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

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

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

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry

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

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