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 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 Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

2015 ◽  
Vol 4 (5) ◽  
pp. 181 ◽  
Author(s):  
Yetunde E Alozie ◽  
Chiemela E. Chinma
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Properties ◽  
Vulnerable Groups ◽  
Volume Index ◽  
Functional Characteristics ◽  
Xanthosoma Sagittifolium ◽  
Emulsifying Capacity ◽  
Flour Blends ◽  
Different Levels

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

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 Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

2018 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Lucretia I Barber ◽  
Confidence I. Enyi
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Soy Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Crude Fibre Content ◽  
Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. 

scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

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 Physico-Chemical Properties of Water Yam and Cowpea Flour Blends for Production of Snacks

2020 ◽  
pp. 1-8
Author(s):  
J. O. Nwafor ◽  
A. N. Kanu ◽  
E. C. Kelechukwu ◽  
N. O. Nwohu ◽  
V. N. Ezebuiro
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Chemical Properties ◽  
The Other ◽  
Long Run ◽  
Physico Chemical ◽  
Wheat Products ◽  
Flour Blends ◽  
The Cost ◽  
Water Yam

Aim: The aim of this study is to produce flour from different blend ratio of water yam and cowpea and determination of the physico chemical properties of the snacks produced from the flour blends. Introduction: Snacks are something consumed occasionally for pleasure rather than for nutritive purpose. They are mainly produced by wheat flour. Wheat flour, the main ingredient for production of snacks are imported and thus, the cost of importation of wheat flour eat deep into the Nigeria economy and has placed a considerable burden on the foreign exchange reserve, in the long run causes increase in wheat products. Furthermore, over consumption of wheat products leads to celiac disease associated with immunological disease of the upper intestine triggered by the ingestion of gluten containing cereals. Production of alternative flour to wheat flour can be a welcome idea. Cereal has high nutritional value and it has an appreciable protein content. Study Design: The physico chemical analysis was carried out at the biochemistry laboratory of National Root Crop Research Institute Umudike. Methodology: The water yam (Dioscorea alata) and cowpea (Vigna unguiculata) flours were prepared and they were used for water yam/ cowpea blend at different ratio of (ie 100%:0, 90:10, 80:20, 70:30, 60:40 and 50:50). The 100% water yam was the control sample. Functional properties and proximate composition of the samples were determined. Results and Discussion: According to the result generated from the sensory evaluation, it was discovered that yam/ cowpea blend in the ration of 50:50, 60:40 and 70:30 were more acceptable than the other samples. This can be related to the high content of cowpea in the samples. Conclusion: The yam /cowpea blend in the concentration of 50; 50 was more preferred than the other samples by the panelist.  As a means of nutritional balance yam fortified with cowpea can boost the protein intake of population consuming yam as its main staple.

scholarly journals Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security

2020 ◽  
pp. 45-53
Author(s):  
N. J. Deedam ◽  
M. A. China ◽  
H. I. Wachukwu
Keyword(s):  
Food Security ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Household Food Security ◽  
Microbial Quality ◽  
Household Food ◽  
Flour Blends

Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Results:  composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

scholarly journals Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour

Agro-Science ◽  
2021 ◽  
Vol 20 (3) ◽  
pp. 30-36
Author(s):  
T.O. Olurin ◽  
E.S. Abbo ◽  
O.F. Oladiboye
Keyword(s):  
Proximate Composition ◽  
Date Palm ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Composite Flour ◽  
Crude Fibre ◽  
Palm Fruit ◽  
Breakfast Meal ◽  
Sorghum Flour ◽  
Flour Blends

Breakfast meals are described as any food obtained with or without supplementation through swelling, roasting, grinding, rolling, or flaking of any cereal. This study is aimed to produce and evaluate the functional, pasting, proximate composition and sensory properties of a breakfast meal made from blends of sorghum, bambara and date flours. Gruels were made using composite flour (450 μm) in ratio of 80:15:5, 70:20:10, 60:25:5 and 100:0:0 for sorghum, bambara and date palm respectively. Samples were assessed for functional, pasting, proximate and sensory properties using standard procedures. Data were analyzed using ANOVA at p = 0.05. The functional properties of the flour blends were significantly (p = 0.05) affected by the increasing level of supplementation of bambara and date palm flour. There was a decrease in gelatinization temperature and viscosity as the level of supplementation of bambara nut and date palm flours increased. The gruel from 100% sorghum flour (control) had the highest pasting properties. Proximate composition of the gruels was as follows: moisture, 10.79-9.22%; crude protein, 4.50-10.37%; crude fat, 1.56-2.12%; ash, 2.86-1.76%; crude fibre, 0.10-0.88% and carbohydrate, 80.33-75.15%. Samples made from 60:25:15 flour blends showed significantly (p = 0.05) highest sensory qualities while gruel from 100% sorghum was lowest. The use of bambara nut and date palm fruits at various substitution levels in the formulation of sorghum breakfast gruel significantly (p = 0.05) enhanced their quality characteristics.

scholarly journals Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits

2021 ◽  
pp. 18-29
Author(s):  
Nguseer Patience Orafa ◽  
Osaretin Buraimoh Samuel ◽  
Anastasia Angorkuma Daagema
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Vitamin B1 ◽  
Daucus Carota L ◽  
Swelling Capacity ◽  
Yam Flour ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Flour Blends

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits were prepared from various blends of wheat flour, carrot flour and yam flours. The proximate composition, functional properties, vitamin, minerals and sensory attribute of the flour blends were carried out using appropriate standard methods for the analysis. The sensory properties of the stiff dough and biscuits were determined. The proximate composition of the flour blends were significantly (P< 0.05) different for the moisture (7.52.-6.89%), ash (2.00-2.36%), protein (4.90-4.55%), fat (1.41-1.25%) and carbohydrate (82.09-77.73%). The water absorption (2.53 – 4.10%) and least gelation concentration( 6.43-12.03%) of the blends increased while the bulk density  (0.65-0.53 g/ml), dispersibility (1.49 -2.50%), swelling capacity( 2.59 -3.83%) and foaming capacity (26.73-6.44 g/ml).The blends were rich in iron( 8.43-19.22 mg/100g), zinc (7.43-18.11 mg/100g), magnesium (94.54-170.49 mg/100g) and phosphorus (30.63-84.01 mg/100g). The blends were rich in pro-vitamin A (5.51-17.42). Vitamin B1 (0.43-0.84) and vitamin C (4.81-17.81 mg/100g). The sensory scores recorded on the flour blends for appearances (7.10- 8.50), texture (7.40 -8.10), taste (7.10 -7.85), aroma (6.70 -7.60) and acceptability (6.35-7.70) decreased with increasing level of carrot flour in the blends. The biscuits containing  75% wheat flour, 20% yam flour and 5% carrot flour was the most preferred.

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