Development and Quality Evaluation of Granola Bars from Yellow Maize, Tropical Almond Nut and Groundnut Flour Blends
Main Article Content
Abstract
In this study, five samples of the granola were produced from a standard method with yellow maize, tropical almond and groundnut grit composite flour blend in the ratio of 95:0:5 (A), 90:5:5 (B), 85:10:5 (C), 80:15:5 (D), 75:20:5 (E) with other baking ingredients. The granola bar samples were subjected to functional properties, proximate, in-vitro digestibility, and amino acid profile, following standard methods. Functional properties of flour blends such as water absorption capacity (1.33– 1.60 ml/g), oil absorption capacity (0.50 – 1.33 ml/g), swelling capacity (32.32 – 50.00 %) decreased significantly (p<0.05), while foaming capacity (5.76 – 17.72 %), bulk density (0.91 – 1.04 g/cm3) and gelatinization temperature (70.00 – 86.33 ºC) increased significantly (p<0.05) with increasing levels of tropical almond nut flour in the blend. Proximate analysis showed significant (p<0.05) decrease in carbohydrate (61.08 – 67.79 %) and significant (p<0.05) increase in protein (9.30 – 13.65 %), fat (8.84 – 9.38 %), fibre (3.24 – 4.91 %) and ash (2.76 – 3.12 %) with increase in tropical almond nut in the blends. In-vitro protein digestibility (40.22 – 72.64 %) increased, while in-vitro starch digestibility (60.26 – 43.26 %) and glycemic index (57.20 – 39.84 %) decreased significantly (p<0.05) with increasing level of tropical almond nut flour substitution. Amino acid profile of granola bars showed that they increased significantly (p<0.05) with increasing level of tropical almond nut flour substitution in the blends. Leucine, isoleucine, phenylalanine, tryptophan, valine and threonine met the recommended dietary allowance (RDA) for adults. Acceptable granola bars could be produced with up to 20% tropical almond nut, with 75% yellow maize and 5% groundnut composite flour blends.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
Association of Analytical Chemists. (2010). Official Methods of Analysis (15th ed.). AOAC International.
Adepeju,A.B, Aluko,D.M, Olugbuyi, A.O, Oyinloye,A.M, and Adeniran O.O. (2024). Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date. Heliyon. 10(6). https://doi.org/10.101016,j.heliyon.2024.e27650.
Adesanmi, A. R., Malomo, S.A. and Fagbemi, T. N. (2020). Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours. Food Production Processing and Nutrition, 2:23.
Adeyanju, J. A., Babarinde, G. O., Olanipekun, B. F., Bolarinwa, I. F. and Oladokun, S. O. (2021). Quality Assessment of Flour and Cookies from Wheat, African Yam Bean and Acha Flours. Food Research, 5(1): 371–379.
Ahaotu, I., Ichendu, M.O., and Maduka, N. (2022). Microbiological, nutritional, and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranea L.) and maize (Zea mays). African Journal of Microbiology Research, 16(1), 8–23.
Akpakpan, A.E and Akpabio, U.D (2012). Evaluation of proximate composition, mineral elements and anti-nutrient in almond (Terminalia catappa) seeds. Research Journal of Applied Sciences. 7 (9-12): 489-493.
Alawode, E., Idowu, M., Adeola, A., Oke, E., and Omoniyi, S. (2017). Some quality attributes of complementary food produced from flour blends of orange flesh sweet potato, sorghum, and soybean. Croatia Journal of Food Science and Technology, 122–129.
Anderson, J.W., Hanna, T.J., Peng, X. and Kryscio, R.J. (2000). Whole grain foods and heart disease risk. Journal of American College of Nutrition. 19, 291-299
Anuonye, J. C., Badifu, G. I. O., Inyang, C. U., Akpapunam, M. A., Odumudu, C. U., & Mbajika, V. I. (2007). Protein dispersibility index and trypsin inhibitor activity of extruded blends of acha/soybean: A response surface analysis. American Journal of Food Technology, 2(6), 502–511. https://doi.org/10. 3923/ajft.2007.502.511.
Aremu, M.O., Ibrahim, H. and Bamidele, T.O. (2015). Physicochemical Characteristics of the Oils Extracted from Some Nigerian Plant Foods Chemical and Process Engineering Research, 36:45-58.
Arinola, S. O. and Akingbala, J. O. (2018): Effect of pretreatment on the chemical, functional and storage properties of breadfruit (Artocarpus altilis) flour. International Food Research Journal 25 (1): 109 – 112.
Asif, A. Uroosa, I., Rai, M. A. and Kashif, S. A (2017). Development of High Energy Cereal and Nut Granola Bar. International Journal of Agriculture and Biological Sciences – ISSN (2522-6584)
Asouzu, A. I., Oly-Alawuba, N. M., & Umerah, N. N. (2020). Functional properties and chemical composition of composite flour made from cooking banana (Musa paradisiaca) and yellow maize (Zea mays). Research Journal of Food and Nutrition, 4(2), 6–12.
Bao, L., Cai, X. and Li, Y. (2019). Glycemic Index and Glycemic Load of Snack Bars Made from Different Types of Flour. Journal of Food Science, 1(5):23-34.
Bello, F. A., Akpan, E. E. and Ntukidem, V. E. (2020). Development and quality characteristics of cookies from sprouted sorghum, pigeon pea and orange fleshed sweet potato flour blends. European Journal of Nutrition & Food Safety, 12(2): 11-21.
Benitez, L.V. (1989). Amino acid and fatty acid profiles in aquaculture nutrition studies, p.23-35. In S.S. De Silva (ed.). Fish Nutrition Research in Asia. Proceedings of the third Asian fish Nutrition Network Meeting Asian Fish Society Special Publication. Manila, Philippines. 4: pp166.
Bolarinwa. I.F., Olaiyan, S.A. ,Adebayo, L.O., and Ademola, A. A. (2015). Malted sorghum-soy composite flour; preparation, chemical and physico-chemical properties. Journal of Food Processing Technology. 6:8.
Brosnan, J.T., (2003). Interorgan amino acid transport and its regulation. Journal of Nutrilife. 6(1);13.
David,J.A. Cyril,W.C, Livia, S.A, Silvia,F. Maryam,H. Augustine, M, Alexandra, L.J, and Mette A. (2002). Glycemic index overview of implications in health and disease. The American Journal of Clinical Nutrition. 76(1):266S-273S. http://doi.org/10.1093/ajcn/76.1.2665.
Deedam, N.J. and Mbah, P.E. (2020). Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annoma muricta) for household consumption. Research Journal of Food Science and Nutrition. 5(3), 69-77.
Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Copper, Iodine, Iron, Manganese, Silicon, Zinc (2001): Food and Nutrition Board, Institute of Medicine, National Academies.
Edet, M. O., Bello F. A. and Oladeji B. S. (2023). Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours, Cogent Food and Agriculture, 9:2, 2284232, DOI: 10.1080/23311932.2023.2284232
Edima-Nyah, A. P, Nwabueze, and T.U, Ojimelukwe, P.C (2019). Development and quality evaluation of Snacks bars from African breadfruit (Treculia africana) Maize (Zea mays) and Coconut (Cocos nucifera) blends. Journal of Scientific and Engineering Research 6 (5): 74-83.
Edima-Nyah, A. P., Ojimelukwe, P. C., and Nwabueze, T. U. (2019). In vitro nutrient analysis of high fibre snack bars produced from blends of African breadfruit, maize and coconut. Journal of Environmental Science, Toxicology and Food Technology, 19(2) 52–61. https:// doi.org/10.9790/2402-13100152611310015261.
Edima-Nyah,A.P, Ekanem.M.C, Effiong.B.N, Nwabueze, T.U. Ojimelukwe.P.C. (2022). Quality evaluation of maize-coconut snack bars enriched with different levels of malted African breadfruit seed flour. International Journal of Food Science and Nutrition.7(3):25-34.
Eke-Ejiofor. J, Beleya. E, A. and Gbarasosgo.M,N. (2016). Preparation and evaluation of granola. A breakfast cereal substituted with maize (zeamay) and coconut (cocos nucifera) blend. International Journal of Nutrition and Food Sciences. 5(1):47-52. doi:10.11648/j.ijnfs.20160501.17.
Eke-Ejiofor. J, Beleya. E,A and Onyekwe.J.C. (2017). Mineral bioavailability, physicochemical, and sensory properties of granola produced from different cereals and processing methods. American Journal of Food Science and Technology. 5(6):256-264. DOI:10.12691/ajfst-5-6-6
Eke-Ejiofor, J. and Okoye, C. (2018). Nutrient Composition, Lipid Profile and Sensory Properties of Cereal bar made from local available Cereal and nuts. International Journal of Biotechnology and Food Science, 6(1):1-8
FAO/WHO/UNU. (2007). WHO technical report series 935. Protein and amino acid requirements in human nutrition. Report of a joint FAO/WHO/UNU expert consultation. Retrieved June 10, 2021 https://apps. who.int/iris/handle/10665/43411.
Fatima, K., Hassan .A., and Zakari . U.M., (2018). Chemical composition, functional and organoleptic properties of complementary foods formulated from millet, soybean and African locust bean fruit pulp flour blends. African Journal of Food Science. 35(1);1692.
Foyinsade, O. O. and Abiodun, V. I. (2020) Nutrients, antinutrients and amino acids profile of malted quality protein maize (Zea Mays L.) based ready-to-eat breakfast cereal fortified with vegetable biomaterials. Croatian Journal of Food Science and Technology 12(2):15
Furst. P and Stehle. P. (2004). What are the essential elements needed for the determination of amino acid requirements in humans. The Journal of Nutrition. 134(6):15585-15655. https://doi.org/10.1093/jn/134.6.15585
Gbolagade, O. H., Oluwajuyitan, T.D., Aderinola, T. A., Oyeleye, I.S. Oboh, G., Arogundade, T.J. and Fagbemi, T.N. (2024). Quality Assessment and In-vivo Glycemic Indices of Snack bar from blends of Plantain flour, Soymeal and Oat bran. Discover Food, 4:162
Gersten, D. (2013). The 20 amino acid: What they are and how they keep you alive and vibrant. The Gersten Institute of Higher Medicine.
Gibson, G.R and Williams, C.M (2000). Functional foods: concept to product. Woodhead publishing limited. Pp153.
Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679–687. https://doi.org/10.1016/j.foodchem.2017.07.004
Gõni, A, Garcia-Alonso and Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. 17(3):427-437. https://doi.org/10.1016/S0271-5317(97000010-9
Gwirtz, J. A. and Garcia-Casal, M.N. (2014). Processing maize flour and corn meal food products, Ann. N. Y. Academic Science, 1312:66-75.
Henry, C.J., Lightowler, H. J., Strik, C. M., Renton, H., and Hails, S., (2005). Glycaemic index and glycemic load values of commercially available products in United Kingdom. British Journal of Nutrition. 94(6);922-930.
Iheokoronye, A. and Ngoddy, P. (1985). Integrated Food Science and Technology for the Tropics. McMillan publishers Limited. London. 86 – 103 pp.
Ijarotimi, O. S., and Keshinro, O. O. (2012). Formulation and nutritional quality of infant formula produced from germinated popcorn, Bambara groundnut, and African locust bean flour. Journal of Microbiology, Biotechnology and Food Sciences, 1, 1358–1388.
James, S., and Nwabueze, T. U. (2013). Quality evaluation of extruded full-fat blend of African breadfruit-soybean-corn snack. International Journal of Scientific & Technology Research, 2(9)
Kanu, J. K., Sandy, E. H. and Kandeh, B. A. J. (2009). Production and evaluation of breakfast cereal-based porridge mixed with sesame and pigeon peas for adults. Pakistan Journal of Nutrition, 8(9):1335-1343.
Kumar, D. and Jhariya, A. N (2013) Nutritional, medicine and economic importance of corn; a mini review. Research Journal of Pharmaceutical Science, 2329, 5555.
Kumar, V., Kumar, V., Kumar, D. and Sharma, S. (2020). Effect of Different Types of Fiber on In Vitro Digestibility and Glycemic Index of a Snack Bar., 2(1):234-237 Journal of Food Engineering
Leoro, M. G. ., Clerici, M. T, Chang, Y. K. and Steel, C. J. (2010). Evaluation of the in vitro glycemic index of a fibre-rich extruded breakfast cereal produced with organic passion fruit fibre and corn flour. Ciencia e Technologia de. Alimentarius., Campinas, 30(4): 964- 968. https://doi.org/10.1590/S0101-20612010000400019.
Marero, L., Pajumo, E., and Librando, E. (1988). Technology of weaning food formulation prepared from germinated cereals and legumes. Journal of Food Science, 1391–1395
Mbah, B.O., Eme, P.E. and Eze, C.N (2013). Nutrient potential of almond seed (Terminalia catappa) sourced from three states of Eastern Nigeria. African Journal of Agricultural Research 8(7) 629-633.
Meka, E. Bibiana D. and Igbabul, J. I. (2019). Chemical and Functional Properties of Composite Flours Made from Yellow Maize, Soybeans, and Jackfruit Seed. International Journal of Research and Innovation in Applied Science, 23(2):123-222
Merrill, A. (1973). Energy value of food: basis and derivatization. Washington DC: ARS United States Department of Agriculture.
Nagappa, A.N., Thakudesai, P.A., Verkat, R.N. and Singh, J. (2003). Antidiabetic activity of Terminalia catappa fruits. Journal of Ethnopharmacology 88:45-50.
Nawaz, H., Shad, M. A., Mehmood, R., and Rehman, T. (2015). Comparative evaluation of functional properties of some commonly used cereal and legume flours and their blends. International Journal of Food and Allied Sciences, 1(2), 67.
Obinna-Echem, P. C., Wachukwu-Chikaodi, H. I., & Dickson, O. A. (2020). Functional properties of tigernut and cowpea flour blends. European Journal of Agriculture and Food Sciences, 2(6).
Odenigbo, A. M., Ndindeng, S. A., Nwankpa, C. A., Woin, N. and Ngadi, M. (2013). In vitro starch digestibility and nutritional composition of improved rice varieties from Cameroun. European Journal of Nutrition and Food Safety, 3(4): 134 – 145.
Oduro, I., Larbie, F., Amoaka, D., and Antwi-Boasiako, C. (2009). Proximate composition and basic phytochemical assessment of two common varieties of Terminalia captappa (indian almond). Scientific Research and Essay, 4(3):297-299.
Olapade, A. A., Babalola, Y. O. and Aworh, O. C. (2014). Quality attributes of fufu (fermented cassava) flour supplemented with Bambara flour. International Food Research Journal, 21(5): 2025-2032.
Oluwajuyitan T.D., Ijarotimi O. S. and Fagbemi. T.N., (2020). Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice- bran and oat-bran flour. Nutritional Food Science. 51(4); 704-724.
Omoba, O. S., Awolu O. O, Olagunju A. I, and. Akomolafe A. O. (2013). Optimization of plantain-brewers spent grain biscuit using response surface methodology. Journal of Science Resources. 2:665–681, Article no. JSRR.2013.015.
Omueti, O., Jaiyeola, O., Otegbayo, B., Ajomale, K., and Afolabi, O. (2009). Development and quality evaluation of low-cost, high-protein weaning food types: Prowena and Propalm from soybean (Glycine max), groundnut (Arachis hypogea) and crayfish (Macrobrachium spp). Britannica Food Journal, 196–204
Onwuka, G. I. (2005). Food Analysis and Instrumentation. Theory and Practice, Naphtali Prints, Lagos, Nigeria, 133–137pp
Osundahunsi, O. F., Fagbemi, T. N., Kesselman, E., and Shimoni, E. (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agriculture and Food Chemistry, 2232–2236.
Oyet, G.I and Chibor B.S (2020). Nutrient Composition and Physical Characteristics of Biscuits Produced from Composite Blends of wheat, Coconut and Defatted Fluted Pumpkin Seed Flour. Journal of Nutrition Food Science and Technology (1):1-6
Poulose, S.M., Miller, M.G., Shukitt-Hale, B. (2014). Role of Walnuts in Maintaining Brain Health with Age–3. The Journal of nutrition. 144(4):561.
Pusharaj, F. S. and Urooj, A. (2001). Influence of Processing on Dietary fiber, Tannin and In-Vitro Protein Digestibility of Pearl. Millet Food and Nutrition Sciences, 2: 895 – 900.
Ranhotra, G. S., and Vetter, J. L. (1991). Foods considered for nutrient addition: Snacks and confectionaries. Pp 208-213.
Robertson, L. S., Causton, H. C., Young, R. A. and Fink, G. R. (2000). The yeast, A kinases differently regulate iron uptake and respiratory function. Proceedings on National Academy of Science, U S A, 11:59-84.
Rodriguez, R. Jimenez, A. Fernandez-Bolanos J. Guillen R. and Heredia A. (2006). Dietary fiber from vegetable products as source of functional foods ingredients. Trends in Food Science and Technology, 17 (1): 3-15.
Sandhu, K., Singh, N. and Malhi, N.S. (2017). Starch gelatinization and retrogradation in wheat flour. Journal of Food Science and Technology, 54(2), 346- 355.
Schill, C. and Munz, K. (2011). Spentgrains – A valuable raw material for a high fibre food snack. Journal of Organic Chemistry, 76: 8428 – 8431.
Sharma, C., Kaur, A., Aggarwal, P., and Singh, B. (2014). “Cereal Bars—A Healthful Choice: a Review. Carpathian Journal of Food Science and Technology 6 (2): 29-36.
Sharma, S., Singh, J. P. and Shevkani, K. (2019). In Vitro Digestibility and Glycemic Index of a Snack Bar Made from Ancient Grains. Journal of Cereal Science, 5(2): 34
Shinde, B. G. (2001). Isolation and characterization of starch horse grain. (Unpublished M.Sc. Thesis) Mahatma Phule Krishi Vidyapeeth, Rahuri, India, 16 – 17pp.
Singh, A., Yadav, N. and Sharma, S. (2012). Effect of fermentation on physicochemical properties and invitro starch and protein digestibility of selected cereals. International Journal of Agriculture and Food Science, 2:66-70
Singh, J. P., Kaur, A., Shevkani, K. and Singh, N. (2018). In Vitro Digestibility and Glycemic Index of a Snack Bar Made from Oats, Nuts, and Dried Fruits. Journal of Food Science and Technology,8(5):58-76
Widnyani, I. A. P. A., and Rabani RS, I. G. A. Y. (2021). Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar. International Journal of Chemical and Material Sciences, 4(1): 20-26.
Winarno, F. G. (2008). Kimia Pangan dan Gizi: Edisi Terbaru. Jakarta. Gramedia Pustaka Utama, 31.
Witte, M.B., Thorton, F.J., Tantry, U. and Barbel, A. (2002). L-arginine supplementation enhances diabetic wound healing: Involvement of the nitric oxide syntheses and arginase pathways. Metabolism 51 (10), 1269-1273
Yenrina, R., Azima, F. and Astuti, W. (2016). Acceptability and Amino Acid Score of Snack bar of Mixed whole wheat varieties SO10 flour with soy flour. American Journal of Engineering Research (AJER) 5(12):81-86
Young, V. R. (1994) Adult amino acid requirements: The case for a major revision in current recommendations. The Journal of Nutrition. 124, 1517S-1523S. https://doi.org/10.1093/jn/124.supp/8.1517S.
Zhao, F., Zhuang, P., Song, C., Shi, Z. H., Zhang, L. Z., (2010). Amino acid and fatty acid compositions and nutritional quality of muscles in the pomfret (Pampus punctatissimus). Food Chemistry. 118(2);224-271.
Article Sidebar
