Physicochemical properties of breakfast sausage extended with locust bean flour

2020 ◽  
Vol 15 (2) ◽  
pp. 36-42
Author(s):  
I.M. Koleoso ◽  
A.T. Adeshola ◽  
O.O. Olusola ◽  
T.A. Akinsehinde
Keyword(s):  
Physicochemical Properties ◽  
Bean Flour ◽  
Locust Bean

scholarly journals Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

2019 ◽  
Author(s):  
Chetan Sharma ◽  
Baljit Singh ◽  
Syed Zameer Hussain ◽  
Savita Sharma
Keyword(s):  
Physicochemical Properties ◽  
Bulk Density ◽  
Mung Bean ◽  
Water Solubility ◽  
Protein Quality ◽  
Mechanical Energy ◽  
Screw Speed ◽  
Bean Flour ◽  
Extruded Snacks ◽  
Feed Moisture

PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14–18%), screw speed (400–550 rpm) and barrel temperature (130–170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84–93 °C) while peak viscosity (2768–408 cP), hold viscosity (2018–369 cP), breakdown (750–39 cP), setback (2697–622 cP) and final viscosity (4715–991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fiber and minerals have good potential in effectively delivering the nutrition to the population.

Whole Unfermented African Locust Bean (WUALBF) Flour (Parkia biglobosa) as Non-Conventional Extender in Frankfurter-type Sausage

2021 ◽  
Vol 43 (1) ◽  
pp. 370-377
Author(s):  
V. Attoh-Kotoku ◽  
O. O. Olusola ◽  
F. Osafo ◽  
A. B. Omojola
Keyword(s):  
Sensory Evaluation ◽  
Production Cost ◽  
Parkia Biglobosa ◽  
Overall Acceptability ◽  
Product Formulation ◽  
Bean Flour ◽  
Locust Bean ◽  
African Locust Bean ◽  
Mouth Feel ◽  
Very High

Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUALBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter: The resultant beans were sun dried, milled into flour for incorporation into the sausage formulations. Protein, fibre and cooking yield increased significantly (P<0.05) with increasing use of WUALBF while moisture, ash, fat and cooking loss reduced significantly (P>0.05). Sensory evaluation revealed very high score (P<0.05) for formulations with 5% WUALBF for taste, flavor, mouth-feel and Overall Acceptability (OA). The use of WUALBF had no significant effect (P>0.05) on appearance, tenderness, juiciness and pH of the product. Production cost reduced by 6.5%, 12.92% 24.32% and 29.60% respectively when using 5%, 10%, 15% and 20% WUALBF in Frankfurter-type sausages. The results suggest that WUALBF has promising potential as a non-conventional extender in Frankfurter-type Sausage.

scholarly journals Whole Unfermented African Locust Bean (WUALBF) Flour (Parkia biglobosa) as Non-Conventional Extender in Frankfurter-type Sausage

2021 ◽  
Vol 43 (2) ◽  
pp. 370-377
Author(s):  
V. Attoh-Kotoku ◽  
O. O Olusola ◽  
F Osafo ◽  
A. B Omojola
Keyword(s):  
Sensory Evaluation ◽  
Production Cost ◽  
Ground Beef ◽  
Industrial Research ◽  
Parkia Biglobosa ◽  
Product Formulation ◽  
Bean Flour ◽  
Locust Bean ◽  
African Locust Bean ◽  
Very High

Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUALBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter. The resultant beans were sun dried, milled into flour for incorporation into the sausage formulations. Protein, fibre and cooking yield increased significantly (P0.05). Sensory evaluation revealed very high score (P0.05) on appearance, tenderness, juiciness and pH of the product. Production cost reduced by 6.5%, 12.92%, 24.32% and 29.60% respectively when using 5%, 10%, 15% and 20% WUALBF in Frankfurter-type sausages. The results suggest that WUALBF has promising potential as a non-conventional extender in Frankfurter-type Sausage

Isolation and evaluation of some physicochemical properties of Parkia biglobosa starch

2009 ◽  
Vol 81 (1) ◽  
pp. 97-104 ◽  
Author(s):  
Nnemeka Edith Ihegwuagu ◽  
Moses Olubayo Omojola ◽  
Martins Ochobiojo Emeje ◽  
Olobayo Olufunsho Kunle
Keyword(s):  
Physicochemical Properties ◽  
Food Industry ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Parkia Biglobosa ◽  
Locust Bean ◽  
African Locust Bean

This paper describes the isolation and physicochemical characterization of starch obtained from Parkia biglobosa (African locust bean). The results show that the properties of starch from this source compare favorably with those of corn starch BP, and suggest that it could be useful as a stabilizer in baking powders and as an emulsifier in the food industry.

Sign in / Sign up

Export Citation Format

Share Document