scholarly journals Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends

2021 ◽  
Vol 7 (1) ◽  
pp. 1918391
Author(s):  
T. M. Ikegwu ◽  
B. A. Ikediashi ◽  
C. A. Okolo ◽  
E. N. Ezembu
Keyword(s):  
Functional Properties ◽  
Soybean Flour ◽  
Complementary Foods ◽  
Processing Methods ◽  
Flour Blends

scholarly journals Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Peter-Ikechukwu, A. ◽  
Ibeabuchi, J.C. ◽  
Eluchie, C.N. ◽  
Agunwa, I.M. ◽  
Aneke, E.J. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Soybean Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
Flour Blends

<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>

scholarly journals Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

2020 ◽  
pp. 13-21
Author(s):  
S. O. Arinola ◽  
T. P. Ojo ◽  
J. O. Akinmolayan ◽  
A. O. Kehinde
Keyword(s):  
Sensory Evaluation ◽  
Low Income ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Complementary Food ◽  
Soybean Flour ◽  
Complementary Foods ◽  
Energy Value ◽  
Mineral Compositions ◽  
Flour Blends

The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) respectively. Proximate and mineral compositions of the blends were determined using standard analytical methods; energy value was estimated using the Atwater factor. The blends were prepared for sensory evaluation by cooking with the addition of vegetable oil and sucrose and then subjected to sensory evaluation using a commercial complementary food as control. The crude protein, crude fat, ash and crude fiber contents increased significantly with increased inclusion of soybean flour from 5.36 to 22.02 g/100 g, 1.03 to 6.03 g/100 g, 1.06 to 2.55 g/100 g and 4.77 to 5.86 g/100 g respectively while carbohydrate content reduced from 81.81 to 55.24 g/100 g. The energy value ranged from 357.97 to 363.31 kcal/100 g. The samples contained 66.74 - 76.50 mg/100 g sodium, 687.43 – 725.65 mg/100 g potassium, 64.00 – 103.04 mg/100 g calcium, 145.76 – 242.51 mg/100 g phosphorus, 4.80 – 9.98 mg/100 g iron and 3.18 – 4.61 mg/100 g zinc. The result of the sensory evaluation showed that 70:30 complementary food was the most preferred and acceptable in terms of all the sensory attributes evaluated and it compared favourably with the control. This sample also showed a promising capacity to meet the Recommended Dietary Allowances (RDAs) of protein, carbohydrate, potassium, phosphorus, iron and zinc for infants (7 -12 months). This study has shown that complementary food produced from breadfruit and soybean flour has appreciable nutritional density in terms of proximate and mineral compositions and could be used as a substitute for expensive commercial complementary foods especially among families with low income in Nigeria and other developing countries of the world.

Use of Mathematical Modeling in Building Ceramics Functional Properties Studies

2016 ◽  
Vol 870 ◽  
pp. 191-195
Author(s):  
N.A. Vil'bitskaya ◽  
S.A. Vilbitsky ◽  
A.G. Avakyan
Keyword(s):  
Mathematical Modeling ◽  
Data Processing ◽  
Ceramic Material ◽  
Functional Properties ◽  
Statistical Data ◽  
Ceramic Tiles ◽  
Processing Methods ◽  
Statistical Data Processing ◽  
High Calcium ◽  
Data Processing Methods

The peculiarities of using mathematical and statistical data processing methods in studying the intensification in the process of sintering a ceramic material with a high content of high-calcium waste, and mineralizing sintering lithium-containing waste were studied. The region of optimal ceramic masses composition, which allows obtaining ceramic tiles with high functional properties, was defined.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

2020 ◽  
pp. 53-62
Author(s):  
J. A. Ayo ◽  
E. Okoye
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Nutrient Composition ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Amaranthus Cruentus ◽  
Swelling Capacity ◽  
Amaranth Flour ◽  
Flour Blends ◽  
Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour.   The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24,  0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from  120.00  – 145.00, 110.00  – 135.00,  0.06  - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 

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