scholarly journals Production and Evaluation of Breakfast Meals from Germinated and Ungerminated Blends of Sorghum and Soybean by Cold Extrusion Process

2021 ◽  
pp. 52-65
Author(s):  
D. B. Kiin-Kabari ◽  
Anijekwu, Prisca Obiageli ◽  
J. Eke-Ejiofor
Keyword(s):  
Proximate Composition ◽  
Nutrient Content ◽  
Extrusion Process ◽  
Soya Bean ◽  
Cold Extrusion ◽  
Breakfast Meal ◽  
Overall Acceptability ◽  
Iron And Zinc ◽  
Flour Blends ◽  
Calcium Iron

Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:40 ratio. Proximate composition, total mineral (Magnesium, phosphorous, potassium calcium, iron and Zinc), extractable mineral and mineral bio-availability were carried out on the finished product of different blends. Germinated products showed lowest moisture(7.99 %) and carbohydrate(59.43 %) contents, and high values of Ash (3.64 %), Protein(18.19 %) and fat (8.99 %) contents. The highest value Fiber and Energy were obtained in the ungerminated products with values of 11.22 % and 355.72 %, respectively.Bioavailability of germinated product blends showed higher values for all the minerals analyzed.Onsensory evaluation, the ungerminated sorghum product (100:0) recorded highest values among the samples analyzed and was most preferred in term of colour (4.35) and taste (4.10) while the germinated products received preference in the texture with a highest value of 4.35. The overall acceptability was recorded in the ungerminated products with the highest value of 4.15. The results showed that germination and substitution with soya bean up to 60:40 increased the nutrient content of breakfast meal.

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 Development of healthy multigrain biscuits from buckwheat-barley composite flours

2018 ◽  
Author(s):  
Anwar Hussain ◽  
Rajkumari Kaul ◽  
Anju Bhat
Keyword(s):  
Wheat Flour ◽  
Sensory Attributes ◽  
Significant Decline ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Buckwheat Flour

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

scholarly journals Biscuit Making Potentials of Cooking Banana and Yellow Maize Flour Blends

2020 ◽  
pp. 25-31
Author(s):  
N. N. Umerah ◽  
A. I. Asouzu ◽  
N. M. Oly- Alawuba
Keyword(s):  
Nutrient Content ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
High Nutrient ◽  
The Mean ◽  
Flour Blends ◽  
Cooking Banana ◽  
Biscuit Making ◽  
Colour Appearance

The study was carried out to determine the biscuit making potentials of cooking banana and yellow maize flour blends. Cooking banana and yellow maize were processed and milled into flour then blended for composite biscuit production. The samples were coded as follows; A=100:0, B=90:10, C= 80:20, D=70:30, E=60:40 and F=0:100 of maize and cooking banana respectively. All the samples were subjected to laboratory analysis for proximate and minerals using standard methods. Sensory properties of the biscuit were also evaluated by 20 panelist. Data was subjected to analysis of variance (ANOVA) using SPSS and the result recorded as mean ± standard deviation while the mean was separated using Duncan New Multiple Range (P<0.05). The results were 0.50 to 120.75% protein, 4.08 to 5.10% moisture, 3.45 to 7.15% fat, 2.13 to 3.68% fibre and 77.81 to 82.91% carbohydrate. The minerals were 0.50 to 120.75 mg Ca, 4.10 to 12.75 mg Fe, 124.66 to 176.10 mg Mg, 10.32 to 24.75 mg Na, 1.45 to 2.13 mg Zn and 50. 22 to 116.33 mg P. There was significant different (P≤0.05) in texture, colour, appearance, flavor and overall acceptability of biscuits made from the composite flour. The study has revealed that biscuits of high nutrient dense and acceptable organoleptic properties could be produced from yellow maize and cooking banana composite flour blends. The use of yellow maize and cooking banana flour in biscuits preparation resulted in significant improvement in the nutrient content of the composite biscuits.

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 Nutrient Content for Newly Improved Breeding Rice Lines from Parentage of the Kavuni and CO 50

2021 ◽  
pp. 41-49
Author(s):  
T. Vasantha Theiventhiran ◽  
S. Amutha ◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
T. Umamaheswari
Keyword(s):  
Physical Properties ◽  
Zinc Content ◽  
Calcium Content ◽  
Nutrient Content ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Breeding Technique ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Calcium Iron

The objective of the study was determining the physical properties and minerals composition in the twenty three breeding lines and two parent rice varieties. Physical properties found that no significant difference in terms of shape and size of the grain. The calcium, iron and zinc content of rice samples in the ranged from 7.56 to12.72 mg/100g, 0.73 to 2 mg/100g and 2.29 to 3.39 mg/100g, respectively. Results showed that the cultures 144-5 (12.72 mg/100g)>155-3(12.62 mg/100g)>144-2(12.61 mg/100g) =148-2 (12.61 mg/100g) contained higher levels of calcium content. Among the rice lines accessions, the samples: 144-2 (2.04 mg/100g)>32-2 (2 mg/100g)>145-2 (1.67 mg/100g)>145-3 (1.57mg/100g) had higher contents of iron. The zinc content of rice lines ranked in the following decreasing order; 144, 144-1,144-2, 144-3, 145-3, 145-6, 143-1,148-2,271-2. From the twenty three rice lines, some of the rice lines contained more minerals than of parent kavuni. The finding indicated that the cross breeding technique may increases not only the yield and also nutrient content of rice.

scholarly journals Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

2021 ◽  
Vol 3 (1) ◽  
pp. 119-123
Author(s):  
Patience C. Obinna-Echem ◽  
Nkechi J. T. Emelike ◽  
Happiness I. Wachukwu-Chikaodi
Keyword(s):  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Nutrient Content ◽  
Quality Standard ◽  
Sensory Properties ◽  
Shopping Mall ◽  
Open Market ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Port Harcourt

The study evaluated the proximate composition and sensory properties of fruits (banana and tomatoes) and vegetables (Lettuce and cabbage) from an open market and a shopping mall to ascertain the effect of the two environments on the sample quality. Standard analytic procedures were used in sample analysis. Open market samples had moisture, protein, fat, ash, crude fibre and carbohydrate content of 76.56-92.96, 0.25-1.24, 0.03–0.91, 0.56–1.17, 2.20–3.34 and 1.17 – 14.13 % respectively, while values for shopping mall were 80.62-94.10, 0.16–0.29, 0.06–0.21, 0.40–0.86, 1.54–3.87 and 0.91–14.28 % respectively. The degree of likeness for the appearance, flavour (aroma/taste), texture (firmness/crunchiness) and overall acceptability of the samples from the open market ranged from 6.60 - 7.00, 4.90 - 6.35, 5.25 -5.95 and 5.80 - 6.10 respectively, and those of the shopping mall were 6.55–7.25, 4.70–6.65, 5.45–5.95 and 5.85–6.30 respectively. The environment had significant (P≤0.05) influence on the proximate composition and sensory properties of the fruits and the vegetables. Fruits and vegetables from the open market had significantly (P≤0.05) higher nutrient content. The environment of the shopping mall provided the low temperature which improved upon the moisture and sensory attributes of the samples as evidenced in higher degree of likeness of samples from the shopping mall. This revealed the importance of storage and sales of fruits and vegetables under chilled storage.

scholarly journals Development of healthy multigrain biscuits from buckwheat-barley composite flours

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Anwar Hussain ◽  
Rajkumari Kaul ◽  
Anju Bhat
Keyword(s):  
Wheat Flour ◽  
Sensory Attributes ◽  
Significant Decline ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Buckwheat Flour

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF;70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

scholarly journals PENGEMBANGAN CRACKERS SUMBER PROTEIN DAN MINERAL DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG BADAN-KEPALA IKAN LELE DUMBO (Clarias gariepinus)

2017 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Ai Kustiani ◽  
Clara Meliyanti Kusharto ◽  
Evy Damayanthi
Keyword(s):  
Moringa Oleifera ◽  
Food Source ◽  
Clarias Gariepinus ◽  
Nutrient Content ◽  
Nutrition Label ◽  
Iron And Zinc ◽  
Calcium Iron

<p class="Default"><em>Kelor is one of the vegetables with high nutrients contents but haven’t been widely utilized. Adding kelor leaves flour to the crackers made with catfish flour to increase protein and minerals is one way to maximize the potential of its nutrient content. This research purposed to develop the formulation of crackers by adding kelor leaves flour and catfish dumbo flour as a food source of protein and minerals. Kelor leaves flour obtained from this research contains protein, calcium, iron, and zinc respectively for 23.25%, 640.5 mg/100g, 30.6 mg/100g, and 6.65 mg/100g. The best formula chosen from organoleptic was is crackers with the addition 10% catfish dumbo flour and 2.5 g kelor leaves flour. The crackers contain 11.50% protein, 30.73 mg/100g calcium, 8.56 mg/100g iron, and 609.70 mg/100g zinc respectively. Selected crackers contain more than 20% protein and more than 15% of iron and zinc standart for 2-5 years old children group based on nutrition label reference (ALG, for Indonesian), so it can be claimed as a food source of protein, iron and zinc.</em><strong><em></em></strong></p><p><strong><em> </em></strong></p><em><br /></em><strong><em></em></strong>

scholarly journals Micro-Nutrient Content of Differently Dried Coco Yam/Plantain Mixed Flour Blends (P24-008-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jokodola Akinlotan ◽  
Ibiyemi Olayiwola ◽  
Silifat Sanni
Keyword(s):  
Zinc Content ◽  
Nutrient Content ◽  
Atomic Absorption Spectrometer ◽  
Mean Values ◽  
Funding Sources ◽  
Malnourished Children ◽  
Iron And Zinc ◽  
The Mean ◽  
Staple Foods ◽  
Flour Blends

Abstract Objectives Staple foods generally are deficient in micro-nutrients. The study was carried out to determine the micro-nutrients status of coco yam plantain mixed flour blends. Methods Ten blends of cocoyam/plantain at 5–50% were formulated from drum dried (DD), oven dried (OD) and sun dried (SD). The calcium, Potassium, iron, and zinc content were determined using Atomic Absorption spectrometer at different wavelengths. Data were analyzed using analysis of Variance. Means were separated using Duncan's multiple range tests. Results The mean values of calcium for DD, OD and SD decreased as the level of substitution increased (152.57 ± 5.07–47.30 ± 0.20; 159.21 ± 3.20–56.73 ± 2.00; 288.45 ± 2.01–147.38 ± 0.30) respectively likewise zinc content. Mean values of Potassium and Iron increased as the level of substitution increased (P < 0.05). Conclusions The study showed that the flour blends can be used as therapeutic diet for the malnourished children. Funding Sources SELF.

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