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

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.    

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

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.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

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

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.

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

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.

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

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.

scholarly journals QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN

2018 ◽  
Vol 6 (11) ◽  
pp. 172-183
Author(s):  
Abioye V.F ◽  
Olatunde S.J ◽  
Elias G
Keyword(s):  
Functional Properties ◽  
Finger Millet ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
African Yam Bean ◽  
Composite Flours ◽  
Calcium Phosphorus ◽  
Flour Blends ◽  
Locally Grown

Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functional properties while the sensory properties of the cookies were determined. The proximate composition of the composite flour varied from 12.20-12.54; 8.89-10.62; 1.31-1.65; 1.13-1.39; 1.82-1.48 and 74.33-72.66% for moisture, protein, fat, crude fibre, ash and carbohydrate content of the flour, respectively. The mineral content of the flour ranged from 9.064-9.10, 0.29- 0.32, 0.42-0.45, 0.24-0.28% for calcium, phosphorus, potassium and sodium, respectively. The anti-nutritional properties of the flour ranged from 0.0074 to 0.0098%, 0.1700 to 0.1990%, 0.0905 to 0.1080% and 1.2500 to 1.4900%, for tannin, phytate, oxalate and trysin inhibitor, respectively. The functional properties of the composite flour ranged from 0.66-0.67 g/ml; 25.87- 27.48 g/ml; 6.11-8.12 g/ml; 0.75- 0.83 g/ml; 106.65 to 124; 91.70-99.75 g/100g; for bulk density, water absorption capacity, oil water capacity, foaming capacity and foaming solubility, respectively. The sensory attributes studied were colour, taste, texture and crispness. This study has shown that there was a notable improvement on the nutritional and functional properties of the flour while there was reduction in the ant nutrients.

scholarly journals Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

2018 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Lucretia I Barber ◽  
Confidence I. Enyi
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Soy Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Crude Fibre Content ◽  
Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. 

scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

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

2018 ◽  
Vol 6 (1) ◽  
pp. 174-182 ◽  
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.

scholarly journals Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

2021 ◽  
Vol 25 (5) ◽  
pp. 741-749
Author(s):  
K.K. Salome ◽  
O.F.J. Awofadeju ◽  
A.A. Olapade
Keyword(s):  
Functional Properties ◽  
Protein Quality ◽  
Protein Energy Malnutrition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Micronutrient Deficiencies ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
African Yam Bean ◽  
Significant Difference

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

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