scholarly journals Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru

2021 ◽  
pp. 29-35
Author(s):  
M. O. Adesola ◽  
J. A Adejuyitan ◽  
O.O. Idowu
Keyword(s):  
Software Package ◽  
Block Design ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
African Yam Bean ◽  
Substitution Level ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Increasing Trend ◽  
Spss Software

Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam bean (AYB). The aim of this work was to co-ferment cassava and AYB at varying proportion and processed to pupuru flour. Study Design: Randomised Block Design was used in this study to assess the influence of different substitution levels of AYB on the properties of pupuru flour and the meal prepared from it. Methodology: The cassava roots were washed, peeled and grated to mash while the AYB was boiled, decorticated and milled into slurry. The AYB slurry was co-fermented with the cassava mash at different substitution level (0, 10, 20, 30 and 40%) and processed to pupuru flour. The 0% served as control (100% cassava). Samples of pupuru flour were evaluated for proximate composition, mineral and anti-nutritional contents. Meal (stiff dough) prepared from the flour was subjected to sensory evaluation. Data obtained were subjected to statistical analysis using SPSS software package. Results: The protein content ranged from 2.9 to 38.68%. The bulk density, swelling capacity, water absorption capacity ranged from 0.72% - 0.86%, 245.56% – 351.84%, and 191.01% - 255.36% respectively. The oxalate, tannin, phytate, and cyanide contents were in the range of 80.00-175.00 mg/100g, 24.55-73.70 mg/100g, 1.34–3.85 mg/100g, and 0.29-0.58 mg/100g respectively. The sensory attributes of pupuru meal indicated a significant difference (p < 0.05) among the samples, with 100% cassava pupuru been the most preferred in terms of taste and general acceptability.

scholarly journals Effect of diets with different levels of guanidinoacetic acid on newly weaned piglets

2017 ◽  
Vol 38 (6) ◽  
pp. 3887 ◽  
Author(s):  
Karla Andrade Teixeira ◽  
Alessandra Gimenez Mascarenhas ◽  
Heloisa Helena de Carvalho Mello ◽  
Emmanuel Arnhold ◽  
Patrícia Da Silva Assunção ◽  
...  
Keyword(s):  
Creatine Kinase ◽  
Block Design ◽  
Initial Period ◽  
Daily Weight Gain ◽  
Experimental Unit ◽  
Feed Conversion ◽  
Guanidinoacetic Acid ◽  
Significant Difference ◽  
Increasing Trend ◽  
Blood Creatinine

Ninety barrow piglets weaned at 21 days old were used to evaluate the effects of guanidinoacetic acid (GAA) supplementation on their performance and blood creatinine and creatine kinase (CK) levels during the nursery phase (21 to 63 days old). The piglets were distributed in a randomized block design with five treatments (0, 0.05, 0.10, 0.15, and 0.20% GAA inclusion), six repetitions, and three animals per repetition. The experimental rations were formulated to meet the nutritional requirements for the phases of 21 to 32, 33 to 42 and 43 to 63 days of age. The experimental diets and water were offered ad libitum throughout the experimental period. At 42 and 63 days old, blood was collected from one animal in each experimental unit for creatinine and creatine kinase analysis. The analysed variables were daily weight gain (DFG), daily feed intake (DFI), and feed conversion (FC) in the 21 to 42 days old and 21 to 63 days old of the nursery phase. All variables were subjected to analysis of variance and regression analysis. We adopted ? = 0.05, and considered a trend to be present when ? was between 0.05 and 0.10. In the pre-initial period (21 to 42 days old), there was an increasing trend in daily weight (P = 0.069), which increased to the level of 0.97% of GAA inclusion. The DFI and FC were not significantly affected by the addition of different GAA levels in the diet. Creatinine levels in the blood at 42 and 63 days old were not significantly influenced by the treatments. The level of CK at 42 days old showed an increasing trend (P = 0.077) that occurred quadratically to the level of 0.085% of GAA inclusion, with no significant difference for this variable at 63 days old. The use of GAA did not promote improvements in performance or blood creatinine and CK levels in piglets in the nursery phase.

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 Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

2016 ◽  
Vol 5 (5) ◽  
pp. 67
Author(s):  
Victoria G. Aguilar-Raymundo ◽  
Jorge F. Vélez-Ruíz
Keyword(s):  
Functional Properties ◽  
Wide Distribution ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Moisture Contents ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours. 

Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L)

2008 ◽  
Vol 14 (6) ◽  
pp. 487-495 ◽  
Author(s):  
B.K. Tiwari ◽  
U. Tiwari ◽  
R. Jagan Mohan ◽  
K. Alagusundaram
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Cooking Properties ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Foaming Capacity

Physicochemical, functional, pasting, and cooking properties of dehulled pigeon pea (Cajanus cajan L) splits and flour processed by different pre-treatments (dry, wet, and newly proposed hydrothermal pretreatment) were studied. There was no significant difference ( p < 0.05) in protein and carbohydrate content of pre-treated pigeon pea samples except ash content for wet method and lipid content for dry method. Significant differences were observed in some physicochemical properties such as physical dimensions, hydration, and swelling capacity. Water absorption and oil absorption capacity were significantly higher for hydrothermally pre-treated grain with reduced foaming capacity and stability as compared to other pre-treatments. Pasting profile of hydrothermally treated pigeon pea showed lower value on peak viscosity (0.90Pa.s) and breakdown (0.002Pa.s), with higher pasting temperature (87.5°C). Hydrothermally treated pigeon pea splits were found to be superior in terms of cooking properties compared to other pre-treatments.

scholarly journals Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials

2021 ◽  
pp. 122-138
Author(s):  
Olawale Paul Olatidoye ◽  
Sunday Samuel Sobowale ◽  
Wasiu Ajani Olayemi ◽  
Abdulrazak Shittu
Keyword(s):  
Amino Acid ◽  
Amino Acid Content ◽  
Food Product ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
Mineral Contents ◽  
Swelling Capacity ◽  
Water Melon ◽  
Control Samples

  This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (22.77-26.58%), ash (2.44-3.47%) and carbohydrate (30.58-41.91%) were significantly different at p<0.05. The bulk density ranged from 0.51-0.53g/ml, solubility index (40.30-40.01%), water absorption capacity (1.21-1.25%), swelling capacity (5.32-6.67%), pH (6.13-6.14); for sprouted and non-sprouted samples. Tannins, saponin, sterols, oxalate and phytate were detected in sprouted and unsprouted flour. Sprouting enhanced the amino acid content of composite flour. Mineral contents of Ca, P, K, Mg, Na, Cu, Zn and Mn were increased due to sprouting. The sensory analysis showed that the control samples have the highest taste score (7.35) and aroma (7.60) and were significantly different at p<0.05. Enhanced amino acid composition of watermelon may enhance the use of this flour as protein supplement for the development of new food product.

scholarly journals Assessment of the effect of ice-phobic impregnation composition of cement-concrete poads on the adhesive resistance of ice crust to concrete

2021 ◽  
Vol 79 (1) ◽  
pp. 246-254
Author(s):  
R.E. Lukpanov ◽  
◽  
D.S. Dyusembinov ◽  
D.V. Tsygulev ◽  
D.O. Bazarbaev ◽  
...  
Keyword(s):  
Water Absorption ◽  
Absorption Capacity ◽  
Water Soluble ◽  
Water Absorption Capacity ◽  
Absorption Test ◽  
Test Results ◽  
Cement Concrete ◽  
Water Soluble Polymer ◽  
Significant Difference ◽  
Water Absorption Test

An ice-phobic impregnation composition of cement-concrete roads has been proposed. The composition is based on keratin-containing components with the addition of a water-soluble polymer. The evaluation criterion was the study of the adhesion resistance of ice crust to concrete. The test results showed the effectiveness of the ice-phobic coating since in all experiments the uncoated samples showed greater resistance of the ice crust to thermal influences. The water absorption test results showed a significant difference in the water absorption capacity of the uncoated specimens compared to the coated specimens.

scholarly journals Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

2021 ◽  
pp. 23-35
Author(s):  
J. N. Okafor ◽  
J. N. Ishiwu ◽  
J. E. Obiegbuna
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
African Yam Bean ◽  
Composite Flours ◽  
Gelation Concentration ◽  
Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The  water absorption capacity ranged from 1.00 to 3.00,  the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation  was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85  for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

scholarly journals Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

2019 ◽  
Vol 114 (1) ◽  
pp. 33
Author(s):  
Shadrack Mubanga CHISENGA ◽  
Tilahun Seyoum WORKNEH ◽  
Geremew BULTOSA ◽  
Buliyaminu Adegbemiro ALIMI
Keyword(s):  
Water Absorption ◽  
Negative Influence ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Frozen Dough ◽  
Substitution Level ◽  
Gluten Content ◽  
Flour Blends

Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p &lt; 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p &lt; 0.05). Cassava variety (CV) and CFSL had significant p &lt; 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p &lt; 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

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.

scholarly journals The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
C. Imoisi ◽  
J.U. Iyasele ◽  
U.C. Michael ◽  
E.E. Imhontu
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Composite Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

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