Effect of Cassava Flour Substitution on some Quality Characteristics of Heat Pump Dried Extruded Fish Feed

2015 ◽  
Keyword(s):  
Heat Pump ◽  
Quality Characteristics ◽  
Fish Feed ◽  
Cassava Flour

scholarly journals CASSAVA FLOUR SUBSTITUTION AND MOISTURE CONTENT VARIATION ON SOME QUALITY CHARACTERISTICS OF HEAT PUMP DRIED EXTRUDED FISH FEED

2020 ◽  
Vol 18 (1) ◽  
pp. 11-21
Author(s):  
F. T. FAYOSE ◽  
Z. HUAN
Keyword(s):  
Heat Pump ◽  
Strength Properties ◽  
Open Loop ◽  
Coefficient Of Performance ◽  
Fish Feed ◽  
Cassava Flour ◽  
Moisture Contents ◽  
Fish Feeds ◽  
Drying Rates ◽  
Scanning Electron

This study examined the effect of substitution of maize with cassava flour at varying moisture contents on heat pump drying and some quality attributes including strength properties, durability index, micro-structure and floatability. The samples identified as S1- S6, were prepared from various levels of cassava flour before being extruded at steady state at 3 moisture contents (30, 35, and 40% db) in a single screw cooking extruder. Drying was done with an open loop heat pump dryer while a scanning electron microscope (FEG-SEM) was used to study the microstructure of the fish feeds. Results showed that drying rates and pellet durability were proportional to the source and concentration of starch in the samples. Some of the samples floated in water.   The Coefficient of performance (COP) of the heat pump used for the drying decreased with increase in ambient temperature; the average COP being 4.77. The thermal efficiency of the heat pump dryer was 92.45%. The scanning electron microscopy indicated that cassava substituted samples lack some elements required of fish feed. Also, extrusion cooking resulted in changes in mineral composition of fish feed blends.      

scholarly journals Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

2021 ◽  
Vol 19 (1) ◽  
pp. 1-17
Author(s):  
Taiwo O. Olurin ◽  
Olayemi E. Dudu ◽  
Adeola M. Olaniyan ◽  
Olugbenga A. B. Ogunmoyela
Keyword(s):  
Water Content ◽  
Specific Volume ◽  
Positive Impact ◽  
Quality Characteristics ◽  
Wheat Bread ◽  
Validity And Reliability ◽  
Bread Making ◽  
Cassava Flour ◽  
Whole Wheat Bread ◽  
Composite Bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to  that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour  composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.  

Drying and Quality Characteristics of F los   L onicerae in Modified Atmosphere with Heat Pump System

2013 ◽  
Vol 37 (1) ◽  
pp. 37-45 ◽  
Author(s):  
Yun-Hong Liu ◽  
Shuai Miao ◽  
Jian-Ye Wu ◽  
Jian-Xue Liu
Keyword(s):  
Heat Pump ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Pump System ◽  
Heat Pump System

Quality Characteristics of Dried Oysters Using Hybrid Pressure Relief Heat Pump Dryer

2019 ◽  
Vol 53 (6) ◽  
pp. 109-118
Author(s):  
Therese Ariane Neri ◽  
◽  
Hyun-Chol Jung ◽  
Se-Kyeong Jang ◽  
Seok-Joong Kang ◽  
...  
Keyword(s):  
Heat Pump ◽  
Quality Characteristics ◽  
Pressure Relief

scholarly journals Study on quality characteristics of cassava flour and cassava flour short biscuits

2019 ◽  
Vol 8 (1) ◽  
pp. 521-533 ◽  
Author(s):  
Haiqin Lu ◽  
Liyun Guo ◽  
Lichao Zhang ◽  
Caifeng Xie ◽  
Wen Li ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cassava Flour

Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

2020 ◽  
Vol 16 (6) ◽  
pp. 963-971
Author(s):  
Samuel A.O. Adeyeye ◽  
Folake Idowu-Adebayo ◽  
Olushola T. Bolaji ◽  
Titilope A. Abegunde ◽  
Abiodun O. Adebayo-Oyetoro ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Crude Fibre ◽  
High Quality ◽  
Cassava Flour ◽  
Physical Quality

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

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