Effect of orange-fleshed sweet potato (Ipomoea batatas)–Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-10-10 DOI:10.1111/1750-3841.17432

Makgwatla Consolerlia Makhuvha, Sunette Laurie, Mmathaha Mosala

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Abstract

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.

Abstract Image

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橙肉甘薯（Ipomoea batatas）-班巴拉落花生（Vigna subterranea）复合粉对面食质量特性的影响

非小麦粉作为小麦粉的替代品正日益受到关注，为优化当地资源利用和缓解对小麦的需求提供了潜力。本研究调查了在面食生产中使用非小麦面粉，特别是橘皮甘薯（OFSP）（Ipomoea batatas）和班巴拉花生（BG）（Vigna subterranean）的混合物，作为小麦面粉的部分替代品。目的是提高当地资源的利用率，减少对小麦的依赖，并提高面食的营养质量。OFSP 和 BG 粉的生产在农业研究委员会 Roodeplaat 校区进行。研究采用方差分析法对数据进行了分析，并使用邓肯多元范围检验法对显著平均值进行了区分。研究发现，与 100%的小麦面相比，用复合面粉制成的面食在成分和烹饪特性上有显著影响。由 50%小麦、25%OFSP 和 25%BG 混合制成的意大利面营养最丰富，蛋白质、灰分和纤维含量更高。消费者更喜欢用 70% 的小麦、15% 的 OFSP 和 15% 的 BG 混合面粉制成的意大利面。这项研究表明，使用 OFSP 和 BG 复合面粉生产意大利面是一种可行的选择。实际应用：在维生素 A 缺乏症令人担忧和小麦进口量大的地区，桔红甘薯-斑巴拉落花生面食研究的实际应用有可能改善营养、刺激地方经济、提高农业可持续性和促进粮食安全。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.