Effect of Supplementing Cassava with Okara on Biscuit Quality

Okara is a nutritious by-product of soy milk industry; however it is discarded as industrial waste because it is perishable and other uses for it have not been fully identified. The feasibility of utilization of okara in food formulations was investigated. Five blends of composite flour were prepared by combining cassava flour with 10% to 50% of okara flour, respectively. The 100% cassava flour served as control. The functional and pasting properties of the flour blends as well as the chemical and sensory properties of biscuit samples were determined. Statistically significant (p≤0.05) difference in functional properties was observed between cassava flour supplemented with different levels of okara. The pasting properties showed that peak and final viscosities decreased with increase in level of okara flour in the blend. The biscuit samples had protein (4.7-11.9%), ash (1.63-2.17%), crude fibre (17.13-20.38%), fat (17.9- 23.4%), carbohydrate (34.9-53.0%) and energy (349.8-363.5 Kcal/g). Anti-nutritional components (oxalate, phytate and tannin) were significantly affected by inclusion of okara in the formulation. The sensorial characteristics of biscuits prepared from cassava and okara showed significant difference (p≤0.05) compared to the control. Cassava flour could be supplemented with okara flour up to 20% level in the production of biscuits with improved nutritional quality without affecting sensorial acceptability. The results from this study could be adopted by indigenous food industries that want to take the functional and nutritional advantage of okara flour to supplement starchy food ingredients.

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Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130377 ◽

2021 ◽

pp. 65-73

Author(s):

Owuno Friday ◽

Achinewu Simeon Chituru

Keyword(s):

Proximate Composition ◽

Protein Digestibility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Physico Chemical ◽

Significant Difference ◽

Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

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Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i330130 ◽

2020 ◽

pp. 11-22

Author(s):

O. O. Tanko ◽

T. O. Hussaina ◽

N. S. Donaldben

Keyword(s):

Sweet Potato ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Spread Ratio ◽

Cashew Nut ◽

Significant Difference ◽

Swelling Capacity ◽

Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

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Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.1.20 ◽

2018 ◽

Vol 6 (1) ◽

pp. 174-182 ◽

Cited By ~ 3

Author(s):

Sanju Bala Dhull ◽

Kawaljit Singh Sandhu

Keyword(s):

Water Solubility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Solid Loss ◽

Emulsion Capacity ◽

Flour Blends ◽

Texture Attributes

Composite flour noodles were prepared by blending fenugreek flour (FF) with wheat flour (WF) at a replacement level of 2%, 5%, 7% and 10%, respectively. The chemical, functional, and pasting properties of different flour blends were assessed to check its suitability for noodle making. FF exhibited significantly (p 0.05) high protein (28.5%), crude fibre (7.2%), fat (4.9%) and ash content (3.6%) as compared with WF. Water absorption capacity, water solubility index, oil absorption capacity, foaming capacity and emulsion capacity showed an increase in values while the peak viscosity of flour blends decreased with increase in the level of FF. The noodles prepared with wheat-fenugreek flour blends showed higher cooking time, water uptake and cooked weight but less gruel solid loss as compared with control (100% WF) noodles. Noodles prepared with 93% WF+7% FF scored a satisfactory overall acceptability score for their sensory characteristics. Therefore, noodles with satisfactory eating, cooking, texture attributes can be prepared incorporating fenugreek flour up to a level of 7%, helps in exploring the health benefits of fenugreek.

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Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour

Agro-Science ◽

10.4314/as.v20i3.5 ◽

2021 ◽

Vol 20 (3) ◽

pp. 30-36

Author(s):

T.O. Olurin ◽

E.S. Abbo ◽

O.F. Oladiboye

Keyword(s):

Proximate Composition ◽

Date Palm ◽

Pasting Properties ◽

Sensory Properties ◽

Composite Flour ◽

Crude Fibre ◽

Palm Fruit ◽

Breakfast Meal ◽

Sorghum Flour ◽

Flour Blends

Breakfast meals are described as any food obtained with or without supplementation through swelling, roasting, grinding, rolling, or flaking of any cereal. This study is aimed to produce and evaluate the functional, pasting, proximate composition and sensory properties of a breakfast meal made from blends of sorghum, bambara and date flours. Gruels were made using composite flour (450 μm) in ratio of 80:15:5, 70:20:10, 60:25:5 and 100:0:0 for sorghum, bambara and date palm respectively. Samples were assessed for functional, pasting, proximate and sensory properties using standard procedures. Data were analyzed using ANOVA at p = 0.05. The functional properties of the flour blends were significantly (p = 0.05) affected by the increasing level of supplementation of bambara and date palm flour. There was a decrease in gelatinization temperature and viscosity as the level of supplementation of bambara nut and date palm flours increased. The gruel from 100% sorghum flour (control) had the highest pasting properties. Proximate composition of the gruels was as follows: moisture, 10.79-9.22%; crude protein, 4.50-10.37%; crude fat, 1.56-2.12%; ash, 2.86-1.76%; crude fibre, 0.10-0.88% and carbohydrate, 80.33-75.15%. Samples made from 60:25:15 flour blends showed significantly (p = 0.05) highest sensory qualities while gruel from 100% sorghum was lowest. The use of bambara nut and date palm fruits at various substitution levels in the formulation of sorghum breakfast gruel significantly (p = 0.05) enhanced their quality characteristics.

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Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2019.11.1.04 ◽

2019 ◽

Vol 11 (1) ◽

pp. 30-36

Author(s):

Idowu Michael Ayodele ◽

Adeola Abiodun Aderpju ◽

Oke Emmanuel Kehinde ◽

Amusa Ayodeji Joseph ◽

Omoniyi Saheed Adewale

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Pasting Properties ◽

Sensory Attributes ◽

Absorption Capacity ◽

Composite Flour ◽

Peak Time ◽

Overall Acceptability ◽

Significant Difference ◽

Flour Blends

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 –10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 -0.75 g/mL, 0.62 -0.96%, 4.06 -4.47 g/g, and 2.45 -13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 -135.9 RVU, 76.7 -90.2 RVU, 36.0 -45.8 RVU, 170 -183.7 RVU, 91.0 -93.6 RVU, 5.07 -6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p < 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie.

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The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.111 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

U. E. Inyang ◽

V. P. Elijah

Keyword(s):

Wheat Flour ◽

Nutritive Value ◽

Control Sample ◽

Pasting Properties ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Substitution Level ◽

Whole Wheat ◽

Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

Asian Food Science Journal ◽

10.9734/afsj/2019/v7i229969 ◽

2019 ◽

pp. 1-12

Author(s):

M. O. Eke ◽

D. Ahure ◽

N. S. Donaldben

Keyword(s):

Physical Properties ◽

Functional Properties ◽

Control Sample ◽

Absorption Capacity ◽

Crude Fibre ◽

Overall Acceptability ◽

Spread Ratio ◽

Significant Difference ◽

Triticum Spp ◽

Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

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QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

Journal of Natural Sciences Engineering and Technology ◽

10.51406/jnset.v18i1.2034 ◽

2020 ◽

Vol 18 (1) ◽

pp. 88-102

Author(s):

A. T. OMIDIRAN ◽

O. A. ADERIBIGBE ◽

O. P. SOBUKOLA ◽

O. O. AKINBULE

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Control Sample ◽

Quality Attributes ◽

Cassava Starch ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66% respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.

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Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Food Science and Technology International ◽

10.1177/10820132211069471 ◽

2021 ◽

pp. 108201322110694

Author(s):

Ashura Katunzi-Kilewela ◽

Leonard MP Rweyemamu ◽

Lilian D Kaale ◽

Oscar Kibazohi ◽

Roman M Fortunatus

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Peak Time ◽

Swelling Capacity ◽

Pasting Temperature ◽

Gelation Concentration ◽

Flour Blends

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

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