Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

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Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2020.1858020 ◽

2020 ◽

pp. 1-19

Author(s):

Panagiota Binou ◽

Amalia E. Yanni ◽

Vaios T. Karathanos

Keyword(s):

Physical Properties ◽

Glycemic Response ◽

Sensory Acceptance ◽

Legume Flours

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Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours

ISRN Biotechnology ◽

10.5402/2013/916481 ◽

2013 ◽

Vol 2013 ◽

pp. 1-6 ◽

Cited By ~ 3

Author(s):

F. T. Ademiluyi ◽

H. D. Mepba

Keyword(s):

Electrical Conductivity ◽

Physical Properties ◽

Protein Content ◽

Ethanol Yield ◽

Starch Content ◽

High Yield ◽

Cassava Flour ◽

Low Protein ◽

High Starch Content ◽

High Starch

The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash point of ethanol produced differ slightly for different cultivars, while the yield of ethanol and electrical conductivity of ethanol from the different cassava cultivars varies significantly. The variation in mineral composition of the different whole cassava flours could also lead to variation in the electrical conductivity of ethanol produced from the different cassava cultivars. The differences in ethanol yield are attributed to differences in starch content, protein content, and dry matter of cassava cultivars. High yield of ethanol from whole cassava flour is best produced from cultivars with high starch content, low protein content, and low fiber.

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Pengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein

Jurnal Teknologi Kesehatan (Journal of Health Technology) ◽

10.29238/jtk.v14i2.369 ◽

2018 ◽

Vol 14 (2) ◽

pp. 46-55

Author(s):

Diah Ruhutami ◽

Setyowati Setyowati ◽

Farissa Fatimah

Keyword(s):

Physical Properties ◽

Protein Content ◽

Wheat Flour ◽

Rice Flour ◽

Green Bean ◽

Cassava Flour ◽

High Protein Content ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Food Nutrition

Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.

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The Photometric Properties of the Ap Stars

International Astronomical Union Colloquium ◽

10.1017/s0252921100080684 ◽

1976 ◽

Vol 32 ◽

pp. 365-377 ◽

Cited By ~ 2

Author(s):

B. Hauck

Keyword(s):

Physical Properties ◽

Ap Stars

The Ap stars are numerous - the photometric systems tool It would be very tedious to review in detail all that which is in the literature concerning the photometry of the Ap stars. In my opinion it is necessary to examine the problem of the photometric properties of the Ap stars by considering first of all the possibility of deriving some physical properties for the Ap stars, or of detecting new ones. My talk today is prepared in this spirit. The classification by means of photoelectric photometric systems is at the present time very well established for many systems, such as UBV, uvbyβ, Vilnius, Geneva and DDO systems. Details and methods of classification can be found in Golay (1974) or in the proceedings of the Albany Colloquium edited by Philip and Hayes (1975).

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The Infection of Cells by Bullet-Shaped Viruses

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100063779 ◽

1969 ◽

Vol 27 ◽

pp. 372-373

Author(s):

Frederick A. Murphy ◽

Alyne K. Harrison ◽

Sylvia G. Whitfield

Keyword(s):

Electron Microscopy ◽

Physical Properties ◽

Host Cell ◽

Thin Section ◽

Cultured Cells ◽

Cell Infection ◽

Thin Section Electron Microscopy ◽

Section Electron ◽

Section Electron Microscopy

The bullet-shaped viruses are currently classified together on the basis of similarities in virion morphology and physical properties. Biologically and ecologically the member viruses are extremely diverse. In searching for further bases for making comparisons of these agents, the nature of host cell infection, both in vivo and in cultured cells, has been explored by thin-section electron microscopy.

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Transmission electron microscopy of composite materials

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100107125 ◽

1988 ◽

Vol 46 ◽

pp. 1012-1015

Author(s):

K.P.D. Lagerlof

Keyword(s):

Composite Materials ◽

Physical Properties ◽

Structural Defects ◽

Structural Composites ◽

Multiphase Materials ◽

Structural Reinforcement ◽

Transmission Electron ◽

Reinforced Fiber ◽

Particulate Reinforced Composites ◽

Definition Of

Although most materials contain more than one phase, and thus are multiphase materials, the definition of composite materials is commonly used to describe those materials containing more than one phase deliberately added to obtain certain desired physical properties. Composite materials are often classified according to their application, i.e. structural composites and electronic composites, but may also be classified according to the type of compounds making up the composite, i.e. metal/ceramic, ceramic/ceramie and metal/semiconductor composites. For structural composites it is also common to refer to the type of structural reinforcement; whisker-reinforced, fiber-reinforced, or particulate reinforced composites [1-4].For all types of composite materials, it is of fundamental importance to understand the relationship between the microstructure and the observed physical properties, and it is therefore vital to properly characterize the microstructure. The interfaces separating the different phases comprising the composite are of particular interest to understand. In structural composites the interface is often the weakest part, where fracture will nucleate, and in electronic composites structural defects at or near the interface will affect the critical electronic properties.

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