scholarly journals Chemical Composition and Organoleptic Properties of Bread Produced From Composite Flower Mix of Triticum aestivum and Manihot esculenta Crantz (P04-023-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Too-Chukwu Okere ◽  
Patrick Ogbonna ◽  
Obinna Adumanya ◽  
Chidimma Ajuru ◽  
Charles Nkwoala ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Chemical Composition ◽  
Manihot Esculenta ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Organoleptic Properties ◽  
Crude Fibre ◽  
Manihot Esculenta Crantz ◽  
Overall Acceptability ◽  
Sensory Score

Abstract Objectives This work evaluated the chemical composition and organoleptic properties of bread produced from composite flour of wheat (Triticum aestivum) (W) and yellow cassava (Manihot esculenta Crantz) (Yc). Methods Raw yellow cassava from Imo State Polytechnic farm was processed into flour using the method of Singh (2008) while already processed plain wheat flour (Golden Penny brand) and other ingredients were purchased from relief Market Owerri. Standard recipe was used in making the bread in different ratios. Standard methods were used to assay the chemical compositions while organoleptic attributes were determined using a 9-point hedonic scale on the bread produced from composite mix of wheat (W) and yellow cassava (Yc) flours at varied ratios. The chemical components evaluated were moisture, ash, fat, crude fibre, protein, carbohydrate and pro-vitamin A, while the organoleptic properties assayed were crust colour, flavor, taste, crumb texture and overall acceptability. The W: Yc flours mix ratios were 70%: 30%, 80%: 20%, 90%: 10% and 100% wheat respectively as the control, while data collected were analyzed using one way ANOVA. Results The results (Table 1) revealed that carbohydrate value ranged from 61.83% to 63.27%, protein 2.83% to 3.92%, fat 14.86% to 17.86% while crude fibre was 1.01% to 1.99%. Protein value was highest (3.92%) in sample D (100%) while sample B (80%W: 20% Yc) had the least fat content (14.86%). Crude fibre content differed significantly (P˂0.05) among the samples. The provitamin A values (Table 1) increased with increased levels of yellow cassava flour with highest value (0.23%) found in sample A (70%W: 30% Yc). Sensory properties were significantly different (P < 0.05) on all attributes and overall acceptability, while sensory score for crust colour of the bread samples varied insignificantly (P > 0.05) (Table 2). Generally, sample C (90%W: 10% Yc) having 8.10 score for overall acceptability was most preferred (Table 2). Conclusions The results showed that bread produced from wheat and yellow cassava composite flour mix had improved nutritional and organoleptic properties. Funding Sources Self funded by authors.

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 Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals Optimization of Cassava (Manihot esculenta Crantz)– Wheat (Triticum aestivum) Bread with Alpha-amylase and Xylanase

2018 ◽  
Vol 12 (1) ◽  
pp. 1-17
Author(s):  
Ronalyn Veril ◽  
◽  
Felix Amestoso ◽  
Keyword(s):  
Cross Product ◽  
Mean Value ◽  
Composite Flour ◽  
Local Market ◽  
Target Market ◽  
Manihot Esculenta Crantz ◽  
Overall Acceptability ◽  
Acceptability Rating ◽  
Hedonic Scale ◽  
General Acceptability

The combination action of α-amylase, xylanase, and composite flour was analyzed to determine their effects on the sensory quality of bread through optimization using Central Composite Design (CCD) of the Response Surface Methodology. Fifteen bread formulations containing different concentrations of α-amylase (0, 0.0005, and 0.003% w/w), xylanase (0, 0.001 and 0.003% w/w), and composite flour (15, 30, 45%w/w) were used in the experiment. The study revealed that α-amylase significantly influenced the response of crust color, crumb structure, flavor, and general acceptability of the bread. The presence of xylanase caused a change in the response of crust color, crumb texture, and the general acceptability only. However, its cross product interaction with composite flour level affected the response of crust color, crumb texture and structure, flavor, and the overall acceptability of the product. The synergistic effect of α-amylase and xylanase displayed a positive effect on the overall acceptability of the bread. The optimum formulation set at acceptability rating of >7.20 on the 9-point Hedonic scale was determined at 38% composite flour with 0.002% α-amylase and 0.0012% xylanase with a cost of P41.14 per 421.27g of loaf. The observed acceptability mean for all sensory attributes of the formulation was not significantly different from the predicted acceptability mean value of the model according to the verification test. This formulation was not significantly different from the commercial bread available in the local market of Baybay City, Leyte based on the consumer acceptance results with children and adults as potential target market.

scholarly journals QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

scholarly journals Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality

2021 ◽  
Vol 947 (1) ◽  
pp. 012044
Author(s):  
Trấn Thi Thu Trà ◽  
Lê Nguyên Phúc ◽  
Võ Thi Ngoc Yến ◽  
Lê Thánh Sang ◽  
Nguyễn Thi Anh Thu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Composite Flour ◽  
Spent Coffee Grounds ◽  
High Fiber ◽  
Overall Acceptability ◽  
Antioxidant Content ◽  
Coffee Grounds ◽  
Sensory Score ◽  
Spent Coffee Ground

Abstract Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity than the control sample. Cookie samples were considered as high fiber food when the SCG ratio was 0.1 or higher. The use of SCG reduced the overall acceptability of cookies. When the ratio of SGC powder varied from 0.1 to 0.2, a sensory score of the obtained cookies was acceptable.

scholarly journals Preparation of wheat-potato-peanut composite flour cakes

2018 ◽  
Vol 16 (2) ◽  
pp. 315-321 ◽  
Author(s):  
N Akter ◽  
Md Abdul Alim
Keyword(s):  
Wheat Flour ◽  
Room Temperature ◽  
Storage Stability ◽  
Single Layer ◽  
Peanut Flour ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Potato Flour ◽  
Moisture Uptake ◽  
Overall Acceptability

This study reports on the suitable formulation of cake using potato and peanut flour with wheat flour. Fresh potato and peanut were analyzed for their chemical compositions and then dried in cabinet dryer. Four samples of cake: containing wheat flour only; containing 70% wheat flour, 5% potato flour and 25% peanut flour; containing 70% wheat flour, 15% potato flour and 15% peanut flour; and containing 70% wheat flour, 20% potato flour and 10% peanut flour were analyzed for proximate compositions. The properties of cakes were evaluated in terms of volume, moisture content, weight, and crumb and crust characteristics. The prepared cake samples were also judged in categories of color, flavor, texture and overall acceptability. Among the formulations, cake sample containing 70% wheat flour, 15% potato flour and 15% peanut flour secured the highest score with respect to color, texture and overall acceptability. Finally, the storage stability of the composite cake, packaged with single layer polythene, was evaluated in terms of moisture uptake by storing it in room temperature (25°C).J. Bangladesh Agril. Univ. 16(2): 315-321, August 2018

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