Chemical composition and microstructure of Bauhinia grains

Amonsou, Eric O.; Siwela, Muthulisi; Dlamini, Nomusa R.

doi:10.1007/s13197-014-1404-9

Cited by 14 publications

(11 citation statements)

References 19 publications

(30 reference statements)

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“…Protein content was determined by the Kjeldahl method (6.25 × N) and total carbohydrate was calculated by difference. Mineral contents of flour samples were determined using Inductively Coupled Plasma (ICP) spectroscopy (Amonsou, Siwela, & Dlamini, 2014). Samples were acid digested by the addition of 1 ml of 55% (v/v) HNO 3 .…”

Section: Methodsmentioning

confidence: 99%

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

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Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro‐component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications Refrigeration is a low‐temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small‐holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use.

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Section: Methodsmentioning

confidence: 99%

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

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“…Crude fibre were determined by standard laboratory procedure (Olagunju et al, 2018). Mineral contents of the flour was determined as previously described using Inductively Coupled Plasma (ICP) spectroscopy (Amonsou et al, 2014).…”

Section: Chemical Composition Of Cassava Flourmentioning

confidence: 99%

Physicochemical properties of flour and starch from two cassava varieties

Oyeyinka¹,

Adeloye²,

Smith³

et al. 2019

Agrosearch

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In this study, the physicochemical properties of flour and starch from two cassava varieties (TME 419 and TMS 326) were determined using standard methods. Cassava roots were obtained from University of Ilorin Agricultural research farm. Proximate composition of TME 419 cassava were different from that of TMS 326 roots. The two cassava roots had carbohydrate as their major components (approx. 84%). TMS 326 showed significantly higher protein, fats and ash contents than the TME 419 genotype. Amylose content (approx. 27 %) of TMS 326 starch was higher than TME 419 starch (approx. 22%). Cassava starch granules of both varieties had smooth surfaces with mostly round granules while some granules were spherical, elongated and irregular in shape. TME 419 had smaller granule (approx. 11 μm) compared to that of TMS 326 (13 μm). Both starch type showed the A-type crystallinity pattern. The peak gelatinisation temperature of TMS 326 starch (approx.71 o C) was higher than that of TME 419 starch (approx. 61 o C). Peak viscosity of TMS 326 starch was significantly (p<0.05) higher than that of TME 419 starch, which could be related to the higher amylose content. However, the peak viscosity of flour from TME 419 cassava was significantly (p<0.05) higher than that of TMS 326. Cassava starches displayed higher swelling power than the flour samples. TME 419 flour and starch showed higher swelling power and cold paste viscosity suggesting that the starch could be used as thickening agents in various food applications.

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“…Tea sample were digested as described in Amonsou et al (2014) and the mineral content analysed using Inductively Coupled Plasma Mass Spectrometry (ICP)-Mass spectrometer (Perkin-Elmer). Samples (0.5 g) were acid digested using 65 % nitric acid.…”

Section: Mineral Analysismentioning

confidence: 99%

Nutritional quality and acceptability of Buddleja saligna herbal tea

2015

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There is a growing interest in herbal teas due to their health promoting properties. In this study, chemical composition, antioxidant activity and consumer acceptance of Buddleja saligna herbal teas were determined. Protein (14 g/ 100 g) and carbohydrate (85 g/ 100 g) were the major nutrients in fresh leaves and processed green, oolong and black teas. Ash, crude fiber and lipids were very low in all samples. Fe contents of oolong and black (28 mg/100 g) were almost twice that of fresh leaves. Green tea infusions showed the highest total phenolic contents (5 GAE g/ml), which were twice those of oolong and black teas. By DDPH (2,2-diphenyl-1-picrylhydrazyl) assay, black tea infusion exhibited a slightly high radical scavenging activity (81.5 %±3.8) compared to green tea (78.6±3.7) and oolong (78.4±2.8). Oolong tea and black teas were the most liked for their taste and mouth feel compared to green tea.

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Chemical composition and microstructure of Bauhinia grains

Cited by 14 publications

References 19 publications

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Physicochemical properties of flour and starch from two cassava varieties

Nutritional quality and acceptability of Buddleja saligna herbal tea

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