Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite 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.

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Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

Asian Food Science Journal ◽

10.9734/afsj/2019/v12i430092 ◽

2019 ◽

pp. 1-12 ◽

Cited By ~ 1

Author(s):

Justina Y. Talabi ◽

Babawande A. Origbemisoye ◽

Beatrice O. Ifesan ◽

Victor N. Enujuigha

Keyword(s):

Protein Content ◽

Wheat Flour ◽

Moringa Oleifera ◽

Pasting Properties ◽

Bambara Groundnut ◽

Vigna Subterranea ◽

Bean Seed ◽

Spread Ratio ◽

Seed Flour ◽

Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

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Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Food Science and Technology International ◽

10.1177/10820132211069471 ◽

2021 ◽

pp. 108201322110694

Author(s):

Ashura Katunzi-Kilewela ◽

Leonard MP Rweyemamu ◽

Lilian D Kaale ◽

Oscar Kibazohi ◽

Roman M Fortunatus

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Peak Time ◽

Swelling Capacity ◽

Pasting Temperature ◽

Gelation Concentration ◽

Flour Blends

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

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The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2019.11.1.03 ◽

2019 ◽

Vol 11 (1) ◽

pp. 21-29 ◽

Cited By ~ 1

Author(s):

Folasade Maria Makinde ◽

Ayobami Opeyemi Eyitayo

Keyword(s):

Bulk Density ◽

Wheat Flour ◽

Cocos Nucifera ◽

Proximate Analysis ◽

Pasting Properties ◽

Nutritional Composition ◽

Absorption Capacity ◽

Composite Flour ◽

Iron And Zinc ◽

Flour Blends

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

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

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130373 ◽

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.

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Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v34i630150 ◽

2019 ◽

pp. 1-10

Author(s):

I. Iwanegbe ◽

A. Jimah ◽

M. Suleiman

Keyword(s):

Glycine Max ◽

Pasting Properties ◽

Composite Flour ◽

Organoleptic Properties ◽

Plant Materials ◽

Mean Values ◽

Shelf Stability ◽

Musa Paradisiaca ◽

Standard Procedures ◽

Flour Blends

Aim: To evaluate the organoleptic, pH and pasting properties of unripe plantain (Musa paradisiaca), soybeans (Glycine max) and ginger (Zingerber officianale) as edible sources of food which can be processed into flour for several purposes. Methodology: The plant materials (unripe plantain, soybean and ginger) used in this study were processed separately into flours. The flours were then formulated into different proportions i.e. composite flour blends; A (100%), B(80:14:6)%, C(70:26:4)%, D (60:38:2)% and E(50:50)% and analyzed for pasting properties, pH and sensory properties using standard procedures for 12weeks. Data generated were subjected to one-way analysis of Variance (ANOVA) in randomized block to test significant variations (P<0.05) among mean values obtained. Results: The results showed that the peak viscosity of the blends which is the ability of starch to swell freely before their physical breakdown ranged from 651 RVU to 2766 RVU. The highest value (2766 RVU) was recorded in blend A, follow by B (1916 RVU), C (1383 RVU), D (972 RVU) while the lowest value (651 RVU) was recorded in E. The highest trough value (2462 RVU) was recorded in blend A and followed by B (1687 RVU), C (1224 RVU), D (875 RVU) and the lowest was E (550 RVU). This implies that the higher the quantity of soybean substituted, the lesser the trough. Trough which measures the ability of paste to withstand breakdown during cooling was significantly different (P<0.05) in the blends. There were significant differences (P<0.05) in the aroma of the various blends at week 0. Blend B with 6% ginger inclusion had the highest score (8.83) at 0 week, followed by blend C (8.50) with 4% ginger. Blends A and E without ginger inclusion had the lowest scores (6.25 and 6.75 respectively) at 12 weeks. The highest pH blend E (6.98) was observed at 12 weeks storage. The pH of the various blends remained acidic throughout storage of 12 weeks, an indication of shelf stability of products. Conclusion: It was evident that supplementing unripe plantain flour adequately improved the pasting properties, pH and organoleptic properties which is a useful application in pastries like cakes and other snacks

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Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.1.20 ◽

2018 ◽

Vol 6 (1) ◽

pp. 174-182 ◽

Cited By ~ 3

Author(s):

Sanju Bala Dhull ◽

Kawaljit Singh Sandhu

Keyword(s):

Water Solubility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Solid Loss ◽

Emulsion Capacity ◽

Flour Blends ◽

Texture Attributes

Composite flour noodles were prepared by blending fenugreek flour (FF) with wheat flour (WF) at a replacement level of 2%, 5%, 7% and 10%, respectively. The chemical, functional, and pasting properties of different flour blends were assessed to check its suitability for noodle making. FF exhibited significantly (p 0.05) high protein (28.5%), crude fibre (7.2%), fat (4.9%) and ash content (3.6%) as compared with WF. Water absorption capacity, water solubility index, oil absorption capacity, foaming capacity and emulsion capacity showed an increase in values while the peak viscosity of flour blends decreased with increase in the level of FF. The noodles prepared with wheat-fenugreek flour blends showed higher cooking time, water uptake and cooked weight but less gruel solid loss as compared with control (100% WF) noodles. Noodles prepared with 93% WF+7% FF scored a satisfactory overall acceptability score for their sensory characteristics. Therefore, noodles with satisfactory eating, cooking, texture attributes can be prepared incorporating fenugreek flour up to a level of 7%, helps in exploring the health benefits of fenugreek.

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Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2021.13.1.08 ◽

2021 ◽

Vol 13 (1) ◽

pp. 57-68

Author(s):

Muluken K. Kassa ◽

Shimelis A. Emire

Keyword(s):

Proximate Composition ◽

Free Food ◽

Quality Attributes ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Gluten Free ◽

Mineral Concentration ◽

Composite Flours ◽

Flour Blends

This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p<0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity and water soliblity index increased as the blending ratio of amaranthus flour increased, while oil absorption capacity decreased. The proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat, respectively. Mineral analaysis was carried out and there was a significant (p<0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated that there was a significant (p<0.05) differences in apperance, colour, texture, flavour and overall acceptability among the composite biscuit samples. However, the difference was insignificant (p<0.05) in crispiness of biscuit samples. In a nut shell this research revealed that a nutritionally dense gluten-free biscuits can be formulated without affecting the quality attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in africa, where the crops have not been effectively utilized in food processing industries.

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Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour

Agro-Science ◽

10.4314/as.v20i3.5 ◽

2021 ◽

Vol 20 (3) ◽

pp. 30-36

Author(s):

T.O. Olurin ◽

E.S. Abbo ◽

O.F. Oladiboye

Keyword(s):

Proximate Composition ◽

Date Palm ◽

Pasting Properties ◽

Sensory Properties ◽

Composite Flour ◽

Crude Fibre ◽

Palm Fruit ◽

Breakfast Meal ◽

Sorghum Flour ◽

Flour Blends

Breakfast meals are described as any food obtained with or without supplementation through swelling, roasting, grinding, rolling, or flaking of any cereal. This study is aimed to produce and evaluate the functional, pasting, proximate composition and sensory properties of a breakfast meal made from blends of sorghum, bambara and date flours. Gruels were made using composite flour (450 μm) in ratio of 80:15:5, 70:20:10, 60:25:5 and 100:0:0 for sorghum, bambara and date palm respectively. Samples were assessed for functional, pasting, proximate and sensory properties using standard procedures. Data were analyzed using ANOVA at p = 0.05. The functional properties of the flour blends were significantly (p = 0.05) affected by the increasing level of supplementation of bambara and date palm flour. There was a decrease in gelatinization temperature and viscosity as the level of supplementation of bambara nut and date palm flours increased. The gruel from 100% sorghum flour (control) had the highest pasting properties. Proximate composition of the gruels was as follows: moisture, 10.79-9.22%; crude protein, 4.50-10.37%; crude fat, 1.56-2.12%; ash, 2.86-1.76%; crude fibre, 0.10-0.88% and carbohydrate, 80.33-75.15%. Samples made from 60:25:15 flour blends showed significantly (p = 0.05) highest sensory qualities while gruel from 100% sorghum was lowest. The use of bambara nut and date palm fruits at various substitution levels in the formulation of sorghum breakfast gruel significantly (p = 0.05) enhanced their quality characteristics.

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Effect of Supplementing Cassava with Okara on Biscuit Quality

Sumerianz Journal of Biotechnology ◽

10.47752/sjb.310.99.105 ◽

2020 ◽

pp. 99-105

Author(s):

Makinde Folasade Maria ◽

Abolade Esther Olaitan

Keyword(s):

Pasting Properties ◽

Composite Flour ◽

Crude Fibre ◽

Food Ingredients ◽

Cassava Flour ◽

Food Industries ◽

Starchy Food ◽

Significant Difference ◽

Nutritional Advantage ◽

Flour Blends

Okara is a nutritious by-product of soy milk industry; however it is discarded as industrial waste because it is perishable and other uses for it have not been fully identified. The feasibility of utilization of okara in food formulations was investigated. Five blends of composite flour were prepared by combining cassava flour with 10% to 50% of okara flour, respectively. The 100% cassava flour served as control. The functional and pasting properties of the flour blends as well as the chemical and sensory properties of biscuit samples were determined. Statistically significant (p≤0.05) difference in functional properties was observed between cassava flour supplemented with different levels of okara. The pasting properties showed that peak and final viscosities decreased with increase in level of okara flour in the blend. The biscuit samples had protein (4.7-11.9%), ash (1.63-2.17%), crude fibre (17.13-20.38%), fat (17.9- 23.4%), carbohydrate (34.9-53.0%) and energy (349.8-363.5 Kcal/g). Anti-nutritional components (oxalate, phytate and tannin) were significantly affected by inclusion of okara in the formulation. The sensorial characteristics of biscuits prepared from cassava and okara showed significant difference (p≤0.05) compared to the control. Cassava flour could be supplemented with okara flour up to 20% level in the production of biscuits with improved nutritional quality without affecting sensorial acceptability. The results from this study could be adopted by indigenous food industries that want to take the functional and nutritional advantage of okara flour to supplement starchy food ingredients.

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