scholarly journals Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

2020 ◽  
pp. 40-48
Author(s):  
J. A. Ayo ◽  
D. M. Atondo
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Flour Blends ◽  
General Acceptability

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha flour at 5, 10, 15 and 20% to produce Acha-tigernut composite flour which was used with other ingredients (salt and powdered ginger) to produce acha-tigernut based noodles. The functional properties of the flour, sensory and cooking characteristics of the noodles produced were determined. The water absorption capacity and swelling capacity increased from 210.59 to 215.53 (g/g) and 524.43 to 586.57, respectively with increase in tigernut flour. While oil absorption, solubility and bulk density decreases from 209.80 to 192.72 (g/g), 10.17 to 5.19 and 0.79 to 0.61 (g/ml) respectively. The swelling capacity ranged from 524.43 to 586.57 (%) with an increase in tigernut flour. The final viscosity of the samples was found to range from 2833.00to 2201.00 (m2/s). The peak properties decreased from 2680.67 to 1580.33 (RVU). The pasting temperature increases from 82.47to 87.57°C. The addition of tigernut decreased the trough, breakdown and peak time from 1730.67 to 1205.67, 985.67 to 434.67, and 5.84 to 5.71 RVU, respectively. The average mean scores for colour decreased from 6.95 to -6.30(%) While that of taste, flavor, texture and general acceptability increased from 5.55 to 6.60, 5.95 to 6.85 (%), 5.95 to 6.44 (%) and 6.70 to 6.83 (%), respectively, as the percentage of tigernut increased.

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 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 Effects of the Inclusion of Andrographis paniculata Leaf on the Functional Properties and Pasting Characteristics of Wheat-pearl Millet-Based Flour Blends

2020 ◽  
pp. 41-57
Author(s):  
David T. Ishola ◽  
Mathew K. Bolade
Keyword(s):  
Pearl Millet ◽  
Functional Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Pasting Characteristics ◽  
Swelling Capacity ◽  
Foaming Capacity ◽  
Flour Blends

This study evaluated flour blends from Wheat, Pearl millet and Andrographis paniculata leaf for functional properties and pasting characteristics profiling. The functional properties such as solubility, gelling capacity, water absorption capacity (WAC), Oil absorption capacity (OAC), Bulk density, foaming capacity and stability and swelling capacity and the pasting characteristics were studied. The inclusion of A. paniculata leaf flour in the blends revealed a significant general increase in water absorption capacity, oil absorption capacity, swelling capacity, and bulk density. However, a general decrease in the foaming capacity, solubility, and least gelation was observed as the inclusion of A. paniculata leaf flour increased. The pasting properties of WPMF (flour blend without the inclusion of A. paniculata leaf flour) exhibited the following values: peak viscosity (658 RVU), breakdown (372 RVU), final viscosity (923 RVU), setback (637 RVU), peak time (5.07 min), and pasting temperature (84.8oC). The inclusion of A. paniculata leaf flour in the blends led to a significant general decrease in all the pasting factors. The inclusion of A. paniculata had a significant effect on the functional and pasting properties of wheat-pearl millet based flour.

scholarly journals The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
C. Imoisi ◽  
J.U. Iyasele ◽  
U.C. Michael ◽  
E.E. Imhontu
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Composite Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

scholarly journals Functional Properties of Tigernut and Cowpea Flour Blends

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
Patience C. Obinna-Echem ◽  
Happiness I. Wachukwu-Chikaodi ◽  
Okwagwung A. Dickson
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Functional Properties ◽  
Good Alternative ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Swelling Power ◽  
Cowpea Flour ◽  
Flour Blends

The pH and functional properties: water and oil absorption capacity, bulk density, solubility, swelling power and foaming capacity of tigernut and cowpea flour blends were determined. The flour blends were coded with the letters B, C, D, E, F, G and H for cowpea flour substitutions of 5, 10, 15, 20, 30, 40 and 50 % respectively. For comparison sample A1, A2 and A3 representing 100 % of wheat, tigernut and cowpea respectively, were also evaluated. Standard methods were used for all the analysis. pH of the flour samples varied significantly (P ≤ 0.05) from 5.60-6.23 for sample B (5 % cowpea flour substitution) and A2 (100% tiger nut flour) respectively. Water and oil absorption capacity varied significantly (P ≤ 0.05) from 1.00-2.90 ml/g and 0.39-1.38 ml/g respectively. Sample A1 (100% wheat flour) and Sample B (5% Cowpea: 95% tigernut flour) was significantly (P ≤ 0.05) the highest in water absorption capacity while sample A1 (% wheat flour) had the highest oil absorption capacity. Bulk density varied from 0.58 - 0.84 g/cm3. Although Cowpea flour (sample A3) had the highest bulk density, there was significant (P ≤ 0.05) decrease with increase in cowpea substitution. Swelling power and solubility ranged from 0.08-6.74 g/g and 8.00–67.35 % respectively. Sample A1 (% wheat flour) had significantly (P ≤ 0.05) the highest solubility and swelling power while Sample A3 (% cowpea flour) had the least. The functional properties of the tigernut-cowpea composite flour were comparable with that of the wheat flour, except for the swelling power that was significantly (P ≤ 0.05) higher for the wheat flour. The result showed that the composite tigernut-cowpea flour can be good alternative in the production of bakery products that would not require much swelling.

scholarly journals Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (Tetracarpidium conophorum)

2015 ◽  
Vol 1 ◽  
pp. 93-102 ◽  
Author(s):  
A. Ihemeje ◽  
O. Ukauwa ◽  
C.C. Ekwe
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Physiochemical Properties ◽  
Essential Minerals ◽  
Calcium Magnesium ◽  
General Acceptability

Effect of cooking and germination on physiochemical and sensory attributes of African walnut were investigated. Result proved that the protein (14.90%) carbohydrates (15.39%) fat (45.84%) ash (3.5%) and fibre (1.17%) contents of the raw samples were increased by germination but subsequently decreased as germination progresses. Cooking was found to be more effective in reduction of antinutrients than germination thereby leading to enhanced bioavailability of most essential minerals (calcium, magnesium, sodium, phosphorus etc). Results also indicate significant (P<0.05) improvement on the functional properties (water absorption capacity, oil absorption capacity, ) of the raw sample by cooking and germination. Evaluation of sensory attributes showed that cooked walnut was most preferred to germinated and boiled walnut in terms of taste, after taste and general acceptability.

scholarly journals Proximate composition and functional properties of composite sorghum-okara flour and sensory evaluation of local snack product (sosa)

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 158-167
Author(s):  
P.I. Uzo-Peters ◽  
S.T. Ola
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Partial Substitution ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Nutritional Content ◽  
Sorghum Flour ◽  
Flour Blends

Partial substitution of cereals with legumes has the potential to improve the nutritional content, functionality and other properties of the composite flour. This study aimed at ascertaining the effect of partially substituting sorghum flour with okara flour and also to access the acceptability of a snack product, sosa, produced from the flour blends. The blends were produced from sorghum and okara flour using the following proportions respectively; 100:0; 90:10; 80:20; 70:30; and 60:40 with 100% sorghum serving as control. Results of the proximate composition of the flour blends showed an increase in protein (8.18%-22.73%), fat (1.7%-5.53%), crude fiber (2.9%-11.55%) and ash (1.72%- 2.83%), while the carbohydrate content decreased from (73.21% to 46.55%), with the moisture content varying between (10.81% and 12.41%). Bulk densities decreased with increase in okara substitution from 1g/ml to 0.72g/ml. The water absorption capacity and oil absorption capacity increased with increase in okara substitution from 278.67ml/100g to 328ml/100g and 177.33ml/100g to 249.33ml/100g respectively. The flour blends produced can all serve as thickeners and the local snack (sosa) produced from the flour blends was favourably accepted by the panelists. Keywords: Local snacks: supplementation: sorghum-okara: composite flour.

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.

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.

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