scholarly journals Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation

2020 ◽  
pp. 18-31
Author(s):  
Agbara, Gervase Ikechukwu ◽  
Abraham Priscilla ◽  
Agbara Helen Ngozi
Keyword(s):  
Water Absorption ◽  
Proximate Composition ◽  
Nutritive Value ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Water Absorption Capacity ◽  
Wet Milling ◽  
Swelling Power ◽  
Oil Seed ◽  
Short Period

Akamu, a starchy cereal-based lactic acid fermented gruel consumed in West Africa was prepared using different processing methods: use of dehulled (D) maize grains, use of partially germinated (PG) maize grains (36-48h) and blends: PG and soybean (S) (90:10), D and S (90:10) and D and Melon (M) seed (90:10). Soaking, wet-milling, wet-sieving, sedimentation (24h), decanting, dewatering were involved and the traditional maize akamu served as the control. The seven different samples were subjected to physicochemical microbiological and sensory evaluations. Crude protein (4.70-10.33%), crude fat (4.12-14.30%), total ash (0.26-0.88 %%), crude fibre (1.51-2.77%) contents were higher in oil seed treated akamu and the carbohydrate contents (<74.41%) were the lowest. The akamu made of dehulled(D) maize had poorer proximate composition. Dominant elements in all the akamu were Phosphorous and Potassium and surprisingly, Zinc (1.98mg/100g), Iron (7.33 mg/g) and potassium (106.83 mg/g) in the akamu made with dehulled maize and calcium higher in the control (14.21mg/100g) and partially germinated (14.71mg/100g) akamu. Low water activity in the dried akamu ensured satisfactory low bacterial and fungal counts (<103cfu/g). The control (U) and D akamu possessed better functional and sensory properties; water absorption capacity, swelling power and pH of the different akamu varied significantly: 7.40—8.10 ml/g, 2.74-5.73 g/g, and 5.41-7.42 g/g respectively. Short period of  germination (<48 h) did not affect negatively the proximate composition, sensory, water absorption capacity and swelling power of the PG, PG+U, PG+S akamu(s). The control (U) and D akamu were adjudged to possess better sensory properties especially U akamu with scores slightly greater than 8 on a 9-point hedonic scale, but the superior nutritive value of oil seed treated akamu(s) were masked by poorer sensory attributes. It is concluded that akamu made from PG maize or its blends with undehulled maize or soybean were better alternatives to traditional akamu which is nutritionally inferior although it possessed excellent sensory and functional properties.

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

2019 ◽  
pp. 1-5
Author(s):  
O. I. Ola ◽  
S. O. Opaleye
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Trypsin Inhibitor ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Local Market ◽  
Water Absorption Capacity ◽  
Swelling Power ◽  
University Of Technology

Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional factors and drudgery in dehulling. In this regard, this study determined effects of fermentation on antinutritional and functional properties of bambara nut flour. Bambara nut was procured from local market in Abeokuta while pure culture of Rhizopus oligosporous was obtained at the Department of Food Science and Engineering, Ladoke Akintola University of Technology. Bambara nut was fermented for 12, 24, 36, 48, 60 and 72h at 32ºC and dried in oven (55ºC/24 h). The antinutritional (tannin, oxalate, phytate, and trypsin inhibitor) and functional properties (water-absorption-capacity, solubility and swelling power) of the composite flour were determined. The data obtained were subjected to descriptive and inferential statistics and significance established at P=.05. Respective range of values for tannin, oxalate, phytate and trypsin inhibitor were 0.08 - 0.32, 0.72 - 1.49, 0.15 - 3.64 and 0.42 - 3.25 mg/g, respectively. Water absorption capacity, solubility and swelling power ranged from 8.67 - 11.04, 52.59 - 53.07, 9.20 - 10.16 and 9.14 9.16%,  respectively. The fermentation process reduced the antinutritional factors and increased the protein content.

scholarly journals Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
E. O. Afoakwa ◽  
Gilbert O. Sampson ◽  
D. Nyirenda ◽  
C. N. Mwansa ◽  
L. Brimer ◽  
...  
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Processing Technique ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Manihot Esculenta Crantz ◽  
Swelling Power ◽  
Volatile Acidity ◽  
Pasting Characteristics

This study investigated effects of processing technique and varietal variations on the physico-functional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27oC and 70oC), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p<0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p<0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9°C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95oC (683 BU) and viscosity at 95oC-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products.   Cassava (Manihot esculenta Crantz) is an important root crop in the world and it provides food for about one billion people globally. It contributes significantly to the economy of most tropical countries through processing into various products. Varietal variation in cassava plays a very important role in the production of diversified food products due to its inherent biochemical characteristics such as starch content, sugar content and pasting characteristics. The biochemical composition in the tubers varies according to varieties. Physico-functional and starch pasting properties of cassava are among the most important parameters used to predict the suitability of flours and starches for certain end product uses, and these would aid the selection of appropriate varieties for use in various food and industrial applications.

scholarly journals Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour

2019 ◽  
Author(s):  
Beenu Tanwar ◽  
Nistha Lamsal ◽  
Ankit Goyal ◽  
Vikas Kumar
Keyword(s):  
Antioxidant Activity ◽  
Water Absorption ◽  
Bulk Density ◽  
Phenolic Content ◽  
Absorption Capacity ◽  
Total Phenolic ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Power ◽  
Buckwheat Flour

Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120°C for 10 min) and germinated (27 ± 3°C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p 0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p 0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p 0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p 0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.

scholarly journals Functional properties of three native starches and their modified derivatives

10.5219/1232 ◽  
2020 ◽  
Vol 14 ◽  
pp. 682-691
Author(s):  
Funmilayo Deborah Adewumi ◽  
Labunmi Lajide ◽  
Abayomi Olagunjoye Adetuyi ◽  
Olajide Ayodele
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Gelation Temperature ◽  
Swelling Power ◽  
White Yam ◽  
Modified Starches

Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.

scholarly journals Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

2019 ◽  
pp. 1-11
Author(s):  
T. A. Dendegh ◽  
M. Ukeyima ◽  
R. A. Dendegh
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Complementary Food ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Fruit Pulp

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BFP) of various proportions (10, 20, 25 and 30%). Proximate (protein, ash, moisture, fibre, fat, carbohydrate and energy value) composition, functional (Bulk density, gelation capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, flavour, texture and overall acceptability) attributes were determined. Results: The results of proximate composition showed that Moisture content ranged from 10.09 – 10.98, Protein content ranged from 9.80 – 24.25, Fat content ranged from 4.94 – 16.65, Carbohydrate content ranged from 43.11 – 71.03, Fibre content ranged from 3.37 – 15.67, Ash content ranged from 2.59 – 2.87% and Energy value ranged from 367.78 – 423.69 Kcal. The functional properties showed that Water Absorption Capacity ranged from 2.70 – 2.91, Oil Absorption Capacity ranged from 1.90 – 2.72, Bulk Density ranged from 0.69 – 0.71, Swelling Index ranged from 0.68 – 1.04 g/ml and Gelation Capacity ranged from 5 – 10% of the complementary food samples. The sensory attribute also revealed that the complementary food samples proved to be of good quality but the controlled sample (A) was most preferred by the panellist. Conclusion: It could be concluded that the Complementary food was produced from millet, baobab fruit pulp and soy flour. Though, samples were found to be low in protein, fat and energy. The carbohydrate, fibre and ash contents were found to increase with increase in baobab fruit pulp addition. Gelation capacity, swelling index and Oil absorption capacity increase with addition of baobab fruit pulp. On the other hand the bulk density and water absorption capacity decrease with increase baobab fruit pulp addition. The sensory properties indicated that sample A was the most preferred sample.

scholarly journals Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and Cowpea

2018 ◽  
Vol 6 (3) ◽  
Author(s):  
Aminu Barde ◽  
Mamudu Halidu Badau ◽  
Gervase Ikechukwu Agbara ◽  
Hadiza Kubura Lawan
Keyword(s):  
Water Absorption ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Wheat Cultivars ◽  
Wheat Varieties ◽  
Swelling Power ◽  
Flour Sample ◽  
Volume Swelling

The quality of the three local wheat varieties, pearl millet and cowpea composite based gurasa (a Nigerian traditional flat bread) were evaluated. A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The proximate composition, weight, volume, swelling power, solubility index, water absorption capacity and acceptability of the gurasa were determined using standard methods. Water absorption ranged from 50 to 55% and increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Gurasa supplemented with pearl millet and cowpea had the highest protein (14.58%), crude fats (4.93%) and energy (333.13kcal/100 g) which increased with the level of substitution. Weight and volume of the gurasa ranged from 128.33 to 153.33g and 186.67 to 386.67 cm3 respectively. Sensory evaluation showed that all the gurasa products were acceptable in terms of colour, taste, aroma and texture when compared with the control gurasa.  Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.

scholarly journals SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI DARI MOCAF (MODIFIED CASSAVA FLOUR) VARIETAS KASPRO DAN CIMANGGU

2019 ◽  
Vol 15 (2) ◽  
pp. 80 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Nugraha Yuwana
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Block Design ◽  
Absorption Capacity ◽  
Raw Material ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Swelling Power

<p>Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.</p><p><strong><br /></strong></p>

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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