scholarly journals An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia subterranean Thouars)

2013 ◽  
Vol 1 ◽  
pp. 17-27
Author(s):  
Y.O. Bankole ◽  
O.A. Tanimola ◽  
R.O. Odunukan ◽  
D.O. Samuel
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Ash Content ◽  
Bambara Groundnut ◽  
Slight Variation ◽  
Crude Fibre ◽  
Pasting Temperature

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

scholarly journals Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

2020 ◽  
pp. 41-47
Author(s):  
P. A. Adie ◽  
D. E. Enenche ◽  
T. M. Atsen ◽  
C. O. Ikese
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Saturated Fat ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Partial Substitution ◽  
Crude Fibre ◽  
Overall Acceptability

The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avocado pear pulp substituted was 20%, 30%, 40% and 50%. The substituted products and the control (100% margarine) were subjected to physicochemical and sensory evaluation. The results of the proximate analysis showed that the protein content ranged from 6.93% -7.83% with sample A having the highest protein content and fat content. Moisture content and ash content of samples were seen to be higher in sample E (50:50 ratio). Sample A had the least value of moisture, ash and crude fibre with moisture content of 11.13%, ash content of 1.40% and crude fibre value of 0.29%, while sample E  recorded the least value of crude fat  (16.00%). The carbohydrate content was recorded to be higher in sample C. The physical properties showed that cookies made with higher avocado pear pulp had less thickness compared to the control cookies. The sensory evaluation results showed that sample A had the highest values of 8.05%, 7.85% and 7.95% for appearance, taste and aroma respectively while sample E (50:50 ratio) had the least values in crunchiness, taste and aroma. The overall acceptability of the results showed that sample A recorded the highest value but not significantly different (p<0.05) from sample B (80:20 margarine avocado). The research concluded that the partial substitution of avocado improved the nutritional value of the cookies by lowering the saturated fat content.

scholarly journals Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

2017 ◽  
Vol 21 (2) ◽  
pp. 43-52 ◽  
Author(s):  
Olugbenga Olufemi Awolu ◽  
Eunice Yetunde Olokunsusi
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Nutritional Quality ◽  
Bambara Groundnut ◽  
High Protein ◽  
Composite Flour ◽  
Crude Fibre ◽  
Amaranth Grain ◽  
Positive Effect

AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

scholarly journals PROXIMATE COMPOSITION OF Reinwardtiodendron humile (Hassk.) Mabb. FRUIT FROM BOGOR BOTANIC GARDENS COLLECTION

2021 ◽  
Vol 7 (1) ◽  
pp. 29-36
Author(s):  
Saniyatun Mar'atus Solihah ◽  
Inggit Puji Astuti
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Quality Standards ◽  
Proximate Analysis ◽  
Fresh Fruit ◽  
Botanic Gardens ◽  
Crude Fibre ◽  
Nutritional Values

Abstract   Reinwardtiodendron humile (Hassk.) Mabb. is one of the members of the Meliaceae tribe with the potential to be developed and consumed as fresh fruit or processed fruit. This research aims to determine the proximate composition or nutritional values contained in R. humile. Proximate analysis of R. humile included analytical determinations of water, ash, crude fat, protein, crude fibre, and carbohydrates. All tests for each of the parameters or components were carried out two times. Then, the contents determined through proximate tests were calculated using certain formulas. The results of this study indicate that the proximate composition of R. humile consisted of water, ash, fat, protein, crude fibre, and carbohydrates (74.2% - 75.28%; 1.35% - 1.54%; 0.53% - 0.72%; 2.48% - 2.73%; 0.86% - 3, 47%; and 16.7% - 20.14%). These results meant the fruit contents met the quality standards of fruit, except for the protein content. The results of the analysis of the proximate composition also show that the nutritional values of R. humile fruit did not significantly differ from the nutritional values of other fruits of the Meliaceae tribe commonly consumed by humans, such as duku, langsat, and kokosan.   Keywords: fruit, nutritional value, proximate analysis, Reinwardtiodendron humile                                 

scholarly journals Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

2020 ◽  
pp. 1-10
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Seed Flours ◽  
Protein Rich

The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p<0.05) higher protein (11.90%) and ash (2.60%) than the undefatted sample (7.24% and 2.12%, respectively). The undefatted seed flour recorded higher values of moisture (4.84%), fat (3.28%), crude fibre (7.99%), carbohydrate (74.71%) and energy (406.08 kcal) than the defatted sample. Mineral composition of the seed flours also showed that undefatted sample contained significantly (p<0.05) higher contents of sodium (24.56 mg/100 g) and iron (9.05 mg/100 g) than the defatted while defatted sample was significantly (p<0.05) higher in potassium (103.15 mg/100 g), phosphorus (7.80 mg/100 g) and calcium (56.50 mg/100 g). Defatted seed flour gave the highest bioavailable sodium (53.88%), potassium (51.69%), iron (26.07%), phosphorus (47.12%) and calcium (43.47%) while undefatted seed flour had the lowest bioavailable sodium (51.41%), potassium (50.49%), iron (17.45%), phosphorus (45.35%) and calcium (36.35%). There were significant differences (p<0.05) among these values. Results of the functional properties of the seed flours showed that the defatted seed flours were high in water and oil absorption capacities (1.87 g/g and 1.87 g/g, respectively), bulk density (0.85 g/ml) and swelling power (6.75 g/g). However, these values were significantly (p<0.05) similar except for bulk density. Least gelation concentration was 4% for both flours while solubilities were 14.57% and 14.63% for defatted and undefatted seed flour, respectively. The result from this study indicates that avocado pear seed flours may be useful in some food formulations. Defatted avocado pear seed is a good source of protein and can be incorporated into existing food products to provide a protein rich diet.

scholarly journals Proximate Composition, Texture Performance and Sensory Evaluation of Lindur Fruit-Potato Simulation Chips Enriched With Shrimp (Penaeus Vannamei) Shell Powder

2016 ◽  
Vol 11 (3) ◽  
Author(s):  
Diah Ikasari ◽  
Ema Hastarini
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Proximate Composition ◽  
Ash Content ◽  
Penaeus Vannamei ◽  
Potato Flour ◽  
Shrimp Shell ◽  
Evaluation Parameters ◽  
Shell Powder

Study aimed to investigate the utilization of shrimp shell powder in the production of lindur fruit-potato simulation chips, which was assessed using proximate composition, texture performance and sensory evaluation parameters. Three different ratios of lindur fruit-potato flour (w/w) (30:70, 40:60 and 50:50), as well as different concentrations of shrimp shell powder (0, 1, 3 and 5%) were used in the formula. The results showed that lindur fruit-potato simulation chips enriched with shrimp shell powder had 3.22-4.42% moisture content, 3.33-4.94% ash content, 3.77-5.83% protein content, 14.59-19.04% fat content, 71.06-76.34% carbohydrate content and 341.4-530.9 g/cm2 hardness. Ratio lindur fruit flour and potato flour of 40:60 as well as 3% of shrimp shell powder was chosen as the best treatment since the formula produced lower hardness, higher protein content and the most crispy and tasty chips preferred by panelists. 

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 PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU SILASE CAIR DARI KEPALA UDANG VANAME (Litopenaeus vannamei)

2020 ◽  
Vol 3 (1) ◽  
pp. 125
Author(s):  
Suriani Suriani ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Litopenaeus Vannamei ◽  
Proximate Composition ◽  
Liquid Product ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Shrimp Head ◽  
Range Test

Effect of Acquisition of Cassava Flour With Differentcontributions to The Quality of Liquid Silage From The Heads of Vaname Shrimp (Litopenaeus vannamei) ABSTRACT         Silage is a liquid product from the process of fermentation of grass, fish or waste that is used as a mixture of feed. Generally, silage is made from fish or fish waste. Fish silage is a liquid product made from the remnants of processed fishery products that are not utilized by humans without any other treatment except by acid or by bacterial inoculation. The purpose of this study was to determine the effect of the use of cassava flour on sensory values (color and aroma) and proximate composition (water content, ash content, protein content, and pH) on the liquid silage of shrimp head. This study used a Completely Randomized Design (CRD) consisting of four treatments with a ratio of cassava flour and shrimp heads respectively: 10: 90% (P1), 20: 80% (P2), 30: 70% (P3) and 40: 60% (P4) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) and DMRT (Duncan Multiple Range Test) tests, each at a 95% confidence level. The results obtained indicate that the use of cassava flour has a significant influence on the sensory value which includes the color and aroma of liquid shrimp silage. The P1 treatment showed a brownish-orange color and a typical silage aroma/odor without additional odor. Proximate composition of silage includes: water content 74.2% -82.6%, ash content 1.9% -3.2%, protein content 7.4% -11.9% and pH ranges from 4.3-5.4. Keywords: Silage, Vaname shrimp head (Litopenaeus vannamei), cassava flour, Sensory Test, Proximate Composition. ABSTRAKSilase merupakan produk cair hasil proses fermentasi rerumputan, ikan ataupun limbahnya yang digunakan sebagai campuran pakan. Umumnya silase terbuat dari ikan atau limbah ikan. Silase ikan adalah suatu produk cair yang dibuat dari sisa-sisa olahan hasil perikanan yang tidak dimanfaatkan oleh manusia tanpa perlakuan lain kecuali dengan asam atau dengan inokulasi bakteri. Tujuan penelitian ini adalah untuk mengetahui  pengaruh penggunaan tepung gaplek terhadap nilai sensori (warna dan aroma) dan komposisi proksimat (kadar air, kadar abu, kadar protein dan pH) pada silase cair kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan perbandingan tepung gaplek dan kepala udang berturut-turut: 10:90% (P1), 20:80% (P2), 30:70% (P3) dan 40:60% (P4) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) dan uji DMRT (Duncan Multiple Range Test) masing-masing pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penggunaan tepung gaplek memberikan pengaruh yang nyata terhadap nilai sensori yang meliputi warna dan aroma silase cair kepala udang. Perlakuan P1 menunjukkkan warna jingga kecoklatan dan aroma/bau asam khas silase tanpa bau tambahan. Komposisi proksimat silase meliputi: kadar air 74,2%-82,6%, kadar abu 1,9%-3,2%, kadar protein 7,4%-11,9% dan pH berkisar 4,3-5,4.Kata kunci: Silase, Kepala udang vaname (Litopenaeus vannamei), Tepung gaplek, Uji Sensori dan Komposisi Proksimat

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

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