Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste

2018 ◽  
Vol 3 (3) ◽  
pp. 31-40 ◽  
Author(s):  
Akinjide O. Akinsola ◽  
◽  
Victoria O. Segilola ◽  
Etuonu S. Oloso ◽  
Oludunke J. Durojaiye ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Sensory Properties ◽  
African Yam Bean ◽  
Bean Flour ◽  
Flour Blends

scholarly journals Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation

2021 ◽  
pp. 1-13
Author(s):  
Ghaniyah Odunola Ajibola ◽  
Abiodun Adekunle Olapade
Keyword(s):  
Proximate Analysis ◽  
Pasting Properties ◽  
Chemical Compositions ◽  
Manihot Esculenta Crantz ◽  
Rapid Urbanization ◽  
Nutritional Factors ◽  
African Yam Bean ◽  
Bean Flour ◽  
Flour Blends ◽  
Β Carotene

Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat our which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots (Manihot esculenta Crantz) and African yam bean seeds (AYB) (Sphenostylis stenocarpa) were processed into ours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β-carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best our blend sample of 69.23% cassava our to 30.77% AYB flour gave the actual value of total β-carotene 6.76 μg/g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCNeqv/kg, 1.69 mg phytate/g and 0.37 mg tannin/g.

scholarly journals Chemical, Pasting and Sensory Characteristics of Ukpo oka - A Steamed Maize Pudding Formulated From Maize and African Yam Bean Flour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Anosike Francis Chidi ◽  
Nwagu Kingsley Ekene ◽  
Ekwu Francis ◽  
Nweke Friday Nwalo ◽  
Nwoba Sunday Theophilus ◽  
...  
Keyword(s):  
Functional Properties ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Peak Time ◽  
African Yam Bean ◽  
Bean Flour ◽  
Emulsion Capacity ◽  
Yam Flour ◽  
Flour Blends

Studies were conducted on the chemical, functional, pasting properties of the flour blends and sensory properties of ukpo oka formulated from of maize- African yam bean flour (AYBF) in order to improve the nutritional content of maize and encourage a wider utilization of the legume AYB. Supplementation of maize and African yam flour was done at 100:0, 50:50, 80:20, 60:40 and 20:80 maize: African yam bean flour, respectively. Proximate composition, functional properties, pasting properties of the flour blends was determined and sensory attributes of the products were also evaluated. The result showed that supplementation of maize with African yam bean flour significantly increased the protein, ash and fiber content of the flour blends with values ranging from 3.91 - 11.08%, 2.90 - 6.60%, 0.67 - 1.82% for protein, ash and fiber contents respectively. The protein, ash and fiber contents increased with addition of African yam bean flour while carbohydrate content of maize- African yam bean blends decreased with increase in the level of African yam bean. The values for functional properties ranged from 0.72 – 0.82g/ml, 99.33 – 323.33%, 9.01 – 19.65%, 690.00 - 978.33%, 0.67 – 1.13%, 0.484 – 1.038% for bulk density, foaming capacity, emulsion capacity, swelling capacity, water absorption capacity and oil absorption capacity respectively. Values for pasting properties of the flour blends expressed in rapid visco unit (RVU) ranges from 129.25 – 209.40, 22.55 – 67.93, 60.21 – 124.62 , 145.25 – 247.67 , 83.37 – 84.56 , 5.47 – 5.97 and 87.19 – 141.35 for peak viscosity, break down viscosity, set back viscosity, final viscosity, pasting temperature, peak time and trough respectively. Set back viscosity and final viscosity increased with increase in the levels of African yam bean while break down viscosity decrease with the increase in the levels of African yam bean. The products were highly rated in all sensory attributes evaluated however aroma decreases with increase in the levels of AYBF. Product made from flour blend 50:50 was the most preferred in terms of general acceptability.

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

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.

scholarly journals Nutritional Composition of Flour Blends from Water Yam, Yellow Maize and African Yam Bean

2019 ◽  
pp. 116-124
Author(s):  
C. E. Kalu ◽  
I. C. Alaka ◽  
F. C. Ekwu
Keyword(s):  
Energy Content ◽  
Standard Procedure ◽  
Nutritional Composition ◽  
Carbohydrate Content ◽  
Control Treatment ◽  
African Yam Bean ◽  
Bean Flour ◽  
Flour Blends ◽  
And Control ◽  
Water Yam

Adequate and proper understanding of the nutritional composition of different flour materials is important in their use in the production of baked food materials. The proximate composition of water yam-yellow maize and African yam bean flour mixtures was therefore evaluated in this study. Standard procedure for dry-milling unit operation was used in the flour processing. Flour samples were blended in different ratios to form the following composite samples: AFK which comprised of 30% water yam (WY):40% yellow maize (YM):30% African yam bean (AYB); BGL which comprised of 40WY:30%YM:30%AYB CHM comprising of 50%WY:20%YM:30%AYB; DIN comprising of 60%YM:10%YM:30%AYB and control treatment comprising of 100%WY. Crude protein content ranged from 4 to 22.50%; fat content ranged from 1.80%; ash content ranged from 7.00%; moisture content ranged from 6.00 to 10.00% carbohydrate content ranged from 50.43 to 80.90% and energy content ranged from 331.50 to 356.35%ked. Addition of yellow maize and African yam bean statistically (p<0.05) increased the protein, fat, fibre, ash, moisture and energy content of flour blend but statistically (P<0.5) reduced the carbohydrate content. Flour sample DIN found to be adequate for both children and adult consumption of the flour when compared to the Codex Alimentarius Commission [1].

scholarly journals Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours

2020 ◽  
Vol 24 (2) ◽  
pp. 215-222
Author(s):  
Oluwafemi Ajayi ◽  
Gibson Arueya ◽  
Olajide Adedeji ◽  
Ajose Akinlabi
Keyword(s):  
Nutritional Quality ◽  
Sensory Properties ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
African Yam Bean ◽  
Bean Flour

AbstractThis study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained ≤ 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation.

Proximate Composition and Sensory Properties of Ukpo oka: A Steamed Maize Pudding Formulated from Maize and African Yam Bean Flour

2019 ◽  
Vol 18 (8) ◽  
pp. 795-799
Author(s):  
Anosike Francis Chidi ◽  
Nwagu Kingsley Ekene ◽  
Ekwu Francis ◽  
Nweke Friday Nwalo ◽  
Nwoba Sunday Theophilus ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Sensory Properties ◽  
African Yam Bean ◽  
Bean Flour

scholarly journals Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans

2015 ◽  
Vol 4 (2) ◽  
pp. 150 ◽  
Author(s):  
Bibiana D. Igbabul ◽  
Benbella M. Iorliam ◽  
Etietop N. Umana
Keyword(s):  
Wheat Flour ◽  
Protein Energy Malnutrition ◽  
Ash Content ◽  
Sensory Properties ◽  
Underutilized Crops ◽  
Spread Ratio ◽  
African Yam Bean ◽  
Protein Energy ◽  
Composite Flours ◽  
Flour Blends

<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P&lt;0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P&lt;0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.</p>

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