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Table 3 Mineral element composition, Na/K ratio and dietary fibre contents of sorghum-Cardaba banana-defatted sesame seed meal composite flour blends and cookies

From: Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies

Samples

Mineral element composition (mg/100 g)

Na/K

Dietary fibre (g/100 g)

Ca

Fe

K

Na

Zn

SDF

IDF

TDF

IDF/SDF ratio

Flours

 WF100 (control)

1.13 ± 0.11h

1.03 ± 0.01b

43.65 ± 0.21i

6.85 ± 0.07b

0.28 ± 0.01g

0.16

2.25 ± 0.01e

5.14 ± 0.03i

7.39 ± 0.07h

2.28

 SF50

43.01 ± 0.01e

0.26 ± 0.01f

162.25 ± 0.35e

5.91 ± 0.01c

0.89 ± 0.01c

0.04

3.12 ± 0.01a

20.97 ± 0.02e

24.09 ± 0.04e

6.72

 SF55

40.13 ± 0.02f

0.33 ± 0.04e

152.02 ± 0.04f

5.51 ± 0.01d

0.77 ± 0.01d

0.04

3.19 ± 0.01a

18.60 ± 0.13f

21.80 ± 0.07f

5.83

 SF60

44.73 ± 0.14d

0.47 ± 0.01d

129.02 ± 0.04g

7.81 ± 0.01a

0.94 ± 0.01b

0.06

3.09 ± 0.02b

17.72 ± 0.01h

20.81 ± 0.02g

5.74

 SF65

45.03 ± 0.04c

0.51 ± 0.01d

113.02 ± 0.04h

3.08 ± 0.35gh

0.46 ± 0.03e

0.03

3.00 ± 0.04b

18.86 ± 0.01g

21.86 ± 0.12f

6.27

 CBF50

40.11 ± 0.01f

0.63 ± 0.01c

163.01 ± 0.01d

2.73 ± 0.04h

0.43 ± 0.04e

0.02

3.18 ± 0.02a

21.08 ± 0.09de

24.27 ± 0.19d

6.63

 CBF55

49.92 ± 0.02b

0.54 ± 0.01d

188.02 ± 0.03c

3.80 ± 0.01f

0.73 ± 0.01d

0.02

3.06 ± 0.17abc

21.94 ± 0.14c

25.01 ± 0.01c

7.17

 CBF60

38.43 ± 0.04g

0.61 ± 0.01c

191.02 ± 0.04b

3.23 ± 0.04g

0.38 ± 0.02ef

0.02

2.91 ± 0.01c

24.46 ± 0.04b

27.37 ± 0.01b

8.41

 CBF65

50.78 ± 0.13a

1.26 ± 0.02a

217.02 ± 0.04a

5.13 ± 0.04e

1.02 ± 0.05a

0.02

2.73 ± 0.02d

26.14 ± 0.05a

28.87 ± 0.01a

9.58

Cookies

 WC100 (control)

39.11 ± 0.41h

1.28 ± 0.01g

37.43 ± 0.19i

32.21 ± 1.37h

0.43 ± 0.05c

0.87

2.35 ± 0.02e

5.38 ± 0.08i

7.73 ± 0.54i

2.29

 SC50

66.05 ± 0.07a

1.51 ± 0.03cd

93.70 ± 0.82e

64.00 ± 0.01c

0.85 ± 0.02a

0.68

2.75 ± 0.01c

15.47 ± 0.11e

18.22 ± 0.11e

5.63

 SC55

63.41 ± 0.14e

1.48 ± 0.02d

89.00 ± 0.79f

68.91 ± 0.07a

0.75 ± 0.01b

0.77

2.96 ± 0.03b

13.56 ± 0.02g

16.52 ± 0.07g

4.58

 SC60

57.50 ± 0.13g

1.41 ± 0.02de

86.71 ± 0.26h

60.21 ± 0.04e

0.71 ± 0.01b

0.69

2.98 ± 0.14b

12.48 ± 0.21h

15.46 ± 0.06h

4.19

 SC65

65.10 ± 0.05c

1.36 ± 0.03ef

87.43 ± 0.09g

61.41 ± 0.10d

0.81 ± 0.10ab

0.70

3.07 ± 0.02a

14.90 ± 0.10f

17.97 ± 0.11ef

4.85

 CBC50

63.57 ± 0.17e

1.46 ± 0.01d

100.7 ± 0.41cd

66.51 ± 0.27b

0.83 ± 0.11ab

0.66

2.71 ± 0.02c

17.87 ± 0.01d

20.58 ± 0.42d

6.59

 CBC55

65.71 ± 0.14b

1.54 ± 0.01c

101.02 ± 0.39c

60.41 ± 0.81e

0.78 ± 0.01b

0.60

2.67 ± 0.02c

19.03 ± 0.07c

21.70 ± 0.21c

7.13

 CBC60

62.80 ± 0.04f

1.62 ± 0.02b

107.02 ± 0.14b

44.71 ± 0.17g

0.69 ± 0.01b

0.42

2.57 ± 0.01d

19.95 ± 0.15b

22.52 ± 0.08b

7.76

 CBC65

64.11 ± 0.07d

1.74 ± 0.01a

114.02 ± 0.30a

57.31 ± 0.43f

0.73 ± 0.02b

0.50

2.51 ± 0.04d

21.51 ± 0.18a

24.02 ± 0.16a

8.57

 *RDA

19–8081

10–15

19–502

30–134

0.23–2.10

< 1.0

  

**20–25 g

 
  1. Mean ± SD, n = 3. Mean values followed by different superscripts within columns are significantly different by Duncan’s multiple range tests (P ≤ 0.05) as separately compared across flour blends and cookies
  2. Keys: WF100 100% wheat flour (control), WC100 100% wheat cookies (control), SF50 - 50:45:5, SF55 - 55:40:5, SF60 - 60:35:5, SF65 - 65:30:5, CBF50 - 45:50:5, CBF55 - 40:55:5, CBF60 - 35:60:5, CBF65 - 30:65:5 of SF:CBF:SM, respectively, while F is replaced with C accordingly for corresponding cookies, SDF Soluble dietary fibre, IDF Insoluble dietary fibre, TDF Total dietary fibre
  3. *RDA Recommended Dietary Allowance (Suitor & Murphy 2013; WHO/FAO Consultation 2003)
  4. **Dhingra et al. (2012)