ORIGINAL ARTICLE
Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour-incorporated protein-enriched and low glycemic composite flour
Namrata Ankush Giri,
Bhagwan Kashiram Sakhale,
Thulasimani Krishnakumar,
Corresponding Author
Namrata Ankush Giri
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, India
ICAR-National Research Center on Pomegranate, Solapur, India
Correspondence
Namrata Ankush Giri, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum 695017, Kerala, India.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Resources, Validation, Writing - original draft
Search for more papers by this authorBhagwan Kashiram Sakhale
University Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, India
Contribution: Project administration, Software, Supervision, Validation, Writing - review & editing
Search for more papers by this authorThulasimani Krishnakumar
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, India
Contribution: Investigation, Methodology, Resources, Software
Search for more papers by this authorNamrata Ankush Giri,
Bhagwan Kashiram Sakhale,
Thulasimani Krishnakumar,
Corresponding Author
Namrata Ankush Giri
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, India
ICAR-National Research Center on Pomegranate, Solapur, India
Correspondence
Namrata Ankush Giri, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum 695017, Kerala, India.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Resources, Validation, Writing - original draft
Search for more papers by this authorBhagwan Kashiram Sakhale
University Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, India
Contribution: Project administration, Software, Supervision, Validation, Writing - review & editing
Search for more papers by this authorThulasimani Krishnakumar
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, India
Contribution: Investigation, Methodology, Resources, Software
Search for more papers by this authorAbstract
The composite flour was produced with wheat flour, sweet potato flour, chick pea flour, and soybean flour (WF:SPF:CPF:SF) in the proportions of 100:0:0:0 (control), 0:100:0:0 (100% SPF), 70:10:10:10 (10% SPF), 60:20:10:10 (20% SPF), 50:30:10:10 (30% SPF), 40:40:10:10 (40% SPF), 30:50:10:10 (50% SPF), 20:60:10:10 (60% SPF), and 10:70:10:10 (70% SPF). The addition of SPF in blends leads to elevation in fiber, ash, minerals, and bioactive components. Protein content of flour blends was increased from 12.53% (Control) to 28.01% (10% SPF) due to addition of CPF and SF. The low glycemic functional properties of SPF reduced the estimated glycemic index of flour blends from 73.87 (Control) to 50.54 (70% SPF). The pasting temperature of flour blends was higher, whereas peak viscosity, break down viscosity, final viscosity, set back viscosity, and peak time were lower than control sample. The thermal properties were significantly higher in composite flours containing SPF than control. The prepared composite flour with 70% SPF, 10% WF, 10% CPF, and 10% SF was suitable for the development of protein enriched and low glycemic functional food.
Novelty impact statement
- The present study investigates the use of under exploited sweet potato tubers for the development of composite flour having low glycemic index and enriched in protein content with the addition of chick pea and soy flour.
- The protein content was increased from 12.53% to 28.01%, and glycemic index was reduced from of 73.87 to 50.54 for sweet potato-based composite flour in comparison with the control. Composite flour also found rich in fiber, ash, microelements, bioactive compounds, and antioxidant activity.
- The composite flour enriched in protein content, bioactive compounds with reduced glycemic index could be used to develop functional food products for the management of the life style diseases.
CONFLICT OF INTEREST
The author declares that there is no conflict of interest that could be perceived as prejudicing the impartiality of the research reported.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request from the authors.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16244-sup-0001-Supinfo.docxWord 2007 document , 437.2 KB | Supplementary Material |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
REFERENCES
- Adebowale, A. A., Sanni, L. O., & Onitilo, M. O. (2008). Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. African Journal of Food Science, 2(7), 77–82.
- Adebowale, A. A., Sanni, S. A., & Oladapo, F. O. (2008). Chemical, functional and sensory properties of instant yam-breadfruit flour. Nigerian Food Journal, 26(1), 2–12. https://doi.org/10.4314/nifoj.v26i1.47417
- Adeleke, R. O., & Odedeji, J. O. (2010). Functional properties of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 535–538. https://doi.org/10.3923/pjn.2010.535.538
10.3923/pjn.2010.535.538 Google Scholar
- Adeyeye, E. I., & Aye, P. A. (1998). The effects of sample preparation on the proximate composition and the functional properties of the African yam bean (Sphenostylis stenocarpa Hochst ex A. Rich) flours. Note 1. Rivista Italiana Delle Sostanze Grasse, 75(5), 253–261.
- Adeyeye, S. A. O., Bolaji, O. T., Abegunde, T. A., Adebayo-Oyetoro, A. O., Tiamiyu, H. K., & Idowu-Adebayo, F. (2019). Quality characteristics and consumer acceptance of bread from wheat and rice composite flour. Current Research in Nutrition and Food Science Journal, 7(2), 488–495. https://doi.org/10.12944/CRNFSJ.7.2.18
- Ames, B. N., Shigenaga, M. K., & Hagen, T. M. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences, 90(17), 7915–7922. https://doi.org/10.1073/pnas.90.17.7915
- AOAC. (2010). Official methods of analysis ( 25th ed.). Association of Official Analytical Chemists.
- Aprianita, A. (2010). Assessment of underutilized starchy roots and tubers for their applications in the food industry (Doctoral dissertation). Victoria University.
- Aryee, F. N. A., Oduro, I., Ellis, W. O., & Afuakwa, J. J. (2006). The physicochemical properties of flour samples from the roots of 31 varieties of cassava. Food Control, 17(11), 916–922. https://doi.org/10.1016/j.foodcont.2005.06.013
- Astawana, M., & Widowati, S. (2011). Evaluation of nutrition and glycemic index of sweet potatoes and its appropriate processing to hypoglycemic foods. Indonesian Journal of Agricultural Sciences, 12(1), 40–46. https://doi.org/10.21082/ijas.v12n1.2011.p40-46
10.21082/ijas.v12n1.2011.p40-46 Google Scholar
- Batey, I. L., & Curtin, B. M. (2000). Effects on pasting viscosity of starch and flour from different operating conditions for the Rapid Visco analyser. Cereal Chemistry, 77(6), 754–760. https://doi.org/10.1094/CCHEM.2000.77.6.754
- Bjorck, I., Liljeberg, H., & Ostman, R. (2000). Low glycaemic index foods. British Journal of Nutrition, 83(1), S149–S155. https://doi.org/10.1017/S0007114500001094
- Chan, K. W., Khong, N. M., Iqbal, S., Umar, I. M., & Ismail, M. (2012). Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH. International Journal of Molecular Sciences, 13(7), 8987–8997. https://doi.org/10.3390/ijms13078987
- Dako, E., Retta, N., & Desse, G. (2016). Effect of blending on selected sweet potato flour with wheat flour on nutritional, anti-nutritional and sensory qualities of bread. Global Journal of Science Frontier Research, 16(4), 2249–4626.
- Dankwa, K. O., Liu, Y. J., & Pu, Z. E. (2017). Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour. British Food Journal, 119(4), 895–908. https://doi.org/10.1108/BFJ-09-2016-0414
- Dhull, S. B., Kaur, M., & Sandhu, K. S. (2020). Antioxidant characterization and in vitro DNA damage protection potential of some Indian fenugreek (Trigonella foenum-graecum) cultivars: Effect of solvents. Journal of Food Science and Technology, 57(9), 3457–3466. https://doi.org/10.1007/s13197-020-04380-y
- Dhull, S. B., Kaur, P., & Purewal, S. S. (2016). Phytochemical analysis, phenolic compounds, condensed tannin content and antioxidant potential in Marwa (Origanum majorana) seed extracts. Resource-Efficient Technologies, 2(4), 168–174. https://doi.org/10.1016/j.reffit.2016.09.003
10.1016/j.reffit.2016.09.003 Google Scholar
- Dhull, S. B., Punia, S., Kumar, R., Kumar, M., Nain, K. B., Jangra, K., & Chudamani, C. (2021). Solid state fermentation of fenugreek (Trigonella foenum-graecum): Implications on bioactive compounds, mineral content and in vitro bioavailability. Journal of Food Science and Technology, 58(5), 1927–1936. https://doi.org/10.1007/s13197-020-04704-y
- Dhull, S. B., Punia, S., Sandhu, K. S., Chawla, P., Kaur, R., & Singh, A. (2020). Effect of debittered fenugreek (Trigonella foenum-graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk. Legume Science, 2(1), e21.
- Dhull, S. B., & Sandhu, K. S. (2018). Wheat-Fenugreek composite flour noodles: Effect on functional, pasting, cooking and sensory properties. Current Research in Nutrition and Food Science Journal, 6(1), 174–182. https://doi.org/10.12944/CRNFSJ.6.1.20
- Diana, N. R., Mirela, V. G., & Jianu, I. (2007). Studies regarding the chemical composition of several wheat species, flour types and pastes assortments. Volumul lucrarilor stiintifice Cluj, Bulletin USAMV – CN 64/2007.
- Emiola, L. O., & Delarosa, L. C. (1981). Physicochemical characteristics of yam starches. Journal of Food Biochemistry, 5(2), 115–130. https://doi.org/10.1111/j.1745-4514.1981.tb00665.x
- FAO. (2015). The state of food security in the world. Available at: www.fao.org/hunger/en/2015
- Foster-Powell, K., Holt, S. H., & Brand-Miller, J. C. (2002). International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition, 76(1), 5–56. https://doi.org/10.1093/ajcn/76.1.5
- Giri, N. A., & Sakhale, B. K. (2020). Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology. Journal of Food Measurement and Characterization, 14(1), 425–437. https://doi.org/10.1007/s11694-019-00304-3
- Giri, N. A., & Sakhale, B. K. (2021). Effects of incorporation of orange-fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten-free cookies. Journal of Food Processing and Preservation, 45, e15324. https://doi.org/10.1111/jfpp.15324
- Giri, N. A., Sheriff, J. T., Sajeev, M. S., & Pradeepika, C. (2016). Development and physico-nutritional evaluation of sweet potato flour based gluten free cookies. Journal of Root Crops, 42(1), 74–81.
- Goni, I., Garcia-Alonso, A., & Calixto, F. S. (1997). A starch hydrolysis procedure to estimate glycaemic index. Nutrition Research, 17, 427–437.
- Goni, I., & Valentı́n-Gamazo, C. (2003). Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry, 81(4), 511–515. https://doi.org/10.1016/S0308-8146(02)00480-6
- Grace, M. H., Yousef, G. G., Gustafson, S. J., Truong, V. D., Yencho, G. C., & Lila, M. A. (2014). Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweet potato storage and impacts on bioactive properties. Food Chemistry, 145, 717–724. https://doi.org/10.1016/j.foodchem.2013.08.107
- Hossain, B., Inam, S., Mamun, M. A., & Suzauddula, M. (2018). Studies on the effect of low glycemic index for multi-whole grain formulated flour samples in type 2 diabetic patients. Current Research in Nutrition and Food Science Journal, 6(3), 672–677. https://doi.org/10.12944/CRNFSJ.6.3.09
- Hue, S. M., Boyce, A. N., & Somasundram, C. (2012). Antioxidant activity, phenolic and flavonoid contents in the leaves of different varieties of sweet potato (‘Ipomoea batatas’). Australian Journal of Crop Science, 6(3), 375.
- Hunter, R. S., & Harlod, R. W. (1987). The measurement of appearance ( 2nd ed.). John Wiley & Sons.
- Idowu, M. A., Adeyemi, I. A., & David, M. (1993). Sensory evaluation and nutrient composition of weaning food from pregelatinized maize-sweet potato mixtures. Plant Foods for Human Nutrition, 44(2), 149–155. https://doi.org/10.1007/BF01088379
- Iglesias-Puig, E., Monedero, V., & Haros, M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT-Food Science and Technology, 60(1), 71–77. https://doi.org/10.1016/j.lwt.2014.09.045
- Islam, M. S., Yoshimoto, M., Yahara, S., Okuno, S., Ishiguro, K., & Yamakawa, O. (2002). Identification and characterization of foliar polyphenolic composition in sweetpotato (Ipomoea batatas L.) genotypes. Journal of Agricultural and Food Chemistry, 50(13), 3718–3722.
- Ismail, M., Al-Naqeep, G., & Chan, K. W. (2010). Nigella sativa thymoquinone-rich fraction greatly improves plasma antioxidant capacity and expression of antioxidant genes in hypercholesterolemic rats. Free Radical Biology and Medicine, 48(5), 664–672. https://doi.org/10.1016/j.freeradbiomed.2009.12.002
- Julianti, E., Rusmarilin, H., & Yusraini, E. (2017). Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum. Journal of the Saudi Society of Agricultural Sciences, 16(2), 171–177. https://doi.org/10.1016/j.jssas.2015.05.005
10.1016/j.jssas.2015.05.005 Google Scholar
- Kaur, K., Kaur, H., & Bains, K. (2017). Development and nutritional evaluation of cereal and pulse based biscuits for diabetic patients. British Journal of Applied Science and Technology, 21, 1–8. https://doi.org/10.9734/BJAST/2017/34139
10.9734/BJAST/2017/34139 Google Scholar
- Kaur, M., & Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry, 91(3), 403–411. https://doi.org/10.1016/j.foodchem.2004.06.015
- Kaur, P., Dhull, S. B., Sandhu, K. S., Salar, R. K., & Purewal, S. S. (2018). Tulsi (Ocimum tenuiflorum) seeds: In vitro DNA damage protection, bioactive compounds and antioxidant potential. Journal of Food Measurement and Characterization, 12(3), 1530–1538. https://doi.org/10.1007/s11694-018-9768-6
- Kaushal, P., Kumar, V., & Sharma, H. K. (2012). Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. LWT-Food Science and Technology, 48(1), 59–68. https://doi.org/10.1016/j.lwt.2012.02.028
- Kim, E. H. J., Petrie, J. R., Motoi, L., Morgenstern, M. P., Sutton, K. H., Mishra, S., & Simmons, L. D. (2008). Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility. Food Biophysics, 3(2), 229–234. https://doi.org/10.1007/s11483-008-9066-7
- King, H., Aubert, R. E., & Herman, W. H. (1998). Global burden of diabetes, 1995–2025: Prevalence, numerical estimates, and projections. Diabetes Care, 21(9), 1414–1431. https://doi.org/10.2337/diacare.21.9.1414
- Kinsella, J. E. (1979). Functional properties of soy proteins. Journal of the American Oil Chemists’ Society, 56(3Part1), 242–258. https://doi.org/10.1007/BF02671468
- Kulkarni, K. D., Kulkarni, D. N., & Ingle, U. M. (1991). Sorghum malt-based weaning food formulations: Preparation, functional properties, and nutritive value. Food and Nutrition Bulletin, 13(4), 1–7. https://doi.org/10.1177/156482659101300401
10.1177/156482659101300401 Google Scholar
- Kumar, S., & Saini, C. S. (2016). Study of various characteristics of composite flour prepared from the blend of wheat flour and gorgon nut flour. International Journal of Agriculture, Environment and Biotechnology, 9(4), 679–689. https://doi.org/10.5958/2230-732X.2016.00089.9
10.5958/2230-732X.2016.00089.9 Google Scholar
- Lee, J. H., Cho, A. R., Hong, J. Y., Park, D. J., & Lim, S. T. (2012). Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation. Journal of Cereal Science, 56(3), 636–643. https://doi.org/10.1016/j.jcs.2012.08.011
- Liu, Q., Donner, E., Yin, Y., Huang, R. L., & Fan, M. Z. (2006). The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China. Food Chemistry, 99(3), 470–477. https://doi.org/10.1016/j.foodchem.2005.08.008
- Man, S., Păucean, A., Muste, S., & Pop, A. (2015). Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread. Bulletin UASVM Food Science and Technology, 72(1), 41–49.
- Maziya-Dixon, B., Dixon, A. G., & Adebowale, A. R. A. (2007). Targeting different end uses of cassava: Genotypic variations for cyanogenic potentials and pasting properties. International Journal of Food Science and Technology, 42(8), 969–976. https://doi.org/10.1111/j.1365-2621.2006.01319.x
- Menon, R., Padmaja, G., & Sajeev, M. S. (2015). Ultrastructural and starch digestibility characteristics of sweet potato spaghetti: Effects of edible gums and fibers. International Journal of Food Properties, 18(6), 1231–1247. https://doi.org/10.1080/10942912.2014.903263
- Moorthy, S. N., & Padmaja, G. (2002). Starch content of cassava tubers. Journal of Root Crops, 28(1), 30–37.
- Morris, C. F., King, G. E., & Rubenthaler, G. L. (1997). Contribution of wheat flour fractions to peak hot paste viscosity. Cereal Chemistry, 74(2), 147–153. https://doi.org/10.1094/CCHEM.1997.74.2.147
- Ngoc, L. B. B., Trung, P. T. B., Hoa, P. N., & Hung, P. (2017). Physicochemical properties and resistant starch contents of sweet potato starches from different varieties grown in Vietnam. International Journal of Food Science and Nutrition, 2(1), 53–57.
- Odedeji, J. O., & Adeleke, R. O. (2010). Pasting characteristics of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 555–557. https://doi.org/10.3923/pjn.2010.555.557
10.3923/pjn.2010.555.557 Google Scholar
- Ohizua, E. R., Adeola, A. A., Idowu, M. A., Sobukola, O. P., Afolabi, T. A., Ishola, R. O., Ayansina, S. O., Oyekale, T. O., & Falomo, A. (2017). Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweet potato flour blends. Food Science and Nutrition, 5(3), 750–762. https://doi.org/10.1002/fsn3.455
- Okaka, J. C., & Potter, N. N. (1977). Functional and storage properties of cowpea powder-wheat flour blends in breadmaking. Journal of Food Science, 42(3), 828–833. https://doi.org/10.1111/j.1365-2621.1977.tb12614.x
- Onwuka, G. I. (2005). Food analysis and instrumentation: Theory and practice. Napthali Prints.
- Ortega-Ojeda, F. E., Larsson, H., & Eliasson, A. C. (2004). Gel formation in mixtures of high amylopectin potato starch and potato starch. Carbohydrate Polymers, 56(4), 505–514. https://doi.org/10.1016/j.carbpol.2004.03.021
- Rangana, S. (1978). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw Hill Publishing Corporation Limited.
- Rawat, S., Jugran, A., Giri, L., Bhatt, I. D., & Rawal, R. S. (2011). Assessment of antioxidant properties in fruits of Myrica esculenta: A popular wild edible species in Indian Himalayan region. Evidence-Based Complementary and Alternative Medicine, 2011, 8.
- Sathe, S. K., & Salunkhe, D. K. (1981). Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity, and gelation properties. Journal of Food Science, 46(1), 71–81.
- Shahzadi, N. A. U. R. E. E. N., Butt, M. S., Rehman, S. U., & Sharif, K. A. M. R. A. N. (2005). Chemical characteristics of various composite flours. International Journal of Agriculture and Biology, 7(1), 105–108.
- Shittu, T. A., Sanni, L. O., Awonorin, S. O., Maziya-Dixon, B., & Dixon, A. (2007). Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones. Food Chemistry, 101(4), 1606–1615. https://doi.org/10.1016/j.foodchem.2006.04.017
- Singh, U. (2001). Functional properties of grain legume flours. Journal of Food Science and Technology, 38(3), 191–199.
- Singla, D., Singh, A., Dhull, S. B., Kumar, P., Malik, T., & Kumar, P. (2020). Taro starch: Isolation, morphology, modification and novel applications concern—A review. International Journal of Biological Macromolecules, 163, 1283–1290. https://doi.org/10.1016/j.ijbiomac.2020.07.093
- Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158.
- Steel, R. G. D., Torrie, J. H., & Dickey, D. (1997). Principals and procedures of statistics ( 3rd ed.). McGraw Hills.
- Steffolani, M. E., León, A. E., & Pérez, G. T. (2013). Study of the physicochemical and functional characterization of quinoa and kañiwa starches. Starch-Stärke, 65(11–12), 976–983. https://doi.org/10.1002/star.201200286
- Taggart, P. (2004). Starch as an ingredient: Manufacture and applications. In Starch in food: Structure, function and applications (pp. 363–392).
10.1533/9781855739093.3.363 Google Scholar
- Tester, R. F. (1997). In P. J. Frazier, P. Richmond, & A. M. Donald (Eds.), Starch: The polysaccharide fractions. In Starch, structure, functionality (pp. 163–171). Roy Soc Ch.
- Yamin, F. F., Lee, M., Pollak, L. M., & White, P. J. (1999). Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73. Cereal Chemistry, 76(2), 175–181. https://doi.org/10.1094/CCHEM.1999.76.2.175
- Zhu, K., Huang, S., Peng, W., Qian, H., & Zhou, H. (2010). Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 43(4), 943–948. https://doi.org/10.1016/j.foodres.2010.01.005
