Composite flours from accessible raw materials may interest developing countries, cutting wheat import costs, bolstering domestic agriculture and boosting nutrition. Technological functionality (WHC and OHC, pasting, swelling and thermal properties) of composite tapioca, sprouted sorghum, cowpea and wheat flours (at 50%, 33% and 25% (w/w) flour basis) was evaluated. PCA revealed that, in a 50% w/w blend, sprouted sorghum and tapioca were technologically similar to wheat, and thus of interest when gluten's viscoelastic properties are not required (e.g. flatbread). Since cowpea flour can enhance nutrients, a flour from sprouted sorghum, tapioca and cowpea is preferable nutritionally and technologically, and potentially sustainable, its raw materials being available locally. Furthermore, PCA showed that composites of sprouted sorghum, tapioca, cowpea and wheat flours at 25% w/w offer a good compromise between technological and nutritional qualities, while reducing wheat imports and cassava post-harvest losses. These results may herald technologically satisfactory, nutritional, sustainable bakery products.

Technological functionality of composite flours from sorghum, tapioca and cowpea / M. Marchini, A. Marti, M.G. Tuccio, E. Bocchi, E. Carini. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 57:8 Special issue(2022 Aug), pp. 4736-4743. [10.1111/ijfs.15471]

Technological functionality of composite flours from sorghum, tapioca and cowpea

A. Marti
Secondo
;
2022

Abstract

Composite flours from accessible raw materials may interest developing countries, cutting wheat import costs, bolstering domestic agriculture and boosting nutrition. Technological functionality (WHC and OHC, pasting, swelling and thermal properties) of composite tapioca, sprouted sorghum, cowpea and wheat flours (at 50%, 33% and 25% (w/w) flour basis) was evaluated. PCA revealed that, in a 50% w/w blend, sprouted sorghum and tapioca were technologically similar to wheat, and thus of interest when gluten's viscoelastic properties are not required (e.g. flatbread). Since cowpea flour can enhance nutrients, a flour from sprouted sorghum, tapioca and cowpea is preferable nutritionally and technologically, and potentially sustainable, its raw materials being available locally. Furthermore, PCA showed that composites of sprouted sorghum, tapioca, cowpea and wheat flours at 25% w/w offer a good compromise between technological and nutritional qualities, while reducing wheat imports and cassava post-harvest losses. These results may herald technologically satisfactory, nutritional, sustainable bakery products.
Cowpea flour; germination; pasting properties; sprouted sorghum flour; starch functionality; tapioca flour; thermal properties;
Settore AGR/15 - Scienze e Tecnologie Alimentari
nov-2021
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/944176
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