scholarly journals Nutritional Benefit, Acceptability and Safety of Cookies from Blanched Coconut and Wheat Flour

2020 ◽  
pp. 94-102
Author(s):  
Abiodun Omowonuola Adebayo- Oyetoro ◽  
Okereke Jane A. ◽  
Ogunnubi, Ebunoluwa I. ◽  
Ukwenya, Anita A. ◽  
Ogundipe, Flora O. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Calorific Value ◽  
Viable Count ◽  
Total Viable Count ◽  
Crude Fibre ◽  
Standard Methods ◽  
Sensory Score ◽  
Microbial Analysis ◽  
Level Of Significance ◽  
Flour Blends

Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard methods and established level of significance difference (p<0.5). Results showed that moisture, crude fibre, fat and calorific value ranged between 5.72%-7.80%, 5.77%-7.80%, 9.81-17.21% and 197.08-312.85 Kcal/100g respectively showing increased parameters with increased substitution levels. Carbohydrate and protein ranged from 49.27%-78.21% and 12.69%-15.66% respectively. Mean sensory score for colour, crunchiness and flavor ranged between 7.30-8.50, 7.01-8.02 and 6.30-8.50 respectively while sample 70:30 was the most acceptable in most of the parameters assessed. Total viable count ranged from 1.4x104 cfu/g- 2.5x104 cfu/g between 2nd -5th week of storage while most samples had no fungi growth for the five weeks except for sample 60:40 and 55:45 with growth ranging from 4.0-7.1x104 Cfu/g. Safe and nutritious cookies can be made from wheat-blanched coconut flour.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

2017 ◽  
Vol 54 (4) ◽  
pp. 403 ◽  
Author(s):  
Huma Parveen ◽  
Anita Bajpai ◽  
Sunny Bhatia ◽  
Shalu Singh
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Calorific Value ◽  
Sensory Characteristics ◽  
Vacuum Drying ◽  
Whole Wheat Flour ◽  
High Fiber ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

scholarly journals Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

2020 ◽  
Vol 7 (1) ◽  
pp. 97-104
Author(s):  
N.J. Deedam ◽  
M.A. China ◽  
H.I. Wachukwu
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Protein Energy Malnutrition ◽  
Control Sample ◽  
Crude Fibre ◽  
Standard Methods ◽  
Household Food ◽  
Protein Energy

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

Evaluation of steam-ultrasound decontamination on naturally contaminated broilers through the analysis of Campylobacter, total viable count, and Enterobacteriaceae

2021 ◽  
Author(s):  
hanieh musavian ◽  
Tariq M. Butt ◽  
Aaron Ormond ◽  
David Keeble ◽  
Niels H. Krebs
Keyword(s):  
Viable Count ◽  
Ultrasound Treatment ◽  
Total Viable Count ◽  
Continuous Processing ◽  
Log Reduction ◽  
Surface Areas ◽  
Ultrasound Application ◽  
Poultry Processing ◽  
Microbial Analysis ◽  
Skin Samples

Combined steam-ultrasound process was investigated for decontamination of freshly slaughtered broilers. Combined steam-ultrasound was delivered simultaneously through specially designed nozzles. The nozzles were installed inside of a constructed machine that allowed for continuous processing. The aim of this study was to evaluate the decontamination effect of the steam- ultrasound application with a capacity of 10,500 birds/hour on naturally contaminated broilers, using three different skin sampling areas for microbial analysis (back, breast and the neck skin). Microbial analysis of Campylobacter , Enterobacteriaceae and Total Viable Count (TVC), was performed pre- and -post steam-ultrasound treatment. A total of 648 skin samples were analyzed for Campylobacter and a total of 216 samples were analyzed for Enterobacteriaceae and TVC. R esults showed significant (p&lt;0.001) Campylobacter reductions of 0.8 log, 1.1 log and 0.7 log, analyzed from skin samples taken from the back, breast and the neck, respectively. Significant reductions of Enterobacteriaceae (p&lt;0.001) by 1.6 log, 1.9 log and 1.1 log and significant reductions of TVC (p&lt;0.001) by 2.0 log, 2.4 log and 1.3 log were found on back, breasts and neck, respectively. Refrigeration effect on Campylobacter numbers pre- and post- steam-ultrasound treatment and incubation at 4°C for eight days was determined in a small trial with 12 samples. Results showed significant (p&lt;0.01) reductions of 0.9 log analyzed on breast skin samples, and 0.7 log reduction (p&lt;0.05) on neck skin samples. Results in this study showed that significant bacteria reduction was achieved on three different surface areas on broilers at a slaughter-speed of 10,500b/h with temperatures over 80°C. The rapid treatment of less than 1.5s exposure time per bird chamber, makes this technology potentially suitable for modern and fast poultry processing lines.

scholarly journals Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends

2020 ◽  
Vol 14 (3-4) ◽  
pp. 82-90
Author(s):  
Emmanuel Kehinde Oke ◽  
Michael Ayodele Idowu ◽  
Abiodun Aderoju Adeola ◽  
Temitope Omuwumi Abiola ◽  
Ibrahim Ololade Adeniji
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Viscosity Data ◽  
Crude Fibre ◽  
Baked Products ◽  
Flour Blends ◽  
And Storage ◽  
Range Test

This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.

scholarly journals Microbial analysis of locally prepared vended dishes in owerri municipality of imo state, Nigeria

2020 ◽  
Vol 3 (10) ◽  
pp. 239-243
Author(s):  
Mercy Adaramaja. F
Keyword(s):  
Total Coliform ◽  
Food Samples ◽  
Viable Count ◽  
Gas Production ◽  
Total Viable Count ◽  
Mould Growth ◽  
White Rice ◽  
Imo State ◽  
Microbial Analysis ◽  
High Sense

A study was carried out to access the microbial analysis of locally prepared vended dishes in Owerri municipality of Imo state. Five zones namely: Prefab and Aladinma areas are represented as Zone A while Ikenegbu and Wethdral areas, Douglas area, School road and Tetlow areas and Worldbank area represented Zone B, C, D and E respectively. The food samples collected includes; rice, spagehetti, beans and white stew. The result obtained revealed that the total viable count in zone A contained 11.42 × 103, 9.5 × 103, 4.4 × 104 and 10.0 × 105 (Cfu/mL) for white rice, spaghetti, beans and stew while those of zone B are 9.0× 103, 7.70 × 103, 2.5× 104 and 6.0 × 105 (Cfu/mL) for white rice, spaghetti, beans and stew respectively. Zone C stew (10.4 ×103 cfu/mL), spaghetti (2.0× 104 cfu/mL), beans (3.3× 104 cfu/mL) and stew (10.3× 104 cfu/mL). Zone D stew (8.0 × 103 cfu/mL), spaghetti (1.5× 104 cfu/mL), beans (1.4× 104 cfu/mL) and stew (4.0×105cfu/mL). Zone E stew (12.55 × 103 cfu/mL), spaghetti (6.3× 103 cfu/mL), beans (6.0× 104 cfu/mL) and stew (4.5×105cfu/mL). Total coliform count shows no gas production in Durbam tube in all the zones, no mould were also observed in all the samples. Generally, mould growth on food is evidence deterioration. It was concluded that the zones maintained high sense of hygiene.

scholarly journals Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute

2018 ◽  
Vol 7 (5) ◽  
pp. 112
Author(s):  
A. I. Peter-Ikechukwu ◽  
G. C. Omeire ◽  
N. O. Kabuo ◽  
C. N. Eluchie ◽  
C. Amandikwa ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Seed Meal ◽  
Composite Flour ◽  
Crude Fibre ◽  
Watermelon Seed ◽  
Fat Substitute ◽  
Flour Blends

Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute was studied. Extracted watermelon seeds were toasted and grounded into seed meal, which were later usedto formulate composite flour blends in the ratio of 10:90 (MW1), 20:80 (MW2), 30:70 (MW3), 40:60 (MW4) with and 50:50 (MW5) of water melon seed meal: wheat flour respectively, while 100% wheat flour served as control (W1). Each blend was used to produce biscuits adopting robbing process. The functional properties of flour blends, proximate composition and physical properties of the biscuit samples were determined. Sensory qualities of the biscuits were evaluated by 20-members panelist. The accepted composite biscuit samples was stored on a shelf for 6 weeks and analyzed for moisture and total viable count. Data obtained were analyzed statistically (P&le;0.05) for ANOVA, and means separated using Fisher&rsquo;s LSD Test. The results of the functional properties showed variations in behaviour. There were no significant differences (P&le;0.05) in pH, swelling index, viscosity and gelation temperature of the flour blends while significant differences &lsquo;(P&le;0.05) existed in bulk density, water absorption capacity and wetability. There were significant differences (P&le;0.05) in protein, fat, crude fibre, ash and carbohydrate for both flour blends and biscuit samples respectively. The addition of toasted watermelon seed meal increased protein, fat, crude fibre and ash contents while carbohydrate content decreased with higher substitution level of wheat flour. Moisture content ranged from 10-11 % (flour) and 6.25 -10% (biscuit). Significant differences (P&le;0.05) were recorded in thickness, spread ratio and break strength within the samples. The result of sensory evaluation showed that W1I was significantly different (P&le;0.05) in taste, aroma and overall acceptance. However, MW4 and MW5 were significantly different in texture, but in terms of crispiness, MW1 and MW3 were preferred. Moisture content of the preferred samples (MW1 and MW3) stored for 6 weeks increased from 6.25-11.75 % (MW1) and 6.75 &ndash; 11.0% (MW3) while the viable microbial counts ranged from 2.0 x 102-6.8 x 105cfu/g for bacteria and 1.8 x 101-7.4 x 103cfu/g for mould respectively.

scholarly journals Microbial assessment and proximate composition of bread samples collected from different bakeries in Ogbomoso, Oyo state, Nigeria

2021 ◽  
Vol 13 (1) ◽  
pp. 10873
Author(s):  
Segun S. OJO ◽  
Adekunle O. ADEOYE ◽  
Adeladun S. AJALA ◽  
Iyabo C. OLADIPO
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Processing Technique ◽  
Proximate Analysis ◽  
Viable Count ◽  
Diffusion Method ◽  
Crude Fibre ◽  
University Of Technology ◽  
Microbial Analysis ◽  
Handling Practices

Bread is a staple food in Nigeria and establishment of bakeries depend on the financial capacity and processing technique employed by processors. This has led to various breads in terms of nutrition and asepsis. In this study, three types of ready-to-eat bread were purchased from different bakery retail shops in Ogbomoso, Nigeria. The control sample was prepared in Food Science Department, Ladoke Akintola University of Technology Ogbomoso. These samples were analyzed for proximate composition, bacterial and fungal contamination using standard microbial procedure (SMP) and disc diffusion method (DDM) for sensitivity test to investigate safety handling practices during production, distribution and anti-microbial effect on microbial contaminant.  The results of microbial analysis are as follows: total viable count (1.1 x103 - 4.5x103) cfu/g, coliform count (0-1.9x103) cfu/g, and mold count (0.3x 105 -3.7x105) cfu/g. The percentage of organisms isolated were E. coli. 15%, B. subtilis and S. aureus 20%, P. aureginosa 10%, S. cerevisiae 15.77%, R. stolonifer 13.46%, Mucor spp. and A. niger 18.08%, and P. notatum 7.69%. The result of the proximate analysis was as follows: protein (9.13- 9.79%), crude fat (1.64-4.50%), ash (1.32-1.77%), crude fibre (0.10-0.23%), moisture content (27.22 -29.05%) and carbohydrate (55.89-59.40%). The most sensitive antimicrobial agent was gentamycin across treatment. The organisms restricted septrin, augmenting, and chloramphenicol completely. Bacillus subtilis has the highest zone of inhibition with the use of gentamycin.

scholarly journals Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 45-58
Author(s):  
A.O. Dauda ◽  
O.A. Abiodun ◽  
O.A. Akintayo ◽  
A.A. Babayeju ◽  
K.O. Salami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Standard Methods ◽  
Whole Wheat ◽  
High Antioxidant Activity

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

scholarly journals Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread

2021 ◽  
Vol 3 (3) ◽  
pp. 86-90
Author(s):  
Bosede Adelola Orhevba ◽  
Yahaya Ndanaimi
Keyword(s):  
Wheat Flour ◽  
Wheat Bread ◽  
Colour Properties ◽  
Crude Fibre ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Flour Blends ◽  
Sensory Tests ◽  
Composite Bread

In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread.

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