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Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

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Food and Nutrition Sciences 2014年第3期5卷 264-270页

作者： Perla Osorio-Díaz José J. Islas-Hernández Edith Agama-Acevedo Sandra L. Rodríguez-Ambriz María E. Sánchez-Pardo Luis A. Bello-Pérez Center for Development of Biotic Products National Polytechnique Institute Yautepec México National School of Biological Sciences National Polytechnique Institute México D.F. México.

Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

关键词： Starch Digestibility Banana Spaghetti indigestible Fractio

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<i>In-Vitro</i>Metabolite Colonic Production from Otili (<i>Sphenostylis stenocarpa</i>) as Influenced by Selected Gastrointestinal Microbes

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Advances in Bioscience and Biotechnology 2018年第11期9卷 584-595页

作者： O. A. Awoyinka T. R. Omodara F. C. Oladele O. O. Aina O. E. Ajayi Department of Biochemistry College of Medicine Ekiti State University Ado Ekiti Nigeria Department of Microbiology Faculty of Sciences Ekiti State University Ado Ekiti Nigeria Department of Microbiology Federal Teaching Hospital Ido Ekiti Nigeria

In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by micro-organisms living in the gastrointestinal tract. It is thought that these fermentable carbohydrates affect fermentation by stimulating the growth or metabolism of specific bacterial species, which are potentially beneficial for health. Hence in this study three gut associated microbes—Escherichia coli, Bacillus subtilis, and Lactobacillus acidophilus were made to ferment the non-digestible fraction of Otili—Sphenostylis stenocarpa, a well-established underutilized wild bean with high economic importance. After 18 hours’ fermentation period short chain fatty acids (SCFAs) and medium chain fatty acids (MCFAs) were detected and evaluated by GC-MS analysis. Metabolic products were relatively dependent on the fermenter. This present study affirmed butyric acid as the main SCFAs after 18 hours’ fermentation. The clinical significance of thirteen other MCFAs detected and quantified was also explored thus conferring a valuable prebiotic on Otili.

关键词： indigestible Fraction Dietary Fibres Fermentation Short Chain Fatty Acids Medium Chain Fatty Acid

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Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

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Agricultural Sciences 2014年第4期5卷 342-352页

作者： Maribel Ovando-Martínez Salvador Horacio Guzmán-Maldonado Senay Simsek Luis Arturo Bello-Pérez Perla Osorio-Díaz CEPROBI Instituto Politécnico Nacional Yautepec México CEPROBI Instituto Politécnico Nacional Yautepec México Department of Plant Sciences North Dakota State University Fargo USA Department of Plant Sciences North Dakota State University Fargo USA Unidad de Biotecnología del Campo Experimental Bajío INIFAP Celaya México

Beans are rich in dietary fiber and polyphenols;however, growing conditions may affect the occurrence of these components. The effect of irrigation and rain fed conditions on dietary fiber, indigestible fraction, polyphenols and antioxidant capacity of Black 8025 and Pinto Durango bean cultivars grown in Mexico have been determined. Total dietary fiber decreased in beans grown under rain fed conditions compared to those grown under irrigation. The water regimes had an effect on the total indigestible fraction for Black 8025 bean. The extractable polyphenols were affected by the water regimes, while the antioxidant capacity of extractable and non-extractable polyphenols was dependent on the bean variety. Cooking the beans altered the extractable and non-extractable polyphenols and the antioxidant capacity. Also, the antioxidant properties and some extend, the digestibility of non-digestible carbohydrates of beans were affected by water regimes. This information could be taken into account for dry bean breeding programs to improve the nutritional quality of beans.

关键词： Water Regimes Dietary Fiber indigestible Fraction Polyphenols Antioxidant Capacity Cooking

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