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 Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

2021 ◽  
pp. 57-71
Author(s):  
Eke-Ejiofor Joy ◽  
Victor-Uku Esther Chidinma ◽  
M. O. Akusu
Keyword(s):  
Chemical Analysis ◽  
Wheat Flour ◽  
Functional Properties ◽  
Crude Fiber ◽  
Composite Flour ◽  
Physico Chemical ◽  
Wide Range ◽  
Significant Difference ◽  
Flour Blends ◽  
General Acceptability

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively.  There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased.  Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively.  Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

scholarly journals Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Peter-Ikechukwu, A. ◽  
Ibeabuchi, J.C. ◽  
Eluchie, C.N. ◽  
Agunwa, I.M. ◽  
Aneke, E.J. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Soybean Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
Flour Blends

<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>

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.

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.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

2019 ◽  
pp. 1-12
Author(s):  
M. O. Eke ◽  
D. Ahure ◽  
N. S. Donaldben
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Triticum Spp ◽  
Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

scholarly journals QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

scholarly journals Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

2020 ◽  
Vol 1 (1) ◽  
pp. 93-104
Author(s):  
Akinyemi TA ◽  
◽  
Akinsola AO ◽  
Adedokun AF ◽  
Segilola VO ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Zinc Content ◽  
Study Finding ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Daily Allowance ◽  
Pass Through ◽  
Hedonic Scale ◽  
Flour Blends

The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

scholarly journals Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1843
Author(s):  
Aouatif Benali ◽  
Youness En-nahli ◽  
Younès Noutfia ◽  
Adil Elbaouchi ◽  
Mohammed Rachid Kabbour ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Milk Powder ◽  
Composite Flour ◽  
Bread Making ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Sensorial Attributes ◽  
Flour Blends ◽  
Flour Blend

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

scholarly journals Characteristics of Coconut (Cocos nucifera) Flour and Its Application in Cake

2019 ◽  
pp. 1-11 ◽  
Author(s):  
Newlove A. Afoakwah ◽  
John Owusu ◽  
Victoria Owusu
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Cocos Nucifera ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Total Carbohydrate ◽  
Cake Volume ◽  
Significant Difference

Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blend with wheat flour (WF) into coconut wheat composite flour (CWCF) to produce cake. The CF and CWCF were subjected to proximate composition and functional properties analyses. Also, the physical properties, proximate composition and the sensory attributes of the cakes produced from CF and CWCF were determined. Results: The moisture content of CF and CWCF ranged from 4.5 to 9.04 g/100 g, the ash content of CF and CWCF ranged from 4.10 to 6.41 g/100 g and the dietary fiber content of CF was 11.16 g/100 g. CWCF exhibited a higher (87.1± 0.6) water absorption capacity and packed bulk density (0.79 ± 0.3 g/ mL). In this study, the cake volumes increased significantly (P < 0.05) in wheat flour (WF) as compared to CWCF and CF. The specific cake volume observed ranged from 1.48 to 2.01 mL/g. The blend of 50% coconut and 50% wheat flour increased significantly (P < 0.05) the moisture content of the CWCF cakes. The total carbohydrate content of the cakes varied from 20.40 ± 0.02 g/ 100 g to 63.05±0.14 g/ 100 g. Fat, ash and crude fiber and minerals (Ca, K, P Zn, Mg and Fe) increased in CWCF cakes. The sensory analysis conducted showed that there was a significant difference (P < 0.05) between CF cakes, WF cakes and CWCF cakes in the sensory qualities of appearance, texture, flavour and overall acceptability. In terms of appearance, the panelists scored coconut cake highest, but was significantly different (P < 0.05) from coconut wheat cake and wheat one. The least liked sample in terms of texture was wheat one. Conclusion: The present study underscored the potential application of coconut flour in the production of cake and possibly other bakery products.

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