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American Journal of Food Technology
  Year: 2017 | Volume: 12 | Issue: 5 | Page No.: 285-294
DOI: 10.3923/ajft.2017.285.294
 
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Proteins, Amino Acid Profile, Phytochemicals and Antioxidative Activities of Plant-based Food Materials Blends

Ijarotimi Oluwole Steve , Ebisemiju Moniola Oyenike and Oluwalana Isaac Babatunde

Abstract:
Background and Objective: The staple foods in developing countries are cereals, legumes and tuber-based and are low in essential nutrients. Hence, this study aimed to formulate and evaluate nutritional compositions of breakfast foods from locally available food materials. Materials and Methods: The food samples were formulated from the combinations of quality-protein-maize (Q), cassava starch (C), soycake (S) and Moringa (seeds (MS) and leaves (ML)) flour to obtain QCSMLS (55% Q, 15% C, 20% S, 5% MS and 5% ML), QCSML (55% Q, 15% C, 20% S and 10% ML) and QCSMS (55% Q, 15% C, 20% S and 10% MS). The samples were evaluated for chemical compositions, antioxidant and sensory properties. Data were analyzed statistically and calculated Means±SD were separated using Duncan’s new multiple range tests at significance level of p<0.05. Results: Protein and energy values of the food samples ranged from 14.0-16.49 g/100 g and ~436.89-459.52 kcal/100 g, respectively. The minerals in the food samples, except sodium, potassium and phosphorous, were significantly (p<0.05) higher than control sample. Essential amino acids (g/100 g protein) of the food samples ranged from 34.44-37.72 and were significantly (p<0.05) lower than control sample (41.94). Essential amino acids index and predicted biological values of the experimental food samples ranged from 53.99-60.84 and 47.10-54.54%, respectively and were comparable to control sample (55.94 and 49.21%). Water absorption capacity, oil absorption capacity and least gelation capacity values of the experimental food samples were higher than control sample, except for loose bulk density. The antioxidant activities of food samples showed that QCSMS samples had the highest metal chelating activities and QCSML had higher free radical scavenging activities and were comparatively higher than control food sample. The sensory attributes of QCSMS sample in terms of colour, taste, mouth-feel, aroma and overall acceptability, were significantly (p<0.05) higher than QCSMLS and QCSML samples, but lower than control sample. Conclusion: The present study experimental foods could be valuable and excellent source for low-priced functional foods and were characterized by high protein, essential amino acids, crude fiber, minerals and ability to scavenge free radicals.
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How to cite this article:

Ijarotimi Oluwole Steve, Ebisemiju Moniola Oyenike and Oluwalana Isaac Babatunde, 2017. Proteins, Amino Acid Profile, Phytochemicals and Antioxidative Activities of Plant-based Food Materials Blends. American Journal of Food Technology, 12: 285-294.

DOI: 10.3923/ajft.2017.285.294

URL: https://scialert.net/abstract/?doi=ajft.2017.285.294

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