Physicochemical Characteristics of Composite Flour Made from Cassava, Sweet Potato, Corn and Rice Bran

2014 ◽  
Vol 4 (4) ◽  
pp. 215
Author(s):  
Alvi Yani ◽  
Asropi Asropi ◽  
Joko Susilo Utomo
Keyword(s):  
Sweet Potato ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Composite Flour

scholarly journals PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 363
Author(s):  
Nanda Teja Ningrum Vera ◽  
Agustono Prarudiyanto ◽  
I Wayan Sweca Yasa
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Rice Bran ◽  
Ipomoea Batatas ◽  
Fat Content ◽  
Composite Flour ◽  
Loaf Volume ◽  
Red Rice ◽  
Randomized Design ◽  
Range Test

ABSTRACT The research aim was to investigate the appropriate ratio of sweet potatoe and red rice bran in the composite flour for producing Chinese steamed buns. The experiment was conducted in  laboratory and arranged with Completely Randomized Design of single factor of the sweet potato and rice bran ratio ( f0 = 100% wheat flour, f1= 85% sweet potatote : 5% rice bran , f2 = 80% sweet potatote:10% rice bran, f3 =75% sweet potatote:15% rice bran, f4 =70% sweet potatote :20% rice bran, and  f5=65% sweet potatote:25% rice bran. The parameter included moisture, ash and fat content, colour and bread loaf volume, flavor, aroma, colors and texture (hedonic and scoring). Data was analysed with analyses of variance and post hoc test with Duncan’s Multiple Range Test (DMRT) at five percent of level of significancy. The result showed that the ratio of sweet potato and red rice bran in composite flour  affected on the moisture, ash, and fat content, colour, loaf volume, , flavor, aroma,  and texture of the steamed buns. The ratio of 85% sweet potato and 5% rice bran in composite flour produced  the best quality of the steamed buns. The steamed buns had moisture, ash and fat content of  38.62%; 1.24%  and 4.25% respectively and the L value, Hue and loaf volume were 61.42; 64.67 and 7.79% . In term of taste, the buns was slightly like and sweet by the panelist. On the other hand, the flavor of the buns had rice bran flavor, the colour was slightly purple and texture was softer compared to the buns with 100% wheat flour.   Keywords : Chinese steamed buns, sweet potato, rice bran. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ubi jalar ungu dan tepung bekatul terhadap beberapa sifat fisik dan sensoris bakpao. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan percobaan faktor tunggal yaitu perbandingan ubi jalar ungu dan tepung bekatul dengan 6 perlakuan yaitu f0 (100% terigu), f1 (85%:5%), f2 (80%:10%), f3  (75%:15%), f4 (70%:20%), f5 (65%:25%). Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, warna menggunakan Colorimeter, daya kembang dan sifat sensoris rasa, aroma, tekstur dan warna (metode hedonik), rasa, aroma, tekstur dan warna (metode skoring). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat, apabila hasil pengamatan terdapat perbedaan yang nyata maka diuji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua proporsi perlakuan memberikan pengaruh yang berbeda nyata (signifikan) terhadap kadar air, kadar abu, kadar lemak, warna, daya kembang dan sifat sensoris. Hasil penelitian menunjukkan bahwa perlakuan dengan proporsi ubi jalar ungu 85% dan tepung bekatul 5% dari total 100% bahan baku tepung yang digunakan memberikan hasil terbaik dari segi mutu kimia (kadar air 38,62% ; kadar abu 1,24% dan kadar lemak 4,25%) mutu fisik (warna : nilai L 64,64,% ; nilai Hue 61,42% dan daya kembang 77,79%) dan mutu sensoris (dapat diterima oleh panelis, berwarna ungu, agak beraroma bekatul, tekstur lembut dan berasa manis). Kata kunci : bakpao, ubi jalar ungu, tepung bekatul.

scholarly journals Physicochemical characteristics and glycemic index of bread made from purple sweet potato flour, starch, fiber from solid waste of starch processing

2021 ◽  
Vol 924 (1) ◽  
pp. 012040
Author(s):  
N T Kweman ◽  
E Julianti ◽  
N D M Romauli
Keyword(s):  
Solid Waste ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Glycemic Index ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Composite Flour ◽  
Bread Making ◽  
Total Sugar Content ◽  
Purple Sweet Potato

Abstract This research was purposed to evaluate the characteristics of physicochemical, and glycemic index of bread made from purple sweet potato (PFSP) flour, starch, and fiber (solid waste of PFSP starch processing). The resulting breads were tested for the physicochemical characteristics and using non factorial completely randomized design as research design with 3 types of ingredient used in bread making as a treatment, namely composite flour from a mixture of PFSP flour, starch and fiber with a ratio 75: 5: 20; 100% PFSP flour, and 100% wheat flour. The results showed that differences in flour had a very significant effect on color, texture profile, ash, protein, fat, and total sugar content of bread. Bread made from composite flour in the form of a mixture of PFSP flour, starch and fiber flour, and also bread made from 100% PFSP flour has higher dietary fiber content than bread made from wheat flour. The daily energy sufficiency of the three types of bread is 10-12%. The glycemic index of bread made from composite flour, PFSP flour, and wheat flour were 41.3, 42.1, and 46.3, respectively, which were classified as low categories. Based on the results, PFSP flour, starch, and fiber flour can be used as wheat flour alternative in making bread.

scholarly journals Revitalizing Irrigation Systems for Food Security: Vision and Approaches in Nepal Irrigation Systems

2012 ◽  
pp. 44-49 ◽  
Author(s):  
Prachanda Pradhan
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Rice Bran ◽  
Poverty Alleviation ◽  
High Energy ◽  
Irrigated Agriculture ◽  
Irrigation Systems ◽  
Feed Ingredients ◽  
Central Agency ◽  
Growing Population

By 2050, Asia will have to face the challenge of feeding 1.5 billion extra populations. Similarly, the population of Nepal, 26 million in 2011, will also be double by 2050. Food demand will be increasing corresponding to the increase of the population. Nepal’s irrigation sector must first be revitalized to unlock its potential by introducing innovative practices and changing the ways it is governed and managed. Irrigated agriculture holds great potentiality to meet the development challenges and key to increased agriculture production to feed the growing population of Nepal. Besides, increasing the agriculture production, irrigation helps promote Green Revolution, contributes for poverty alleviation, and helps promote rural growth, and food security among people. Dilapidated irrigation systems affects on all these fronts of development issues. It is, therefore, necessary to revitalize the irrigation sector to feed growing population, to ensure livelihood and poverty alleviation and maximize the benefit of available natural resources like water to get more production from limited land availability.Hence, the revitalizing irrigation systems to meet the food demands of the future are to be considered in an integrated manner consisting infrastructure rehabilitation, investment to raise yield productivity from irrigated land and promotion of appropriate institutions and innovative management modes. There are different agencies that influence the policy and implementation of irrigation sector of Nepal. The central agency is necessary for planning, investment, monitoring, and evaluation of the sector in the larger context. At present, one feels the absence of such central agency which overlooks the overall irrigation sector in compassing all sizes and types and technologies as the national resources.Pigs are neglected domestic animal species reared under poor care and management. Chwanche, Hurra and Bampudke are major native pigs of Nepal whereas Landrace, Yarkshire, Pakhribash Black, Tamworth and Durock are the introduced pigs. A survey was conducted in selected districts of Nepal in order to understand feeding system of indigenous pigs and also collect feed samples for chemical analysis. In all surveyed sites, the pig herd size was relatively small (2-4/farm). Kitchen waste from home or hotel, local seasonal vegetable or fruit i.e. non-consumable for human being, local sweet potato and their vines (in few areas), roots and tubers and their leaves such as- Pindalu (Clocasea sps), Sweet potato (Ipomoea batatus L), Turnip (Brassia rape) and Radish (Raphnes sativa L), rice bran and maize fl our were the major feed ingredients. Sweet potato had high energy content as compared to other roots and tubers and was comparable to rice bran and maize which are the major sources of energy in livestock feeds. Findings thus indicated that roots and tubers in rural areas could be an alternative as of energy rich feed ingredients which could be utilized if maize and rice bran are expensive and unavailable. Further research on level of feeding, conservation technique and varietals improvement is needed. DOI: http://dx.doi.org/10.3126/hn.v11i1.7202 Hydro Nepal Special Issue: Conference Proceedings 2012 pp.42-43

scholarly journals Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

2020 ◽  
Vol 9 (1) ◽  
pp. 41
Author(s):  
Kouassi Amenan Elodie ◽  
Gbogouri Grodji Albarin ◽  
Ndri Yao Denis ◽  
Niaba Koffi Pierre Valery ◽  
Amoakon Léonce ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Dietary Habits ◽  
Composite Flour ◽  
Potato Flour ◽  
Soya Flour ◽  
Nutritional Knowledge ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Method Analysis

The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

scholarly journals The Effects of Unripe Saba Banana Composite Flour on Acceptance and Physicochemical Characteristics of Biscuits

2021 ◽  
Vol 18 (1) ◽  
pp. 55
Author(s):  
Mariely Ayu Shareenie ◽  
Afham Aisyah Matkhir ◽  
Jahurul Haque Akanda ◽  
Hasmadi Mamat ◽  
Mansoor Abdul Hamid
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Physicochemical Analysis ◽  
Composite Flour ◽  
Good Source ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Comparison Results ◽  
Banana Flour ◽  
Significant Increment

Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon health and helps reduce the risk of cardiovascular diseases and diabetes. This study was conducted to determine the feasibility of substituting wheat flour (WF) with unripe Saba banana flour (USBF) to produce biscuits with sensory acceptance and characterising its physicochemical properties. A total of nine (9) formulations were developed by incorporating WF with USBF (10-90%). These formulations were tested for sensory acceptance with the best formulation then proceeded for physicochemical analysis. Sample F5 (50% USBF and 50% WF) was chosen as the best formulation and compared with the control biscuit (100% WF) for physicochemical characteristics. The comparison results showed that F5 biscuit had significant increment (p<0.05) in ash (5.72%), RS (6.17%) and DF (6.26%) as well as significant reduction (p<0.05) in moisture (2.78%) and protein (5.41%). In terms of texture, the hardness (883.33 g) of F5 biscuit was significantly reduced (p<0.05). F5 Biscuits showed significant increase (p<0.05) in RS and exhibited a good source of DF without diminishing its sensory acceptability.

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.

Physicochemical Characteristics of Rice Bran

Brown Rice ◽  
2017 ◽  
pp. 79-90 ◽  
Author(s):  
M. N. Lavanya ◽  
N. Venkatachalapathy ◽  
Annamalai Manickavasagan
Keyword(s):  
Rice Bran ◽  
Physicochemical Characteristics
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