Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes

Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral composition, as well as functional and pasting properties. Extruded flakes were analyzed for proximate composition, total carotenoids, colour and sensory evaluation. There was no significant difference (p > 0.05) in the proximate, functional and pasting properties but there were significant differences (p 0.05) affected by extrusion cooking. In terms of the lightness (L*), redness (a*) and yellowness (b*), 100% millet flakes had the least values of 50.09, 0.076 and 10.39 respectively. Sample with 85M:15C had the overall acceptance score of 7.25. In terms of colour and taste, the sample with 90M:10C had the highest scores of 8.50 and 6.50 respectively. Sample with 85M: 15C was most preferred in terms of crunchiness. The results indicate that pearl millet and carrot are rich in different nutrient when blended in the right proportions to make composite flour, it would produce nutrient-dense food product rich in protein, vitamin Aand minerals

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Open Access Journal; Published online: 07 July 2019his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P < 0.05) increase as the volume of WF increases from 0 to 50%. Cake produced from PF substituted with 50% WF has the highest value of protein (10.58%). The substitution of 10% of WF showed the highest score rating by the panelist in overall acceptability (7.60). This study has provided the recipe for the formulation of quality cake with PF and WF that could be acceptable by consumers

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Open Access Journal; Published online: 28 Sept 2017Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain–tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain–tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25–32.75/100 g), crude fibre (3.50–6.13/100 g), bulk density (0.81–0.92 g/cm3), swelling power (38.38–2.37/g), Mg (30.65–49.08 mg/100 g), P (3.65–120.65 mg/100 g), K (71.62–212.08 mg/100 g), Vitamin C (3.18–5.30 mg/100 g) and Vitamin A (1.71–51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain–tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

Open Access Journal; just-acceptedChinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour. Matured plantains (Musa paradisiaca), tigernuts (Cyperus esculentus) and black pepper were processed into flour. Chinchin was processed from different blends of plantain and tigernuts composite flour at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70, and 0:100 for plantain and tigernuts respectively. Five percent (5%) black pepper spice was added to each of the samples for Chinchin production. Proximate, mineral and vitamin compositions were determined using standard methods. The results of proximate composition of the different snack samples showed significant differences (P<0.05) with values ranging from 6.50-10.00%, 4.45-6.75%, 2.25-32.75, 1.33-2.00%, 3.50-6.13% and 46.07-78.48% for moisture, protein, fat, ash, crude fibre and carbohydrate contents respectively. There was significant difference (p < 0.05) in the minerals and vitamins contents, and organoleptic properties of the black pepper chinchin samples. In conclusion, chinchin of improved and acceptable nutritional and organoleptic properties could be obtained using plantain-tigernuts composite flour and black pepper spice for improved nutrition. This product could add to range of snacks available for those with special dietary needs

Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments

Open Access Journal; Published online: 13 Jan 2021Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans; hence both crops are used as blends in food products. Thus, this study aimed to evaluate the carotenoids and functional properties of maize-soybean flour blends as influenced by biofortified maize variety. Flour blends were prepared from each maize flour by substituting with 0–30% soybean flour. The flour samples were analysed for the carotenoid profile, proximate composition, colour, functional and pasting profile using standard methods. Carotenoids varied between the biofortified maize flours with xanthophylls (10.93–12.61 µg/g) being the most abundant, especially zeaxanthin (6.31–6.75 µg/g). Biofortified maize-soybean flour blends had lower carotenoid profiles with lower pro-vitamin A (3.79–6.99 µg/g) and xanthophylls (2.94–10.59 µg/g). The blends had higher protein, fat and ash contents with lower crude fibre and total carbohydrate than 100% biofortified maize flours. The blends also had lower bulk density, dispersibility, swelling power and pasting viscosities but increased solubility for both maize varieties. Maize flour from Sammaz 39 variety had higher pasting viscosities than Sammaz 40 variety. Trough, setback and final viscosities of maize-soybean flour blends made with S39 maize variety indicate pasting properties that will produce desirable properties in food products. The results showed that the blends could provide the raw material for the production of food products with improved carotenoid and protein contents as well as desirable functional qualities

Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Open Access Article; Published online: 30 Sept 2020This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro‐ and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit‐making process. The biscuit was produced using edible fish meal (EFM: 0%–40%) from catfish, improved quality breadfruit (IQBF: 0%–60%), and wheat flours (WF: 0%–40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)‐ and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)‐nutrient contents of the biscuit were determined. The color (lightness—L*, redness—a*, and yellowness—b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%–5.57%, 3.06%–15.52%, 13.62%–26.00%, 0.31%–1.40%, and 1.98%–5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the L* (36.37–51.90) and adhesiveness (0.01–0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant (p < .05) and the adjusted R2 ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro‐ and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced

Physical, proximate and sensory properties of fortified sour starch bread.

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Proximate composition and physical properties of steamed sour cassava starch bread

The effects of steaming (10min, 20min and 30min) on the properties of sour cassava starch bread were evaluated. Properties examined include pH, moisture content, protein, ash, starch, sugar, amylose content and sensory analysis. Amylose content ranged between (14.04-15.73%), Amylopectin ranged between (84.27-85.96 %), protein content ranged between (3.85-4.18%), Starch and Sugar content ranged between (68.07- 69.01%) and (10.12-10.34%) respectively. As the level of steaming increases the fat (11.64-12.59%) and protein content (3.85-4.18%) increases. 10min-steamed bread was adjudged the best for sour cassava starch bread production as its bread had the highest score for overall acceptability (6.0) and other sensory parameters evaluated

Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum)

The study evaluates the quality characteristics of cookies produced from unripe plantain, groundnut and cinnamon composite flour (PGC). PGC were mixed in varying ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 75:25:5. 100% of wheat flour was used as control. All sample mixes were analyzed for proximate, functional, pasting and sensory qualities. The moisture, ash, fat, crude fiber, protein and carbohydrate contents of the cookies ranged from 4.91 to 5.72%, 2.21 to 3.34%, 17.61 to 20.24%, 46.60 to 57. 63%, respectively. The range of sensory scores for acceptance was significantly (P < .05) different. Cookies produced from plantain- groundnut- cinnamon (PGC) (70:25:5) was the most acceptable. However, cookies produced from composite flour were all accepted by the panelists. Addition of groundnut and cinnamon improved the nutritional contents of the cookies and this product could be consumed not only by children and youths but even by people with special dietary needs

Effects of fermentation length and varieties on the pasting properties of sour cassava starch

The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p< 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of fermentation. Peak viscosity ranged from 308.50 to 466.63 RVA, trough ranged from 67.25 to 198.75 RVA, break down ranged from 147.71 to 320.25 RVA, final viscosity ranged from 100.29 to 233.00 RVA, set back ranged from 31.59 to 54.58 RVA, peak time ranged from 3.60 min to 4.06 min and pasting temperature ranged from 62.85 to 65.45 oC. Sour starches made from cassava TMS 30572, TMS 4(2) 1425 and 96/0603 recording the highest values. Sour cassava starch is used for making typical bread-like products such as “paodequeijo” in Brazil and “pandeyuca” in Colombia