scholarly journals Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies

2014 ◽  
Vol 8 (1) ◽  
pp. 42-47 ◽  
Author(s):  
O. E Adedeji, ◽  
O. D Oyinloye, ◽  
O. B Ocheme,
Keyword(s):  
Functional Properties ◽  
Maize Flour ◽  
Germination Time

scholarly journals Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

2021 ◽  
Vol 9 (3) ◽  
pp. 812-822
Author(s):  
Bayu Kanetro ◽  
Muhamad Riyanto ◽  
Dwiyati Pujimulyani ◽  
Nurul Huda
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Functional Properties ◽  
Soluble Protein ◽  
Amino Acid Profile ◽  
Jack Bean ◽  
Germination Time ◽  
Bean Flour ◽  
Hydrophobic Amino Acids ◽  
Foaming Capacity

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

scholarly journals Functional properties of germinated and non-germinated cereals : A comparative study

2019 ◽  
Vol 54 (4) ◽  
pp. 383-390
Author(s):  
A Siddiqua ◽  
MS Ali ◽  
S Ahmed
Keyword(s):  
Functional Properties ◽  
Ph Value ◽  
Food Product ◽  
Cereal Grains ◽  
Maize Flour ◽  
Sorghum Flour ◽  
Germination Process ◽  
Swelling Capacity ◽  
Tapped Density ◽  
Water Holding

Cereal grains play an important role in human nutrition which is useful both for infants and adults. The practice of germination of cereal grains has become popular now-a-days. The present research was carried out to study the functional properties of germinated and non-germinated cereal flours (wheat, maize, sorghum). Bulk density and tapped density were increased in germinated maize but decreased in germinated sorghum and wheat. In germinated wheat and sorghum flour, carr index, foaming capacity, foaming stability and swelling capacity were increased but decreased in germinated maize flour. The water holding capacity of germinated wheat (GW), germinated maize (GM) and germinated sorghum (GS) (0.93g/g, 1.91g/g and 2.06g/g respectively) was found as higher than the non-germinated wheat (NGW), non-germinated maize (NGM), non-germinated sorghum (NGS) (0.5g/g, 1.27g/g and 1.16g/g respectively). Germination process increased oil holding capacity, emulsion activity, emulsion stability and acidity of all three flour samples. The oil holding capacity of maize flour (1.75g/g) was increased which was higher than the other samples. Germinated sorghum had higher acidity (0.97%) than other germinated cereals. The pH value of germinated wheat, maize and sorghum flour was decreased due to germination. The observed functional properties indicated that germinated flours may have important functional ingredients for preparation of different snacks, baked products and other food product. Bangladesh J. Sci. Ind. Res.54(4), 383-390, 2019

scholarly journals Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability

2020 ◽  
Vol 5 (1) ◽  
pp. 40-49 ◽  
Author(s):  
Oluwaseun P. Bamidele ◽  
Beatrice M. Fasogbon
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Storage Stability ◽  
Protein Energy Malnutrition ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Human Consumption ◽  
Composite Flour ◽  
Maize Flour

AbstractThe over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.

scholarly journals Process Optimization and Characterization of Gamma Irradiation Induced Variations in Functional Properties of Maize (Zea mays L.) Flour

2019 ◽  
pp. 1-12
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Sonia Sonia Safdar ◽  
Raheela Jabeen
Keyword(s):  
Particle Size ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Dose ◽  
Maize Flour ◽  
Density Values ◽  
Water Holding

The effect of particle size and high dose gamma irradiation on functional properties of maize flour was studied. The maize flour at three levels of particle size (-177, -250 and -420 µm obtained from sieves of 80, 60 and 40 meshes respectively) was irradiated in transparent glass bottles at three levels of gamma radiation (25, 50 and 75 kGy) using 60Co gamma source. A significant linear increase in water holding and swelling capacities and bulk density values and significant linear decrease in emulsifying stability was observed in response to an increase in particle size of the flour. Gamma radiation dose was found to show a significant linear positive effect on water holding capacity and solubility but a significant linear negative effect on oil holding capacity, protein solubility and bulk density values. These observed trends in functional properties of maize flour with the application of gamma irradiation suggests that quality of maize flour, regarding the manufacture and packaging of food products, may be improved by irradiation process.

scholarly journals Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

2021 ◽  
Author(s):  
Haq Nawaz ◽  
Momna Aslam ◽  
Tanzila Rehman ◽  
Rabia Mehmood
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Emulsifying Properties ◽  
Maize Flour ◽  
Emulsifying Activity ◽  
Valuable Contribution ◽  
Chickpea Flour ◽  
Sunflower Oils ◽  
Mixed Responses ◽  
Legume Flours

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods. 

scholarly journals A comparative study of the hydrothermal behavior of four corn flours and their starches in Madagascar

2021 ◽  
Vol 9 (1) ◽  
pp. 073-081
Author(s):  
Valérie Lalao Razafindratovo ◽  
Haingo Volana Prisca Raveloarimalala
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Food Systems ◽  
Infant Nutrition ◽  
Staple Food ◽  
Maize Flour ◽  
Supplementary Food ◽  
Swelling Power ◽  
The Third ◽  
Value Range

In Madagascar, maize constitutes the third staple food. Traditionally, cereal gruel (made up from rice or maize flour) is the supplementary food for Malagasy children. This work involved a comparative study of the hydrothermal behavior of four maize flours sold on the market and their starches, in order to identify their best use in food systems, especially in infant nutrition. Studies of functional properties such as swelling power, solubility and viscosity were undertaken. At 90°C, the swelling power value range was between 4.81 (g/g) and 8.2 (g/g) for flours and between 6.72 (g/g) and 9.1 (g/g) for their starches. While solubility was 11.8 (%) and 16.4 (%) for flours at the same temperature (90°C), for starches, it was between 12.6 (%) and 22.8 (%). The viscosity peaked at 90°C, ranging from 648 (cP) to 2728 (cP) for flours and from 220 (cP) to 2268 (cP) for starches.

scholarly journals Comparison of nutritional and functional properties of BK2 foxtail millet with rice, wheat and maize flour

2018 ◽  
Vol 29 (2) ◽  
pp. 186-194
Author(s):  
M Meherunnahar ◽  
RS Chowdhury ◽  
MM Hoque ◽  
MA Satter ◽  
MF Islam
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Foxtail Millet ◽  
Maize Flour ◽  
Mineral Contents ◽  
Foaming Capacity ◽  
Foreign Materials

The proximate composition, mineral contents and functional properties of BK2 FTM flour was determined and compared with three major cereals commonly consumed in Bangladesh like rice, wheat and maize flour. The samples were cleaned of foreign materials, milled and sieved through 60 μm meshes. The results showed that the BK2 FTM flour contained significantly higher (P<0.05) amount of energy (382.01 kcal) and fat (5.01 g/100g) compared to other major cereals. It also took the second highest value of protein, 9.06%, whereas wheat contained 10.39%, Rice, 6.31% and maize, 6.86%. Similarly, BK2 FTM flour enriched with iron 7.01 mg/100g, copper 1.43 mg/100g and phosphorous 595.12 mg/100g. The foaming capacity and bulk density of BK2 FTM flour were very similar to wheat flour. However, it varied significantly (p<0.05) as compared to rice and maize flour.Progressive Agriculture 29 (2): 186-194, 2018

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