Development and characterization of dumpling dough with ‘optimal’ dietary fibre ratio using Ofada rice (Oryza Sativa L) and unripe plantain (Musa Paradisiaca AAB) fruit

Abstract

Dumpling doughs are often made from tuber or cereal flours characterized by high calories and a non-optimal dietary fibre ratio. Increasingly, these doughs are being linked to overweight and obesity. Development, evaluation and use of doughs from Ofada rice and unripe plantain fruit flour blends may make some difference, hence this study. Ofada Rice and unripe plantain flours were analysed for dietary fibre fractions [Insoluble (IDF), soluble (SDF)] with their ratio (IDF/SDF) related to selected blending proportions [(Ofada:Plantain, (100:0) – (0:100)]. Proximate composition and functional properties of these blends were determined following established procedures. Each of these blends were made into dough according to standard methods. Sensory evaluation followed afterwhich the best two blends in overall sensory score and dietary fibre ratio close to optimum were pelletized. These were fed Wistar Rats while monitoring the hypocholesterolemic and weight gain potential of the diets. All data were subjected to statistical analysis (P≤0.05). The IDF:SDF ratios of Ofada Rice and Plantain flours were 2.2:1, 3.7:1 respectively with those for replacement blends [Ofada:Plantain, (100:0) – (0:100)] falling within the bracket. Proximate components [Carbohydrate (76.94-78.35%), Crude fibre (0.27- 0.73%), Protein (8.18-8.7%), Fat (0.55-1.69%), Moisture (10.4-11.2%)] and functional properties (peak viscosity 19.36-602.97 RVU; swelling power (32.2-143%), bulk density 0.70-0.87 g/cm3 ) were within limits. Dumpling doughs so produced, and their sensory scores showed that the Ofada-plantain blends [(85:15) IDF/SDF, 2.4:1); (50:50) (IDF/SDF 2.8:1)] were the two most preferred in that order. Following this trend, Animal studies further indicated that these blends exert significant reduction in cholesterol (Low density lipoprotein (LDL) (48.7-53.9%) and a desirably low weight gain potential (6.3-8.4%) as against marked increases observed in control. An acceptable dumpling dough with appropriate dietary fibre ratio (IDF/SDF, 2.4:1) has been developed. Its application as a functional food can make a difference in the onset and progression of overweight and obesity