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

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

Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Open Access Article; Published online: 30 Apr 2021The use of indigenous crops in the preparation of nutritious snacks such as biscuits has been reported as a means of alleviating the perennial problem of malnutrition among Nigerians, especially children. However, storage has been recognised as a factor affecting the attributes of these biscuits. This study investigated the quality changes of biscuit produced from fish meal enriched-composite flour of breadfruit and wheat. Freshly harvested seedless variety of breadfruit, matured catfish, wheat flour and other ingredients were procured from local outlets in Ogun State, Nigeria. Breadfruit flour (BF) was produced by washing, manual peeling, washing, grating, bagging, dewatering, pulverizing and drying. Edible fish meal (EFM) was produced by washing, eviscerating, steaming and drying Catfish. Five blends of BF, WF and EFM were obtained from the optimised solutions of the D-optimal mixture design. Samples were stored (HDPE; 28 ± 2 °C) for 12 weeks. The proximate and mineral compositions, rancidity, texture profile and microbial counts of the biscuits were determined. Data were subjected to Analysis of Variance (ANOVA) and independent sample t-test. The means from ANOVA were separated using Duncan’s Multiple Range Test at p ≤ 0.05. At the end of the storage period, the biscuit blends were significantly (p ≤ 0.05) different in moisture, protein, fat, fibre, ash, carbohydrate, calcium, iron and zinc. Increased levels of EFM in the blends led to increase in protein, fat, calcium, peroxide value (PV) and free fatty acid (FFA) value of the biscuits. At the end of the storage period, moisture increased, while fat decreased. The PV and FFA of most samples increased significantly (p ≤ 0.05) with storage, and were within the maximum permissible level. Total bacterial and mould counts also increased significantly (p ≤ 0.05) and exceeded the permissible level after 4 weeks of storage. Hence, the biscuits are suitable for consumption within 4 weeks under the investigated storage conditions

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance. The addition of OV flour to UP flour increased protein (5.59–7.50%), fat (0.67–1.25%), ash (2.67–4.40%) and fibre (0.56–7.19%) contents, while moisture (9.10–7.43%), carbohydrate (81.05–72.39%) and energy (380.43–360.84 calories) contents decreased. Swelling capacity, solubility index and water absorption capacity increased while dispersibility decreased with OV flour inclusion. Addition of OV flour enhanced the minerals and Vitamin C contents of the flour blends and the resultant cookies produced. Overall sensory acceptability of the cookies from the flour blends showed that it was slightly preferred by the sensory panelist. It can be concluded that (UP-OV) composite flours could be used up to 60:40 ratios for producing cookies