Nutritional Composition of Flour Blends from Water Yam, Yellow Maize and African Yam Bean

Adequate and proper understanding of the nutritional composition of different flour materials is important in their use in the production of baked food materials. The proximate composition of water yam-yellow maize and African yam bean flour mixtures was therefore evaluated in this study. Standard procedure for dry-milling unit operation was used in the flour processing. Flour samples were blended in different ratios to form the following composite samples: AFK which comprised of 30% water yam (WY):40% yellow maize (YM):30% African yam bean (AYB); BGL which comprised of 40WY:30%YM:30%AYB CHM comprising of 50%WY:20%YM:30%AYB; DIN comprising of 60%YM:10%YM:30%AYB and control treatment comprising of 100%WY. Crude protein content ranged from 4 to 22.50%; fat content ranged from 1.80%; ash content ranged from 7.00%; moisture content ranged from 6.00 to 10.00% carbohydrate content ranged from 50.43 to 80.90% and energy content ranged from 331.50 to 356.35%ked. Addition of yellow maize and African yam bean statistically (p<0.05) increased the protein, fat, fibre, ash, moisture and energy content of flour blend but statistically (P<0.5) reduced the carbohydrate content. Flour sample DIN found to be adequate for both children and adult consumption of the flour when compared to the Codex Alimentarius Commission [1].

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Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation

International Journal of Food Studies ◽

10.7455/ijfs/10.si.2021.a1 ◽

2021 ◽

pp. 1-13

Author(s):

Ghaniyah Odunola Ajibola ◽

Abiodun Adekunle Olapade

Keyword(s):

Proximate Analysis ◽

Pasting Properties ◽

Chemical Compositions ◽

Manihot Esculenta Crantz ◽

Rapid Urbanization ◽

Nutritional Factors ◽

African Yam Bean ◽

Bean Flour ◽

Flour Blends ◽

Β Carotene

Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat our which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots (Manihot esculenta Crantz) and African yam bean seeds (AYB) (Sphenostylis stenocarpa) were processed into ours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β-carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best our blend sample of 69.23% cassava our to 30.77% AYB flour gave the actual value of total β-carotene 6.76 μg/g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCNeqv/kg, 1.69 mg phytate/g and 0.37 mg tannin/g.

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Chemical, Pasting and Sensory Characteristics of Ukpo oka - A Steamed Maize Pudding Formulated From Maize and African Yam Bean Flour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-144 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Anosike Francis Chidi ◽

Nwagu Kingsley Ekene ◽

Ekwu Francis ◽

Nweke Friday Nwalo ◽

Nwoba Sunday Theophilus ◽

...

Keyword(s):

Functional Properties ◽

Pasting Properties ◽

Sensory Attributes ◽

Absorption Capacity ◽

Peak Time ◽

African Yam Bean ◽

Bean Flour ◽

Emulsion Capacity ◽

Yam Flour ◽

Flour Blends

Studies were conducted on the chemical, functional, pasting properties of the flour blends and sensory properties of ukpo oka formulated from of maize- African yam bean flour (AYBF) in order to improve the nutritional content of maize and encourage a wider utilization of the legume AYB. Supplementation of maize and African yam flour was done at 100:0, 50:50, 80:20, 60:40 and 20:80 maize: African yam bean flour, respectively. Proximate composition, functional properties, pasting properties of the flour blends was determined and sensory attributes of the products were also evaluated. The result showed that supplementation of maize with African yam bean flour significantly increased the protein, ash and fiber content of the flour blends with values ranging from 3.91 - 11.08%, 2.90 - 6.60%, 0.67 - 1.82% for protein, ash and fiber contents respectively. The protein, ash and fiber contents increased with addition of African yam bean flour while carbohydrate content of maize- African yam bean blends decreased with increase in the level of African yam bean. The values for functional properties ranged from 0.72 – 0.82g/ml, 99.33 – 323.33%, 9.01 – 19.65%, 690.00 - 978.33%, 0.67 – 1.13%, 0.484 – 1.038% for bulk density, foaming capacity, emulsion capacity, swelling capacity, water absorption capacity and oil absorption capacity respectively. Values for pasting properties of the flour blends expressed in rapid visco unit (RVU) ranges from 129.25 – 209.40, 22.55 – 67.93, 60.21 – 124.62 , 145.25 – 247.67 , 83.37 – 84.56 , 5.47 – 5.97 and 87.19 – 141.35 for peak viscosity, break down viscosity, set back viscosity, final viscosity, pasting temperature, peak time and trough respectively. Set back viscosity and final viscosity increased with increase in the levels of African yam bean while break down viscosity decrease with the increase in the levels of African yam bean. The products were highly rated in all sensory attributes evaluated however aroma decreases with increase in the levels of AYBF. Product made from flour blend 50:50 was the most preferred in terms of general acceptability.

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Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

International Journal of Nutrition and Food Sciences ◽

10.11648/j.ijnfs.20150405.16 ◽

2015 ◽

Vol 4 (5) ◽

pp. 549 ◽

Cited By ~ 4

Author(s):

Ufot Evanson Inyang

Keyword(s):

Chemical Properties ◽

Nutrient Contents ◽

African Yam Bean ◽

Bean Flour ◽

Physico Chemical ◽

Flour Blends

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Study of Functional Properties for Different Blends of Flours

Journal of Applied Life Sciences International ◽

10.9734/jalsi/2019/v22i130117 ◽

2019 ◽

pp. 1-7

Author(s):

C. E. Kalu ◽

I. C. Alaka ◽

F. C. Ekwu

Keyword(s):

Functional Properties ◽

Water Solubility ◽

Absorption Capacity ◽

Dry Milling ◽

Standard Methods ◽

African Yam Bean ◽

Milling Operation ◽

Flour Sample ◽

Flour Blends ◽

Water Yam

Functional properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Standard method for dry- milling operation was used in the flour processing. Four flour samples were compounded in the ratios of (AFK) 40%WY: 30%YM: 30%AYB; (BGL) 50%WY: 20%YM: 30%AYB; (CHM) 60% WY: 10%YM: 30%AYB (DIN) and 100%WY (EJO) was used as control. Standard methods were used to determine the functional properties. The result showed that bulk density which influences packaging arrangement ranged from 0.58 to 0.76 g/ml; water solubility index ranged from 5.80 to 9.20 g/g and water absorption capacity ranged from 1.00 to 1.46 g/g, the oil absorption capacity ranged from 1.44 to 2.02 g/g. Addition of yellow maize and African yam bean improved significantly (p<0.05) the functional properties of the flour blend generally and particularly flour sample (DIN) 60%WY: 10%YM: 30%AYB. The improvement in the functional properties would enhance both the nutritional and sensory properties of the flour mixtures.

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Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i930343 ◽

2021 ◽

pp. 63-77

Author(s):

T. A. Dendegh ◽

B. M. Yelmi ◽

R. A. Dendegh

Keyword(s):

Pearl Millet ◽

Pennisetum Glaucum ◽

Mineral Elements ◽

Absorption Capacity ◽

Composite Flour ◽

African Yam Bean ◽

Bean Flour ◽

Composite Flours ◽

Gelation Concentration ◽

Flour Blends

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges.

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Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste

Research Journal of Food Science and Nutrition ◽

10.31248/rjfsn2018.041 ◽

2018 ◽

Vol 3 (3) ◽

pp. 31-40 ◽

Cited By ~ 1

Author(s):

Akinjide O. Akinsola ◽

◽

Victoria O. Segilola ◽

Etuonu S. Oloso ◽

Oludunke J. Durojaiye ◽

...

Keyword(s):

Quality Evaluation ◽

Sensory Properties ◽

African Yam Bean ◽

Bean Flour ◽

Flour Blends

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Pasting Properties of Flour Blends from Water Yam, Yellow Maize and African Yam Bean Seeds

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v10i130098 ◽

2019 ◽

pp. 64-71

Author(s):

C. E. Kalu ◽

I. C. Alaka ◽

F. C. Ekwu

Keyword(s):

Value Added ◽

Pasting Properties ◽

Peak Time ◽

Blend Ratio ◽

African Yam Bean ◽

Pasting Temperature ◽

Flour Sample ◽

Flour Blends ◽

The Cost ◽

Water Yam

Pasting properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Peak viscosity ranged from 133.50 to 166.25RVU, Trough viscosity ranged from 85.08 to 135.20RVU, break down viscosity ranged from 28.17 to 50.58RVU, final viscosity ranged from 5.05 to 5.49 min and pasting temperature ranged from 80.25 84.15oC. Addition of yellow maize and African yam bean affected (p<0.05) the peak viscosity, trough viscosity, break down viscosity, final viscosity, and setback viscosity in different trends. However, peak time and peak temperature of the flour sample were not statically (p<0.05) affected by the blend ratio in this study. Amongst the flour samples investigated in this study, flour sample DIN (60%WY:10%YM:30%AYB) showed promise for value added products such as noodles among other flour products. They flour sample adjusted to be the best sample could be used as a good replacement for wheat flour and when achieved, it will reduce the cost of importation.

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The effect of mineral fertilisers and farmyard manure on grain and straw yield, quality and economical parameters of winter wheat

Plant Soil and Environment ◽

10.17221/60/2020-pse ◽

2020 ◽

Vol 66 (No. 6) ◽

pp. 249-256

Author(s):

Lukáš Hlisnikovský ◽

Milan Vach ◽

Zdeněk Abrhám ◽

Ladislav Mensik ◽

Eva Kunzová

Keyword(s):

Winter Wheat ◽

Farmyard Manure ◽

Market Price ◽

Economic Benefits ◽

Quality Parameters ◽

Control Treatment ◽

Yield Quality ◽

Technology And Economy ◽

And Control ◽

Technological Methods

In the years 2011–2014, winter wheat grain yield, qualitative and economic parameters were evaluated according to different fertiliser treatments: (1) control: unfertilised treatment; (2) farmyard manure (FYM) and (3) FYM + NPK (farmyard manure applied together with mineral NPK). The highest yields (8.10 t/ha) were recorded in the FYM + NPK treatment, while significantly lower yields (6.20 t/ha and 5.73 t/ha) were recorded in FYM and control treatments, respectively. Similarly, statistically significantly higher values of the quality parameters were found in the FYM + NPK treatment (13.55% of crude protein content and 43.56 mL of Zeleny’s sedimentation test), compared to control (10% and 22.44 mL, respectively). The modelling expert system (AGROTEKIS-Crop Technology and Economy) was used for the evaluation of economy. This software is based on technological methods of cultivation and norms of material input costs and costs of individual mechanised works. The economic benefits and profitability were evaluated for three different levels of grain market price. The highest gross profit per ha was recorded in the FYM + NPK treatment. According to the gross profit, the control treatment provided better results than the FYM treatment.

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Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

SAARC Journal of Agriculture ◽

10.3329/sja.v19i1.54786 ◽

2021 ◽

Vol 19 (1) ◽

pp. 155-163

Author(s):

S Sapkota ◽

D Kc ◽

H Giri ◽

M Saud ◽

M Basnet ◽

...

Keyword(s):

Chemical Properties ◽

Control Treatment ◽

Quality Performance ◽

Plastic Packaging ◽

Randomized Design ◽

Acid Ratio ◽

Ethephon Treatment ◽

Completely Randomized Design ◽

And Control ◽

Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

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