scholarly journals Nutritional Composition, Functional Properties and Food Applications of Millet Grains

2020 ◽  
pp. 9-19 ◽  
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
A. A. Oladejo
Keyword(s):  
Functional Properties ◽  
Pasting Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Alcoholic Beverages ◽  
Cereal Grains ◽  
Gelatinization Temperature ◽  
Food Crop ◽  
Good Source ◽  
Food Applications

Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals.

scholarly journals Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications

2020 ◽  
pp. 101-111
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
A. A. Oladejo
Keyword(s):  
Functional Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Alcoholic Beverages ◽  
Cereal Grains ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Gelatinization Temperature ◽  
Sorghum Grains ◽  
Food Applications

This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of sorghum were also explored and the findings gotten from various authors shows that sorghum has good functional properties in terms of its bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The food applications of the grains such as sorghum ball “Fura”, tuwo, gruel, alcoholic beverages such as pito, burukutu and non-alcoholic beverages such as “kunu zaki” were extensively explored to understand and appreciate the profound benefit of sorghum as a diversely rich and nutritious source of food especially in Africa.

scholarly journals Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

2016 ◽  
Vol 5 (5) ◽  
pp. 67
Author(s):  
Victoria G. Aguilar-Raymundo ◽  
Jorge F. Vélez-Ruíz
Keyword(s):  
Functional Properties ◽  
Wide Distribution ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Moisture Contents ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours. 

scholarly journals Physicochemical, functional and antinutritional properties of starches from Caladium bicolor and Dioscorea dumentorum

2019 ◽  
Vol 10 (3) ◽  
pp. 228-233
Author(s):  
Ifiok Nseobong Uwem ◽  
Basil Nse Ita
Keyword(s):  
Ir Spectra ◽  
Functional Properties ◽  
Exposure Time ◽  
Wild Species ◽  
Moisture Sorption ◽  
Absorption Capacity ◽  
Sorption Behavior ◽  
Oil Absorption ◽  
Crude Lipid ◽  
Food Applications

Starch samples from the wild species of cocoyam (Caladium bicolor (Aiton) Vent.) and three leaf yam (Dioscorea dumentorum (Kunth) Pax.) found abundantly in the south and eastern regions of Nigeria, were characterized for their physicochemical, functional and antinutrient properties. C. bicolor had higher amylose (17.68%), carbohydrate (83.57%) and ash (2.85%) than D. dumentorum. Moisture, crude lipid, protein and fibre ranged between 7.56 to 10.29%, 0.12 to 0.15%, 0.11 to 0.13%, and 2.85 to 3.39%, respectively. The starches exhibited promising functional properties with D. dumentorum having higher dispersibility (64.85%), solubility (73.99%) and oil absorption capacity (2.15 g/g). Onset (To), midpoint (Tm), and conclusion (Tc) gelatinization temperatures ranged between 63 to 79 °C. Peak, breakdown and setback viscosity were higher in D. dumentorum than C. bicolor. Moisture sorption behavior indicated increased hygroscopy with exposure time. The starches had high antinutrient levels, with D. dumentorum having higher levels of HCN and oxalates. In addition, infrared (IR) spectra of both starches were similar. Taken together, these properties suggest the suitability of these starches for non-food applications due to their high antinutrient contents.

scholarly journals Chemical, Pasting and Sensory Characteristics of Ukpo oka - A Steamed Maize Pudding Formulated From Maize and African Yam Bean Flour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Anosike Francis Chidi ◽  
Nwagu Kingsley Ekene ◽  
Ekwu Francis ◽  
Nweke Friday Nwalo ◽  
Nwoba Sunday Theophilus ◽  
...  
Keyword(s):  
Functional Properties ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Peak Time ◽  
African Yam Bean ◽  
Bean Flour ◽  
Emulsion Capacity ◽  
Yam Flour ◽  
Flour Blends

Studies were conducted on the chemical, functional, pasting properties of the flour blends and sensory properties of ukpo oka formulated from of maize- African yam bean flour (AYBF) in order to improve the nutritional content of maize and encourage a wider utilization of the legume AYB. Supplementation of maize and African yam flour was done at 100:0, 50:50, 80:20, 60:40 and 20:80 maize: African yam bean flour, respectively. Proximate composition, functional properties, pasting properties of the flour blends was determined and sensory attributes of the products were also evaluated. The result showed that supplementation of maize with African yam bean flour significantly increased the protein, ash and fiber content of the flour blends with values ranging from 3.91 - 11.08%, 2.90 - 6.60%, 0.67 - 1.82% for protein, ash and fiber contents respectively. The protein, ash and fiber contents increased with addition of African yam bean flour while carbohydrate content of maize- African yam bean blends decreased with increase in the level of African yam bean. The values for functional properties ranged from 0.72 – 0.82g/ml, 99.33 – 323.33%, 9.01 – 19.65%, 690.00 - 978.33%, 0.67 – 1.13%, 0.484 – 1.038% for bulk density, foaming capacity, emulsion capacity, swelling capacity, water absorption capacity and oil absorption capacity respectively. Values for pasting properties of the flour blends expressed in rapid visco unit (RVU) ranges from 129.25 – 209.40, 22.55 – 67.93, 60.21 – 124.62 , 145.25 – 247.67 , 83.37 – 84.56 , 5.47 – 5.97 and 87.19 – 141.35 for peak viscosity, break down viscosity, set back viscosity, final viscosity, pasting temperature, peak time and trough respectively. Set back viscosity and final viscosity increased with increase in the levels of African yam bean while break down viscosity decrease with the increase in the levels of African yam bean. The products were highly rated in all sensory attributes evaluated however aroma decreases with increase in the levels of AYBF. Product made from flour blend 50:50 was the most preferred in terms of general acceptability.

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

2021 ◽  
pp. 108201322110694
Author(s):  
Ashura Katunzi-Kilewela ◽  
Leonard MP Rweyemamu ◽  
Lilian D Kaale ◽  
Oscar Kibazohi ◽  
Roman M Fortunatus
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Gelation Concentration ◽  
Flour Blends

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

scholarly journals The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends

2019 ◽  
Vol 11 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Folasade Maria Makinde ◽  
Ayobami Opeyemi Eyitayo
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Cocos Nucifera ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Iron And Zinc ◽  
Flour Blends

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

scholarly journals Extraction and characterisation of cassava starch cultivated in different locations in Sabah, Malaysia

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 44-52
Author(s):  
Hasmadi A. ◽  
Harlina L. ◽  
Jau-Shya Lee ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
...  
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Significant Difference ◽  
Starch Yield ◽  
Physicochemical And Functional Properties ◽  
Total Starch

This work aimed to determine the physicochemical and functional properties of starch cassava grown in two different locations in Sabah, namely Tawau and Semporna. In this study, the starch of the cassava was extracted using a wet method and analysed for its physicochemical and functional properties. The total starch content of cassava grown in Semporna showed a higher value (61.21 g/100 g) compared to the sample from Tawau (51.77 g/100 g). No significant difference (p>0.05) observed for starch yield extracted from these two locations. However, there was a significant difference (p<0.05) showed for total starch, resistant starch and amylose content. The amylose content of starch isolated from Semporna (23.16%) was higher than from Tawau (13.87%). Scanning electron microscope revealed that starch isolated from both locations had smooth surfaces with some granules spherical, elongated and irregular in shape. Cassava starch from Semporna exhibited a high value of swelling power (6.85%) compared to Tawau (4.07%), and they were significantly different (p<0.05). The solubility values of the starch samples from Tawau and Semporna were 28.48% and 24.34%, respectively. The pH was observed to be lower for cassava starch isolated from Tawau (4.80) than for starch obtained from Semporna (5.49). The water absorption capacity of starch from Semporna absorbed slightly more water than starch from Tawau, with values of 76.51% and 63.64%, respectively. Pasting properties results showed no significance for all profiles measured except for setback viscosity. No significant differences (p>0.05) were observed for all gelatinisation and retrogradation properties. This study suggests that location influenced the physical, chemical and functional properties of cassava’s starch.

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

2021 ◽  
Vol 4 (1) ◽  
pp. 63
Author(s):  
Shanooba Palamthodi ◽  
Shriram Shimpi ◽  
Kanchanlata Tungare
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composition Analysis ◽  
Composite Flour ◽  
Seed Flour ◽  
Functional Value ◽  
Good Taste

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p < 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p < 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p < 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

scholarly journals Effect of dual chemically modified on functional properties of white corn starch

2018 ◽  
Vol 2 (1) ◽  
pp. 77-80
Author(s):  
Rijanti Rahaju Maulani ◽  
Asep Hidayat ◽  
Ujang Dinar Husyari
Keyword(s):  
Functional Properties ◽  
Corn Starch ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Freeze Thaw ◽  
Chemically Modified ◽  
Oxide Concentration ◽  
Crosslinking Reactions ◽  
Swelling Volume

The purpose of the research was to study functional properties of dual-modified two varieties of white corn starch, namely Anoman and Pulut. Modifications of white corn starch used two treatment factors, namely hydroxypropylation reaction at two levels of propylene oxide concentration (8% and 10%) followed by crosslinking reactions on two combinations of STMP phosphate compounds and STPP (ratio 1%:4% and 2%:5%). The results showed that the dual modification can improve the functional properties of white corn starch Anoman dan Pulut variety compared with its native. The dual modified white corn starches of Anoman variety significantly different with Anoman variety on the characteristic of pasting properties, water absorption capacity, swelling volume, clarity of paste, and freeze thaw stability.

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