Effects of Bioprocessing and Ultrasonication on Nutritional, Functional and Antioxidant Properties of African Yam Bean Flour and Cookie Quality

Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2025-05-29 DOI:10.1002/leg3.70035
Bamisaiye Yemisi Olaitan, Janet Adeyinka Adebo, Dupe Temilade Otolowo, Oluwafemi Ayodeji Adebo, Sunday Samuel Sobowale
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Abstract

This study investigated the effects of bioprocessing (fermentation, germination, combined germination and fermentation and combined germination and solid-state fermentation) and ultrasonication (US) treated at 15 and 30 min (US 15 and US 30) on African yam bean (AYB) flour properties. Changes in nutritional, mineral, functional, antinutritional and antioxidant properties were evaluated, along with the consumer acceptability of cookies made from the processed flours. The moisture content of all the bioprocessed samples was higher, except for the ultrasonicated samples, which showed a decrease. The crude protein of the fermented AYB (FAYB) and US 15 exhibited higher values, with a decrease in germinated and combined germinated samples. The FAYB showed a significant increase in potassium and phosphorus, while the US 30 sample showed an increase in phosphorus and magnesium. There was a decrease in foaming capacity, bulk density, water absorption capacity and antinutritional factors (tannin and alkaloid), with an increase in total flavonoid, total phenolic and antioxidant activities of all the processed AYB flours. The ultrasonication treatments demonstrated a higher FRAP (ferric reducing ability of plasma). A consumer acceptability test revealed that the cookies made from US 15 flour were most preferred for taste, appearance, crispiness, texture, colour and overall acceptability, while the combined germinated solid-state fermented samples ranked highest for aroma. These findings suggest that ultrasonication, in particular, has a promising potential for enhancing AYB utilisation in food product development.

生物加工和超声处理对非洲山药豆粉营养、功能和抗氧化特性及饼干品质的影响
研究了生物处理(发酵、萌发、联合萌发与发酵、联合萌发与固态发酵)和超声波处理(us15和us30)对非洲山药豆(AYB)面粉性能的影响。评估了营养、矿物质、功能、抗营养和抗氧化性能的变化,以及消费者对加工过的面粉制成的饼干的接受程度。除超声处理后的样品水分含量有所降低外,其余生物处理样品的水分含量均较高。发酵后的AYB (FAYB)和us15的粗蛋白质值较高,而萌发和联合萌发样品的粗蛋白质值较低。FAYB样品中钾和磷含量显著增加,而us30样品中磷和镁含量显著增加。泡泡性、容重、吸水能力和抗营养因子(单宁和生物碱)均有所降低,总黄酮、总酚和抗氧化活性均有所提高。超声处理显示出较高的血浆铁还原能力。一项消费者接受度测试显示,由美国15号面粉制成的饼干在口感、外观、酥脆度、质地、颜色和整体可接受性方面最受欢迎,而混合发芽固体发酵样品在香气方面排名最高。这些发现表明,超声波尤其具有提高AYB在食品开发中的利用的巨大潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Legume Science
Legume Science Agricultural and Biological Sciences-Plant Science
CiteScore
7.90
自引率
0.00%
发文量
32
审稿时长
6 weeks
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