scholarly journals Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Peter-Ikechukwu, A. ◽  
Ibeabuchi, J.C. ◽  
Eluchie, C.N. ◽  
Agunwa, I.M. ◽  
Aneke, E.J. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Soybean Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
Flour Blends

<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>

scholarly journals Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

2020 ◽  
pp. 40-48
Author(s):  
J. A. Ayo ◽  
D. M. Atondo
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Flour Blends ◽  
General Acceptability

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha flour at 5, 10, 15 and 20% to produce Acha-tigernut composite flour which was used with other ingredients (salt and powdered ginger) to produce acha-tigernut based noodles. The functional properties of the flour, sensory and cooking characteristics of the noodles produced were determined. The water absorption capacity and swelling capacity increased from 210.59 to 215.53 (g/g) and 524.43 to 586.57, respectively with increase in tigernut flour. While oil absorption, solubility and bulk density decreases from 209.80 to 192.72 (g/g), 10.17 to 5.19 and 0.79 to 0.61 (g/ml) respectively. The swelling capacity ranged from 524.43 to 586.57 (%) with an increase in tigernut flour. The final viscosity of the samples was found to range from 2833.00to 2201.00 (m2/s). The peak properties decreased from 2680.67 to 1580.33 (RVU). The pasting temperature increases from 82.47to 87.57°C. The addition of tigernut decreased the trough, breakdown and peak time from 1730.67 to 1205.67, 985.67 to 434.67, and 5.84 to 5.71 RVU, respectively. The average mean scores for colour decreased from 6.95 to -6.30(%) While that of taste, flavor, texture and general acceptability increased from 5.55 to 6.60, 5.95 to 6.85 (%), 5.95 to 6.44 (%) and 6.70 to 6.83 (%), respectively, as the percentage of tigernut increased.

scholarly journals Functional Properties of Tigernut and Cowpea Flour Blends

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
Patience C. Obinna-Echem ◽  
Happiness I. Wachukwu-Chikaodi ◽  
Okwagwung A. Dickson
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Functional Properties ◽  
Good Alternative ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Swelling Power ◽  
Cowpea Flour ◽  
Flour Blends

The pH and functional properties: water and oil absorption capacity, bulk density, solubility, swelling power and foaming capacity of tigernut and cowpea flour blends were determined. The flour blends were coded with the letters B, C, D, E, F, G and H for cowpea flour substitutions of 5, 10, 15, 20, 30, 40 and 50 % respectively. For comparison sample A1, A2 and A3 representing 100 % of wheat, tigernut and cowpea respectively, were also evaluated. Standard methods were used for all the analysis. pH of the flour samples varied significantly (P ≤ 0.05) from 5.60-6.23 for sample B (5 % cowpea flour substitution) and A2 (100% tiger nut flour) respectively. Water and oil absorption capacity varied significantly (P ≤ 0.05) from 1.00-2.90 ml/g and 0.39-1.38 ml/g respectively. Sample A1 (100% wheat flour) and Sample B (5% Cowpea: 95% tigernut flour) was significantly (P ≤ 0.05) the highest in water absorption capacity while sample A1 (% wheat flour) had the highest oil absorption capacity. Bulk density varied from 0.58 - 0.84 g/cm3. Although Cowpea flour (sample A3) had the highest bulk density, there was significant (P ≤ 0.05) decrease with increase in cowpea substitution. Swelling power and solubility ranged from 0.08-6.74 g/g and 8.00–67.35 % respectively. Sample A1 (% wheat flour) had significantly (P ≤ 0.05) the highest solubility and swelling power while Sample A3 (% cowpea flour) had the least. The functional properties of the tigernut-cowpea composite flour were comparable with that of the wheat flour, except for the swelling power that was significantly (P ≤ 0.05) higher for the wheat flour. The result showed that the composite tigernut-cowpea flour can be good alternative in the production of bakery products that would not require much swelling.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
C. Imoisi ◽  
J.U. Iyasele ◽  
U.C. Michael ◽  
E.E. Imhontu
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Composite Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

scholarly journals Characteristics of Coconut (Cocos nucifera) Flour and Its Application in Cake

2019 ◽  
pp. 1-11 ◽  
Author(s):  
Newlove A. Afoakwah ◽  
John Owusu ◽  
Victoria Owusu
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Cocos Nucifera ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Total Carbohydrate ◽  
Cake Volume ◽  
Significant Difference

Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blend with wheat flour (WF) into coconut wheat composite flour (CWCF) to produce cake. The CF and CWCF were subjected to proximate composition and functional properties analyses. Also, the physical properties, proximate composition and the sensory attributes of the cakes produced from CF and CWCF were determined. Results: The moisture content of CF and CWCF ranged from 4.5 to 9.04 g/100 g, the ash content of CF and CWCF ranged from 4.10 to 6.41 g/100 g and the dietary fiber content of CF was 11.16 g/100 g. CWCF exhibited a higher (87.1± 0.6) water absorption capacity and packed bulk density (0.79 ± 0.3 g/ mL). In this study, the cake volumes increased significantly (P < 0.05) in wheat flour (WF) as compared to CWCF and CF. The specific cake volume observed ranged from 1.48 to 2.01 mL/g. The blend of 50% coconut and 50% wheat flour increased significantly (P < 0.05) the moisture content of the CWCF cakes. The total carbohydrate content of the cakes varied from 20.40 ± 0.02 g/ 100 g to 63.05±0.14 g/ 100 g. Fat, ash and crude fiber and minerals (Ca, K, P Zn, Mg and Fe) increased in CWCF cakes. The sensory analysis conducted showed that there was a significant difference (P < 0.05) between CF cakes, WF cakes and CWCF cakes in the sensory qualities of appearance, texture, flavour and overall acceptability. In terms of appearance, the panelists scored coconut cake highest, but was significantly different (P < 0.05) from coconut wheat cake and wheat one. The least liked sample in terms of texture was wheat one. Conclusion: The present study underscored the potential application of coconut flour in the production of cake and possibly other bakery products.

scholarly journals Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour

2018 ◽  
Vol 6 (1) ◽  
pp. 113-119 ◽  
Author(s):  
Laura C. Okpala ◽  
Purrissima I. Ofoedu
Keyword(s):  
Sweet Potato ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Emulsion Capacity ◽  
Protein Fiber ◽  
Spent Grain ◽  
Flour Blends

Cookies were made from flour blends of 70% wheat and 30% sweet potato fortified with varying levels of brewers spent grain (BSG) flour. The BSG flour ranged between 0 and 9% of the flour weight. Cookies made with flour from 100% wheat served as the control. Studies were carried out on the functional properties of the flour blends, proximate composition, calorific values, physical characteristics and organoleptic quality of the cookies produced. Fortification of the blends with BSG flour reduced the bulk density from 1.24-1.08 g/mL and the water absorption capacity from 1.73-1.37g/g. Emulsion capacity increased from 76.10 – 83.45% and oil absorption from 2.20 – 3.66 g/g. The protein, fiber and ash contents of the cookies increased from 10.10-11.32%, 1.91-3.11% and 3.87-5.31% respectively. Cookies containing 9% BSG flour had the highest fibre content. Organoleptic studies revealed that cookies fortified with 3-6% BSG flour were more preferred than the control.

scholarly journals Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

2021 ◽  
pp. 57-71
Author(s):  
Eke-Ejiofor Joy ◽  
Victor-Uku Esther Chidinma ◽  
M. O. Akusu
Keyword(s):  
Chemical Analysis ◽  
Wheat Flour ◽  
Functional Properties ◽  
Crude Fiber ◽  
Composite Flour ◽  
Physico Chemical ◽  
Wide Range ◽  
Significant Difference ◽  
Flour Blends ◽  
General Acceptability

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively.  There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased.  Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively.  Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

scholarly journals Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

2016 ◽  
Vol 5 (4) ◽  
pp. 26 ◽  
Author(s):  
Ojinnaka, Dong ◽  
Emeh, T. C. ◽  
Okorie, S. U.
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Maize Flour ◽  
Mineral Analysis ◽  
Palm Weevil ◽  
Significant Difference ◽  
Flour Blends

<p>The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (<em>Rhyhnchophorus phoenicis</em>) paste. The maize-wheat chin-chin enriched with <em>R. phoenicis </em>were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and <em>Rhyhnchophorus phoenicis </em>paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.</p>

scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

scholarly journals Effects of fermentation and heating on the functional properties of processed flour from African oil bean (Pentaclethra macrophylla benth) seeds

2013 ◽  
Vol 13 (60) ◽  
pp. 8249-8257
Author(s):  
ESD Osagie-Eweka ◽  
◽  
TH Alaiya
Keyword(s):  
Heat Treatment ◽  
Water Absorption ◽  
Functional Properties ◽  
Emulsion Stability ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Emulsion Capacity ◽  
Heat Treated ◽  
African Oil Bean Seeds

A comparative study was conducted to determine the effects of heat treatment and fermentation on the functional properties of African oil bean ( Pentaclethra macrophylla: Benth ) seeds. The objective was to determine the nutritional benefits inherent therein, and the possible utilization of this plant food source as a complement in food formulation and improvement. The bean seed was broken to obtain the cotyledon, locally processed by fermentation and heat treatment, after which it was milled to obtain flour from the African oil bean. The control group of day 0 was not subjected to fermentation, but heat - treated and all other experimental groups (Day 1 - 7) subjected to fermentation and heating. The following selected physio -chemical properties were analyzed for the African oil bean seeds: water absorption capacity, oil absorption capacity and bulk densities were determined; the emulsion capacity and whipping ability were also determined. The oil absorption capacity range d from 0.66 - 1.26 g/ml; water absorption capacity, 0.76 - 1.32 g/ml; emulsion capacity, 33.33 - 64.67 g/ml, emulsion stability after one hour, 6.00 - 63.33 g/ml, bulk density, 0.40 - 0.49 g/g and whipping ability, 0.00 - 0.93 g/ml. The processing methods adopted (fermentation and heating) to improve on the functional properties of the African oil bean seeds significantly affected (p<0.05) the bulk density, whipping ability, emulsion stability and Stability after one hour of experimental samples fermented and heat treated (Day 1 - 7) compared to the Day 0 sample that was only heated while there was , however , no statistical significance recorded for the oil absorption capacity and water absorption capacity in experimental Day 1 - 7 compared to the control (Day 0) . The treatment, demonstrated improved functional properties of the African Oil bean seeds; likely to enhance the palatability of formulated foods. The treatment did not show significant improvement on the oil absorption capacity and water absorption capacity of t he bean ; however, there was enhanced oil and water functionality.

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