Effect of Inlet-Air Temperature on Physico-Chemical and Sensory Properties of Spray-Dried Soy Milk

Samples of spray-dried soy milk powder were produced at various spray-dryer inletair temperatures and characterized. Soybean seed (Glycine max TAX 1448 – 2E Var.) was sorted, boiled for 40 min, manually dehulled, wet milled using plate mill and sieved with muslin cloth to obtain water soluble extract (soy milk). The soy milk was divided into two portions (samples A and B) and spray-dried using co-current spray dryer at a constant feed rate (20.5 ml/sec) but at air-inlet temperatures of 204oC and 260oC, respectively. Preliminary investigation carried out on this study showed that samples produced at air inlet temperatures below 200oC exhibited wet and agglomerated particles. The recovered powdered samples were analyzed for proximate composition, pH, available lysine, total solids, pack bulk density, viscosity, solubility and wettability at different reconstituting water temperatures, and sensory properties. Results showed that 38.60% and 45.55% yield (soy milk powder) were achieved at the end of the process for samples A and B respectively. The samples showed no significant differences (P ≥ 0.05) in some of these evaluated parameters such as fat, ash and pH. Soy milk powder showed high protein content (62.05±0.23%), fat (19.92±0.08%), ash (1.41±0.02 %) and available lysine (5.02±0.29%), but low carbohydrate content (12.85±0.01 %) and moisture (3.66±0.23%). The physical properties showed that the mean total solid of the samples was 10.33±0.33%, pack bulk density (0.57±0.00 g/ml), while the mean viscosity was 47 mpas. The sample spray-dried at 204oC had solubilities of 48% and 78% at reconstituting water temperatures of 40oC and 80oC, respectively while the sample produced at 260°C showed lower solubility of 38.46% and 45.01% when temperature of reconstitution were 40oC and 60oC, respectively. However, the sample produced at 260oC exhibited decreased solubility when the reconstituting water temperature was raised above 60oC. Its solubility was 40.39% at reconstituting water temperature of 70oC which further decreased to 38% at 80oC. The wettability of the samples steadily decreased as the reconstituting water temperature increased from 40 to 80oC. The wettability of the sample spray-dried at 204oC decreased from 36 to 22 sec, while that of sample spray-dried at 260oC decreased from 29 to 18 sec. Sensory scores showed that the sample spray-dried at 204oC was preferred to the sample spray-dried at 260oC.Keywords: Soy milk, spray-drying, proximate, physical, sensor

Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology

White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled seeds were dried and milled into flours. Proximate composition and functional properties of these processed flours were determined and significant (P = .05) differences among the samples recorded. Combination of soaking and boiling of the seeds for different times resulted to irregular functional properties and nutrient losses of the BGN. Optimization of the responses showed that the seed soaked for 12h and further boiled for 46.26min would yield flour with optimum nutrient properties, while soaking for 12h before boiling for 9.96 min would produce flour with optimum functional properties

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals

Investigation of functional and sensory properties of plantain flour in citric acid

Purpose: This study investigated the effects of process variables on the proximate, functional, and sensory properties of plantain flour. Research Methodology: The plantain fruit was sorted and hand-peeled using kitchen knives. It was then cut into various slices of 2 – 6 mm and steeped in citric acid solutions with concentrations ranging between 1 – 5 %. The steeping time varied between 30 – 120 min. The pretreated plantain slices were processed into flours. Process parameters were analyzed using the response surface methodology of Design Expert software. Results: The proximate parameters of the flour samples showed no significant difference (p > 0.05), but there were significant effects (p< 0.05) on the functional and sensory properties of the flour samples. The functional properties were found to differ significantly. Limitation: This study did not consider the application of other optimization methods such as genetic algorithm and particle swarm optimization in estimating the optimum points. Future studies could focus on these areas. Contribution: The validation of the optimization processes showed success in the application of citric acid in the production of novel plantain flour

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods

Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal

This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal