Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

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Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i4.14.27572 ◽

2019 ◽

Vol 7 (4.14) ◽

pp. 239

Author(s):

Nur Afifah Mohd Junaidishah ◽

Aishah Bujang

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Modified Starch ◽

Main Ingredient ◽

Traditional Foods ◽

Texture Profile ◽

Sensory Score ◽

Significant Difference ◽

Batter Viscosity

Although Malaysia is not a wheat-producing country, most Malaysian traditional foods uses wheat flour as its main ingredient. One ingredient substitution for wheat flour is modified starch, maltodextrin. The aim of this study was to assess the effects of wheat flour substitution with maltodextrin on physicochemical and sensorial properties of a Malay traditional cake, ‘bahulu’. Changes in the viscosity of batter, water activity (aw), specific volume, colour, texture profile and sensorial preference of ‘bahulu’ with 5% (M5), 10% (M10) and 15% (M15) maltodextrin substitution were measured. The results showed that with increase substitution of maltodextrin, batter viscosity, specific volume and aw values decreased. However, redness (+a*) of crust and yellowness (+b*) of crust and crumb, hardness, springiness, gumminess and chewiness of ‘bahulu’ increased. No significant difference was observed for L* (lightness) and –a* (greenness) of crumb, adhesiveness and cohesiveness. Compared to control, ‘bahulu’ with maltodextrin substitution showed reduction in degree of preference for sensory score except for texture attribute. This study indicates that replacement of wheat flour is possible at a certain level of substitution, however, further improvements are required in order to maintain the quality of the Malaysian heritage food.

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Wheat flour as dietary fiber on fresh and preserved beef meatballs

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v46i1.32175 ◽

2017 ◽

Vol 46 (1) ◽

pp. 35-43

Author(s):

SI Jamaly ◽

MA Hashem ◽

S Akhter ◽

MA Hossain

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Proximate Analysis ◽

Cooking Loss ◽

Treatment Groups ◽

Overall Acceptability ◽

Randomized Design ◽

Tbars Values ◽

Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

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Organoleptic Characteristics of Cookies from Sorghum Composites Flour

KnE Life Sciences ◽

10.18502/kls.v2i6.1071 ◽

2017 ◽

Vol 2 (6) ◽

pp. 506

Author(s):

Wulandari E. ◽

Sukarminah E. ◽

Lanti I. ◽

Sufmawati F.

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Food Products ◽

Partial Substitution ◽

Composite Flour ◽

Potato Flour ◽

Sorghum Flour ◽

Organoleptic Characteristics ◽

Significant Difference ◽

Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness). The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour, Soyabean Flour, Cookies, Sensory Properties

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EVALUATION OF QUALITY OF POULTRY FEEDS SOLD IN KATSINA METROPOLIS, KATSINA STATE, NIGERIA

FUDMA Journal of Sciences ◽

10.33003/fjs-2021-0501-692 ◽

2021 ◽

Vol 5 (1) ◽

pp. 601-607

Author(s):

A. U. Uduma ◽

Joseph Akumah Ojogba ◽

O. E. Okafor

Keyword(s):

Standard Deviation ◽

Crude Protein ◽

Proximate Analysis ◽

Crude Protein Content ◽

Poultry Feeds ◽

Crude Fiber Content ◽

Percent Moisture ◽

The Mean ◽

The Difference

In Katsina metropolitan, a variety of poultry feeds are available, and the quality and standards of these feeds are critical for the production of eggs and meat. As a result, the quality of selected chicken feeds sold in Katsina metropolitan was assessed by performing proximate analysis using AOAC methodology. Super starter, grower concentrate, broiler finisher, broiler starter, broiler super starter, layer mesh, grower mesh, and layer concentrate were among the samples used. The percentage mean to standard deviation was used to express the findings. The crude protein content of the diets studied ranged from 0.46 ± 0.00 percent to, 8.24± 0.02 percent, ash content 6.31± 0.01 percent – 33.30± 0.04 percent, crude fiber content 1.03 ±0.00 percent – 3.21± 0.00 percent, lipid content 0.11± 0.00 percent, 2.30 ±0.00 percent, moisture content 4.28 ±0.25 – 6.66 ±0.78 percent, and carbohydrate content 51.78± 2.68 – 83.72 ±0.57 percent. Although there was variation in the mean and standard deviation levels among the samples analyzed, such variations were not statistically significant (P>0.05) according to a one-way analysis of variance (ANOVA) for the difference in the mean levels of parameters evaluated in eight samples

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Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder

Food Research ◽

10.26656/fr.2017.4(6).425 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1871-1877

Author(s):

A.A. Mamun ◽

A. Matin ◽

M.R. Badsha

Keyword(s):

Proximate Composition ◽

Dairy Product ◽

Viable Count ◽

Cow Milk ◽

Microbial Quality ◽

Powder Formulation ◽

Psyllium Husk ◽

Sensory Score ◽

Significant Difference

The research study was conducted to develop a suitable formulation of dairy products (Special Kheersa) using fresh cow milk with sugar and other ingredients such as psyllium husk, bread crumb, and malta peel powder in different proportions. Among four types of formulation, no psyllium husk and malta peel powder were used in Formulation (F1), but in Formulation (F2) 1.5 g psyllium husk and 30 g malta peel powder, Formulation (F3) 2.5 g psyllium husk and 30 g malta peel powder, Formulation (F4) 5 g psyllium husks and 30 g malta peel powder were used respectively. This study also assessed the proximate composition, sensory attributes and microbial quality of the Special Kheersa formulated with psyllium husk and malta peel powder. The results of the proximate analysis showed a significant difference (p<0.05) in all parameters. Special Kheersa prepared with 2.5 g of psyllium husk and 30 g of malta peel powder showed the maximum sensory score. Total viable count, Coliform, E. coli and Salmonella count of the Special Kheersa were determined after 0, 24, 48 and 72 hrs of its preparation. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.

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Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i430066 ◽

2019 ◽

pp. 1-15

Author(s):

S. T. Gbaa ◽

S. A. Ahemen ◽

M. O. Eke ◽

P. O. Ochelle

Keyword(s):

Sensory Evaluation ◽

Citrullus Lanatus ◽

Nutrient Content ◽

State University ◽

Sorghum Flour ◽

Randomized Design ◽

Watermelon Rind ◽

Composite Flours ◽

Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from 13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

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Study on the Preparation of Biscuit and Cake from Amaranthus and Sorghum

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v9i0.12172 ◽

2016 ◽

Vol 9 ◽

pp. 79-84

Author(s):

Roman Karki

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Sorghum Flour ◽

Significant Difference ◽

The Difference ◽

Color Texture

Biscuit and cake are prepared from amaranthus and sorghum flour at the proportion of 20, 30, 40 and 50% with wheat flour. Sensory evaluation was carried out and there is no significant difference (p≤0.05) in texture in the different biscuit made from amaranthus flour. However there is significant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of sorghum biscuit there is significant difference in texture and no significant difference in color, taste, smell and overall acceptance. Similarly, there is significant difference in color, texture, smell, taste and overall acceptance between amaranthus cakes. However, there is significant difference in color of sorghum cake and the difference is insignificant in texture, taste, smell and overall acceptance.

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Effect of Probiotics on production and egg quality of dual purpose chicken at Kathmundu in Nepal

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v48i1.44556 ◽

2019 ◽

Vol 48 (1) ◽

pp. 29-35

Author(s):

D Neupane ◽

DB Nepali ◽

N Devkota ◽

MP Sharma ◽

IP Kadaria

Keyword(s):

Weight Gain ◽

Feed Intake ◽

Egg Production ◽

Egg Quality ◽

Proximate Analysis ◽

Control Group ◽

Feed Conversion ◽

Nutrient Analysis ◽

Significant Difference

A total of 448, Sakini (224) and Giriraja (224) breed of chickens were used to investigate the feed intake & weight gain from 0-150 days and egg production and egg quality from 150 – 240 days of age in Khumaltar Lalitpur Nepal. The four different levels of probiotics viz. 0,5, 10 and 15 ml of Probiotic (Poultry biosa)/kg of feed were used with randomized factor design 2*4*8(RBD) with 8 treatments and 8 replications. The data was recorded daily on feed intake and egg production and in every 15 days interval for weight gain. Results showed that the addition of probiotic to the feed significantly improved feed intake, weight gain , egg production and egg quality on sakini and giriraja breeds of chickens(P<0.05). Additionally, data on egg production and egg quality showed increased production in treatment group than control group (P<0.05).The general trend revealed increasing level of egg production from five to eight months with significant difference (P<0.05). Nutrient analysis of eggs by proximate analysis in terms of CP, CF, fat and energy showed significant difference (P<0.05). Thus to conclude, there is positive effect of probiotics for production and productivity in terms of feed conversion ratio, weight gain, egg production & egg quality in Sakini and Giriraja breed of Chicken. Bang. J. Anim. Sci. 2019. 48 (1): 29-35

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

Journal of Food Research ◽

10.5539/jfr.v5n4p26 ◽

2016 ◽

Vol 5 (4) ◽

pp. 26 ◽

Cited By ~ 1

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

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 (Rhyhnchophorus phoenicis) paste. The maize-wheat chin-chin enriched with R. phoenicis 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 Rhyhnchophorus phoenicis 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.

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Quality of wheat flour and oat flour mixes for flour tortilla

Journal Urban-Rural and Regional Economy ◽

10.35429/jurre.2019.4.3.7.10 ◽

2019 ◽

pp. 7-10

Author(s):

Víctor Morales-Guzman ◽

Eliel Martínez-Cruz ◽

Rosa Arely Martínez-Cruz

Keyword(s):

Wheat Flour ◽

Moisture Absorption ◽

Mixing Time ◽

Soluble Fiber ◽

Wheat Grain ◽

Significant Difference ◽

The World ◽

Omega 6 ◽

Oat Flour

Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas. The Wheat used is of the UrbinaS2007 variety, treatments of a control were formulated with 100% of Wheat Flour (TE) and three formulations with 5% of Oat Flour(T1), 10% of Oat Flour(T2) and 15% of Oat Flour(T3). A simple Anova was applied with a comparison of tukey mean at P= 0.95. Significant difference was determined in the Sedimentation of TE(Sed)=42.5 mL at T3(TDS)=35.9 mL; alvegraphic parameters Tenacity of TE(P)=42 mm to T3(P)=66 mmH20, Extensibility of TE(L)=63 mm to T3(L)=16 mm, Force of mass TE(W)=70 10E-4J to T3(W) = 48 10E-4J; Mixigrafic of Mixing Time TE(MT)=2.9 min at T3(TA)=2.1 min; Tortilla, Moisture Absorption TE(HA)=44.5% at T3(HA)=46.5%, Protein (TE)Prot=10.4% a (T3)Prot=10.9%. The T3 treatment has desirable characteristics for a wheat flour tortilla.

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