scholarly journals Potentials of African nutmeg (Monodora myristica) as a flavourant in cookie production

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Kazeem K. Olatoye ◽  
Omololo O. Fapojuwo ◽  
Joshu A. Olorunshola ◽  
Julianah O. Ayorinde
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Absorption Capacity ◽  
Metabolizable Energy ◽  
Crude Fibre ◽  
Seed Flour ◽  
Application Potential ◽  
Aoac Method ◽  
Flour Blends ◽  
Monodora Myristica

African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensorypanellistsrespectively. Data were analysed using ANOVA at p<0.05.  Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62g/cm3 – 0.68 g/cm3), but significantly affected WAC (133-142%) and OAC (147-156%) of flour blends. Crude protein (9.44-15.49%), crude fat (3.17-6.50%), total ash (2-2.73%) and crude fibre (0.12-0.23%) contents of the cookie increased, whilst metabolizable energy (385.33-367kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100% replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.

scholarly journals Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

2020 ◽  
pp. 90-99
Author(s):  
Florence A. Bello ◽  
Nkpoikana A. Akpaoko ◽  
Victor E. Ntukidem
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Low Cost ◽  
Pigeon Pea ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Crude Fibre ◽  
Pea Flour ◽  
Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

scholarly journals Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

2020 ◽  
pp. 42-52
Author(s):  
H. T. Olaleye ◽  
T. O. Oresanya ◽  
E. O. Temituro
Keyword(s):  
Sweet Potato ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Weaning Food ◽  
Crude Fibre ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition. Objective: To investigate the effect of different formulations of sorghum, mung beans and orange fleshed sweet potato flour blends on the proximate, functional, pasting properties and the sensory attributes of the weaning food blends. Methodology: Weaning foods were formulated from Sorghum grains (S), Mung beans (M) and (O) Orange fleshed sweet potato in ratios 40:45:15, 40:30:30, 25:35:45, 25:45:30 and 55:30:15 respectively. The blends of the weaning food were analyzed for the proximate, functional, pasting properties and sensory evaluation using standard methods. Data obtained were subjected to analysis of variance and means were separated using Duncan’s multiple range test p<0.05. Results: The proximate analysis of the blends had moisture content (8.15-9.58%), crude fat (1.47-2.76%), crude protein (14.00-18.04%), crude fibre (0.34-0.82%), total ash (1.86-2.52%) and carbohydrate (68.02-73.62%). Functional analysis: Bulk density 0.55-0.65 (g/cm3), swelling power (4.64-7.13%), solubility index (4.00-16.50%), water absorption capacity 1.58 (g/gcm3). Pasting: Peak viscosity: (87-214), Break-down viscosity (64-142), Trough viscosity (16-72), Final viscosity (50-175), Set back (28-103), Peak time (4.4.6 min), Pasting temperature (70.83°C). Blend S:M:O- 40:30:30 was rated most acceptable for all the parameters accessed. Conclusion: The blends of the weaning food showed that it can be a good source of carbohydrate, crude protein, minerals with low bulkiness and good reconstitution properties which can be used to solve malnutrition challenges in Nigeria.

scholarly journals Effects of Pawpaw (Carica papaya) Seed Flour Addition on the Quality of Wheat Bread

2021 ◽  
pp. 51-63
Author(s):  
O. A. Kure ◽  
E. D. Inelo ◽  
N. S. Donaldben
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Carica Papaya ◽  
Control Sample ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Crude Fibre ◽  
Seed Flour ◽  
Carica Papaya Seed ◽  
Papaya Seed

The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw seed flour at 0, 2.5, 5, 7.5, 10 and 12.5% addition in wheat were prepared. Control sample was 100% wheat flour and its bread. The functional properties of the flours of wheat and pawpaw seed were determined. The proximate composition (breads and pawpaw seed flour), vitamins content and sensory attributes of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed an increased oil absorption capacity (0.62-1.23 g/g), foaming capacity (14.54-19.88%) and a decreased water absorption capacity (1.88-1.35 g/g) and bulk density (0.78-0.41 g/cm3) with increased pawpaw seed flour addition. The proximate composition of the bread samples showed significant (p<0.05) increase in moisture (23.80-30.83%), ash (0.78-3.00%), crude fibre (0.58-1.48%), crude fat (2.20-9.68%) and crude protein (11.46-17.71%) but decrease in carbohydrate (61.19-37.31%) contents with increased pawpaw seed flour addition. The pawpaw seed flour showed proximate composition of 8.15% moisture, 7.46% ash, 5.44% crude fibre, 25.41% crude fat, 28.18% crude protein and 25.38% carbohydrate. Vitamin C (0.57-12.95 mg/100 g) and pro-vitamin A (0.26-7.37 µg/100 g) significantly (p<0.05) increased with increased pawpaw seed flour percentage while Vitamin B3 decreased with increased addition. Appearance and taste panel scores indicated that up to 5% addition of pawpaw seed flour was acceptable in bread formulation.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
SATYA NARAYAN SINGH ◽  
RAJESH G BURBADE ◽  
HITESH SANCHAVAT ◽  
P S PANDIT
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Water Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Minimum Value ◽  
Maximum Value ◽  
Physico Chemical ◽  
Specific Length

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

scholarly journals Relationships between physical and chemical characteristics and calculated metabolizable energy values in barley and oats with highly variable volume weights

1978 ◽  
Vol 50 (3) ◽  
pp. 276-284
Author(s):  
Maija-Liisa Salo
Keyword(s):  
Crude Protein ◽  
Starch Content ◽  
Metabolizable Energy ◽  
Chemical Characteristics ◽  
Crude Fibre ◽  
Variable Volume ◽  
Physical And Chemical Characteristics ◽  
Volume Weight ◽  
The Difference ◽  
Physical And Chemical

61 samples of barley with a volume weight of 38—75 kg/hl, and 49 oat samples with a volume weight of 40—65kg/hl were analyzed for physical and chemical characteristics. The approximate metabolizable energy (ME) value was calculated from the composition. The physical characteristics varied more, but the starch content less, in barley than in oats. There was also a negative correlation between starch and crude protein, and ether extract level in barley, but not in oats. Therefore the difference between the ME values of the best and the poorest samples was only 12% for barley, but 27 % for oats. Both the starch and the crude protein content predicted the ME value well: R2 of starch was 78—94 %, and that of crude fibre 55—84 %. The volume weight still gave a good indication for barley, but not at all for oats.

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.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

The Apparent Digestibility of Nutrients and Energy Value to Pigs of Plantains (Musa Sapientum Var. Paradisiaca Linn)

2021 ◽  
Vol 1 (2) ◽  
pp. 184-191
Author(s):  
V. A. Oyenuga ◽  
B. L. Fetuga
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nitrogen Retention ◽  
Basal Diet ◽  
Metabolizable Energy ◽  
Apparent Digestibility ◽  
Crude Fibre ◽  
Large White ◽  
High Dry Matter ◽  
Nitrogen Free Extract

The proximate and mineral constituents of six plantain forms, raw green plantain (RGP), cooked green plantain (CGP), raw ripe plantain (RRP), cooked ripe plantain (CRP), green plantain meal (GPM) and ripe plantain meal (RPM) were determined by chemical analysis. 24 large white barrows, weighing initially, between 40-45 kg., were used to study the apparent digestibility of nutrients, digestible energy (DE), metabolizable energy (ME), metabolizable energy corrected for nitrogen retention (ME(n) and total digestible nutrients when the plantains served as the only source of nutrients. In a second experiment ME and ME(n) were measured for the plantain forms using 28 Large White barrows, with diets in which the plantains replaced 50% of maize in a basal diet. All the plantain forms had low fat, crude fibre and crude protein content but high in nitrogen-free extract, phosphorus, potassium and Iron. Identically high dry matter (D.M.) and nitrogen-free extract (N.F.E.) digestion coefficients were obtained for all the plantain forms except RPM, which had significantly lower values. Digestion coefficients for crude protein (46.9, 53.6, 51.8, 34.3,-32.7 %), crude fibre, (46.6, 49.5, 58.7, 62.6, 56.9, 39.6 %), ether extract (55.9, 56.6, 66.9, 69.2, 54.7 and 34.6 %) for RGP, CGP, RRP, CRP, GPM and RPM respectively were considerably lower than for D.M. and N.F.E. The DE, ME ME(n) and TDN values were comparable for all plantain forms except RPM, which had significantly lower values in most cases. The fresh green plantains and green plantain meals had slightly higher energy values than the ripe plantains, even though the nutrients in the ripe plantains were better digested than in the green forms. The results are discussed in relation to variations in the relative proportions of the simple and more complex carbohydrates during ripening.

scholarly journals Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

2020 ◽  
pp. 53-62
Author(s):  
J. A. Ayo ◽  
E. Okoye
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Nutrient Composition ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Amaranthus Cruentus ◽  
Swelling Capacity ◽  
Amaranth Flour ◽  
Flour Blends ◽  
Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour.   The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24,  0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from  120.00  – 145.00, 110.00  – 135.00,  0.06  - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 

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