Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour blends for agidi production

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.

Download Full-text

Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.1.2.06 ◽

2013 ◽

Vol 1 (2) ◽

pp. 147-155 ◽

Cited By ~ 4

Author(s):

Bibiana Igbabul ◽

Doris Adole ◽

S Sule

Keyword(s):

Glycine Max ◽

Proximate Composition ◽

Absorption Capacity ◽

Sensory Properties ◽

Soy Flour ◽

Cassava Flour ◽

Significant Difference ◽

Gelation Concentration ◽

Foaming Capacity ◽

Flour Blends

Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% s Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria oyflour) were studied for proximate composition, functional and sensory properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P< 0.05) in carbohydrate (62.87 – 67.88), fat (4.04 – 5.75), moisture (8.95 – 10.01) and protein (14.25 – 16.25), while ash (3.49 – 3.50) and fibre (1.40 – 1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P< 0.05) in foaming capacity (11.77 – 23.77ml/g) and water absorption capacity (1.93 – 2.15g/g), while bulk density (0.69 – 0.71g/cm3), oil absorption capacity (2.26 – 2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P< 0.05) in taste (6.27 – 7.73), flavor (6.20 – 7.80), colour (7.00 – 7.93) and general acceptability (6.47 – 7.80), while there was no significant difference in texture (6.67 – 7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.

Download Full-text

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

Journal of Food Research ◽

10.5539/jfr.v4n5p181 ◽

2015 ◽

Vol 4 (5) ◽

pp. 181 ◽

Cited By ~ 6

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 < 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< 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p > 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.

Download Full-text

Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs

Journal of Applied and Natural Science ◽

10.31018/jans.v5i2.357 ◽

2013 ◽

Vol 5 (2) ◽

pp. 482-487 ◽

Cited By ~ 3

Author(s):

O. M. Odiase ◽

J.O. Igene ◽

S.E. Evivie ◽

P.A. Ebabhamiegbebho

Keyword(s):

Weight Loss ◽

Proximate Composition ◽

Production Cost ◽

Block Design ◽

Meat Products ◽

Soy Flour ◽

Convenience Food ◽

Randomized Complete Block Design ◽

Full Fat Soy Flour ◽

Hedonic Scale

The increasing cost of animal protein has necessitated the need to investigate the use of cheaper and nutritive alternatives in various food formulations. The study was carried out to determine the appropriate level of soy flour inclusion in meatball production. The soy meat balls were formulated to contain 0%, 10%, 15%, 20% and 25% of full-fat soy flour which was combined with beef and some condiments. Treatments were analyzed in triplicates in a randomized complete block design. A 7-point hedonic scale was used to evaluate the sensory characteristics (colour, taste, texture and overall acceptance) of the products using a semi-trained taste panel. Nutrient proximate composition values and production cost were also determined. Results showed that on the average, soy flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.33% to 12.96%. Meatballs with soy flour inclusions at 10% and 15% were most acceptable (very much liked). The 20% and 25% level of soy flour inclusion were moderately acceptable, thereby indicating acceptability up to 25% level of soy flour inclusion. Soy inclusion reduced production cost by N37.50 on the average at N5.00 per ball when compared with all meat products as well as, increasing the number of balls per mix from 64 balls (control) to an average number of 89.5 balls (soy meatball). It is recommended that further studies of the soy flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Nigerian market.

Download Full-text

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

Asian Food Science Journal ◽

10.9734/afsj/2019/v10i330039 ◽

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.

Download Full-text

Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach

International Journal of Food Sciences and Nutrition ◽

10.1080/09637480802441101 ◽

2009 ◽

Vol 60 (sup1) ◽

pp. 112-125 ◽

Cited By ~ 3

Author(s):

Behzad Nasehi ◽

Syed Ali Mortazavi ◽

Syed Mohamadali Razavi ◽

Mostafa Mazaheri Tehrani ◽

Roselina Karim

Keyword(s):

Mixture Design ◽

Sensory Properties ◽

Design Approach ◽

Soy Flour ◽

Processing Variables ◽

Full Fat Soy Flour

Download Full-text

Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making

Nutrition and Health ◽

10.1177/026010600201600304 ◽

2002 ◽

Vol 16 (3) ◽

pp. 183-194 ◽

Cited By ~ 8

Author(s):

Shfali Dhingra ◽

Sudesh Jood

Keyword(s):

Wheat Flour ◽

Absorption Capacity ◽

Soy Flour ◽

Bread Making ◽

Nutritional Properties ◽

Barley Flour ◽

Defatted Soy Flour ◽

Physico Chemical ◽

Full Fat Soy Flour ◽

Flour Blends

Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour, 10% full fat soy flour, 10% defatted soy flour, 15% full fat soy flour + barley flour and 15% defatted soy flour + barley flour to wheat flour not only increased the total protein, glutelin (protein fraction), total lysine, dietary fibre and β-glucan contents of cereal-pulse blends for bread making, but could also produce a product of acceptable quality.

Download Full-text

Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i830260 ◽

2020 ◽

pp. 45-53

Author(s):

N. J. Deedam ◽

M. A. China ◽

H. I. Wachukwu

Keyword(s):

Food Security ◽

Wheat Flour ◽

Proximate Composition ◽

Sensory Attributes ◽

Sensory Properties ◽

Household Food Security ◽

Microbial Quality ◽

Household Food ◽

Flour Blends

Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Results: composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

Download Full-text

Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i130201 ◽

2020 ◽

pp. 1-11

Author(s):

M. A. H. China ◽

U. C. Oguzor ◽

A. E. Ujong

Keyword(s):

Wheat Flour ◽

Sensory Analysis ◽

Proximate Composition ◽

Control Sample ◽

Gum Arabic ◽

Sensory Properties ◽

Composite Flour ◽

Yam Flour ◽

Flour Blends ◽

Water Yam

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit production. Two formulations A and B were produced from the mixture of wheat and water yam flour in the ratios of 50:50 and 30:70, respectively. The two formulations each were used to produce biscuits with different concentrations of gum Arabic (0%, 0.3% and 0.5%) and 100% wheat flour as control. Biscuit samples were subjected to proximate and sensory analysis using standard methods. Increase in the concentration of gum Arabic resulted to an increase in the moisture content (5.63-6.41% and 5.31-6.01%), crude fibre (1.13-1.95% and 2.22-3.40%) and carbohydrate contents (76.96-78.99% and 73.73-77.75%) for formulations A and B, respectively. A decrease in the ash content (3.11-2.85% and 4.60-2.78%), fat (5.35-2.56% and 5.62-2.51%) and protein content (7.82-7.24% and 8.52-8.05%) was also observed as the concentration of gum Arabic increased for formulations A and B, respectively. Result of the sensory analysis revealed that the control biscuit sample was more preferable for colour, taste, flavor, softness and general acceptability while biscuit samples containing 0.5% gum Arabic was more preferred for crispiness and hardness. The result also showed that the incorporation of gum Arabic led to increased sensorial attributes of wheat/water yam composite biscuits. The control sample and biscuit sample containing 30% water yam flour, 70% wheat flour and 0.5% gum Arabic were significantly similar for crispiness, hardness, softness and overall acceptability suggesting that gum Arabic can be incorporated at 0.5% into wheat and water yam composite flour at 70% and 30%, respectively for the production of acceptable and quality biscuits.

Download Full-text

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.

Download Full-text