Citation
Anyasi T. A., . and Gwata E. T., . and Jideani A. I. O., . and Ramashia S. E., . and Meddows-Taylor S., . Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B‚‚ and zinc oxide. pp. 456-467. ISSN 2550-2166
Abstract
Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B‚‚ and zinc oxide (ZnO). The milky cream (MC) brown black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties vitamin B complex macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p 0.05) highest amount of Zn 2.640.01 mg/100 g when compared to other flours. The MC flour showed significantly (p 0.05) higher values for vitamin B‚‚ in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B‚‚ and ZnO that may be utilised for value-added products.
Download File
Full text available from:
Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...
|
Abstract
Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B‚‚ and zinc oxide (ZnO). The milky cream (MC) brown black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties vitamin B complex macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p 0.05) highest amount of Zn 2.640.01 mg/100 g when compared to other flours. The MC flour showed significantly (p 0.05) higher values for vitamin B‚‚ in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B‚‚ and ZnO that may be utilised for value-added products.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Finger millet |
| AGROVOC Term: | Food fortification |
| AGROVOC Term: | Eleusine coracana |
| AGROVOC Term: | Micronutrients |
| AGROVOC Term: | Nutrient deficiencies |
| AGROVOC Term: | Vitamins |
| AGROVOC Term: | Flours |
| AGROVOC Term: | Cereal flours |
| AGROVOC Term: | Poaceae |
| AGROVOC Term: | Nutritional assessment of foods |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10433 |
Actions (login required)
 |
View Item |
