scholarly journals QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM THE BLENDS OF SORGHUM, UNRIPE PLANTAIN AND WATERMELON SEED FLOURS

2021 ◽  
Vol 9 (2) ◽  
pp. 309-319
Author(s):  
Azeez LA ◽  
Adedokun S.O ◽  
Babalola J.O ◽  
Alabi A.O
Keyword(s):  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Melon Seed ◽  
Health And Wellbeing ◽  
Watermelon Seed ◽  
Swelling Capacity ◽  
Sensory Qualities ◽  
Seed Flours ◽  
Water Melon

Cookies were produced from the blend of sorghum, unripe plantain and watermelon seed flours at appropriate proportion. The cookies samples were evaluated for proximate, functional, mineral and sensory qualities. Results shows ranged of values in terms of crude protein (12.73 - 13.47%), fat (15.07 - 15.33%), crude fibre (0.47 - 0.81%), ash content (2.71 -5.25%), moisture (5.25 - 6.17%) and carbohydrate (62.09 - 63.56%). The functional properties show that solubility index ranged from 20.10 - 51.55, oil absorption capacity (13.00 - 21.00), water absorption capacity (15.00 – 30.45) swelling capacity (29.00 – 40.50), bulk density (21.50 – 80.57). The values of zinc ranged from 0.08 – 0.14 mg/100g, iron (0.11 - 0.13 mg/100g), calcium (0.11 – 0.13 mg/100g) and phosphorous (0.17 - 0.19mg/100g). Sensory evaluation of the cookies samples showed that 100% wheat flour sample was the most acceptable followed by the 90% “sorghum”, 5% plantain and 5% water melon seed sample. Cookies produced from composite flour of sorghum, unripe plantains and water melon seed flours were found to have high nutritional value that could promotes health and wellbeing of the consumers.

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.

scholarly journals Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials

2021 ◽  
pp. 122-138
Author(s):  
Olawale Paul Olatidoye ◽  
Sunday Samuel Sobowale ◽  
Wasiu Ajani Olayemi ◽  
Abdulrazak Shittu
Keyword(s):  
Amino Acid ◽  
Amino Acid Content ◽  
Food Product ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
Mineral Contents ◽  
Swelling Capacity ◽  
Water Melon ◽  
Control Samples

  This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (22.77-26.58%), ash (2.44-3.47%) and carbohydrate (30.58-41.91%) were significantly different at p<0.05. The bulk density ranged from 0.51-0.53g/ml, solubility index (40.30-40.01%), water absorption capacity (1.21-1.25%), swelling capacity (5.32-6.67%), pH (6.13-6.14); for sprouted and non-sprouted samples. Tannins, saponin, sterols, oxalate and phytate were detected in sprouted and unsprouted flour. Sprouting enhanced the amino acid content of composite flour. Mineral contents of Ca, P, K, Mg, Na, Cu, Zn and Mn were increased due to sprouting. The sensory analysis showed that the control samples have the highest taste score (7.35) and aroma (7.60) and were significantly different at p<0.05. Enhanced amino acid composition of watermelon may enhance the use of this flour as protein supplement for the development of new food product.

scholarly journals Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

2015 ◽  
Vol 4 (5) ◽  
pp. 1 ◽  
Author(s):  
Monday O. Akusu ◽  
David B. Kiin-Kabari
Keyword(s):  
Citrullus Lanatus ◽  
Sensory Properties ◽  
Composite Flour ◽  
Melon Seed ◽  
Citrullus Vulgaris ◽  
Watermelon Seed ◽  
Seed Flour ◽  
Significant Difference ◽  
Flour Sample ◽  
Seed Flours

<p>A comparative study on the physicochemical and sensory properties of watermelon (<em>Citrullus lanatus</em>) and melon (<em>Citrullus vulgaris</em>)<em> </em>seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P&gt;0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P&gt;0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup</p>

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

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&le;0.05) for ANOVA, and means separated using Fisher&rsquo;s LSD Test. The results of the functional properties showed variations in behaviour. There were no significant differences (P&le;0.05) in pH, swelling index, viscosity and gelation temperature of the flour blends while significant differences &lsquo;(P&le;0.05) existed in bulk density, water absorption capacity and wetability. There were significant differences (P&le;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&le;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&le;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 &ndash; 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.

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

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. 

scholarly journals Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 374-381
Author(s):  
Siti Faridah M.A. ◽  
Nur Atikah M.R.L. ◽  
Jau-Shya L. ◽  
Hasmadi M. ◽  
Mohd Rosni S. ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Protein Content ◽  
High Capacity ◽  
Thermal Characteristics ◽  
Absorption Capacity ◽  
Assessment Process ◽  
Composite Flour ◽  
Seed Flour ◽  
Seed Flours ◽  
Durian Seed

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) durian species, were put through a physicochemical, pasting and thermal characteristics assessment process. The protein content in flours, derived from the seeds of durian native to Sabah, demonstrated a high capacity for the absorption of both water (r = -0.855, p<0.01), and oil (r = 0.921, p<0.01). DPSF, which holds the most protein content at 6.92%, demonstrated the lowest water absorption capacity, and greatest oil absorption capacity (p<0.05). Moreover, DPSF was observed to have the lowest swelling power, solubility and peak viscosity (p<0.05). In terms of pasting temperature, no outstanding disparities were detected between the three durian seed flours (p>0.05), but they were considered to have high pasting temperatures. The lowest setback viscosity (p<0.05) displayed by DPSF, is an indication that the following gelatinization, will quickly dissolve. Additionally, the enthalpy ΔH of DPSF revealed as 0.29 J/g (p<0.05) is deemed significantly low. This undertaking delves into the physicochemical and thermal characteristics of durian seed flour, to its use as composite flour.

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

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.    

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

2021 ◽  
pp. 108201322110694
Author(s):  
Ashura Katunzi-Kilewela ◽  
Leonard MP Rweyemamu ◽  
Lilian D Kaale ◽  
Oscar Kibazohi ◽  
Roman M Fortunatus
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Gelation Concentration ◽  
Flour Blends

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

scholarly journals PROCESSING CHARACTERISTICS AND ACCEPTABILITY OF JACKFRUIT (Artocarpus heterophyllus Lam.) SEEDS, PHYSICAL AND FUNCTIONAL PROPERTIES OF ITS FLOUR

2020 ◽  
pp. 193-202
Author(s):  
Sylvia Borgis ◽  
Pushpa Bharati
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Control Effect ◽  
Seed Flour ◽  
Dry Processing ◽  
Swelling Capacity ◽  
Wet Processing ◽  
Flour Yield ◽  
Hedonic Scale ◽  
Seed Flours

Jackfruit possess 100-400 seeds which are oval, brown and edible after processing. A study was undertaken to investigate ‘processing characteristics and acceptability of jackfruit seeds and to evaluate physical and functional properties of its flour’. Ripe jackfruits procured from a single tree at University of Agricultural Sciences, Dharwad campus were cut, and seeds were separated. Seeds were processed by boiling, pressure cooking, pan roasting, microwave roasting, baking. Unprocessed seeds served as control. Effect of processing on characteristics of jackfruit seed was evaluated. Seeds were subjected to sensory evaluation by semi- trained panel members using 9 point hedonic scale. Processed seeds were converted to flour and analyzed for physical and functional properties. Results revealed that weight, volume and edible portion of seeds increased in wet processing but decreased in dry processing. Boiling resulted in better acceptability with acceptability index of 83.15 per cent. Pressure cooked and pan roasted seeds were on par with boiled seeds followed by baked seeds, while microwave roasted seeds had lower acceptability. Flour yield was significantly higher in unprocessed jackfruit seeds (42.17 ± 0.06 %). Increase in bulk density was recorded with processing. All processing methods resulted in increased water absorption and oil absorption capacity of jackfruit seed flours. Swelling capacity of jackfruit seed flour increased during moist processing (6.46±0.11 % in boiled and 6.24±0.10 % pressure cooked seeds) and did not decrease significantly in dry processing. The solubility of flours increased during boiling (21.07±0.05%) and decreased significantly on dry processing (15.63 ± 0.20%). Jackfruit seed flour possess good functional property and hence can be used at domestic, commercial and industrial purpose KEY WORDS: Dry processing, Flour, Jackfruit seed, Moist processing

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