scholarly journals Proximate composition and physicochemical properties of formulated cassava, cowpea and potato flour blends

2020 ◽  
Vol 445 ◽  
pp. 012042
Author(s):  
A F Olaniran ◽  
C E Okonkwo ◽  
A O Owolabi ◽  
O O Osemwegie ◽  
T E Badejo
Keyword(s):  
Physicochemical Properties ◽  
Proximate Composition ◽  
Potato Flour ◽  
Flour Blends

Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Pinki Saini ◽  
Neelam Yadav ◽  
Devinder Kaur ◽  
V. K. Gupta ◽  
Bandana Kaundal ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Flour ◽  
Flour Blends ◽  
Biscuit Making

scholarly journals A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

2019 ◽  
Vol 99 (7) ◽  
pp. 3672-3680 ◽  
Author(s):  
Francisco J Marti‐Quijal ◽  
Sol Zamuz ◽  
Igor Tomašević ◽  
Gabriele Rocchetti ◽  
Luigi Lucini ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Proximate Composition ◽  
Chemometric Approach ◽  
The Impact

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

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