Maize cob as dietary fiber source for high-fiber biscuit

Evelyn Njideka Bede; Beluonwu Chijioke Mmuoasinam; Ngozika Chioma Onuegbu; Ndidiamaka Nnennaya Ahaotu; Anne Iheduzaju Peter-Ikechukwu

doi:10.30574/gscbps.2020.12.1.0203

Authors

Evelyn Njideka Bede Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria.
Beluonwu Chijioke Mmuoasinam Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria.
Ngozika Chioma Onuegbu Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria.
Ndidiamaka Nnennaya Ahaotu Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria.
Anne Iheduzaju Peter-Ikechukwu Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria.

DOI:

https://doi.org/10.30574/gscbps.2020.12.1.0203

Keywords:

Maize cob, Dietary fiber, Biscuits

Abstract

The potential use of maize cob as source of dietary fiber, for high-fiber biscuits was investigated in this work. Dry maize cob was boiled, meshed, dried, milled and sieved to obtain the soft fraction of maize cob (SFMC) which was incorporated into a master mix of biscuit at 50 g, 100 g and 150 g to produce high-fiber biscuit samples B, C and D respectively. Sample A served as control which contained no maize cob fiber. The maize cob was analyzed for proximate composition, dietary fiber and antinutritional contents while the biscuits samples were analyzed for Total carbohydrate and mineral (Mg, Zn, Fe, Ca, P) contents. The biscuits samples were subjected to sensory evaluation with another set (E, F G) that contained the same levels of wheat bran incorporation. Results showed that the maize cob contained 2.79 %, 78.53 % and 81.32 %, of soluble, insoluble and total dietary fiber respectively. It contained 0.59 % protein, 1.83 % fat and less than 1 mg/100 g of all the anti-nutrients analyzed except saponins (2.23 mg/100 g).The maize cob caused significant reduction in total carbohydrate and in all the minerals analyzed as well as significant increase in soluble, insoluble and total dietary fibers among the biscuit samples. The sensory result showed that the biscuits containing maize cob were preferred in colour but were the same in flavor and crispness when compared with that containing wheat bran.

Metrics

Metrics Loading ...

References

Bettcher D, Yach W and Guindon D. (2000). Global trade and health: Key linkages and future challenges. Bull World Health Organ, 78(4), 521–34.

Yach D and Beaglehole R. (2004). Globalization of risks for chronic diseases demands global solutions. Perspectives on Global Development and Technology, 3(1-2), 213–33.

Wullianallur R and Viju R. (2018). An Empirical Study of Chronic Diseases in the United States: A Visual Analytical Approach to Public Health. International Journal of Environmental Research and Public Health, 15(3), 431.

Augustin LS, Franceschi S, Jenkins DJA, Kendall CW and Vecchin, CL. (2002). Glycemic Index in Chronic Diseases: A Review. European Journal of Clinical Nutrition, 56(11), 1049-1071.

Kendall CW, Augustin LS, Emam A, Josse AR, Saxena N and Jenkins DJ. (2006). The Glycemic Index: Methodology and Use. Nestle Nutrition Workshop Series. Clinical and Performance Programme, 11, 43-53.

Esfahani A, Wong JM, Mirrahimi A, Srichaikul K, Jenkins DJ and Kendall CW. (2009). The Glycemic Index: Physiological Significance. Journal of the American College of Nutrition, Supply, 439S- 445S.

Meinhold CL. (2010). Low-Glycemic Load Diets: How does the Evidence for Prevention of Diseases Measure Up? Journal of the American Dietetic Association, 110 (12), 1818-1819.

Atkinson FS, Foster-Powell K and Brand-Miller JC. (2008). International Tables of Glycemic Index and Glycemic Load Values. Diabetes Care, 31, 2281–2283.

Stoll BA. (1999). Western Nutrition and the Insulin Resistance Syndrome: a link to Breast Cancer. European Journal of Clinical Nutrition, 53, 83-87.

Barclay A, Petocz P, mcmillan-Price J, Flood VM, Prvan T, Mitchell P and Brand-Miller JC. (2008). Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies. American Journal of Clinical Nutrition, 87(3), 627-637.

Marangoni F and Poli A. (2008). The Glycemic Index of Bread and Biscuits is Markedly Reduced by the Addition of a Proprietary Fiber Mixture to the Ingredients. Nutrition, Metabolism & Cardiovascular Diseases, 18(9), 602-605.

Fueutes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E and Perez-Alvarez JA. (2010). Resistant Starch as Functional Ingredients: A Review. Food Research. International, 43, 931-942.

Dhingra D, Michael M, Rajput H and Patil RT. (2012). Dietary Fiber in Foods: A Review. Journal of Food Science and Technology, 49(3), 255-266.

Yangilar F. (2013). The Application of Dietary Fiber in Food Industry: Structural Features, Effects on Health and Definition,Obtaining and Analysis of Dietary Fiber: A Review. Journal of Food & Nutrition Research, 1, 13-23.

Salmeron J, Ascherio A and Rimm EB. (1997). Dietary Fiber, Glycemic Load and Risk of NIDDM in Men. Diabetes Care, 20, 545-550.

Mohamed S. (2014). Functional food against metabolic syndrome (obesity, diabetes, hypertension and dislipidemia) and cardiovascular diseases. Trends in Food Science and Technology, 35, 114-128.

Cho SS and Prosky L. (1999). Application of complex carbohydrates to food product fat mimetics. In: choss, Prosky L, Dreher M, editors. Complex carbohydrates in foods. Marcel Dekker, New York, 411–430.

Nelson AL. (2001). High-fibre ingredients: Eagan Press Handbook Series, Technology and Engineering, 97.

Jusci K. (2019). Designing of low GI biscuits suitable for all age group. Acta Scientific Nutritional Health, 3(5), 215-218.

Kurek M and Wyrwisz J. (2015). The Application of Dietary Fiber in Bread Products. Journal of Food Processing and Technology, 6(5), 1-4.

Katz F. (1996). Putting the function in functional food. Food Process, 57(2), 56–58.

Guillon F and Champ M. (2000). Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 33, 233–245.

Deutschmann R and Dekker RFH. (2012). From Plant Biomass to Bio-based Chemicals: Latest Development in Xylan Research. Biotechnology Advances, 30, 1627-1640.

Menon V and Rao M. (2012). Trends in Bioconversion of Lignocellulose: Biofuel, Platform Chemicals and Biorefinery Concept. Progress in Energy and Combustion Science, 38, 522-550.

Vazquez MJ, Alonso JI, Dominguez H and Parajo JC. (2006). Enhancing the Potential of Oligosaccharides from Corncob Autohydrolysis as Prebiotic Food Ingredients. Industrial Crops and Products, 24, 152-159.

Ndou SP, Gous RM and Chimonyo M. (2013). Prediction of Scaled Feed Intake in Weaner Pigs Using Physico-chemical Properties of Fibrous Feeds. British Journal of Nutrition, 110, 774-780.

Adeyeye EI. (2013). Proximate, mineral and antinutrient composition of dika nut (Irvingia gabonensis) kernel. Elixir. Food Science, 58, 14902-14906.

FAO/WHO. (1997). Report of a Joint FAO/WHO Expert Consultation on Carbohydrates in Human Nutrition, Rome, 66.

Munro AB. (2000). Oxalate in Nigerian vegetables. Journal of Applied Biological Chemistry, 12(1), 14-18.

Jaffe CS. (2003). Analytical Chemistry of Food. Blackie Academic and Professional New York, 1, 200.

Lorenz AJ, Scott MP and Lamkey KR. (2007). Quantitative Determination of Phytate and Inorganic Phosphorus for Maize Breeding. Crop Science, 47, 600-606.

Griffiths DO. (2000).The inhibition of enzymes by extract of field beans (vicia faba). Journal of Science of Food and Agriculture, 30, 458-462.

Railes R. (1992). Effect of chromium chloride supplementation on glucose tolerance and serum lipids including HDL of adult men. Clinical Nutrition, 34, 697-700.

Aniola J, Gawecki J, Czarnocinska J and Galinski G. (2009). Corncobs as a source of dietary fiber. Pol. Journal of Food and Nutrition Sciences, 59(3), 247-249.

Kaur S, Sharma S, Dar BN and Singh B. (2011). Optimization of Process for Reduction of Antinutritional Factors in Edible Cereal Bran. Food Science and Technology Interntional, 18(5), 445-454.

Olagunju A, Onyike E, Muhammad A, Aliyu S and Abdullahi AS. (2013). Effects of fungal (Lachnocladium spp.) Pretreatment on nutrient and antinutrient composition of corn cobs. African Journal of Biochemistry. 7(11):210-214.

Oladipo OO, Bankefa EO, Folasade IO and Familoni TV. (2015). Nutrient enrichment of mannanase-treated cassava peels and corn cob. Research Journal of Microbiology, 10, 533-541.