Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking
Cassava (Manihot esculenta Crantz) is one of the most important staple crops worldwide. However, cassava flour has major drawback of its poor protein content. Studies have shown that the additions of other ingredients like legumes flour and protein concentrate could improve the physicochemical prope...
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| Format: | Thesis |
| Language: | English English |
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2020
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| Online Access: | https://eprints.ums.edu.my/id/eprint/43012/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/43012/2/FULLTEXT.pdf |
| _version_ | 1825716137146449920 |
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| author | Sainah Limbasan |
| author_facet | Sainah Limbasan |
| author_sort | Sainah Limbasan |
| collection | UMS |
| description | Cassava (Manihot esculenta Crantz) is one of the most important staple crops worldwide. However, cassava flour has major drawback of its poor protein content. Studies have shown that the additions of other ingredients like legumes flour and protein concentrate could improve the physicochemical properties of cassava flour. Hence, this study was designed to investigate the physicochemical properties of modified cassava flour (MCF) fortified with protein isolate (PI) from mung bean and fermented mung bean and the effect of the PI substitution on physicochemical properties of bread. Amylolytic enzymes were used to modify the starch content and functional attributes of MCF, which was then fortified with PI at different percentage (10%, 20%, 30%) and were labelled as T1 - T6. The ratio of MCF and Mung bean PI (MPI), were 90:10 (T1), 80:20 (T2) and 70:30 (T3) respectively, and ratio of MCF and fermented mung bean PI (FMPI) similar to ratio of MCF + MPI and labelled as T4 - T6. Fermentation of mung bean was carried out by using 1% of Aspergillus oryzae under solid state fermentation and protein isolates (PI) was extracted using alkaline extraction-isoelectric precipitation. The analyses for physical, chemical and functional properties of PI and flour blends were performed and native cassava flour was used as control. Morphological characterization using scanning electron microscopy revealed that the MCF had rough surface and open cracked granules due to enzymatic treatment. The study showed that FMPI contained significantly (p < 0.05) higher protein (89.48%) and hydrophobic amino acids as compared to MPI. Apart from the nutritional properties, FMPI also possessed better functional properties than MPI like oil absorption capacity (3.30 ml/g), foaming capacity (30% at pH 4) and In-Vitro protein digestibility (95.08%) that plays an important role in food formulation and processing. Increasing MPI or FMPI in MCF flour blends resulted in significant (p < 0.05) increase in protein content (8.12 – 26.96%) with T6 shown the highest protein content. Sample T6 also possessed better functional properties like oil absorption capacity and pasting properties compared to the control flour. The study showed that nutritional values of MPI and FMPI fortified breads were better in nutritional values compared to the control bread; where the fortified breads had significantly (p < 0.05) lower moisture (27.28 – 29.39%) and carbohydrate (38.68 – 55.50%) content. Meanwhile, the crude protein of the fortified breads was significantly (p < 0.05) higher than the control bread. The texture profile analysis of breads showed that sample F4 had significantly (p < 0.05) higher cohesiveness and springiness and significantly (p < 0.05) lower specific density, firmness and chewiness compared to control bread. The estimated glycemic index of breads was ranged from 51.18 - 64.57. The overall results indicated that the addition of PI in MCF improved the physicochemical properties of the flour and the quality of bread. |
| first_indexed | 2025-03-05T01:36:29Z |
| format | Thesis |
| id | ums.eprints-43012 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2025-03-05T01:36:29Z |
| publishDate | 2020 |
| record_format | dspace |
| spelling | ums.eprints-430122025-03-04T01:45:50Z https://eprints.ums.edu.my/id/eprint/43012/ Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking Sainah Limbasan TX642-840 Cooking Cassava (Manihot esculenta Crantz) is one of the most important staple crops worldwide. However, cassava flour has major drawback of its poor protein content. Studies have shown that the additions of other ingredients like legumes flour and protein concentrate could improve the physicochemical properties of cassava flour. Hence, this study was designed to investigate the physicochemical properties of modified cassava flour (MCF) fortified with protein isolate (PI) from mung bean and fermented mung bean and the effect of the PI substitution on physicochemical properties of bread. Amylolytic enzymes were used to modify the starch content and functional attributes of MCF, which was then fortified with PI at different percentage (10%, 20%, 30%) and were labelled as T1 - T6. The ratio of MCF and Mung bean PI (MPI), were 90:10 (T1), 80:20 (T2) and 70:30 (T3) respectively, and ratio of MCF and fermented mung bean PI (FMPI) similar to ratio of MCF + MPI and labelled as T4 - T6. Fermentation of mung bean was carried out by using 1% of Aspergillus oryzae under solid state fermentation and protein isolates (PI) was extracted using alkaline extraction-isoelectric precipitation. The analyses for physical, chemical and functional properties of PI and flour blends were performed and native cassava flour was used as control. Morphological characterization using scanning electron microscopy revealed that the MCF had rough surface and open cracked granules due to enzymatic treatment. The study showed that FMPI contained significantly (p < 0.05) higher protein (89.48%) and hydrophobic amino acids as compared to MPI. Apart from the nutritional properties, FMPI also possessed better functional properties than MPI like oil absorption capacity (3.30 ml/g), foaming capacity (30% at pH 4) and In-Vitro protein digestibility (95.08%) that plays an important role in food formulation and processing. Increasing MPI or FMPI in MCF flour blends resulted in significant (p < 0.05) increase in protein content (8.12 – 26.96%) with T6 shown the highest protein content. Sample T6 also possessed better functional properties like oil absorption capacity and pasting properties compared to the control flour. The study showed that nutritional values of MPI and FMPI fortified breads were better in nutritional values compared to the control bread; where the fortified breads had significantly (p < 0.05) lower moisture (27.28 – 29.39%) and carbohydrate (38.68 – 55.50%) content. Meanwhile, the crude protein of the fortified breads was significantly (p < 0.05) higher than the control bread. The texture profile analysis of breads showed that sample F4 had significantly (p < 0.05) higher cohesiveness and springiness and significantly (p < 0.05) lower specific density, firmness and chewiness compared to control bread. The estimated glycemic index of breads was ranged from 51.18 - 64.57. The overall results indicated that the addition of PI in MCF improved the physicochemical properties of the flour and the quality of bread. 2020 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/43012/1/24%20PAGES.pdf text en https://eprints.ums.edu.my/id/eprint/43012/2/FULLTEXT.pdf Sainah Limbasan (2020) Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking. Masters thesis, Universiti Malaysia Sabah. |
| spellingShingle | TX642-840 Cooking Sainah Limbasan Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| title | Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| title_full | Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| title_fullStr | Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| title_full_unstemmed | Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| title_short | Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| title_sort | physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking |
| topic | TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/43012/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/43012/2/FULLTEXT.pdf |
| work_keys_str_mv | AT sainahlimbasan physicochemicalpropertiesofmodifiedcassavaflourfortifiedwithmungbeanproteinisolateanditsutilizationinbreadmaking |