Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.
Bambara groundnut
cooking quality
orange‐fleshed sweet potato
physicochemical
sensory properties
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
10 Oct 2024
10 Oct 2024
Historique:
revised:
04
09
2024
received:
12
12
2023
accepted:
10
09
2024
medline:
11
10
2024
pubmed:
11
10
2024
entrez:
10
10
2024
Statut:
aheadofprint
Résumé
Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. PRACTICAL APPLICATION: The practical application of the research on orange-fleshed sweet potatoes-Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.
Identifiants
pubmed: 39390637
doi: 10.1111/1750-3841.17432
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : National Research Foundation
Organisme : Department of Science and Innovation, South Africa
Informations de copyright
© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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