Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands.

The price of traditional sources of nutrients used in animal feed rations is increasing steeply in developed countries due to their scarcity, high demand from humans for the same food items, and expensive costs of raw materials. Thus, one of the alternative sources is coconut parts or coconut as a whole fruit. Coconut is known as the ‘tree of abundance’, ‘tree of heaven’, and ‘tree of life’ owing to its numerous uses, becoming a very important tree in tropical areas for its provision of food, employment, and business opportunities to millions of people. Coconut contains a rich profile of macro and micronutrients that vary depending on the parts and how they are used. It is frequently chosen as an alternative source of protein and fiber. Its uses as an antibacterial agent, immunomodulant, and antioxidant further increase its importance. Using coconut oil in ruminant feed helps to minimize methane gas emissions by 18–30%, and to reduce dry matter intake up to 4.2 kg/d. The aquaculture sectors also use coconut palm as an alternative source because it significantly improves the digestion, growth, lipid metabolism, health, and antioxidative responses. However, coconut is not widely used in poultry diets although it has adequate amount of protein and carbohydrate due to anti-nutritional factors such cellulose (13%), galactomannan (61%), and mannan (26%). This review considered the importance and potential of coconut usage as an alternative ingredient in feed and supplements in various livestock sectors as it has plentiful nutrients and functional qualities, simultaneously leading to reduced feed cost and enhanced production.

Seaweed has a great potential to be used as an important ingredient in food processing, as it contains a significant content of soluble polysaccharides and has a potential function as a dietary fiber. In this study, seaweed powder (Kappaphycus alvarezii) was incorporated (2–10%) with wheat flour for the production of muffins. The effect of seaweed composite flour on the quality of muffins was investigated using various techniques, such as texture profile and proximate analyses, as well as sensory evaluation. Modification of the muffin formulation to include seaweed powder improved the composition of ash, crude fiber, and moisture content, while the protein and carbohydrate levels decreased, compared to the control sample. An increase in the seaweed component reduced the muffin height, volume, and specific volume. According to the experimental texture profile analysis data, the seaweed affected the textural characteristics of the muffins, increasing the hardness and decreasing the springiness. Sensory evaluation revealed that seaweed powder could be used in the muffin formulation up to 6%, without significantly impacting the color, aroma, and taste attributes relative to the control sample. For overall acceptability, however, the panelists preferred muffins without seaweed powder.

Clitoria ternatea, commonly known as Butterfly pea flower or Bunga telang, is a tropical flower and notable as one of the most vital sources of polyphenols with high antioxidant capacity. C. ternatea abundantly produces anthocyanin compounds benefiting natural blue colourants. To date, a blue colourant is the most difficult to obtain since the anthocyanins responsible for this colour is the least stable and easily degraded after extraction. Their stability commonly relies on several operational parameters, such as shifted pH value, high temperature, and light exposure. Apart from colour attributes, anthocyanins have also been identified as a source of functional molecules due to antioxidant activity and beneficial health effects such as anti-cancer, anti-obesity, antimicrobial and more. This study aimed to characterize the chemical constituents of the extractable polyphenols from ethanolic extract of C. ternatea quantitatively. The numerical data were evaluated using the Minitab version 18 statistical method. The chemical profiling, including total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanins (TMA) were determined using standard methods. The antioxidant activity was evaluated using DPPH and ABTS methods. The results showed that the ethanolic extract of C. ternatea had 35.7 mg QE/g of TFC, 102.4 mg GAE/g280nm and 28.8 mg GAE/g750nm of TPC and 2.7 CE/g and 2.9 ME/g of TMA. The total phenolic content of C. ternatea showed a good correlation with the antioxidant activity by the DPPH method when analysed using Pearson correlation and showed an increasing trend of antioxidant power with regards to TPC in both assays. In a nutshell, this study contributes to the knowledge of ethanolic extract of C. ternatea. Future research could consider exploring other extraction methods that could enhance the stability of polyphenols particularly the anthocyanins from degradation such as using surfactants.

The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there is much variation in the nutrient quality of the cassava root depends on the several factors, such as geographic location, variety, age of the plant, and environmental conditions. This study was performed to compare and provide information on physicochemical and functional properties of cassava flour planted in two different districts in Sabah, Malaysia, namely Tawau and Semporna. Proximate analysis showed significant differences (p<0.05) in crude protein (2.07 and 2.69%), crude fat (0.55 and 0.68%) and dietary fibre contents (2.38 and 2.09%). Determinations on physicochemical and functional characteristics of the cassava flour showed significant differences (p<0.05) in bulk density (0.57 and 0.79 g/ cm3 ), pH (6.75 and 6.72), colour and foam capacity (3.66 and 7.33%) while there was no significant difference shown in water and oil absorption capacities as well as emulsion capacity. Cassava planted in Semporna was observed to have high values of all pasting property parameters relative to the one planted in Tawau except for the setback viscosity. Gelatinization properties of flours showed significant differences (p<0.05) in onset (70.59 and 68.99°C) and end temperatures (79.81 and 80.03°C).

Spent coffee grounds (SCG) are the primary by-product of coffee production which still contains functional properties with high natural antioxidant components. It can be extracted using ultrasonic-assisted techniques and then integrated into baking products such as cookies. This research is aimed to measure the physicochemical and sensory acceptability of cookies incorporated with SCG extract. Extraction of SCG was done using water through ultrasonic extraction following incorporated SCG water extract into cookies. Six different formulations were developed using different amount of SCG extract (A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of SCG extract cookies was observed. Total phenolic content (TPC) was used to quantify the antioxidant content while the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl radical scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing percentage of SCG extract were observed. In contrast with L* and a* value, the b* value of cookies was increased with the increasing percentage of SCG extract. Formulation E (1.07% SCG extract) showed the highest percentage in almost all proximate analysis such as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and 4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis). Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by the panellists. It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products.