scholarly journals The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Y.A. Bamigbola ◽  
O.O. Awolu ◽  
I.B. Oluwalana
Keyword(s):  
Pasting Properties ◽  
Composite Flours

scholarly journals Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 740
Author(s):  
Solomon Kofi Chikpah ◽  
Joseph Kudadam Korese ◽  
Oliver Hensel ◽  
Barbara Sturm
Keyword(s):  
Particle Size ◽  
Sweet Potato ◽  
Bioactive Compounds ◽  
Water Solubility ◽  
Mesh Size ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Quality Properties ◽  
Composite Flours ◽  
Orange Fleshed Sweet Potato

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.

scholarly journals Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

2020 ◽  
pp. 40-49
Author(s):  
C. A. Orisa ◽  
S. U. Udofia
Keyword(s):  
Vigna Unguiculata ◽  
Triticum Durum ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Composite Flour ◽  
Oil Absorption ◽  
Composite Flours ◽  
Leaf Powder ◽  
Gelation Concentration ◽  
Flour Blends

The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

scholarly journals Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

2021 ◽  
pp. 23-35
Author(s):  
J. N. Okafor ◽  
J. N. Ishiwu ◽  
J. E. Obiegbuna
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
African Yam Bean ◽  
Composite Flours ◽  
Gelation Concentration ◽  
Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The  water absorption capacity ranged from 1.00 to 3.00,  the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation  was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85  for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

scholarly journals Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 645-651
Author(s):  
L. Ratnawati ◽  
D. Desnilasari ◽  
R. Kumalasari ◽  
D.N. Surahman
Keyword(s):  
Protein Content ◽  
Pasting Properties ◽  
Raw Material ◽  
Particle Sizes ◽  
Soybean Flour ◽  
Cassava Flour ◽  
High Protein Content ◽  
High Carbohydrate ◽  
Composite Flours

Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.

scholarly journals Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals

2018 ◽  
Vol 4 (1) ◽  
pp. 1501932 ◽  
Author(s):  
Esumaba Serwa Asaam ◽  
Joseph Adubofuor ◽  
Isaac Amoah ◽  
Osborn-Jnr Doetser Apeku ◽  
Fatih Yildiz
Keyword(s):  
Pasting Properties ◽  
Soya Bean ◽  
Breakfast Cereals ◽  
Composite Flours

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

2020 ◽  
Vol 122 (11) ◽  
pp. 3585-3600 ◽  
Author(s):  
Aderonke Ibidunni Olagunju ◽  
Peace Chioma Ekeogu ◽  
Oluwaseun Cege Bamisi
Keyword(s):  
Wheat Flour ◽  
Pigeon Pea ◽  
Pasting Properties ◽  
Partial Substitution ◽  
Whole Grain ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat ◽  
Composite Flours ◽  
Baked Products

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

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