Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour
Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/22/4821 |
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| author | Adeyemi A. Adeyanju Oluwaseun P. Bamidele |
| author_facet | Adeyemi A. Adeyanju Oluwaseun P. Bamidele |
| author_sort | Adeyemi A. Adeyanju |
| collection | DOAJ |
| description | Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5–63.3%, 209.7–318%, 2–109%, 3–66%, and 28–162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour’s TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products. |
| first_indexed | 2024-03-09T18:05:57Z |
| format | Article |
| id | doaj.art-5afd9171d8264be7b3ed53da37295c9f |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T18:05:57Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-5afd9171d8264be7b3ed53da37295c9f2023-11-24T09:31:41ZengMDPI AGNutrients2072-66432022-11-011422482110.3390/nu14224821Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit FlourAdeyemi A. Adeyanju0Oluwaseun P. Bamidele1Department of Food Science and Microbiology, Landmark University, Omu-Aran 1001, NigeriaDepartment of Food Science and Technology, University of Venda, Thohoyandou 0950, South AfricaDue to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5–63.3%, 209.7–318%, 2–109%, 3–66%, and 28–162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour’s TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products.https://www.mdpi.com/2072-6643/14/22/4821resistance starchfat aciditypastinghealthy foodsstorage |
| spellingShingle | Adeyemi A. Adeyanju Oluwaseun P. Bamidele Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour Nutrients resistance starch fat acidity pasting healthy foods storage |
| title | Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour |
| title_full | Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour |
| title_fullStr | Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour |
| title_full_unstemmed | Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour |
| title_short | Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (<i>Carica papaya</i>) Fruit Flour |
| title_sort | nutritional composition in vitro starch digestibility and antioxidant activities of composite flour made from wheat and mature unripe pawpaw i carica papaya i fruit flour |
| topic | resistance starch fat acidity pasting healthy foods storage |
| url | https://www.mdpi.com/2072-6643/14/22/4821 |
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