Dietary fibre addition to food – Project topics materials

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INTRODUCTION

There is a growing burden of diet-related non-communicable diseases in sub-Saharan Africa (SSA) that include cardiovascular diseases, cancer, diabetes and obesity (Dalal et al., 2011). The prevalence of type-2 diabetes is rapidly increasing in SSA and the drivers of this epidemic are urbanization and changes in lifestyle associated with economic development (Holmes et al., 2010).
The changes in lifestyle include diet, physical activity, smoking and adiposity (Mbanya et al., 2010).
The surge in urbanization is accompanied by nutrition transition (Popkin and Du, 2003) in SSA. Nutrition transition is referred to as change in dietary patterns (Steyn and Mschiza, 2014). Diet composition of people in developing countries is shifting rapidly towards a more energy-dense refined starch-based product, rich in total and saturated fat primarily from meat and milk consumption (Kearney, 2010), and caloric sweeteners (Lee et al., 2004). There is also a decline in consumption of traditional diets high in whole grain cereal and dietary fibre (Cordain et al., 2005).
Dietary management has been identified as one of the means of combatting diet related non-communicable diseases (WHO, 2003). In addressing the growing burden of type-2 diabetes in SSA, production of ready-to-eat, convenient and inexpensive foods from locally grown food crops using suitable small-to-medium scale production technologies is a viable and suitable approach (Onofiok and Nnanyelugo, 1998). Muoki et al., (2012) composited high quality cassava flour with soy flour using extrusion cooking to produce an instant porridge for infants. Although the complementary porridge is able to address protein energy malnutrition amongst children, it is unsuitable for managing diet related non-communicable diseases (NCDs) such as type-2 diabetes and obesity due to its rapid starch digestion rate and high estimated glycaemic index value.
Several studies have indicated a strong inverse relationship between consumption of high dietary fibre diets with low glycaemic index and post prandial blood glucose response (Jenkins et al., 2008; Cassiraghi et al., 2006; Kendall, Esfahani and Jenkins, 2012). Dietary fibre is classified into insoluble and soluble for functional and technological purposes (Han et al., 2017). The two dietary fibre types exert different physiological effects in the human digestive tract and in human health.
Insoluble dietary fibre is important for proper bowel function and may reduce symptoms of chronic constipation (Yamaoka et al., 2014; Eswaran, Muir and Chey 2013), diverticular disease (Ünlü et al., 2012), and hemorrhoids (Coffin and Shaffer, 2006). Soluble dietary fibre on the other hand is associated with reduction in cholesterol levels (Wood, 2007), ability to retard gastric emptying by increasing viscosity of stomach contents which in turn reduces the rate of digestion and nutrients uptake thus, promoting feelings of satiety (Lattimer and Haub, 2010). The increase in feeling of satiety may result from prolonged oral exposure (Fiszman and Varela, 2013), increased gastric distension and longer gastric emptying time, slower nutrient absorption in the small intestine (Jansen et al., 2011). The physiological functions of dietary fibres are related to their physicochemical properties such as water holding capacity, viscosity and susceptibility to bacterial degradation in the colon (Dikeman and Fahey, 2006; Kristensen and Jensen, 2011).

READ NMDA receptor contribution to the climbing fiber response in the adult mouse Purkinje cell

1. INTRODUCTION
1.1 Problem Statement
2.0 LITERATURE REVIEW
2.1 Extrusion cooking of starch-protein based composites
2.1.1 Extrusion process
2.1.2 Effect of extrusion cooking on nutritional and functional properties of foo
2.2 Composite food materials used in extrusion cooking
2.3 Dietary fibre addition to food
2.4 CONCLUDING REMARKS
2.5 Hypotheses and Objectives
2.5.1 Hypotheses
2.5.2 Objectives
3.0 RESEARCH
3.1 EFFECTS OF EXTRUSION COOKING AND WHEAT BRAN SUBSTITUTION ON THE FUNCTIONAL, NUTRITIONAL AND RHEOLOGICAL PROPERTIES OF CASSAVA-DEFATTED TOASTED SOY COMPOSITE
3.2 EFFECTS OF EXTRUSION COOKING AND GRAPE POMACE ADDITION ON THE NUTRITIONAL, FUNCTIONAL AND POTENTIAL HEALTH PROMOTING PROPERTIES OF CASSAVA-SOY COMPOSITE
3.3 EFFECTS OF ADDITION OF WHEAT BRAN TO CASSAVA-SOY EXTRUDED PORRIDGE ON SENSORY PROPERTIES, ORAL PROCESSING AND SATIETY 98