Akinyemi Food Sci Nutr Original Research It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase (P ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant (P ≤ 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content. John Wiley and Sons Inc. 2015-07-03 /pmc/articles/PMC4708642/ /pubmed/26788307 http://dx.doi.org/10.1002/fsn3.254 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Awoyale, Wasiu Maziya‐Dixon, Busie Sanni, Lateef Oladimeji Shittu, Taofik Akinyemi Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
title | Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
title_full | Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
title_fullStr | Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
title_full_unstemmed | Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
title_short | Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
title_sort | effect of water yam (dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708642/ https://www.ncbi.nlm.nih.gov/pubmed/26788307 http://dx.doi.org/10.1002/fsn3.254 |
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