Food Roots, Tubers, Grains and Bananas; Flours and Starches. Utilization in the Development of Foods for Conventional, Celiac and Phenylketonuric Consumers

Grains, roots, tubers, rhizomes, and unripe bananas are sources of flour and starches, however they are perishable. Consequently converting these crops into flours may be important process to produce new foods. The goals of the research were the production of flours, starches, and low- phenylalanine protein hydrolyzate, from these crops at pilot level and its application in the preparation of bread, baked good, pastas, mix to prepare drinks and baby foods; all of them to be used for conventional, celiac and phenylketonuric consumers. Each of the foods was prepared following the conventional recipes, with modifications, until they have reached the optimal acceptance by a panel of subjective judges. The ingredients and the food products were analyzed in its proximate composition, sensorial, chemical, physicochemical, and functional properties by using the official methodologies. It was verified the feasibility to produce these new foods using non-traditional sources.


Introduction
Tropical legumes, roots, tubers, and musaceous are plants yielding grains, roots, tubers, rhizomes, and fruit cluster that have been sub utilized. In spite, that all of them are potential sources for flours, and starches that have not yet been exploited; only a few of them are utilized. It is due that they are highly perishable, difficult to store and to handle, and transporting to distant markets. In the tropical areas, where the temperature and humidity are naturally high, losses of all types of these items are prevalent today and have been estimated to vary depending of the type of tuber from 5-40%. It has been estimated an average of 30% loss during storage [1]. In order to minimize its losses, they must to be converted from perishable to non-perishable through food processing operations. Consequently, converting these crops into flours may be important process that would contribute to minimizing its losses, and also to allow commercial food industry to store them throughout the year.
Incidentally, some of them (root, tubers and unripe bananas) have low protein contents. In contrast, the legumes are characterized for to have high contents of good biological quality protein. Therefore they both combined could produce a composite flours highly nutritive that can be applied to develop foods. Despite the high occurrence of these floury crops in the tropical area, the flour and starch production in the world is confined to few crops. Certainly, wheat and rye, non-tropical plants, are the unique sources for bread flours.
Currently it is recognized the close relationship between health and nutrition; reason why food and products are being developed with modifications in its composition by reduction, elimination or addition of nutrients with the purpose of contributing to avoid deficiencies and prevent excesses injurious to health [2]. Even, it has been defined the expressions food for special diets: as diet produced or specially prepared to meet particular needs feeding, which are determined by physical or physiological conditions, and/or diseases or specific disorders of the individual. The composition of these foods must be fundamentally different from the composition of ordinary foods of a similar nature [2]. Moreover, the relationship between food and health is connected to the concept of food security; since, not only it is referred to its biological utilization, and the stock, but also its accessibility. Alongside with the development of traditional foods, it must be developed foods for special diet, but it is not happening in the tropical undeveloped countries. Consumers with special diet have to acquired your foods from importation, and for hence they are expensive, scarce and nontraditional. Examples of them are celiac disease, phenylketonurie disease; which are diseases, which respond successfully to a modification of the diet. If foods that contain gluten are completely removed from diet in celiac consumers, and the intake of phenylalanine (phe) is restricted in phenylketonuric, in order to prevent the abnormal accumulation of the phe in blood, the body metabolic balance in the individual is re-established. These two pathologies have in common, that its early diagnosis and treatments, prevents important and irreversible sequels. By foregoing, the objectives of the study were to prepare flours and starches from tropical staples foods, supplementing them with low-phe ingredients; such as the low-phe hidrolizate elaborated from legumes, commercial soy protein concentrate or another commercial staple food with high protein content. Then with these ingredients develop products such as; breads, pasta, drinks, baby food and mixes to prepare pancake, cake and pizza. All of these food products must meet the needs of the traditional consumer and those with special regimes.

Food products formulation:
With each one of the ingredient was prepared, at pilot level, several formulations of each product (mixes (for preparing: drink [9] (see Figure 3), cake [10,11], pancake [11], and pizzas [12] (Figure 3), baby food ( Figure 3), and pastas [13] until the optimal formulation as a function of its functional properties and acceptability characteristics were reached. All these products were developed to meet the demands of conventional consumer and special regimes; specifically in celiac and phenylketonurics consumers.

Proximate analysis and chemical characteristics of the ingredients (flours, hydrolyzate and starches) and the food products:
The ingredients and the food products developed were analyzed in its proximate composition, and chemical characteristics. Moisture content, crude protein (Nx6.25), crude fat, and ash were evaluated [14] in both (ingredients and foods). In the flour it was also evaluated dietary fiber [15], total and available carbohydrates [16]. The energy values (calories) were calculated using the general factors of Atwater [16]. The gluten content was quantified by using the Enzyme-Linked ImmunoSorbent Assay (ELISA) [17] and phe content by using the technique of HPLC [18]. It was also evaluated the starch availability in vitro [19], total cyanide content [20], and resistant starch [21].

Sensory analysis of the food products:
Phe (mg/100g ds) Not determined 43.5 Not determined Molding the doug and add cheese. and tomato sauce   points of 1-7 or 1-9 were evaluated as global acceptance. The scores of the panelists were averaged.

Statistical analysis:
To compare means was used the statistical software Statgraphics plus version 4.0, applying ANOVA and Duncan's Multiple Range Test, when there were observed statistically significant differences, among variables. Table 1 and 2 summarize the quality parameters of the bread and baked goods (Figure 4), where stands out the partial substitution of the wheat by nonconventional flours; to produce bread and cupcake, and the total substitution to produce mixes to elaborate cake, pancake and pizza. Both the bread (25% cocoyam flour and 75% of wheat flour) and the cupcakes (50% wheat flour and 30% cassava flour) enriched with 20% rice bran have shown high content of dietary fiber. Additionally the cupcakes have high fat contents (Table 1).

Results and Discussions
Cakes, and pancakes, elaborated with the mixes (100% cassava flour plus other functional ingredients) are gluten-free, and also they are low-phe products. Therefore, they can be consumed by celiac and phenylketonuric consumers ( Table 1).
The pizzas cooked using the pizza-mix (100% extruded rice flour) enriched with hydrolizate soy protein, and the "casabes" are only for celiac consumption (Figure 4), and they also can be consumed for the conventional consumers. In both cases, it can be emphasized, its high protein content, and good digestibility. The "casabes" are showing low concentration of cyanide, and high content of resistant starch (Table  1). Tables 3 and 4, the quality parameters, and acceptance of the products made with flours from cassava, banana and rice/amaranth combination. In regarding to the pastas elaborated using 100% banana flour, and (90:10) rice/amaranth composite-flour, it is obvious that additionally to be used by conventional consumers; these pastas can be consumed by celiac, due they are gluten-free. Highlighting on these products that: 1) Banana paste have presented a quick cooking (3 min) (Table 4), and 2), that the rice/amaranth pasta, due that it is low-phe, they can additionally be consumed by phenylketonuric patients.

It can be observed in
In the formulation using cassava and beet juice in a proportion of 50 ml/100g flour: semolina to produce pasta, the wheat semolina was partially substituted for cassava flour in 20%; it is an important fact in countries, where wheat is imported (Table 2).
Using the flours elaborated from the edible portion of the cocoyam, Peruvian carrot, taro, and sweet potato were formulated different types of baby food (soup and dessert), flakes, and mixes to prepare drink (Table 5 and 6). Those baby food soups types; were elaborated by mixing cocoyam flour, and its starch with the chicken broth; taro flour, and it starch with the chicken broth, flour of green banana, and flour of Peruvian carrot. Both baby foods, elaborated with chicken broth have showed (Table 3) good functional properties, excellent acceptability, and similar or higher protein content than the conventional milk.
In regarding to the baby food for dessert; it were developed two innovations; one with soursop, for consumption of phenylketonuric infants, due to its low content of phe, and another by using a combination of sweet potato, pineapple and coconut. The last one, was not assayed for phe content, whereas it is not safe for phenylketonuric, but can be used by celiac and conventional consumers.
In addition two drink mixes were formulated; one with high protein content (24%), through the use of banana flour, and amaranth leaves flour. The other one elaborated with sweet potato flour and enriched with a glycomacropeptide phe-free. They on reconstitution (13% solids) can reach the protein content equivalent or higher than the conventional liquid milk ( Table 5). Both of them can be used for consumption of celiac, phenylketonuric and conventional consumers.
It was also developed flakes to prepare feeding bottles with high content of protein and low-phe ( Figure 4 and Table 5), using a combination of gelatinized flours of white bean, banana and rice.

Conclusions
It was verified at laboratory level, the feasibility of using nontraditional sources of local production in the manufacture of food products with good acceptance by consumers, nutritious and succedaneums of those conventional.