QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN

Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functional properties while the sensory properties of the cookies were determined. The proximate composition of the composite flour varied from 12.20-12.54; 8.89-10.62; 1.31-1.65; 1.13-1.39; 1.82-1.48 and 74.33-72.66% for moisture, protein, fat, crude fibre, ash and carbohydrate content of the flour, respectively. The mineral content of the flour ranged from 9.064-9.10, 0.29- 0.32, 0.42-0.45, 0.24-0.28% for calcium, phosphorus, potassium and sodium, respectively. The anti-nutritional properties of the flour ranged from 0.0074 to 0.0098%, 0.1700 to 0.1990%, 0.0905 to 0.1080% and 1.2500 to 1.4900%, for tannin, phytate, oxalate and trysin inhibitor, respectively. The functional properties of the composite flour ranged from 0.66-0.67 g/ml; 25.87- 27.48 g/ml; 6.11-8.12 g/ml; 0.75- 0.83 g/ml; 106.65 to 124; 91.70-99.75 g/100g; for bulk density, water absorption capacity, oil water capacity, foaming capacity and foaming solubility, respectively. The sensory attributes studied were colour, taste, texture and crispness. This study has shown that there was a notable improvement on the nutritional and functional properties of the flour while there was reduction in the ant nutrients.

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QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

Journal of Natural Sciences Engineering and Technology ◽

10.51406/jnset.v18i1.2034 ◽

2020 ◽

Vol 18 (1) ◽

pp. 88-102

Author(s):

A. T. OMIDIRAN ◽

O. A. ADERIBIGBE ◽

O. P. SOBUKOLA ◽

O. O. AKINBULE

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Control Sample ◽

Quality Attributes ◽

Cassava Starch ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66% respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.

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Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i930342 ◽

2021 ◽

pp. 45-62

Author(s):

Joy N. Eke-Ejiofor ◽

Adelaide E. Ojimadu ◽

Gabriel O. Wordu ◽

Chigozie E. Ofoedu

Keyword(s):

Comparative Study ◽

Bulk Density ◽

Functional Properties ◽

Pennisetum Glaucum ◽

Absorption Capacity ◽

Complementary Food ◽

Food Sources ◽

African Yam Bean ◽

Composite Flours ◽

Flour Blends

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p<0.05) dispersibility, SI, WAC, LBD, and PBD, but significantly higher (p<0.05) wettability and sinkability. The variations in flour substitution showed no impact on the flour functionality except for SI and dispersibility. All composite flours exhibited an appreciable level of functionality and suitability to be used as a complementary food for weaning purposes. Overall, this research has demonstrated the potentials of utilizing millet, African yam bean, and jackfruit as sustainable nutrient-dense food materials for the production of complementary food.

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Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130373 ◽

2021 ◽

pp. 23-35

Author(s):

J. N. Okafor ◽

J. N. Ishiwu ◽

J. E. Obiegbuna

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Water Absorption Capacity ◽

African Yam Bean ◽

Composite Flours ◽

Gelation Concentration ◽

Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The water absorption capacity ranged from 1.00 to 3.00, the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85 for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

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Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i930343 ◽

2021 ◽

pp. 63-77

Author(s):

T. A. Dendegh ◽

B. M. Yelmi ◽

R. A. Dendegh

Keyword(s):

Pearl Millet ◽

Pennisetum Glaucum ◽

Mineral Elements ◽

Absorption Capacity ◽

Composite Flour ◽

African Yam Bean ◽

Bean Flour ◽

Composite Flours ◽

Gelation Concentration ◽

Flour Blends

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges.

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Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Journal of Applied Sciences and Environmental Management ◽

10.4314/jasem.v25i5.8 ◽

2021 ◽

Vol 25 (5) ◽

pp. 741-749

Author(s):

K.K. Salome ◽

O.F.J. Awofadeju ◽

A.A. Olapade

Keyword(s):

Functional Properties ◽

Protein Quality ◽

Protein Energy Malnutrition ◽

Absorption Capacity ◽

Composite Flour ◽

Micronutrient Deficiencies ◽

Crude Fibre ◽

Overall Acceptability ◽

African Yam Bean ◽

Significant Difference

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

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Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute

Journal of Food Research ◽

10.5539/jfr.v7n5p112 ◽

2018 ◽

Vol 7 (5) ◽

pp. 112

Author(s):

A. I. Peter-Ikechukwu ◽

G. C. Omeire ◽

N. O. Kabuo ◽

C. N. Eluchie ◽

C. Amandikwa ◽

...

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Functional Properties ◽

Absorption Capacity ◽

Seed Meal ◽

Composite Flour ◽

Crude Fibre ◽

Watermelon Seed ◽

Fat Substitute ◽

Flour Blends

Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute was studied. Extracted watermelon seeds were toasted and grounded into seed meal, which were later usedto formulate composite flour blends in the ratio of 10:90 (MW1), 20:80 (MW2), 30:70 (MW3), 40:60 (MW4) with and 50:50 (MW5) of water melon seed meal: wheat flour respectively, while 100% wheat flour served as control (W1). Each blend was used to produce biscuits adopting robbing process. The functional properties of flour blends, proximate composition and physical properties of the biscuit samples were determined. Sensory qualities of the biscuits were evaluated by 20-members panelist. The accepted composite biscuit samples was stored on a shelf for 6 weeks and analyzed for moisture and total viable count. Data obtained were analyzed statistically (P≤0.05) for ANOVA, and means separated using Fisher’s LSD Test. The results of the functional properties showed variations in behaviour. There were no significant differences (P≤0.05) in pH, swelling index, viscosity and gelation temperature of the flour blends while significant differences ‘(P≤0.05) existed in bulk density, water absorption capacity and wetability. There were significant differences (P≤0.05) in protein, fat, crude fibre, ash and carbohydrate for both flour blends and biscuit samples respectively. The addition of toasted watermelon seed meal increased protein, fat, crude fibre and ash contents while carbohydrate content decreased with higher substitution level of wheat flour. Moisture content ranged from 10-11 % (flour) and 6.25 -10% (biscuit). Significant differences (P≤0.05) were recorded in thickness, spread ratio and break strength within the samples. The result of sensory evaluation showed that W1I was significantly different (P≤0.05) in taste, aroma and overall acceptance. However, MW4 and MW5 were significantly different in texture, but in terms of crispiness, MW1 and MW3 were preferred. Moisture content of the preferred samples (MW1 and MW3) stored for 6 weeks increased from 6.25-11.75 % (MW1) and 6.75 – 11.0% (MW3) while the viable microbial counts ranged from 2.0 x 102-6.8 x 105cfu/g for bacteria and 1.8 x 101-7.4 x 103cfu/g for mould respectively.

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Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i330130 ◽

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.

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Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour

Agrosearch ◽

10.4314/agrosh.v20i1.2s ◽

2020 ◽

Vol 20 (1) ◽

pp. 13-22

Author(s):

V.F. Abioye ◽

O.A. Olodude ◽

V. Atiba ◽

I.O. Oyewo

Keyword(s):

Bulk Density ◽

Quality Evaluation ◽

Finger Millet ◽

Phosphorus Content ◽

Composite Flour ◽

Crude Fibre ◽

Nutritional Properties ◽

Composite Flours ◽

Simplex Lattice ◽

Calcium Iron

Composite flour was produced from germinated finger millet and wheat and its potentials in producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet was sorted, germinated, dried and milled into flour. Simplex Lattice Designs was used in generating different formulations (100:0, 88:12, 75:25 and 50:50) of wheat and germinated finger millet, respectively, and used to produce chinchin. The composite flour was analyzed for proximate, minerals, antinutritional and functional properties while the chinchin samples were subjected to sensory evaluation. The values obtained for moisture, protein, fat, crude fibre, ash and carbohydrate were in the ranges of 10.47 to 10.71%, 8.74 to 9.64%, 1.79 to 1.95%, 1.38 to 1.55%, 2.31 to 2.57, 73.58 to 75.31%, respectively. The loose and packed bulk density ranged from 0.61 to 0.62 g/cm3 and 0.005 to 0.013 g/cm3. The calcium, iron, magnesium, potassium and phosphorus content of flour ranged from 0.1150 to 0.1300 mg/l, 12.033 to 13.633 mg/l, 0.158 to 0.187 mg/l, 0.389 to 0.428 mg/l and 0.271 to 0.296 mg/l, respectively. The anti-nutritional properties reduced with processing. This study has shown the potentials of composite flour from wheat and germinated finger millet in production of nutritious chinchin. Keyword: Finger millet, wheat flour, chinchin, snacks, composite flour

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Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

Asian Food Science Journal ◽

10.9734/afsj/2020/v16i330175 ◽

2020 ◽

pp. 53-62

Author(s):

J. A. Ayo ◽

E. Okoye

Keyword(s):

Functional Properties ◽

Absorption Capacity ◽

Nutrient Composition ◽

Vitamin B3 ◽

Crude Fibre ◽

Amaranthus Cruentus ◽

Swelling Capacity ◽

Amaranth Flour ◽

Flour Blends ◽

Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour. The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24, 0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from 120.00 – 145.00, 110.00 – 135.00, 0.06 - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend.

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Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

Asian Food Science Journal ◽

10.9734/afsj/2019/v7i229969 ◽

2019 ◽

pp. 1-12

Author(s):

M. O. Eke ◽

D. Ahure ◽

N. S. Donaldben

Keyword(s):

Physical Properties ◽

Functional Properties ◽

Control Sample ◽

Absorption Capacity ◽

Crude Fibre ◽

Overall Acceptability ◽

Spread Ratio ◽

Significant Difference ◽

Triticum Spp ◽

Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

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