Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

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Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.14.3-4.5 ◽

2020 ◽

Vol 14 (3-4) ◽

pp. 82-90

Author(s):

Emmanuel Kehinde Oke ◽

Michael Ayodele Idowu ◽

Abiodun Aderoju Adeola ◽

Temitope Omuwumi Abiola ◽

Ibrahim Ololade Adeniji

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Pasting Properties ◽

Peak Time ◽

Viscosity Data ◽

Crude Fibre ◽

Baked Products ◽

Flour Blends ◽

And Storage ◽

Range Test

This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.

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Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends

International Journal of Food Science and Biotechnology ◽

10.11648/j.ijfsb.20200504.11 ◽

2020 ◽

Vol 5 (4) ◽

pp. 55

Author(s):

Mulak Desmond Guyih ◽

Ahure Dinnah ◽

Mike Ojotu Eke

Keyword(s):

Quality Evaluation ◽

Flour Blends

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The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2020.12.1.08 ◽

2020 ◽

Vol 12 (1) ◽

pp. 56-66

Author(s):

Abdulhameed Adewale Odeseye ◽

Samuel Olusegun Awonorin ◽

Rukayat Oluwadamilola Abdussalaam ◽

Lateef Oladimeji Sanni ◽

Tajudeen Muraina Adeniyi Olayanju

Keyword(s):

Mixing Time ◽

Interactive Effect ◽

Crude Fibre ◽

Spread Ratio ◽

Composite Flours ◽

Processing Variables ◽

Spent Grain ◽

Baked Products ◽

Flour Blends ◽

Biscuit Making

In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p<0.05) affected by brewer spent grain (BSG) substitution. The protein was significantly (p<0.05) affected by baking time and the interactive effect of mixing and baking time, while the texture was significantly (p<0.05) affected by baking time and the interactive effect of the BSG substitution and mixing time. The spread ratio was significantly (p<0.05) linearly affected by the BSG substitution and the interactive effect of mixing and baking time. The optimum conditions for producing the biscuits based on 65.29% desirability were 25.24% BSG substitution, 13.54 minutes mixing time, and 33.14 minutes baking time at 160 °C baking temperature. This study showed that CYF-BSG flour blends have great potential for biscuit-making.

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Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1130316 ◽

2020 ◽

pp. 29-38

Author(s):

D. B. Kiin- Kabari ◽

B. S. Chibor ◽

S. D. Akpoebi

Keyword(s):

Wheat Flour ◽

Crude Protein ◽

Quality Evaluation ◽

Ash Content ◽

Pumpkin Seed ◽

Fluted Pumpkin ◽

Overall Acceptability ◽

Seed Flour ◽

Crude Fiber Content ◽

Flour Blends

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.

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