Effect of processing methods on the chemical composition and functional properties of pigeon pea seed

Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties. The processing treatments had varied effects on the properties analyzed

EFFECTS OF MICROWAVE AND SUN DRYING ON THE CHEMICAL COMPOSITION, FUNCTIONAL, AND BISCUIT MAKING PROPERTIES OF SWEET ORANGE PEEL FLOUR

Objective: The broad objective of the study was to determine the effects of microwave and sun drying on the chemical composition, functional, and biscuit making properties of sweet orange peel flour. Methods: Peels were prepared from sweet orange fruits and cut into thin pieces. The peel pieces were dried in a domestic microwave oven at power outputs of 200, 400, 600, and 800 W. Flour samples were prepared from the dried peel pieces, evaluated for chemical composition and functional properties, and compared with of the sun dried sweet orange peel flour. Each of the flours was used to substitute 10% wheat flour in biscuits, which were assessed for the chemical composition, physical, and sensory properties. Results: The microwave oven dried sweet orange peel flour contained higher amounts of ash, fat, fiber, and carbohydrate than the sun dried peel flour. The microwave drying decreased the total phenol content of the flour from 2.04 to 0.78 mg/g and the flavonoids content from 1.17 to 0.71 mg/g. The water absorption capacity, oil absorption capacity, and swelling capacity increased with the intensity of the microwave drying. The ash, crude fat, carbohydrate, fiber, and total phenol and flavonoids contents of the biscuits containing microwave dried peel flour were slightly (p>0.0.5) higher than those of the biscuits containing sundried peel flour. The diameter and height of the biscuits were not significantly (p>0.05) affected by the microwave oven drying. The spread ratio of the biscuit containing sun dried peel flour was 9.15 and decreased to a range of 7.530–5.595 for the biscuits containing microwave oven dried flour. The break strength and the weight of the biscuits increased with the power output of the microwave oven. The scores for flavor, texture, and overall acceptability of the biscuits containing sweet orange peel flour dried at 200 and 800 W were not significantly different (p>0.05). However, the scores for color and taste were higher for the biscuit containing the peel dried at higher power out puts (600 and 800 W) than the biscuits containing the peels dried at low power outputs (200 and 400 W). Conclusion: It is concluded that microwave oven drying at 200 W improved the proximate composition and phytochemical contents but decreased the functional properties of the sweet orange flour. The biscuit containing sweet orange peel flour dried at 200 W was preferred to the others for the chemical composition, physical, and sensory properties

PHYTOCHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH SUN AND OVEN DRIED SWEET ORANGE PULP FLOURS

Objective: The objective of the study was to assess the phytochemical composition and physical and sensory properties of biscuits supplemented with sun- and oven-dried sweet orange pulp flours. Methods: The sweet orange (Citrus sinensis) was washed in distilled water, peeled manually and the juice was extracted. The pulp was separated from the seeds and then cut into pieces. A portion of the pulp was sun dried (32°C) and the second portion was oven at 60°C to constant weight. The dried pulp samples were milled and sieved through 500 μm sieve and analyzed for phytochemical composition. The sun- and oven-dried flour samples, respectively, were used to substitute 20% of wheat flour. Biscuits were prepared from the flour blends and evaluated for the phytochemical composition and physical and sensory properties. Results: The saponin, carotenoid, phytate, and terpenoid contents of the sun-dried sweet orange flour were higher than those of the oven-dried sweet orange flour. However, the oven pulp flour had higher amounts of total phenol and flavonoids than the sun-dried sweet orange pulp flour. The phytochemical contents of the biscuits supplemented with sweet orange pulp flours were lower than those of the pulp flours. The biscuit supplemented with the sun-dried sweet orange pulp flour contained higher amounts of total phenol, saponins, and phytates than the biscuit supplemented with oven-dried sweet orange pulp flour. The diameter, height, weight, volume, and spread ratio of the biscuits supplemented with sun- and oven-dried sweet orange pulp flours were not significantly different (p>0.05). The scores for color, flavor, texture, and overall acceptability of the biscuits containing sun- and oven-dried sweet orange pulp flours were not significantly different (p>0.05). However, the biscuit containing oven-dried sweet orange pulp flour was rated significantly higher (p<0.05) for texture. Conclusion: The biscuits supplemented with sun-dried sweet orange pulp flour contained higher amounts of saponins and phytates but lower amounts of flavonoids, carotenoids, and terpenoids than the biscuits supplemented with oven-dried sweet orange pulp flour. The physical and sensory properties of the biscuits supplemented with sun- and oven-dried sweet orange pulp flours were not significantly different. However, the biscuit containing oven-dried sweet orange pulp flour was rated higher in all the sensory attributes except texture

EFFECT OF PROCESSING ON THE CHEMICAL COMPOSITION, PHYTOCHEMICAL CONTENTS AND FUNCTIONAL PROPERTIES OF YELLOW FLESHED AERIAL YAM (DIOSCOREA BULBIFERA) FLOUR

This research work investigated the effect of processing (sulphiting and steam blanching) on the proximate, phytochemical and functional properties of Dioscorea bulbifera flour. the There were significant (𑃠< 0.05) differences in the proximate composition in all the samples. Steam blanching significantly increased crude fibre, protein, ash and carbohydrate when compared with the raw and sulphited samples.  Alkaloid, flavonoid and saponin contents ranged from 2.04-3.63, 8.84 -12.34 and 0.46-0.73 in the steam blanched samples. Sulphiting significantly increased the phytate and carotenoid contents from 0.24 -0.82 and 0.08 -4.83 respectively. Steam blanching significantly (𑃠< 0.05) increased the water absorption capacity, swelling capacity and least gelation capacity compared to the raw and sulphited sample

Physicochemical, Microbiological and Sensory Properties of Yoghurt supplemented with Carrot Juice

Objective: The objective of this study was to determine the effect of incorporation of Carrot Juice on the physiochemical, microbiological and sensory properties of yoghurt. Materials and method: Carrot Juice (CAJ) was used to substitute 10, 20, 30, 40, 50, 60, 70, 80 and 90% Yoghurt (YOG).The physical, chemical, microbiological and sensory qualities of CAJ, YOG and their various blends were determined, using standard methods. Result: The results showed that the pH of the blends slightly varied from 3.34-3.84 when compared to 5.30 and 3.34 for CAJ and YOG, respectively. The YOG (1.70%) contained more acids than CAJ (0.25%) while the acidity of the blends averaged 1.16%. The addition of CAJ ((1.0oBrix) diluted the YOG (10oBrix) to a range of 1.5 to 7.5oBrix. CAJ contained higher amounts of fiber, carbohydrate, vitamin C, beta-carotene and iron. Thus, the addition of CAJ improved the levels of these nutrients in the blends. On the other hand, YOG contributed in the blends substantial amounts of ash, protein, K and Ca, being higher than CAJ in these nutrients. The microbial loads of CAJ, YOG and their products were within the tolerable count for foods, thus, making the products safe for human consumption. Sensory assessment revealed that YOG received higher ratings than CAJ in all the quality attributes assessed. The scores increased steadily for every sensory attribute up to 20% of CAJ addition but thereafter decreased sharply. However, scores for the blend containing 20% CAJ and 80% YOG were not significantly different (P>0.05) in all the attributes from the 100% YOG. The blend was generally liked by the assessors. Conclusion: Incorporation of Carrot Juice decreased the protein, fat, K, Ca and Fe contents of yoghurt but increased the crude fiber, beta carotene and vitamin C contents. All the yoghurt/carrot products were microbiologically safe and liked by the panelists. However, the blend containing 20% carrot juice was the most preferred

Effect of Processing Methods on the Chemical Composition and Functional Properties of Pigeon Pea Seed

Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties. The processing treatments had varied effects on the properties analyzed

The PHYTOCHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OF BREAD SUPPLEMENTED WITH FERMENTED SWEET ORANGE PEEL FLOUR: Quality of bread supplemented with fermented sweet orange peel flour

Objective: The objective of the study was to determine the phytochemical composition, physical and sensory properties of bread supplemented with fermented sweet orange peel flour. Methods: Sweet orange fruits were washed, peeled and the peels were sliced into thin slices, sun dried to constant weight, milled, and sieved. The sweet orange peel flour was fermented (5:12, flour:water) for 4 days at ambient temperature, oven dried at 60°C to constant weight, milled, and sieved. The fermented and unfermented sweet orange peel flours were analyzed for the phytochemical composition. The sweet orange peel flour was blended with wheat flour in the ratio of 90:10 (wheat:peel flour). The flour blends were used to produce bread which were evaluated for the phytochemical composition, physical and sensory properties. The 100% wheat flour bread and the bread containing unfermented sweet orange peel flour served as controls. Results: The phytates, oxalates, flavonoids, tannins, alkaloids, and saponins contents of the unfermented sweet orange peel flour were 0.37%, 0.21%,0.27%, 0.8%, 0.96%, and 0.15%, respectively. The fermented sweet orange peel flour contained 0.1% phytates, 0.10% oxalates, 0.56% flavonoids, 0.11% tannins, 0.78% alkaloids, and 0.09% saponins. All the bread containing sweet orange peel flours had higher amounts of phytates, oxalates, flavonoids, tannins, alkaloids, and saponins than the 100% wheat flour bread. The levels of the phytochemicals in the bread except flavonoids decreased with the period of fermentation of the sweet orange peel flour. The fermentation of the sweet orange peel flour did not significantly (p>0.05) affect the weight and height of the bread containing fermented sweet orange peel flour. However, the volume, specific volume, and oven spring of the bread increased with increase in the fermentation period of the sweet orange peel flour. The scores for taste, flavor, color, texture, and overll acceptability increased significantly with an increase in the period of fermentation of the peel flour. However, the bread containing sweet orange peel flours was rated significantly (p<0.05) lower than the 100 % wheat flour bread for all the sensory attributes evaluated. Conclusion: Supplementation of bread with fermented sweet orange peel flour improved the physical and sensory properties of the bread but decreased the phytochemical contents except flavonoids

Effect of Soybean Addition on the Chemical Composition and Sensory Properties of Apula: A Traditional Maize Based Porridge

Objective: To determine the chemical composition and sensory properties of apalu (maize porridge) supplemented with soybean flour. Materials and Methods: Soybeans were hydrated in water (30±2°C, 12h), dehulled manually and hot water blanched (1000C, 10min). The soybean kernels were then oven dried (60°C, 3h), toasted (110°C, 3min), milled and sieved through a 60mesh sieve. The maize grains were soaked in water (30±2°C, 12h); oven dried (60°C, 3h), toasted (110°C, 3min), milled and sieved through a 60mesh sieve. The toasted soybean flour (TSBF) was used to substitute 20, 30, 40, 50, 60 and 70% toasted maize flour (apula) and the blends were analyzed for their chemical composition and sensory properties. Results: The results showed that the soy-apula containing 70% apula and 30% TSBF was the most acceptable porridge. The soy-apula contained higher amounts of protein, fat, ash, crude fiber and calorie but lower carbohydrate contents than the 100% apula. Similarly, the soy-apula had higher levels of K, Na, Ca, Mg, Zn, Fe and P than the 100% apula. Conclusion: The blend of 70% apula and 30% toasted soybean flour produced acceptable soy-apula porridge. The porridge had improved protein, calorie, K, Na, Ca, Mg, Zn, Fe and P contents over the 100% apula.Keywords: Apula, soybean, maize, toasting, sensory properties, chemical composition

Chemical composition and sensory properties of melon seed milk-orange juice beverage

No Abstract. Nigerian Food Journal Vol. 24(1) 2006: 42-4