Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

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Crystallinity and Influence of Citric Acid as a Compatibilizer in Low Density Polyethylene/Jackfruit Seed Flour Blends

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.815.14 ◽

2015 ◽

Vol 815 ◽

pp. 14-18

Author(s):

P. Santhiya ◽

S.T. Sam ◽

H. Kamarudin ◽

S. Ragunathan ◽

N.Z. Noriman ◽

...

Keyword(s):

Differential Scanning Calorimetry ◽

Citric Acid ◽

Heating Temperature ◽

Low Density Polyethylene ◽

Low Density ◽

Scanning Calorimetry ◽

Seed Flour ◽

Flour Blends ◽

Internal Mixer

The properties of blends made from low density polyethylene (LDPE) with various concentration of jackfruit seeds flour (JSF) with the presence of citric acid (CA) were investigated. The JSF content was varied from 0 to 20 wt%. The JSF were blended with LDPE by using an internal mixer (Brabender) at a temperature of 150°C. The test was carried out by using differential scanning calorimetry (DSC), with heating temperature of 100C/min. The crystallinity had improved with the presence of CA. However, the crystallinity slightly reduced with the increasing JSF content and further increased with the presence of CA.

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Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

Asian Food Science Journal ◽

10.9734/afsj/2019/v12i430092 ◽

2019 ◽

pp. 1-12 ◽

Cited By ~ 1

Author(s):

Justina Y. Talabi ◽

Babawande A. Origbemisoye ◽

Beatrice O. Ifesan ◽

Victor N. Enujuigha

Keyword(s):

Protein Content ◽

Wheat Flour ◽

Moringa Oleifera ◽

Pasting Properties ◽

Bambara Groundnut ◽

Vigna Subterranea ◽

Bean Seed ◽

Spread Ratio ◽

Seed Flour ◽

Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

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Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends

Journal of Culinary Science & Technology ◽

10.1080/15428052.2016.1160016 ◽

2016 ◽

Vol 14 (4) ◽

pp. 363-376 ◽

Cited By ~ 4

Author(s):

Samuel A. O. Adeyeye ◽

John O. Akingbala

Keyword(s):

Sweet Potato ◽

Sensory Properties ◽

Maize Flour ◽

Flour Blends

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Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

Journal of Food Research ◽

10.5539/jfr.v4n5p181 ◽

2015 ◽

Vol 4 (5) ◽

pp. 181 ◽

Cited By ~ 6

Author(s):

Yetunde E Alozie ◽

Chiemela E. Chinma

Keyword(s):

Wheat Flour ◽

Proximate Composition ◽

Sensory Properties ◽

Vulnerable Groups ◽

Volume Index ◽

Functional Characteristics ◽

Xanthosoma Sagittifolium ◽

Emulsifying Capacity ◽

Flour Blends ◽

Different Levels

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p < 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p< 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p > 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

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Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits

Asian Food Science Journal ◽

10.9734/afsj/2020/v16i430178 ◽

2020 ◽

pp. 24-32

Author(s):

J. A. Ayo ◽

E. Agen

Keyword(s):

Sweet Potato ◽

Fat Content ◽

Sensory Properties ◽

Potato Flour ◽

Crude Fibre ◽

Spread Ratio ◽

Sweet Potato Flour ◽

Phosphorus And Potassium ◽

Flour Blends ◽

Flour Blend

The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato into acha flour at 20, 40 and 60%. Proximate, physical and sensory properties of the biscuit were analyzed. The carbohydrate, moisture content, fat content, fibre and ash increased from 67.21 to 75.94, 5.69 to 6.74, 13.81 to14.87, 1.4 to 1.68, and 2.48 to 3.45 respectively with an increase in added sweet potato flour (20-60), while the protein decreased from 8.14 to 3.73. The relative decrease could be due to the low inherent protein of sweet potato. Magnesium, phosphorus and potassium increased from 220.33 to 375.22, 0.438 to 0.632 and 218 to 252.33mg/100g respectively with added sweet potato flour. There was an increase in break strength and spread ratio from 1.35 to 2.95 kg 4.80 to 5.13, respectively, with an increase in the level of sweet potato flour substitution. The reverse was observed for thickness and diameter of the biscuit which decreased from 0.70 to 0.60 and 4.28 to 4.13 cm, respectively. The average mean score of texture, colour, taste, flavour and general acceptability ranges from 6.05 to 7.65, 6.55 to 6.40, 5.55 to 6,25, 6.70 to 5.75 and 6.10 to 6.95, respectively. The sample 40:60 sweet potato-acha flour blend biscuit with average means scores of 6.95 was most preferred and acceptable with the corresponding increment of 3.45, 14.87, 8.14, and 1.68 of ash content, fat content, protein and crude fibre, respectively.

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