Functional properties of flour substitute from bolo (Gigantochloa levis) bamboo shoots and culms
Paper Details
Functional properties of flour substitute from bolo (Gigantochloa levis) bamboo shoots and culms
Abstract
The study aimed to generate flour substitute from the shoots and culms of Gigantochloa levis, determine and compare the percent yield of the flour produced between different source parts, and evaluate the functional properties of the shoots flour (SF) and culms flour (CF) in reference to first-class flour (FCF) and third-class flour (TCF). The average yield of the shoots and culm flour were 62.78% and 62.87% respectively. Starch was positively identified via iodine test for both samples. Results indicate that bamboo SF and bamboo CF had the following functional properties respectively; 12.61 and 11.75% moisture, 5.6 and 4.7 pH, 3.1942 and 3.5080 (g/g) water holding capacity (WHC), 1.3879 and 1.2834 (g/g) oil absorption capacity (OAC), 0.6519 and 0.7367 (g/ml) bulk density, 4.1046 and 3.6942 (g/g) swelling power, 20.090 and 24.2342% water solubility, 94 and 95°C gelatinization temperature (GT) and 14% and 16% (g/mL) least gelatinization concentration (LGC). It was revealed from the assessment; functional properties SF and CF are still comparable to the commercial flour with some advantages in other form of products, formulations, and usage. These include dough and pastries, enrichment of high dietary fiber content for bakery products, as flavor retainer, palatability enhancer and shelf-life extender. Based on the findings of this study, it can be inferred that bamboo shoots and culms of Gigantochloa levis could be a viable source for production of flour.
Akinlabi E, Anane-Fenin K, Akwada D. 2017. Bamboo: The Multipurpose Plant. In Bamboo: The Multipurpose Plant. Springer Nature, Springer International Publishing AG.
Asp, NG, Bjork I, Cherbut C, Dreher M, Hill J, Hill M, Lal M, Lauer R, Lentze M, Lineback D, Mann J, Nyman, M, Konig K, Rolls B, Stephen A, Vorster H, Walhqvist M, Prosky L, Williams C, Wolraich M. 1997. Carbohydrates in human nutrition. (FAO Food and Nutrition Paper – 66) (H. Anderson, D. Benton, M. Bieber, G. Blackburn, E. Jequier, M. Lessoff, D. Metcalfe, D. O’Mullane, M. Roberfroid, W. Saris, Eds.; 2nd Ed., Vol. 66). Food and Agriculture Organization of the United Nation.
Baum S, Denkenberger D, Pearce J, Robock A, Winkler R. 2015. Resilience to Global Food Supply Catastrophes. Environment, Systems, and Decisions.
Berggren S. 2018. Water holding capacity and viscosity of ingredients from oats: the effect of b-glucan and starch content, particle size, pH and temperature. BSc Thesis, Linnaeus University, Department of Chemistry and Biomedical Sciences.
Butool, S, Butool M. 2015. Nutritional Quality on Value Addition to Jack Fruit Seed Flour. International Journal of Science and Research (IJSR) 4(4), 2406-2411.
Chandra S, Samsher P, Kumari D. 2015. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology 52, 3681-3688.
Chandra S, Samsher P. 2013. Assessment of functional properties of different flours. African Journal of Agricultural Research 8, 4849-4852.
Chongtham N, Bisht MS, Haorongbam S. 2011. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food. Comprehensive Reviews in Food Science and Food Safety 10(3), 153-168.
Coffmann CW, Garcia VV. 1977. Functional properties and amino acid content of a protein isolate from Mung bean flour. International Journal of Food Science & Technology 12(5), 473-484.
Egan H, Kirk R, Sawyer R. 1981. Pearson’s Chemical Analysis of Foods (8th ed.). Churchill Livingstone.
Felisberto MHF, Beraldo AL, Clerici MTPS. 2017. Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications. LWT – Food Science and Technology 76, 230-235.
Figoni A. 2003. Chapter 5: Wheat Flour. Wiley. https://catalogimages.wiley.com/images/db/pdf/0471268569.excerpt.pdf
Food Safety and Standards Authority of India. 2016. Manual of Methods of Analysis of Foods, Cereal, and Cereal Products (1st ed.). Ministry of Health and Family Welfare, Government of India.
Gould JM, Jasberg BK, Cote GL. 1989. Structure-function relationships of alkaline peroxide-treated lignocellulose from wheat straw. Cereal Chemistry v. 66.
Lakshman R, Ambrose D, Chelvame D. 2015. Studies on Banana Centre Core Flour Prepared by Different Drying Methods. Current Agriculture Research Journal 3(1), 55-59.
Norita RI, Haris PR, Alfiyanti Reynaldo AD, Astuti W, Hesti WD. 2017. Swelling power and solubility of modified breadfruit flour using Lactobacillus plantarum. Journal of Physics Conference Series 909, 12087.
Shaheen S, Ahmad M, Haroon N. 2017. Edible Wild Plants: An alternative approach to food security. In Edible Wild Plants: An alternative approach to food security.
Traynham T, Myers D, Carriquiry A, Johnson L. 2007. Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends. Journal of the American Oil Chemists’ Society 84, 151-155.
Ana Jaya C. Trayvilla, Janus B. Pansacala, 2023. Functional properties of flour substitute from bolo (Gigantochloa levis) bamboo shoots and culms. Int. J. Biosci., 22(6), 180-188.
Copyright © 2023 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.