Comparative studies on proximate compositions and functional properties of trifoliate yam flour varieties

Ugwuanyi, Nnadi O.; Eze, P. C.; Ide, Patrick

doi:10.5937/poljteh2002008n

Cited by 2 publications

(2 citation statements)

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“…The functional properties such as the swelling index, water absorption capacity, oil absorption capacity, foam stability and capacity, solubility and emulsion capacities were all determined using the methods described by Ide et al, (2019);Hannington et al,(2020); Mora et al, (2013) and Ugwuanyi-Nnadi et al, (2020).…”

Section: Methodsmentioning

confidence: 99%

“…(Ide et al, 2019 andEhimen et al, 2017). This study narrowed its interest to some functional properties like swelling index, solubility, bulk density, foaming capacity, oil and water absorption capacity, and emulsification and gelatinization capacity (Ide et al, 2019 andUgwuanyi Nnadi et al, 2020). Food mineral compositions such as calcium, magnesium, potassium, sodium, manganese, iron, copper, zinc are of great importance for scientists and practitioners working in the fields of nutrition and public health (Chinedu et al, 2017 andWalter et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effects of processing methods on the functional properties and mineral composition of cashew kernel flour

Uche¹,

Ekete²,

Ide³

2022

J Proc Ener Agri

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This research determined the effects of processing methods on the functional properties and mineral composition of cashew kernel flour. Three varieties of cashew nut were processed to flour using three methods. The oven-dried, hot oil bathed and roasted cashew nuts were cracked using a wooden mallet to obtain whole cashew kernel. The covering testa was removed by hand and winnowed to obtain whole cashew nuts. The samples were then milled separately using a manually operated attrition mill machine and sieved through a 200 mm aperture mesh screen to obtain flours with uniform particle sizes. The processed samples of flour were taken to the laboratory where functional properties and mineral composition were determined. The result showed that the functional properties of cashew flour processed with a hot oil bath, oven-dried, and roasted varied significantly at (p>0.05). Foaming capacity, emulsification capacity and foaming stability for a hot oil bath, oven-dried and roasted samples respectively were found to be higher in the roasted samples. Water absorption capacity and oil absorption capacity for a hot oil bath, oven-dried and roasted were found to be higher in hot oil bath samples. Swelling capacity and solubility for a hot oil bath, oven-dried and roasted samples respectively, were observed to be higher in oven-dried samples. The mineral composition of cashew flour samples processed using a hot oil bath, oven-dried and roasting were varied significantly at (p>0.05) across the varieties and processing methods. Phosphorus, Ca, Mg, K, Mn, Cu, Zn for hot oil bath, Oven-dried and roasted samples respectively, were significant in hot oil bath samples while Na and iron for hot oil bath, Oven-dried and roasted samples respectively were dominant in oven-dried flour samples. Generally, it was observed that the processing methods adopted significantly influenced mineral and functional properties of cashew kernel flour at (p>0.05). The cashew kernel flour displayed good characteristics of functional and mineral properties. Therefore, flour can serve as a functional ingredient in the formulation of snack products as an alternative to legumes/wheat flour.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of processing methods on the functional properties and mineral composition of cashew kernel flour

Uche¹,

Ekete²,

Ide³

2022

J Proc Ener Agri

Self Cite

View full text Add to dashboard Cite

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Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

EJIKE

OBİAGELİ

Ekete

2022

Turkish Journal of Agricultural Engineering Research

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This study determined the effect of fermentation on drying characteristics of trifoliate yam varieties (white, yellow and deep-yellow trifoliate yam). Thin layer drying method was adopted using oven dry method at constant drying temperature of 700C with air velocity of 2.35 m s-1 and relative humidity 35%. The unfermented samples shoed lower values of drying constant than the fermented samples. The drying constant of unfermented samples of Trifoliate Yam A, B and C (A= Deep-Yellow, B= White, C= Yellow) were -0.729, 1.3972 and 0.2787, respectively. While, the drying constant of fermented samples of Trifoliate Yam D, E and F (D= Deep-Yellow, E= White, F= Yellow) were -0.776,-0.763 and 1.5815, respectively. The drying rate of the samples solely dependent on the magnitude of drying constants sequel to this, fermented samples with larger magnitude of drying constant will dry faster than the unfermented samples with lower drying constant. Best fit equations and relationship between moisture content and drying time were developed with correlation coefficient (R2) higher than 0.94. The sample A, B, C, D, E and F reached a constant moisture ratio of 0.021, 0.015, 0.021, 0.015, 0.014 and 0.016 at drying time of 540, 600, 600, 480, 540 and 540 minutes, respectively. Sample B and C had highest drying time followed by sample A, E and F while sample D had the lowest value of drying time. The fermentation had significant effect on the drying characteristics of trifoliate yam slices and drying of trifoliate yam samples occurred solely in the falling rate period which showed that internal moisture diffusion phenomenon is dominant and controlled the drying process.

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Comparative studies on proximate compositions and functional properties of trifoliate yam flour varieties

Cited by 2 publications

References 10 publications

Effects of processing methods on the functional properties and mineral composition of cashew kernel flour

Effects of processing methods on the functional properties and mineral composition of cashew kernel flour

Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

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