Effect of soybean substitution on some physical,compositional and sensory properties of<Emphasis Type="Italic"> kokoro</Emphasis> (a local maize snack)

Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists.     

Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability.     

Proximate composition and functional properties of African breadfruit kernel and flour blends

African breadfruit seeds (ABS) were toasted at 80 and 120°C for varied period of times. The effects of the toasting temperature and time on selected functional properties of the seed flours were determined. Flour blends were prepared from the toasted ABS and wheat flours. The chemical composition and functional properties of the blends were determined. Toasting increased the water absorption capacity (WAC) of ABS flours with increased toasting time at both toasting temperatures. The oil absorption capacity (OAC) on the other hand, increased up to 20 min of seed toasting at both 80 and 120°C and thereafter decreased. At both 80 and 120°C, the foaming capacity (FC) of the seeds decreased with increased toasting time, with greater decreased at 120°C. The protein, fat, ash and crude fibre contents of the flour blends increased while carbohydrate and moisture contents decreased with increased levels of toasted African breadfruit flour (TABF) in the blends. The TABF showed significantly higher (P<0.05) WAC, OAC, FC and emulsion activity (EA) than wheat flour (WF). These properties increased with increased amounts of TABF in the blends. All the flour blends exhibited a least gelation concentration of 8% (W/V). The bulk density (g/cm³) and wettability values of flour blends varied from 0.74 to 0.84 and 19 to 31, respectively. Heating increased the swelling capacity of the flour blends.     

Chemical and functional properties of the native banana (Musaacuminata × balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours

This research was conducted to evaluate the differences in chemical composition and functional profiles of native banana pseudo-stem flour (NBPF) and boiled tender core of the banana pseudo-stem flour (TCBPF). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were significantly higher in TCBPF than in NBPF. The levels of total dietary fibre, insoluble dietary fibre, lignin, hemicellulose and cellulose were all higher in NBPF than TCBPF, while there was no significant difference in soluble dietary fibre. NBPF also had higher contents of polyphenols and flavonoids than TCBPF. Both the antioxidant capacity and the free radical-scavenging capacity were higher in NBPF than in TCBPF. On the other hand, the TCBPF showed significantly higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than NBPF. We conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fibre.     

Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers' acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies ranged from 4 to 7 g (100 g)⁻¹ on a dry-matter basis. The level of these components improved with increased amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase intent.     

Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour

Quality evaluation of “kokoro” fortified with cowpea flour (0, 10, 20, 30, and 40 %) was studied. The blends were reconstituted into a thick paste, manually moulded into kokoro stick and deep fried in hot vegetable oil at about 170°C for 5 minutes. These flour blends were analyzed for pasting, proximate and functional properties. The result showed that there was significant difference (p < 0.05) in the proximate composition in all the bends. The protein content ranged from 15.20 – 23.03% while ash content was between 1.29 – 1.90%, which increased with increase in cowpea flour. The carbohydrate, fat and fiber contents decreased with values ranging from 59.17 – 65.00%, 3.24 – 4.40% and 2.23 – 2.96%, respectively. The pasting characteristics of the maize cowpea blends gave a peak viscosity ranging from 510 – 702 cp. There was no significant difference (p > 0.05) in the pasting time and temperature. The functional properties reflected that water absorption, oil absorption and foaming capacity significantly increased with increase in cowpea flour with their values ranging from 186.67 – 210.00 g/100 g, 163.33 – 195.00 g/mg and 30.73 – 39.27% respectively. Bulk density also followed the same trend. Sample CAF (100% maize) reflected the highest dispersibility value (6.63%). No significant difference (p > 0.05) was observed in the swelling capacity and least gelatinization concentration. Although the sensory result indicated that increase in cowpea flour does not show a significant difference (p > 0.05) in the sensory parameters, the overall acceptability of the samples was highly rated.     

Physicochemical,rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends

The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83–16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Functional properties of raw and precooked taro (Colocasia esculenta) flours

Functional properties such as bulk density, water and oil absorption, foam capacity and stability, and viscosity of five raw and precooked taro ( Colocasia esculenta ) flours were studied. Proximate analyses of the taro flours indicated they were low in fat, protein and ash, but rich in starch and total dietary fibre. Heat processing affected the functional properties of taro flour. the raw taro flours were slightly different from each other for the tests on bulk density, water retention, and viscosity. On the other hand, the cooked flours showed no significant differences for the tests on oil retention, gelation and foaming.     

Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum)

Chemical composition of African fan palm (Borassus aethiopum) root and some physicochemical properties of the flour obtained from the root were investigated. It was found that the root was relatively high, on dry weight basis, in protein content (13.41%), starch (65.12%), crude fibre (7.72%), and total phenolics (1.94%). The processing characteristics of the root showed that the flour fraction obtainable from it ranged from 14.7–16.3% (on whole root basis) while the energy value of the flour (17.23 KJ/g) was relatively high. The elemental composition of Borassus aethiopum root revealed that it was high in potassium (812.21 ppm) and phosphorus (736.33 ppm), while it was low in iron (8.23 ppm) and manganese (4.41 ppm). Elements such as copper, zinc, aluminum, and silicon were not detected. The functional properties of the root flour showed that it had relatively high water absorption capacity (241.24%), moderate oil absorption capacity (192.42%), moderate bulk density (1.22g/cm³), and foaming capacity (2.31%). The maximum solubility and swelling power of the root flour were 15.7 and 18.9%, respectively, at the highest temperature of 95°C. The pasting characteristics of the flour revealed that the peak viscosities at different concentrations were 260 B.U. (5%), 340 B.U. (8%), and 520 B.U. (10%), and these peak viscosities were attained after reaching 95°C. Other pasting characteristics of flour from Borassus aethiopum root revealed that the flour could be used in such composite applications as those flours from other crops (i.e., maize, cocoyam, water yam, and plantain).     

Acceptability of Noodles Produced from Blends of Wheat,Acha and Soybean Composite Flours

Acha (Digitaria exilis) and soybean (Glycine max) were processed into flours and used to substitute wheat flour (Titicum aestivm) as a composite flour at different proportions of 100:0:0 (Wheat); 75:25:25 (Wheat: Acha: Soybean); 75:25 (Wheat: Acha); 75:25 (Wheat: Soybean) and 50:50 (Acha: soybean). The formulated blends were used to produce noodles. The noodles were subjected to proximate analysis, functional properties and sensory evaluation using commercial instant noodles as control. The results revealed that the protein, moisture, ash and fat contents were higher in the formulated samples than in the control. Sample AS (50% Acha and 50% Soybean) had 26.47% protein and was significantly different (p < 0.05) from the control (8.97%). The protein and fat contents increased while carbohydrate decreased with increase in soybean addition to the blend. The functional properties showed that water absorption capacity increased with increase in wheat blend. There were no significant differences (p < 0.05) between the formulated samples in their swelling index and wettability. The result of the sensory evaluation based on a nine point hedonic scale showed that generally apart from the control, noodles from 100% wheat and wheat noodles supplemented with soybean up to 25% were acceptable to the panelists.     

Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitution with flaxseed on quality and functionality of injera

Injera from tef substituted with two flaxseed forms at 3%, 6% and 9% and control injera showed substitution had a significant effect on injera proximate, energy, titratable acidity (TA), total phenolics (TP) contents and sensory acceptability. Flaxseed forms had influence on moisture, fibre, total carbohydrate (TC) and TA. With 9% flour and whole flaxseed substitution, percentage energy, moisture, ash, crude protein, fibre and TA increase were 3.5, 27.3, 25.9, 20.4, 114.3 and 10.1, respectively. TC and pH were high for control. In all injera samples, condensed tannins and free fatty acid were insignificant. With an increase in the flaxseed substitution, most sensory acceptance increased, whereas injera eyes and colour decreased and appeared superior for control (100% tef injera). The 9% flaxseed‐substituted injera showed good proximate nutritional and energy contents of functional potential of high in dietary fibre, alpha linolenic acid, lignans, proteins and TP of anti‐oxidant nature.     

Effects of germination on nutritional composition of waxy wheat

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg^?1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg^?1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg^?1 flour (d.b.) in the control to 155 mg kg^?1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat. CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions

The avocado seed is considered a by-product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and showed 6.7% of protein and low fat and ash contents (3.4, and 2.71% respectively). The starch yielded 27.28% with low-fibre content that influenced its viscosity properties; as well as their water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI), that were 2.43%, 11.22% and 0.16% respectively. The in vitro starch digestion of the different obtained fractions showed higher amounts of rapidly digestible starch (56.8%–75.36%, flour and starch respectively). The functional properties of the materials were correlated with strong molecular interactions with their apparently unique amylose structure; for this, this by-product may have different potential for food applications.     

Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based nonfermented food gel

The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented food gel (maize tuwo ) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: <75 μm, 75–150 μm, 150–300 μm, 300–425 μm and whole meal (<425 μm). There were variations in the selected chemical constituents of fractionated maize flour including protein (2.9–4%), ash (0.80–0.97%), crude fibre (0.73–0.91%) and damaged starch (10.1–17.4%). The fractionated maize flour gave variable bulk density (0.80–0.93 g cm⁻³), water absorption capacity (1.9–2.1 g g⁻¹) and oil absorption capacity (1.7–2.1 g g⁻¹). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the food gel from the flour fractions ranged between 15% and 19.5% while the softness index of the food gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the food gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.     

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Apple pomace, a by-product of apple juice industry, is a rich source of fibre and polyphenols. Also in view of the antioxidant property of pomace, it would play an important role in prevention of diseases. Apple pomace procured from fruit juice industry, contained 10.8% moisture, 0.5% ash and 51.1% of dietary fibre. Finely ground apple pomace was incorporated in wheat flour at 5%, 10% and 15% levels and studied for rheological characteristics. Water absorption increased significantly from 60.1% to 70.6% with increase in pomace from 0% to 15%. Dough stability decreased and mixing tolerance index increased, indicating weakening of the dough. Resistance to extension values significantly increased from 336 to 742 BU whereas extensibility values decreased from 127 to 51 mm. Amylograph studies showed decrease in peak viscosity and cold paste viscosity from 950 to 730 BU and 1760 to 970 BU respectively. Cakes were prepared from blends of wheat flour containing 0–30% apple pomace. The volume of cakes decreased from 850 to 620 cc with increase in pomace content from 0% to 30%. Cakes prepared from 25% of apple pomace had a dietary fibre content of 14.2% The total phenol content in wheat flour and apple pomace was 1.19 and 7.16 mg/g respectively where as cakes prepared from 0% and 25% apple pomace blends had 2.07 and 3.15 mg/g indicating that apple pomace can serve as a good source of both polyphenols and dietary fibre.     

Chemical composition,functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

Chickpea is an important food legume and is a major ingredient in many human diets. Chemical composition, physical parameters, functional properties and microstructural characteristics of three kabuli chickpea cultivars and the effects of three cooking methods were investigated. Carbohydrate and protein were two major components in all seeds. Cooking increased fibre, total carbohydrate and total and resistant starch contents, but decreased ash content. Protein and oil levels of the cooked samples either decreased or did not change significantly. Seed weight and density decreased with cooking. Hydration and swelling capacities as well as water absorption and holding capacities of cooked chickpeas were higher than raw samples, with the largest increases in the pressure‐cooked seeds. Seed weights were highly correlated with hydration (r = 0.89) and swelling (r = 0.76) rates. Emulsifying activity, emulsifying stability and foaming capacity of cooked chickpea flours decreased, while foaming stability increased. Chickpea flours had pronounced morphological changes after cooking.     

Bread quality by substituting normal and waxy hull-less barley (<Emphasis Type="Italic">Hordeum Vulgare</Emphasis> L.) flours

Substitution of regular and waxy hull-less barley flour was evaluated in pan breads prepared from the blends of barley cvs. Saessal (SSWB) and Saechalssal (SCWB) with wheat flour. Effect of barley type and barley flour level (10, 20, and 30%) was investigated on compositions, dough development, and bread qualities. Compared to 100% wheat flour, increasing barley flour increased ash from 0.36 to 0.67%, and β-glucan from 0.1 to 1.91%. Pasting viscosity exhibited higher peak viscosity, through, and breakdown in barley flour blends, showing higher viscosity in SSWB than SCWB. Optimum water absorption and mixing time were increased in barley-wheat flour blends. Substitution of 10% barley flour had no significant difference from wheat bread in bread volume and crumb firmness statistically (p<0.05). The SSWB showed better bread qualities in terms of bread volume and crumb firmness than SCWB. The β-glucan content was 0.13% in wheat bread, but ranged from 0.45 to 1.05% in barley breads.     

Application of common wheat bran for the industrial production of high‐fibre pasta

The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole‐grain durum. Simultaneously, the products had very good sensory quality.