Publication: Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content
2
Issued Date
2019-07-15
Resource Type
ISSN
18737072
03088146
03088146
Other identifier(s)
2-s2.0-85062000163
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry. Vol.286, (2019), 651-658
Suggested Citation
Patchimaporn Udomkun, Chanin Tirawattanawanich, John Ilukor, Piyanut Sridonpai, Emmanuel Njukwe, Pélagie Nimbona, Bernard Vanlauwe Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content. Food Chemistry. Vol.286, (2019), 651-658. doi:10.1016/j.foodchem.2019.02.055 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/49750
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content
Abstract
© 2019 Elsevier Ltd Cassava, rice, and banana flours were used individually to replace wheat flour in cereal-legume-based composite flours. The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and aflatoxin level were investigated. Replacing wheat flour with rice flour significantly (P < 0.05) improved protein, fat, potassium, and phosphorus content in samples. The molar ratios of phytate or oxalate to minerals (calcium and zinc) in all composite flours were lower than the reported critical values, except phytate to iron. However, all samples, except full replacement by rice flour, might not provide adequate zinc bioavailability when the effect of calcium and phytate on zinc absorption was collectively considered. Although all composite flours were contaminated with aflatoxins, only the control composed of wheat flour did not meet the EU regulatory threshold (4.0 µg/kg) for total aflatoxins. The findings showed that nutritional properties and aflatoxin content of composite flours can be improved by replacement with local crops.