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 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 Utilization of silkworm (Bombyx mori) pupal residue powder in masala cookies

2020 ◽  
Vol 11 (2) ◽  
pp. 89-95
Author(s):  
G.V. Vishaka ◽  
D. Vijayalakshmi ◽  
T.K. Narayanaswamy ◽  
K. Geeta
Keyword(s):  
G Protein ◽  
Production Cost ◽  
Microbial Population ◽  
Nutrient Content ◽  
E Coli ◽  
Overall Acceptability ◽  
Storage Study ◽  
Evaluation Scores ◽  
The Mean ◽  
Silkworm Bombyx Mori

The results of the experiment carried out on the development of silkworm pupal Masala Cookies (SPMC) with incorporation of silkworm pupal residue powder (SPRP) revealed that,7 per cent SPRP incorporated was found to be best accepted with scores for appearance (7.8), colour (7.6), texture (8.0), aroma (7.4), taste (7.6) and overall acceptability (7.6). Silkworm pupal masala cookies had better nutrient content as compared with the control masala cookies (0 % SPRP).The 7 per cent SPRP incorporated SPMC contained 16.6 g protein, 79.3 g carbohydrate, 51.3 g fat, 854 kcal energy, 114.5 mg calcium and 6.6 mg iron. Microbial population of SPMC in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.10×104 CFU and molds of 3.50×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The mean sensory evaluation scores of silkworm pupal masala cookies were recorded from initial day to end of storage study period for the best accepted SPMC (7 %). There was decrease in the overall acceptability from initial (7.4) to 90th day of storage (6.6). Microbial population of SPRP and protein in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.97×104 CFU and 7.63×104 CFU and molds of 4.73×102 CFU and 5.07×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The SPRP contained 140 mg of phytic acid and 0.2 mg of tannin/ 100g of powder. The production cost of control and SPMC was Rs. 20 /100g.

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 the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

2016 ◽  
Vol 5 (4) ◽  
pp. 26 ◽  
Author(s):  
Ojinnaka, Dong ◽  
Emeh, T. C. ◽  
Okorie, S. U.
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Maize Flour ◽  
Mineral Analysis ◽  
Palm Weevil ◽  
Significant Difference ◽  
Flour Blends

<p>The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (<em>Rhyhnchophorus phoenicis</em>) paste. The maize-wheat chin-chin enriched with <em>R. phoenicis </em>were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and <em>Rhyhnchophorus phoenicis </em>paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.</p>

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 Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties

2018 ◽  
Vol 6 (1) ◽  
pp. 174-182 ◽  
Author(s):  
Sanju Bala Dhull ◽  
Kawaljit Singh Sandhu
Keyword(s):  
Water Solubility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Solid Loss ◽  
Emulsion Capacity ◽  
Flour Blends ◽  
Texture Attributes

Composite flour noodles were prepared by blending fenugreek flour (FF) with wheat flour (WF) at a replacement level of 2%, 5%, 7% and 10%, respectively. The chemical, functional, and pasting properties of different flour blends were assessed to check its suitability for noodle making. FF exhibited significantly (p 0.05) high protein (28.5%), crude fibre (7.2%), fat (4.9%) and ash content (3.6%) as compared with WF. Water absorption capacity, water solubility index, oil absorption capacity, foaming capacity and emulsion capacity showed an increase in values while the peak viscosity of flour blends decreased with increase in the level of FF. The noodles prepared with wheat-fenugreek flour blends showed higher cooking time, water uptake and cooked weight but less gruel solid loss as compared with control (100% WF) noodles. Noodles prepared with 93% WF+7% FF scored a satisfactory overall acceptability score for their sensory characteristics. Therefore, noodles with satisfactory eating, cooking, texture attributes can be prepared incorporating fenugreek flour up to a level of 7%, helps in exploring the health benefits of fenugreek.

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.

scholarly journals Comparative study on the development of maize flour based composite bread

2014 ◽  
Vol 11 (1) ◽  
pp. 133-139 ◽  
Author(s):  
R Begum ◽  
MJ Uddin ◽  
MA Rahman ◽  
MS Islam
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Composite Bread

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18224 J. Bangladesh Agril. Univ. 11(1): 133-139, 2013

scholarly journals NUTRIENT COMPOSITION, ANTIOXIDANT POTENTIAL AND SENSORY EVALUATION OF DEVELOPED MIXED CONCENTRATED JUICE

2019 ◽  
Vol 81 (2) ◽  
Author(s):  
Nur Ain Hafizah Che Malek ◽  
Hasnah Haron ◽  
Hanis Mastura Yahya
Keyword(s):  
Sensory Evaluation ◽  
Nutrient Content ◽  
Total Polyphenol ◽  
Antioxidant Content ◽  
Nutrient Value ◽  
Significant Difference ◽  
High Nutrient ◽  
Aoac Method ◽  
The Mean ◽  
Hedonic Scale

The purpose of this study is to determine nutrient and antioxidant content, and consumer acceptance of mixed concentrated juice of three ingredients namely pomegranate, honey and date extracts. The nutrient content was analysed based on AOAC method. The antioxidant was determined using Folin-Ciocalteu, DPPH and FRAP assays. Sensory analysis was carried out on 30 untrained panels using hedonic scale. Each 100 g juice provided 380 kcal, contained 55.65 g sugar, 92.13% carbohydrate, 1.97% protein, 0.39% fat, 270.70 mg potassium, 58.43 mg sodium, and 31.58 mg magnesium. The juice contained total polyphenol of 1752.10 mg GAE/100 ml, and antioxidant content of 12.80 mM TE/ml (DPPH) and 51.681 mM TE/ml (FRAP). As for the sensory evaluation, there was no significant difference (P>0.05) in the mean score for the attributes of this newly developed mixed concentrated juice compared to the commercial ones. It can be concluded that the juice has a high nutrient and antioxidant content. The taste of the juice was acceptable among consumers. The combination of more than one type of food could increase the nutrient value of the foods but further studies are needed to see the synergistic effect provided by each food.

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.

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