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Article
Publication date: 10 February 2012

Muhammad Issa Khan, Faqir Muhammad Anjum, Imran Pasha, Ayesha Sameen and Muhammad Nadeem

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition…

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Abstract

Purpose

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition of chapattis, normally legume flour is used in the region. The purpose of the current study is to assess the nutritional quality and safety of chapattis supplemented with soy flour.

Design/methodology/approach

Wheat and soybean were procured and soy flour was prepared. Trypsin inhibitor contents and mineral contents of different flour and chapattis prepared were determined. Chapattis were prepared from different flour blends and whole wheat flour. To assess the quality and acceptability, the chapattis were presented to a panel of judges and the sensory evaluation was carried out for color, taste, aroma, chew ability, folding ability and overall acceptability characteristics. The data obtained for each parameter were subjected to statistical analysis to determine the level of significance.

Findings

The phytic acid and trypsin content were higher in un‐autoclaved soy flour supplement composite flour. The defattening of soy flour also increases the level of these anti‐nutrients in chapattis. The phytate and trypsin content of composite flour decreased as a result of baking. The protein, fiber and ash contents of composite flour increased while moisture content and nitrogen free extracts (NFE) decreased by the addition of soy flour. Mineral contents of chapattis except Mn increased by the incorporation of soy flour. The chapattis were found acceptable by the panel of judges at 10 percent replacement level of whole wheat flour by soy flour.

Practical implications

The results of the study indicate that 10 percent supplementation of soy flour in wheat flour was found acceptable by consumers as it did not affect the sensory attribute. For improved nutrition and to combat protein energy malnutrition, chapattis flour can be supplemented with soy flour.

Originality/value

The soy supplementation of wheat flour will improve the nutritional quality of the chapatti flour as soy flour is rich in high‐quality protein and mineral. The anti‐nutritional can be minimized or inactivated by autoclaving the soybean.

Details

British Food Journal, vol. 114 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 May 2016

Tatiane Ferreira da Silva and Ana Carolina Conti-Silva

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Abstract

Purpose

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Design/methodology/approach

Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.

Findings

The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).

Originality/value

Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

Details

Nutrition & Food Science, vol. 46 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 June 2005

Muhammad Issa khan, Faqir Muhammad Anjum, Shahzad Hussain and Muhammad Tayyab Tariq

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti…

887

Abstract

Purpose

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable level of composition. The main aim was to increase the mineral content of the diet, as they are deficient in the diet of the Pakistani people as for other developing countries.

Design/methodology/approach

Composite flours were prepared by replacing wheat flour with 8, 16, 24, 32 and 40 per cent soy flour. Composite flour and chapatis were analysed for mineral and phytate contents. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapatis was also carried out to assess acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg) and phytic acid content of flour. Significant decrease in phytate was found during the baking of chapatis. Chapatis were found acceptable by the panel of judges up to 24 per cent supplementation of soy flour. To combat mineral deficiency in developing countries composite flour technology can use as replacement of mineral salts fortification. As in case of composite flour natural source of nutrient are used.

Practical implications

Soy supplementation of wheat flour can be successfully done through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

The research carried out is one of outstanding type as no such research was done earlier. Phytate besides minerals was also given due consideration in same study which is one of chelating agent found in plant source of minerals.

Details

Nutrition & Food Science, vol. 35 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 2006

Faqir Muhammad Anjum, Muhammad Issa Khan, Masood Sadiq Butt, Shahzad Hussain and Muhammad Abrar

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani…

Abstract

Purpose

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.

Design/methodology/approach

Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate composition and phytic acid content of flour. Significant decrease in phytate was found during baking of chapattis. Soy hulls supplementation also affects the water absorption dough development time, dough stability time significantly. Chapattis were found acceptable by the panel of judges up to 4.5 per cent supplementation of soy hulls.

Research limitations/implications

Soy supplementation of wheat flour can be successfully carried out through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

Presently soy hulls are used in animal feed to improve its nutrition quality. So it can be used in human food by giving due consideration to the antinutrtional factors that are present in soy hulls.

Details

Nutrition & Food Science, vol. 36 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 June 2009

Neelam Khetarpaul and Rajni Goyal

The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. However, wheat flour

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Abstract

Purpose

The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. However, wheat flour contains 8‐12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. This paper seeks to address this issue.

Design/methodology/approach

Wheat flour was supplemented with salt‐treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). Different salt treatments were given to soy dhal so as to remove its typical beany flavour. Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. These were further evaluated organoleptically by the panel of judges. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation.

Findings

Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Various processing methods, namely dough making and roasting involved in chapati making, significantly (p<0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour.

Research limitations/implications

Further research is needed regarding the amino acid profile of the developed chapati.

Practical implications

Wheat flour should be supplemented with different cereals so as to improve the nutritional value.

Originality/value

The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy.

Details

British Food Journal, vol. 111 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 November 2010

Ghazala Qammar, Ghulam Mohy‐ud‐Din, Nuzhat Huma, Ayesha Sameen and Muhammad Issa Khan

The purpose of this paper is to investigate the stability of chicken flavored textured soy protein (TSP) substitution for chicken meat in pizza toppings.

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Abstract

Purpose

The purpose of this paper is to investigate the stability of chicken flavored textured soy protein (TSP) substitution for chicken meat in pizza toppings.

Design/methodology/approach

TSP obtained from defatted soy flour was used to replace chicken at 25, 50 and 100 percent level in the pizza toppings. Patent grade wheat flour, TSP, boiled chicken, cheese, pizza shell and whole pizza were subjected to chemical analysis. Rheological properties of patent grade wheat flour were assessed by mixograph and farinograph. A panel of judges assessed sensory characteristics of pizza topping and whole pizza.

Findings

Moisture, ash and protein contents of the whole pizza showed a rise when the amount of TSP was increased, while fat content decreased slightly with increase in TSP content. Mixographic studies showed 6 min mixing time and 44 percent peak height. The farinographic studies revealed water absorption, arrival time, dough development time, departure time and dough stability as 63.6 percent, 1.5, 8.5, 13.3 and 11.8 min, respectively. The pizza that contained 25 percent TSP in the topping formulation possessed improved aroma, color, flavor and after taste characteristics. Whole pizza containing 25 percent soy protein and the standard pizza having 100 percent chicken in the topping were ranked similar in sensory qualities. Best sensory quality of topping was also for 25 percent TSP incorporation. Statistical analysis showed that pizza prepared with 25 percent TSP were highly acceptable.

Practical implications

The steadily increasing costs of animal proteins have compelled the food industry to focus attention on the low cost vegetable sources of protein. Soybeans are so versatile that they can be processed into flour, lecithin, oil, protein concentrates, isolated proteins, hydrolyzed proteins and textured protein and can be incorporated in meat and meat products as a relatively cheap protein source compared to expensive protein of animal origin.

Originality/value

The paper's findings may used by the pizza industry to replace the chicken in topping with TSP for vegetarians.

Details

Nutrition & Food Science, vol. 40 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 September 2008

B.A. Akinwande, B.I.O. Ade‐Omowaye, S.A. Olaniyan and O.O. Akintaro

This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.

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Abstract

Purpose

This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.

Design/methodology/approach

Preparation of biscuit was done using soy‐cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control.

Findings

Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability.

Originality/value

The findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein‐energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein‐energy malnutrition, thereby promoting good health, labour productivity and mental development.

Details

Nutrition & Food Science, vol. 38 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 30 October 2009

Poonam Lakra and Salil Sehgal

The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and…

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Abstract

Purpose

The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and maize flour. Also, effect of processing techniques like frying and fermentation on anti‐nutritional content of the products was studied.

Design/methodology/approach

The ingredients as well as developed products were analyzed for the macronutrients, viz protein, ash and fat. Also anti‐nutrients like phytic acid, saponin, polyphenols and trypsin inhibitors were estimated by employing standard techniques. Data thus obtained were subjected to analysis of variance according to standard method of statistical analysis.

Findings

Potato flour being a versatile ingredient can be easily incorporated in development of various products. Frying and fermentation resulted in decrease of anti‐nutritional factors.

Originality/value

These developed products could be instrumental in alleviating malnutrition as they have high nutritional value and are low in anti‐nutrients.

Details

Nutrition & Food Science, vol. 39 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 March 2016

Vineet Kumar, Anita Rani and Lulua Hussain

In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of…

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Abstract

Purpose

In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of soy products available in the market for meeting the daily requirement of essential amino acids (EAAs).

Design/methodology/approach

Extruded soy products, namely, soy nuggets, granules, soy flour manufactured from sprouts, spray-dried soy milk variants, ready-to-drink (RTD) soy beverage and silken tofu, were analysed for EAAs by high-performance liquid chromatography. In addition, efficiency of these products in terms of meeting the daily requirement of EAAs for an adult weighing 70 kg through a single serving (equivalent to 6 g protein) was also computed.

Findings

Leucine was the most concentrated EAA in all the soy products, except in variants of soy milk. Total essential amino acids’ (TEAAs) content in soy flour was significantly higher compared to soy nuggets and granules. Spray-dried plain soymilk exhibited a significantly higher level of TEAAs content compared to flavoured variant and RTD soy beverage. Among all the products, silken tofu exhibited the highest concentration of TEAAs. RTD soy beverage was the most efficient product for meeting the daily requirement of isoleucine and valine, soy flour for aromatic amino acids and silken tofu for lysine and leucine.

Originality/value

This work pertains to the determination of EAAs of commercial soy products and assesses their efficiency in terms of meeting the daily requirement of EAAs. This type of technical evaluation of soy products has not been conducted earlier.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 August 1917

The admirable “ Letters of an Englishman,” which appear from time to time in the Daily Mail, should, in our view, be read and studied by every Briton who has the true interests of…

Abstract

The admirable “ Letters of an Englishman,” which appear from time to time in the Daily Mail, should, in our view, be read and studied by every Briton who has the true interests of the Empire at heart. We conceive it to be a duty to aid in the dissemination of the facts and conclusions set forth so clearly and so ably in these contributions. With the courteous permission of the Author and the Editor of the Daily Mail we therefore reprint two of these articles in our columns and strongly press them upon the attention of our readers:—

Details

British Food Journal, vol. 19 no. 8
Type: Research Article
ISSN: 0007-070X

1 – 10 of 194