scholarly journals Chemical Evaluation of Mumu Formulated from Pearl Millet, Irish Potato and Sesame Flour Blends

2021 ◽  
Vol 4 (1) ◽  
pp. 35-42
Author(s):  
TM Aande ◽  
IG Agbidye ◽  
CA Adah
Keyword(s):  
Pearl Millet ◽  
Sesame Seed ◽  
Irish Potato ◽  
The Body ◽  
Total Phenols ◽  
Molar Ratios ◽  
Seed Flour ◽  
Chemical Evaluation ◽  
Flour Blends ◽  
Nutritional Constituents

An investigation into anti¬-nutrient compositionof mumu, a traditional dish in Benue State, Nigeria, was carried out. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Mineral bioavailability was evaluated by [Oxalate]/[Ca], [Phytate]/[Ca], [Phytate]/[Fe] and [Phytate]/[Zn] molar ratios of the different blends of mumu were investigated, to which only Fe showed limited absorption. The anti-nutritional constituents showed that concentration of phytates>alkaloids>oxalates>total phenols, with values ranging from 24.22-24.93 mg/100 g Phytates, 4.15-4.81 mg/100 g alkaloids; 0.39-0.78 mg/100g oxalates; 0.00-0.01 mg/100g total phenols. The consumption of mumu is encouraged as it contains minerals important to the body, nonetheless, Fe supplementation is suggested.

scholarly journals Formulation, Proximate Analysis and Sensory Evaluation of <i>Mumu</i> from Pearl Millet, Irish Potato and Sesame Seed Blend

2020 ◽  
Vol 11 (03) ◽  
pp. 235-246
Author(s):  
Tabitha Mngunengen Aande ◽  
Isaac Gbaa Agbidye ◽  
Christiana Agbenu Adah
Keyword(s):  
Sensory Evaluation ◽  
Pearl Millet ◽  
Sesame Seed ◽  
Proximate Analysis ◽  
Irish Potato

scholarly journals Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour

2021 ◽  
Vol 10 (1) ◽  
pp. 074-086
Author(s):  
Omobolanle Omowunmi Olorode ◽  
Sunday Samuel Sobowale
Keyword(s):  
Large Scale ◽  
Sesame Seed ◽  
Scale Production ◽  
Cassava Flour ◽  
Sesame Seeds ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Extruded Snacks ◽  
Flour Blends ◽  
Locally Grown

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

scholarly journals The nutritional use of millet grain for food and feed: a review

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Z. M. Hassan ◽  
N. A. Sebola ◽  
M. Mabelebele
Keyword(s):  
Phenolic Compounds ◽  
Human Health ◽  
Pearl Millet ◽  
Egg Production ◽  
Positive Impact ◽  
The Body ◽  
Broiler Performance ◽  
Food And Feed ◽  
High Antioxidant Activity ◽  
Positive Effect

AbstractWorldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.

Crystallinity and Influence of Citric Acid as a Compatibilizer in Low Density Polyethylene/Jackfruit Seed Flour Blends

2015 ◽  
Vol 815 ◽  
pp. 14-18
Author(s):  
P. Santhiya ◽  
S.T. Sam ◽  
H. Kamarudin ◽  
S. Ragunathan ◽  
N.Z. Noriman ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Citric Acid ◽  
Heating Temperature ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Scanning Calorimetry ◽  
Seed Flour ◽  
Flour Blends ◽  
Internal Mixer

The properties of blends made from low density polyethylene (LDPE) with various concentration of jackfruit seeds flour (JSF) with the presence of citric acid (CA) were investigated. The JSF content was varied from 0 to 20 wt%. The JSF were blended with LDPE by using an internal mixer (Brabender) at a temperature of 150°C. The test was carried out by using differential scanning calorimetry (DSC), with heating temperature of 100C/min. The crystallinity had improved with the presence of CA. However, the crystallinity slightly reduced with the increasing JSF content and further increased with the presence of CA.

scholarly journals Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

2019 ◽  
pp. 1-12 ◽  
Author(s):  
Justina Y. Talabi ◽  
Babawande A. Origbemisoye ◽  
Beatrice O. Ifesan ◽  
Victor N. Enujuigha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Bean Seed ◽  
Spread Ratio ◽  
Seed Flour ◽  
Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro

2015 ◽  
Vol 175 ◽  
pp. 306-314 ◽  
Author(s):  
Sana Ben Othman ◽  
Nakako Katsuno ◽  
Yoshihiro Kanamaru ◽  
Tomio Yabe
Keyword(s):  
Antioxidant Activity ◽  
Sesame Seed ◽  
Water Soluble ◽  
Seed Flour
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