Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded...

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Autores principales:	Haile Tesfaye Duguma, Sirawdink Fikreyesus Forsido, Tefera Belachew, Oliver Hensel
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	anti-nutritional factors complementary food composite flour extrusion cooking functional properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4c69c64a7493462297aea80f2eca11de
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spelling	oai:doaj.org-article:4c69c64a7493462297aea80f2eca11de2021-11-11T09:38:36ZChanges in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour2571-581X10.3389/fsufs.2021.713701https://doaj.org/article/4c69c64a7493462297aea80f2eca11de2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fsufs.2021.713701/fullhttps://doaj.org/toc/2571-581XBackground: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded complementary flours made from a multi-mix is limited. In this regard, this study aims to investigate the influence of extrusion cooking on anti-nutritional and functional properties of newly developed extruded oats, soybean, linseed, and premix composite complementary flours.Methods: Thirteen different blending ratios of oats, soybean, linseed, and premix were generated using a constrained D-optimal design of the experiment. Each of the 13 blends was divided into two groups: extrusion cooked and unextruded composite flour sample. Anti-nutritional and functional properties were determined using standard methods for both composite flours. ANOVA was used to determine if there was a significant difference for extruded and unextruded composite flours and paired t-tests were used to check variation between extruded and unextruded.Results: The phytate content of the extruded and unextruded composite flours was 158.93–191.33 mg/100 g and 175.06–203.10 mg/100 g, respectively, whereas the tannin content of the extruded and unextruded composite flours was 8.4–22.89 mg/100 g and 23.67–36.97 mg/100 g, respectively. There was a statistically significant (p < 0.05) difference among the extruded composite flours in terms of phytate and condensed tannin content. Paired t-test has indicated a significant (p < 0.05) difference between extruded and unextruded composite flours for phytate and tannin. Water absorption capacity and bulk density have shown a significant (p < 0.05) difference among extruded and unextruded composite flours. An increase in the proportion of soybean and linseed flour was associated with an increase in phytate, tannin, and water absorption capacity of composite flours. However, bulk density was increased with an increasing proportion of oat in the blend.Conclusion: The findings revealed that extrusion cooking significantly reduced phytate and condensed tannin content and improved the functional properties of the composite complementary food flour. Further investigation is needed on other anti-nutritional factors that are not included in this report.Haile Tesfaye DugumaSirawdink Fikreyesus ForsidoTefera BelachewOliver HenselFrontiers Media S.A.articleanti-nutritional factorscomplementary foodcomposite flourextrusion cookingfunctional propertiesNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFrontiers in Sustainable Food Systems, Vol 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	anti-nutritional factors complementary food composite flour extrusion cooking functional properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	anti-nutritional factors complementary food composite flour extrusion cooking functional properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Haile Tesfaye Duguma Sirawdink Fikreyesus Forsido Tefera Belachew Oliver Hensel Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
description	Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded complementary flours made from a multi-mix is limited. In this regard, this study aims to investigate the influence of extrusion cooking on anti-nutritional and functional properties of newly developed extruded oats, soybean, linseed, and premix composite complementary flours.Methods: Thirteen different blending ratios of oats, soybean, linseed, and premix were generated using a constrained D-optimal design of the experiment. Each of the 13 blends was divided into two groups: extrusion cooked and unextruded composite flour sample. Anti-nutritional and functional properties were determined using standard methods for both composite flours. ANOVA was used to determine if there was a significant difference for extruded and unextruded composite flours and paired t-tests were used to check variation between extruded and unextruded.Results: The phytate content of the extruded and unextruded composite flours was 158.93–191.33 mg/100 g and 175.06–203.10 mg/100 g, respectively, whereas the tannin content of the extruded and unextruded composite flours was 8.4–22.89 mg/100 g and 23.67–36.97 mg/100 g, respectively. There was a statistically significant (p < 0.05) difference among the extruded composite flours in terms of phytate and condensed tannin content. Paired t-test has indicated a significant (p < 0.05) difference between extruded and unextruded composite flours for phytate and tannin. Water absorption capacity and bulk density have shown a significant (p < 0.05) difference among extruded and unextruded composite flours. An increase in the proportion of soybean and linseed flour was associated with an increase in phytate, tannin, and water absorption capacity of composite flours. However, bulk density was increased with an increasing proportion of oat in the blend.Conclusion: The findings revealed that extrusion cooking significantly reduced phytate and condensed tannin content and improved the functional properties of the composite complementary food flour. Further investigation is needed on other anti-nutritional factors that are not included in this report.
format	article
author	Haile Tesfaye Duguma Sirawdink Fikreyesus Forsido Tefera Belachew Oliver Hensel
author_facet	Haile Tesfaye Duguma Sirawdink Fikreyesus Forsido Tefera Belachew Oliver Hensel
author_sort	Haile Tesfaye Duguma
title	Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
title_short	Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
title_full	Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
title_fullStr	Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
title_full_unstemmed	Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
title_sort	changes in anti-nutritional factors and functional properties of extruded composite flour
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/4c69c64a7493462297aea80f2eca11de
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Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

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