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

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 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.

scholarly journals Proximate composition and sensory properties of freeze-dried Nigerian soups

Agro-Science ◽  
2015 ◽  
Vol 14 (1) ◽  
pp. 37 ◽  
Author(s):  
EC Omah ◽  
RA Ajoiyi ◽  
CS Nwankwo
Keyword(s):  
Proximate Composition ◽  
Sensory Properties ◽  
Freeze Dried

scholarly journals Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

2015 ◽  
Vol 4 (5) ◽  
pp. 181 ◽  
Author(s):  
Yetunde E Alozie ◽  
Chiemela E. Chinma
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Properties ◽  
Vulnerable Groups ◽  
Volume Index ◽  
Functional Characteristics ◽  
Xanthosoma Sagittifolium ◽  
Emulsifying Capacity ◽  
Flour Blends ◽  
Different Levels

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

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