scholarly journals Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours

2019 ◽  
pp. 1-8
Author(s):  
P. O. Ochelle ◽  
J. K. Ikya ◽  
C. O. Ameh ◽  
S. T. Gbaa
Keyword(s):  
Sensory Analysis ◽  
Crude Protein ◽  
Control Sample ◽  
Physical Parameters ◽  
Composite Flour ◽  
Composite Flours ◽  
Significant Difference ◽  
Protein Fiber ◽  
Yam Flour ◽  
Water Yam

The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (E) and 100% wheat was the control sample (A). The moisture, crude protein, fiber and ash increased (p≤0.05) significantly while the carbohydrate and fat content decreased (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-25% for water yam flour at constant 10% soybean level. The result of the physical properties showed that there was a significant difference in all the physical parameters except loaf weight which didn’t increased (p≥0.05) significantly with increased addition of water yam flour at constant soybean level. The result of the sensory analysis showed there were significant differences in all the sensory scores. However, consumers preferred the bread from the composite flours of 20% substitution for both water yam and soybean flours.

scholarly journals Quality Characteristics of Bread from Wheat and Garden Peas Flours

2019 ◽  
pp. 216-223
Author(s):  
M. T. Ukeyima ◽  
H. Agoh ◽  
P. O. Ochelle
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Control Sample ◽  
Quality Characteristics ◽  
Physical Parameters ◽  
Composite Flour ◽  
Garden Pea ◽  
Standard Methods ◽  
Significant Difference

The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was the control sample (A) using standard methods. All the functional parameters differed (p≤0.05) significantly. The moisture, crude protein, crude fat, Ash and crude fiber increased (p≤0.05) significantly while the carbohydrate content decrease (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-40%. The result of the physical properties showed that there was a significant difference in all the physical parameters. Also, sensory results showed that there were significant differences in all the sensory scores. However, consumers preferred the bread from 100% wheat flour and 90% and 10% (Sample B) of wheat and garden peas flours substitution.

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

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.

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.

Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

2018 ◽  
Vol 55 (2) ◽  
pp. 197
Author(s):  
P. S. Sandhya ◽  
A. Haripriya
Keyword(s):  
Celiac Disease ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Lifestyle Changes ◽  
Sensory Profile ◽  
Physical Parameters ◽  
Gluten Free ◽  
Significant Difference ◽  
Quinoa Flour ◽  
The Impact

Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

scholarly journals Development and Quality Assessment of Breakfast Cereals from Blends of Whole Yellow Maize (Zea mays), Soybean (Glycine max) and Unripe Banana (Musa sapientum)

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
Anne P. Edima-Nyah ◽  
Victor E. Ntukidem ◽  
Edikan I. James
Keyword(s):  
Mineral Content ◽  
Phosphorus Content ◽  
Control Sample ◽  
Composite Flour ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Significant Difference ◽  
Sensory Qualities ◽  
Flour Blends ◽  
Composite Samples

Breakfast cereals were produced from yellow maize, soybean and banana flours blended to form different percentage composites. Six composite samples were evaluated to determine the Proximate, Mineral and Vitamin composition, and Sensory qualities. Results of moisture content showed that sample F (0:20:80) had the highest value (6.13±0.02%) while sample E (40:20:40) had the least value (5.42±0.03%), this signifies that sample F (0:20:80) will experience early spoilage compared to sample E (40:20:40). The highest protein content (14.75±0.05) was recorded by sample A (80:20:0), the least value was observed in sample F (0:20:80). Sample A (80:20:0) also had the highest values in fat content (4.82±0.14%) and fibre (4.25±0.03%). Sample F (0:20:80) had the highest value in ash content (3.80±0.03%) and carbohydrate content (76.56±0.05%). For mineral content, there was a significant difference (P<0.05) among the samples. Sample F (0:20:80) had the highest value in iron (68.25±0.26mg/100g), calcium (170.00±0.20mg/100g), potassium (220.80±1.10 mg/100g) and sodium (470.10±0.10 mg/100g). Sample C (60:20:20) had the highest phosphorus content (10.74±0.02 mg/100g). Significant difference (P<0.05) existed among the samples for vitamin composition. Sample E (40:20:40) had the highest vitamin content in both vitamin A (22.01±0.25 mg/100g) and vitamin C (35.42±0.20 mg/100g).  In sensory evaluation, the samples were evaluated with a control sample (Golden morn). Significant difference (P<0.05) existed among the Breakfast cereals. Breakfast cereal served with cold milk, indicated that sample D (50:20:30) had the highest level of acceptability (7.30±0.45) among other samples. Acceptable Breakfast cereals can be produced from 50:20:30 formulation of Yellow Maize:Soybeans:Banana composite flour blends.

BREAD PRODUCED FROM COMPOSITE FLOURS USING Saccharomyces cerevisiae ISOLATED FROM LOCAL FERMENTED BEVERAGE (BURKUTU)

2020 ◽  
Vol 4 (2) ◽  
pp. 758-766
Author(s):  
Rukayat Biodun Ayoade ◽  
S.S.D MOHAMMED ◽  
RICHARD Z AUTA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wheat Flour ◽  
Rice Flour ◽  
Life Assessment ◽  
Wheat Bread ◽  
Composite Flour ◽  
Carbohydrate Utilization ◽  
Composite Flours ◽  
Significant Difference ◽  
Fermented Beverage

Composite flour/bread technology is an important area to be properly harnessed in food industries to help reduce the cost of wheat importation in Nigeria. In this study, bread produced from composite flours using Saccharomyces cerevisiae isolated from local fermented beverage (Burkutu) was investigated. Sugar fermentation, carbohydrate utilization and ethanol tolerance tests were carried out in identifying and characterizing the yeast isolates. Composite breads were produced from Wheat Flour (WF) (100%) and its blends with Rice Flour (RF) (40%), Plantain Flour (PF) (40%) and Cassava Flour (CF) (40%) using the straight dough method. The yeast survived in 25% glucose and 15% ethanol, suggesting its usefulness in industrial application. Loaf weights and loaf volumes of the composite bread samples ranged from 318.4 - 355.7 g, and 420.6 - 457.3 mL respectively, with 100% Wheat Bread ranking highest while Composite rice bread the least, using a significant difference of P<0.05. The total yeast count recorded after 4 days showed 0.25 x 10-3 CFU/mL (100% W bread), 0.40 x 10-3 CFU/mL (W/R (bread), 0.21 x 10-3CFU/mL (W/P bread) and 0.32 x 10-3CFU/mL for W/C bread. Sensory assessment revealed that there was no significant difference (P>0.05) in the bread samples analysed. Shelf life assessment of the bread samples at room temperature (26±1oC) within the first three days revealed no microbial growth/cell count. Bread produced from the incorporation of cassava with wheat flour was found to be acceptable, with insignificant variation when compared to bread made with 100% wheat flour.

scholarly journals Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

2021 ◽  
pp. 60-76
Author(s):  
D. B. Kiin-Kabari ◽  
Mbanefo Calista Uzoamaka ◽  
O. M. Akusu
Keyword(s):  
Control Sample ◽  
Protein Digestibility ◽  
Ash Content ◽  
Composite Flour ◽  
Nutritional Evaluation ◽  
Spread Ratio ◽  
Significant Difference ◽  
Physical Attributes ◽  
Calcium Iron ◽  
Sodium And Potassium

Cookies were developed from composite flour of wheat, African Walnut and Carrot. The wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for samples, B, C, D and E, respectively, and with 5% of Carrot flour. The moisture content of the cookies reduced with increase in substitution with walnut flour and carrot flour but there was no significant difference (p>0.05) in the values obtained. The ash content and protein content of the cookies also increased with increased substitution whereas fat content of the substituted cookies samples increased and significantly differed (p˂ 0.05) from the control. The physical attributes are as follows:11.28 g - 13.09 g for Weight, 45.80 mm - 52.68 mm for Diameter, 6.85 mm - 9.45 mm for thickness, and 5.12 - 7.44 for spread ratio. The values of the Minerals obtained are 29.38 mg/100 g – 50.46 mg/100 g, 3.75 mg/100 g – 11.36 mg/100 g, 14.11 mg/100 g – 15.47 mg/100 g and 49.20 mg/100 g – 58.90 mg/100 g for Calcium, iron, Sodium, and Potassium, respectively. The Bioavailability was highest in sodium(57.07%-84.86%), and potassium(69.55% - 72.31%).The highest values for Vitamin C (13.85 mg/100 g), Vitamin E (0.90), and Invitro protein digestibility (59.64%) were recorded in sample E while the highest Carotenoids (257.40 mg/100 g) was observed in sample C. Sensory evaluation confirmed that there was no significant difference (p˃0.05) between Samples A (control sample) and the substituted samples in terms of appearance, taste and aroma, and although sample A had highest overall general acceptability value, the samples produced compared favorably with the control.

scholarly journals Production and Quality Evaluation of Cookies from Wheat, Defatted Peanut and Avocado Composite Flour

2020 ◽  
pp. 1-12
Author(s):  
Irene Ayah Nwatum ◽  
M. T. Ukeyima ◽  
M. O. Eke
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Control Sample ◽  
Magnesium Content ◽  
Peanut Flour ◽  
Composite Flour ◽  
Substitution Level ◽  
Protein Energy ◽  
Significant Difference ◽  
Flour Blends

In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies were made using the creaming method from these flour blends with one hundred per cent wheat flour serving as control. The physico-chemical and sensory properties of cookies from wheat/defatted peanut/avocado flour were determined using standard analytical methods. The functional properties of the flour blends increased with increasing substitution of wheat flour with defatted peanut flour and avocado flour. The enriched cookies were found to have higher protein, energy, vitamin and mineral content as compared to refined wheat cookies. The protein content increased from 15% in the control sample to 26.64% in the sample F which is the sample with the highest substitution of wheat flour. Magnesium content increased from 173.37 mg/100 g in the control sample to 221.36 mg/100 g in sample F. There was no significant difference in the dietary fibre content of the enriched cookies as compared to the control. Substitution with peanut flour and avocado flour did not alter the physical properties of the cookies. The sensory scores for all the cookies enriched with defatted peanuts flour and avocado flour were above average 4.5. Sample C, with 5% peanut flour and 5% avocado flour had the best sensory attributes among the supplemented cookies at 5% level of significance and compared favourably with the control cookies. Thus cookies made from wheat, defatted peanut and avocado composite flour at an optimal substitution level of 90;5;5 can be regarded as a suitable balanced meal.

scholarly journals Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins

2018 ◽  
Author(s):  
Angela Dulce Cavenaghi-Altemio, Alana Ávalo Hashinokuti ◽  
Daniele Menezes Albuquerque ◽  
Gustavo Graciano Fonseca
Keyword(s):  
Shear Strength ◽  
Chemical Composition ◽  
Protein Content ◽  
Sensory Analysis ◽  
Acceptance Rate ◽  
Physical Parameters ◽  
Purchasing Intention ◽  
Significant Difference ◽  
Mechanically Separated Meat

This work aimed at evaluating the chemical and physical parameters of sausages prepared with mechanically separated meat (MSM) from hydrid sorubim fish without (0.0%) or with the addition of the transglutaminase enzyme at 0.3% and 0.6%, and at analyzing the sensory and the acceptance parameters of these products. The addition of transglutaminase differed significantly in the chemical composition (P<0.05). The protein content gradually decreased from 21.83 to 19.23% while the shear strength increased from 2.02 to 2.95 N with the transglutaminase addition. Moreover, due to combination with salt and phosphate, it promoted a slight influence on the colour of the obtained product, so that the brightness, the yellowness and the redness increased in the formulations added of the enzyme (0.3 and 0.6%) presented better results compared to the formulation without addition of the enzyme. Sensory analysis indicated that there was significant difference in the attributes texture and flavor, being recorded higher average values for treatments with the addition of transglutaminase (0.3 and 0.6%) in relation to the treatment absence of this enzyme (P<0.05). The acceptance rate for sausages which had transglutaminase in the formulation ranged between 79.86 and 84.03%, indicating a high acceptance. Sausages containing transglutaminase in the formulation obtained a higher purchasing intention from the consumers (66%).

scholarly journals Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

2019 ◽  
Vol 11 (1) ◽  
pp. 30-36
Author(s):  
Idowu Michael Ayodele ◽  
Adeola Abiodun Aderpju ◽  
Oke Emmanuel Kehinde ◽  
Amusa Ayodeji Joseph ◽  
Omoniyi Saheed Adewale
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Flour Blends

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 –10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 -0.75 g/mL, 0.62 -0.96%, 4.06 -4.47 g/g, and 2.45 -13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 -135.9 RVU, 76.7 -90.2 RVU, 36.0 -45.8 RVU, 170 -183.7 RVU, 91.0 -93.6 RVU, 5.07 -6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p &lt; 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie.

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