Improving the Nutritional Value of Potato Staple Foods
In recent years, there has been a global trend towards the use of the natural substances present in the staple food as a source of functional ingredients. Staple foods have an important role in human nutrition. Generally, staple food is considered to be a
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Improving the Nutritional Value of Potato Staple Foods
Abstract In recent years, there has been a global trend towards the use of the natural substances present in the staple food as a source of functional ingredients. Staple foods have an important role in human nutrition. Generally, staple food is considered to be a good source of energy and irreplaceable nutrients for the human body. However, staple made with white flour is a food with a low lysine, dietary fibre, mineral element, vitamin content, antioxidant, etc., which is not enough for human nutrition balance if not supplemented with vegetables, fruits, dairy products, etc. This review is focused on enriching the staple food with other functional ingredients such as proteins, polyunsaturated fatty acids, minerals, dietary fibre, and polyphenols. Beside this, the information about staple food of low-glycaemic index was also discussed to fulfil the requirements of consumer. Keywords Staple food • Nutrition • Polyunsaturated fatty acids • Dietary fibre • Polyphenols • Glycaemic index
Enhancing the nutritional content of traditional staple foods has become a priority. These fortified foods are important to many populations throughout the world. Among the staple food, bread represents a traditional staple food in Western and Eastern countries and varies by ingredients and heating methods. However, most traditional steamed and baked breads are made from simple ingredients (e.g. wheat flour, water, and yeast) and lack essential nutrients, including lysine, dietary fibre, vitamins, and minerals (Choo and Aziz 2010). And all the staple food always contains a high amount of rapidly digestible starch and has a high glycaemic index (GI). A large number of studies have shown a negative association between the consumption of high-GI foods and the prevention of obesity, diabetes, and cardiovascular diseases (Brand-Miller et al. 2009). The pace of modern life promotes the occurrence of diseases of affluence. Staple food may be useful in the prevention of different diseases and is becoming an alternative to food products available on the market. Therefore, healthy flours or ingredients should be incorporated into staple food to increase their nutrient content (Borneo and Aguirre 2008). This section summarises the recent advances in our understanding of the properties of basic and optional ingredients in relation to the nutritional properties of
© The Author(s) 2017 T. Mu et al., Potato Staple Food Processing Technology, SpringerBriefs in Food, Health, and Nutrition, DOI 10.1007/978-981-10-2833-5_6
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Improving the Nutritional Value of Potato Staple Foods
staple food, with an aim to provide basis for further research to improve the nutrition quality of staple food to meet the modern demands.
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Protein Content and Digestibility
Staple food products are an important part of the human diet, which provide energy and nutrients. However, most traditional steamed and baked breads are made from simple ingredients (e.g. wheat flour, water, and yeast) and lack essent
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