Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat our which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots (Manihot esculenta Crantz) and African yam bean seeds (AYB) (Sphenostylis stenocarpa) were processed into ours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β-carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best our blend sample of 69.23% cassava our to 30.77% AYB flour gave the actual value of total β-carotene 6.76 μg/g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCNeqv/kg, 1.69 mg phytate/g and 0.37 mg tannin/g.

Download Full-text

SOIL-SITE SUITABILITY AND EVALUATION FOR SOYBEAN CROP ON SOME VERTISOLS OF MARATHWADA REGION OF MAHARASHTRA STATE

PLANT ARCHIVES ◽

10.51470/plantarchives.2021.v21.no1.247 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Malode K. R ◽

Singh Akansha ◽

Sharma C. K

Keyword(s):

Hydraulic Conductivity ◽

Organic Carbon ◽

Surface Structure ◽

Bulk Density ◽

Chemical Properties ◽

Soil Profiles ◽

Arid Zones ◽

Nutrient Contents ◽

Physico Chemical ◽

Soil Site

A study was conducted in arid and semi-arid zones of Marathwada region of Maharashtra during 2011-12. Six soil profiles on different topographic condition were chosen at Nanded, Latur, Osmanabad and Beed districts of Marathwada region. These profiles were examined for soil site properties such as climate, depth, texture, structure and drainage. Physico-chemical properties such as pH, EC, Organic carbon, CEC, CaCO3 content, available micro nutrient contents, bulk density, hydraulic conductivity, sand, silt and clay were also studied,. Morphological analysis showed that surface structure was weak, and sub surface structure was sub angular to angular blocky. Soil color showed dark grayish brown to very dark gray in color. Drainage was moderately well in all soils except P4, P5 and P6, which were showed imperfect drained. Soils were clayey in texture the clay per cent ranged from 50.1 % to 62.1 %, sand ranged from 9.7 % to 21.6 % and silt varied from 25.1% to 32.9 %. The bulk density range from 1.27 to 1.56 Mg m-3. Hydraulic conductivity ranged from 0.1. to 5.3 cm hr-1. The pH ranges showed that soils were moderately to strongly alkaline in reaction. Organic carbon ranged from 1.95 to 10.04 g kg-1, calcium carbonate ranged from 2.8 to 19.0 % and CEC ranged from 38.2 to 78.2 cmol p(+) kg-1. Based on field morphology and laboratory characterizations, the soil of the study area classified to Vertisols of great group Haplusterts. The all soil profiles were classified as Typic Haplusterts at great group level except pedon P6 is Vertic Haplusterts. Soil profile when correlated with yield it was concluded that pedon P5 Typic Haplusterts belonging to order Vertisols were best soils for soybean growing that order.

Download Full-text

Chemical, Pasting and Sensory Characteristics of Ukpo oka - A Steamed Maize Pudding Formulated From Maize and African Yam Bean Flour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-144 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Anosike Francis Chidi ◽

Nwagu Kingsley Ekene ◽

Ekwu Francis ◽

Nweke Friday Nwalo ◽

Nwoba Sunday Theophilus ◽

...

Keyword(s):

Functional Properties ◽

Pasting Properties ◽

Sensory Attributes ◽

Absorption Capacity ◽

Peak Time ◽

African Yam Bean ◽

Bean Flour ◽

Emulsion Capacity ◽

Yam Flour ◽

Flour Blends

Studies were conducted on the chemical, functional, pasting properties of the flour blends and sensory properties of ukpo oka formulated from of maize- African yam bean flour (AYBF) in order to improve the nutritional content of maize and encourage a wider utilization of the legume AYB. Supplementation of maize and African yam flour was done at 100:0, 50:50, 80:20, 60:40 and 20:80 maize: African yam bean flour, respectively. Proximate composition, functional properties, pasting properties of the flour blends was determined and sensory attributes of the products were also evaluated. The result showed that supplementation of maize with African yam bean flour significantly increased the protein, ash and fiber content of the flour blends with values ranging from 3.91 - 11.08%, 2.90 - 6.60%, 0.67 - 1.82% for protein, ash and fiber contents respectively. The protein, ash and fiber contents increased with addition of African yam bean flour while carbohydrate content of maize- African yam bean blends decreased with increase in the level of African yam bean. The values for functional properties ranged from 0.72 – 0.82g/ml, 99.33 – 323.33%, 9.01 – 19.65%, 690.00 - 978.33%, 0.67 – 1.13%, 0.484 – 1.038% for bulk density, foaming capacity, emulsion capacity, swelling capacity, water absorption capacity and oil absorption capacity respectively. Values for pasting properties of the flour blends expressed in rapid visco unit (RVU) ranges from 129.25 – 209.40, 22.55 – 67.93, 60.21 – 124.62 , 145.25 – 247.67 , 83.37 – 84.56 , 5.47 – 5.97 and 87.19 – 141.35 for peak viscosity, break down viscosity, set back viscosity, final viscosity, pasting temperature, peak time and trough respectively. Set back viscosity and final viscosity increased with increase in the levels of African yam bean while break down viscosity decrease with the increase in the levels of African yam bean. The products were highly rated in all sensory attributes evaluated however aroma decreases with increase in the levels of AYBF. Product made from flour blend 50:50 was the most preferred in terms of general acceptability.

Download Full-text

The Chracterization of Critical Ranges of Soil Physico-chemical Properties of Ginseng Field and Nutrient Contents of Ginseng Leaves in Gyeonggi Province

Korean Journal of Plant Resources ◽

10.7732/kjpr.2011.24.5.642 ◽

2011 ◽

Vol 24 (5) ◽

pp. 642-649 ◽

Cited By ~ 1

Author(s):

Hyun-O Jin ◽

Hyuck-Bum Kwon ◽

Deok-Chun Yang

Keyword(s):

Chemical Properties ◽

Nutrient Contents ◽

Physico Chemical ◽

Gyeonggi Province

Download Full-text

Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)

Food & Function ◽

10.1039/c5fo00021a ◽

2015 ◽

Vol 6 (4) ◽

pp. 1345-1351 ◽

Cited By ~ 14

Author(s):

A. Romano ◽

C. V. L. Giosafatto ◽

P. Masi ◽

L. Mariniello

Keyword(s):

Phaseolus Vulgaris ◽

Chemical Properties ◽

Common Beans ◽

Protein Digestion ◽

Phaseolus Vulgaris L ◽

Bean Flour ◽

Physico Chemical ◽

Vitro Protein

The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.

Download Full-text

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i930343 ◽

2021 ◽

pp. 63-77

Author(s):

T. A. Dendegh ◽

B. M. Yelmi ◽

R. A. Dendegh

Keyword(s):

Pearl Millet ◽

Pennisetum Glaucum ◽

Mineral Elements ◽

Absorption Capacity ◽

Composite Flour ◽

African Yam Bean ◽

Bean Flour ◽

Composite Flours ◽

Gelation Concentration ◽

Flour Blends

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges.

Download Full-text

Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste

Research Journal of Food Science and Nutrition ◽

10.31248/rjfsn2018.041 ◽

2018 ◽

Vol 3 (3) ◽

pp. 31-40 ◽

Cited By ~ 1

Author(s):

Akinjide O. Akinsola ◽

◽

Victoria O. Segilola ◽

Etuonu S. Oloso ◽

Oludunke J. Durojaiye ◽

...

Keyword(s):

Quality Evaluation ◽

Sensory Properties ◽

African Yam Bean ◽

Bean Flour ◽

Flour Blends

Download Full-text

Physico-Chemical Properties of Water Yam and Cowpea Flour Blends for Production of Snacks

South Asian Journal of Research in Microbiology ◽

10.9734/sajrm/2020/v6i330149 ◽

2020 ◽

pp. 1-8

Author(s):

J. O. Nwafor ◽

A. N. Kanu ◽

E. C. Kelechukwu ◽

N. O. Nwohu ◽

V. N. Ezebuiro

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Chemical Properties ◽

The Other ◽

Long Run ◽

Physico Chemical ◽

Wheat Products ◽

Flour Blends ◽

The Cost ◽

Water Yam

Aim: The aim of this study is to produce flour from different blend ratio of water yam and cowpea and determination of the physico chemical properties of the snacks produced from the flour blends. Introduction: Snacks are something consumed occasionally for pleasure rather than for nutritive purpose. They are mainly produced by wheat flour. Wheat flour, the main ingredient for production of snacks are imported and thus, the cost of importation of wheat flour eat deep into the Nigeria economy and has placed a considerable burden on the foreign exchange reserve, in the long run causes increase in wheat products. Furthermore, over consumption of wheat products leads to celiac disease associated with immunological disease of the upper intestine triggered by the ingestion of gluten containing cereals. Production of alternative flour to wheat flour can be a welcome idea. Cereal has high nutritional value and it has an appreciable protein content. Study Design: The physico chemical analysis was carried out at the biochemistry laboratory of National Root Crop Research Institute Umudike. Methodology: The water yam (Dioscorea alata) and cowpea (Vigna unguiculata) flours were prepared and they were used for water yam/ cowpea blend at different ratio of (ie 100%:0, 90:10, 80:20, 70:30, 60:40 and 50:50). The 100% water yam was the control sample. Functional properties and proximate composition of the samples were determined. Results and Discussion: According to the result generated from the sensory evaluation, it was discovered that yam/ cowpea blend in the ration of 50:50, 60:40 and 70:30 were more acceptable than the other samples. This can be related to the high content of cowpea in the samples. Conclusion: The yam /cowpea blend in the concentration of 50; 50 was more preferred than the other samples by the panelist. As a means of nutritional balance yam fortified with cowpea can boost the protein intake of population consuming yam as its main staple.

Download Full-text

Nutritional Composition of Flour Blends from Water Yam, Yellow Maize and African Yam Bean

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v10i230104 ◽

2019 ◽

pp. 116-124

Author(s):

C. E. Kalu ◽

I. C. Alaka ◽

F. C. Ekwu

Keyword(s):

Energy Content ◽

Standard Procedure ◽

Nutritional Composition ◽

Carbohydrate Content ◽

Control Treatment ◽

African Yam Bean ◽

Bean Flour ◽

Flour Blends ◽

And Control ◽

Water Yam

Adequate and proper understanding of the nutritional composition of different flour materials is important in their use in the production of baked food materials. The proximate composition of water yam-yellow maize and African yam bean flour mixtures was therefore evaluated in this study. Standard procedure for dry-milling unit operation was used in the flour processing. Flour samples were blended in different ratios to form the following composite samples: AFK which comprised of 30% water yam (WY):40% yellow maize (YM):30% African yam bean (AYB); BGL which comprised of 40WY:30%YM:30%AYB CHM comprising of 50%WY:20%YM:30%AYB; DIN comprising of 60%YM:10%YM:30%AYB and control treatment comprising of 100%WY. Crude protein content ranged from 4 to 22.50%; fat content ranged from 1.80%; ash content ranged from 7.00%; moisture content ranged from 6.00 to 10.00% carbohydrate content ranged from 50.43 to 80.90% and energy content ranged from 331.50 to 356.35%ked. Addition of yellow maize and African yam bean statistically (p<0.05) increased the protein, fat, fibre, ash, moisture and energy content of flour blend but statistically (P<0.5) reduced the carbohydrate content. Flour sample DIN found to be adequate for both children and adult consumption of the flour when compared to the Codex Alimentarius Commission [1].

Download Full-text

Optimization of proximate composition, physico-chemical properties and mineral profiles of ‘Garri’, soy-cake and millet flour blends for potential functional dough meal

International Journal of Science and Technology Research Archive ◽

10.53771/ijstra.2021.1.1.0020 ◽

2021 ◽

Vol 1 (1) ◽

pp. 022-032

Author(s):

Akinjayeju O ◽

Okoli HF ◽

Bello BF

Keyword(s):

Water Absorption ◽

Functional Properties ◽

Proximate Composition ◽

Chemical Properties ◽

Pasting Properties ◽

Carbohydrate Content ◽

Safety Index ◽

Design Expert ◽

Physico Chemical ◽

Flour Blends

This study investigated effects of varying proportions of “Garri”, soy cake and whole millet flours on proximate composition, physico-chemical properties and mineral profiles of their blends as potential material for preparation of functional dough meal. Blends were optimized for protein (10-20%) and fibre (3-5%), using Design Expert Version 6.0.8. and variables “garri” (56-65%), soy cake (13-24%) and whole millet (11-22%) flours, which generated 14 blends. 100% ‘garri’ flour and three blends with highest protein and fibre contents were evaluated for proximate composition, physico-chemical properties and mineral profiles including mineral safety index of selected minerals. Protein and fibre contents of blends increased with increased proportions of soy cake and millet flours. Protein contents of blends increased (15.55–15.83%), while carbohydrate reduced (73.73–74.06% significantly (p < 0.05), compared to 100% “garri” flour (2.11% and 92%), respectively. 100% “garri” flour had significantly (p < 0.05) higher values for most functional and pasting parameters, compared to the blends, but no significant (p > 0.05) difference among the blends for most pasting properties. Swelling index correlated positively with both carbohydrate content and water absorption (r = 0.60). There was significant (p < 0.05) difference between mean calculated and standard MSI values for all minerals, while sample GSM-1 had highest calculated MSI values for all minerals except Ca and Na. Varying proportions of “garri”, soy cake and millet flours significantly (p < 0.05) altered the proximate composition, functional properties and mineral profiles of the blends but did not significantly (p > 0.05) affect most pasting parameters.

Download Full-text