scholarly journals Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

2020 ◽  
pp. 90-99
Author(s):  
Florence A. Bello ◽  
Nkpoikana A. Akpaoko ◽  
Victor E. Ntukidem
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Low Cost ◽  
Pigeon Pea ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Crude Fibre ◽  
Pea Flour ◽  
Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

scholarly journals Quality Evaluation of Ready-To-Eat Garri Made from Cassava Mash and Mango Fruit Mesocarp Blends

2019 ◽  
pp. 1-9
Author(s):  
Joy N. Akume ◽  
Charles C. Ariahu ◽  
Israel O. Acham
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Nutrient Content ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Mango Fruit ◽  
Hedonic Scale ◽  
The Right ◽  
Blend Ratios

Garri is a popular, easy to prepare, storable and low cost staple food made from cassava roots, but lacks the right balance of nutrients. The aim of this study was to evaluate the effect of incorporating mango fruit mesocarp flour as a supplement on the functional, physicochemical and sensory properties of garri. Four blend ratios and codes of 100:0 (C100M0G), 90:10 (C90M10G), 80:20 (C80M20G) and 70:30 (C70M30G) were developed for cassava mash and mango fruit mesocarp flour respectively. The proximate composition, vitamin and elemental composition, functional properties and sensory attributes of the samples were analysed using standard methods. Results from this study revealed that increase in mango fruit mesocarp flour supplementation in the garri increased the protein (1.01 to 1.42%), fat (negligible increase), ash (0.47 to 1.28%), carbohydrate (82.99 to 87.15%), Vitamin A (3.00 to 160.66 µg/100g), Vitamin C (10.23 to 33.34 mg/100g), calcium (0.43 to 1.04%), potassium (0.07 to 0.28%), sodium (0.05 to 0.22%) contents as well as sensory attributes whose values ranged from 5.7 to 7.9 on a 9 point hedonic scale; while decreasing the moisture (12.60 to 7.85%) and crude fibre (2.93 to 2.30%) contents in addition to the bulk density (0.66 to 0.51 g/ml), water absorption capacity (2.11 to 1.30 g/g) and swelling capacity (1.09 to 0.78 g/g). Therefore, adding mango fruit mesocarp flour as supplement has the ability to enhance the macro- and micro-nutrient content, functional properties and sensory characteristics of garri. Sensory evaluation revealed that C70M30G was the most preferred blend formulation.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

2020 ◽  
pp. 53-62
Author(s):  
J. A. Ayo ◽  
E. Okoye
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Nutrient Composition ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Amaranthus Cruentus ◽  
Swelling Capacity ◽  
Amaranth Flour ◽  
Flour Blends ◽  
Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour.   The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24,  0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from  120.00  – 145.00, 110.00  – 135.00,  0.06  - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 

scholarly journals Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

2019 ◽  
pp. 1-12
Author(s):  
M. O. Eke ◽  
D. Ahure ◽  
N. S. Donaldben
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Triticum Spp ◽  
Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

scholarly journals Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

2020 ◽  
pp. 11-21
Author(s):  
Florence A. Bello ◽  
Etoro-Obong E. Akpan ◽  
Victor E. Ntukidem
Keyword(s):  
Sweet Potato ◽  
Control Sample ◽  
Pigeon Pea ◽  
Absorption Capacity ◽  
Potato Flour ◽  
Crude Fibre ◽  
Crude Lipid ◽  
Spread Ratio ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ratios (w/w) 100:0:0 (A), 95:5:0 (B), 85:10:5(C), 75:15:10(D), 65:20:15(E) while 100% wheat flour (F) was produced as control. The functional properties of the flour samples were determined while produced cookies were evaluated for their physical, proximate, selected vitamins, anti-nutrients and sensory properties using standard methods. Significant (p < 0.05) increases in water absorption capacity, bulk density and swelling index of flour blends were observed as the level of substitutions increased. Control sample had the highest weight (13.89 g) and spread ratio (1.22) while sample E had the least weight (7.31 g) and least spread ratio (0.92). Moisture, crude protein, crude lipid, ash, crude fibre contents as well as energy value of flour blends cookies were significantly (p < 0.05) higher with increased level of pigeon pea and potato flours addition. Significant (p < 0.05) reduction in the carbohydrate content of the cookies was observed. Vitamin A and C contents of sample E were significantly (p < 0.05) higher than the value obtained for sample F. Anti-nutritional factors in the cookies samples were within permissible levels. Sensory ratings showed that sample B compared favourably with sample F based on overall acceptability.

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

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.

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 Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

2020 ◽  
pp. 40-48
Author(s):  
J. A. Ayo ◽  
D. M. Atondo
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Flour Blends ◽  
General Acceptability

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha flour at 5, 10, 15 and 20% to produce Acha-tigernut composite flour which was used with other ingredients (salt and powdered ginger) to produce acha-tigernut based noodles. The functional properties of the flour, sensory and cooking characteristics of the noodles produced were determined. The water absorption capacity and swelling capacity increased from 210.59 to 215.53 (g/g) and 524.43 to 586.57, respectively with increase in tigernut flour. While oil absorption, solubility and bulk density decreases from 209.80 to 192.72 (g/g), 10.17 to 5.19 and 0.79 to 0.61 (g/ml) respectively. The swelling capacity ranged from 524.43 to 586.57 (%) with an increase in tigernut flour. The final viscosity of the samples was found to range from 2833.00to 2201.00 (m2/s). The peak properties decreased from 2680.67 to 1580.33 (RVU). The pasting temperature increases from 82.47to 87.57°C. The addition of tigernut decreased the trough, breakdown and peak time from 1730.67 to 1205.67, 985.67 to 434.67, and 5.84 to 5.71 RVU, respectively. The average mean scores for colour decreased from 6.95 to -6.30(%) While that of taste, flavor, texture and general acceptability increased from 5.55 to 6.60, 5.95 to 6.85 (%), 5.95 to 6.44 (%) and 6.70 to 6.83 (%), respectively, as the percentage of tigernut increased.

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