Effect of cereal germination on the energy density of togwa

Mtebe, K.; Ndabikunze, Bernadette K.; Bangu, N. T. A.; Mwemezi, E.

doi:10.3109/09637489309017437

Cited by 7 publications

(3 citation statements)

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“…Moreover, the fact that extrudates were not spiced to simulate the form in which traditional producers consume it places the African breadfruit extrudate at a disadvantage. Similar observations have been reported on the influence of blending/extruding malted/unmalted cereals and soybean (Mtebe et al . 1993; Obatolu 2002).…”

Section: Resultssupporting

confidence: 89%

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Nwabueze¹

2006

J Food Processing Preservation

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Mixtures of African breadfruit (Treculia africana), corn and soybean were extruded in a single‐screw extruder. Feed composition (fc), feed moisture (fm) and screw speed (ss) were three process variables investigated at five level conditions. The fc was at 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0% (breadfruit, corn and soybean, respectively), fm was at 15, 18, 21, 24 and 27% while ss was at 100, 120, 140, 160 and 180 rpm level conditions using a second‐order response surface composite design. Process variable conditions that did not completely gelatinize the blends were further studied for proximate composition, energy demand and levels of gelatinization and viscosity. Crude protein significantly (P ≤ 0.05) increased from 17.52% in the control (100% breadfruit) to 34.14% in the mixture containing 40% of breadfruit. Carbohydrate reduced significantly (P ≤ 0.05) from 63.18% in the control to 40.41% in the mixture. Pellets were obtained at 15% fm while strands were produced at 21%, irrespective of other variables. The unextruded control showed an increasingly higher starch viscosity, ranging from 350 BU at peak to 365 BU on cooling to 52C than the mixtures. Soy addition increased gelatinization temperatures from 77.30 to 87.90C and from 68.80 to 78.90C in unextruded and extruded samples, respectively. Gelatinization and viscosity behavior of extrudates was most influenced at 100 rpm except where minimum fm was replicated. Specific mechanical energy for extrudate transformation ranged from 167 to 241 KJ/Kg in the mixtures while the changes in expansion ratio were not significant (P > 0.05).

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Section: Resultssupporting

confidence: 89%

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Nwabueze¹

2006

J Food Processing Preservation

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“…A few researchers have investigated the use of sorghum malts in improving the nutrient density of weaning foods (Mosha, 1992) and in the preparation of Togwa, a traditional thin gruel in Tanzania (Mtebe, Ndabikunze, Bangu, & Mwemezi, 1992); as well as the use of maize malts in the preparation of Nmeda, a traditional malted drink in Ghana (Plahar, 1976). Most of the previous investigations (Dufour, Melotte, & Srebrnik, 1992;Lasekan, Idowu, & Lasekan, 1995;Morrall, Boyd, Taylor, & van DerWalt, 1986;Novellie, 1962;Palmer et al, 1989) have focused on the diastatic activities of the malts rather than on the individual enzymes.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals

et al. 2010

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“…There was an appreciable difference (P < 0.05) between the mean for Udo (33.10 SDU) and that for Tegemeo (50.58 SDU). Therefore, any process that favours it, makes the sorghum products nutritionally superior, especially in the preparation of weaning foods (Bangu, 1992;Asiedu et al, 1993b;Mtebe et al, 1993). GF feeds had higher values than the fermented feeds.…”

Section: Crude Proteinmentioning

confidence: 99%

Evaluation of nutritive value and functional qualities of sorghum subjected to different traditional processing methods

Shayo

Laswai²,

Tiisekwa³

et al. 2001

International Journal of Food Sciences and Nutrition

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Sorghum (Sorghum bicolar L. Moench), a staple food in many parts of the world, is underutilised compared to its potential due to inherent problems. A study was conducted to evaluate the effect of different traditional processing methods on the nutritional and functional qualities of sorghum. The review of literature established the main causes of the low level of sorghum utilisation to be low nutritional and inferior organoleptic qualities. It was further established that traditional processing methods, such as germination and fermentation, can promote its utilisation. Three processing methods, namely germination (G), fermentation (F), and germination combined with fermentation (GF), were used to prepare feeds from two sorghum varieties, Tegemeo and Udo. Evaluation of the feed qualities in terms of acceptability, retention, feed efficiency ratio (FER) and protein efficiency ratio (PER), using weanling rats was carried out and compared to the untreated one which served as control. An element of functional properties was assessed in terms of diastatic power (DP). Regarding feed intake, there was no significant difference between the feeds. Body retention for Tegemeo variety was higher than that for Udo. FER ranged from 0.019 +/- 0.015 to 0.095 +/- 0.015, PER ranged from 0.113 +/- 0.089 to 0.703 +/- 0.111 and diastatic power from 15.99 +/- 1.20 to 114.58 +/- 0.95. In all the three cases, germinated feeds had the highest values and were therefore considered of higher nutritional value. It was therefore concluded that germination was superior to the other processing methods in improving the nutritional and functional qualities of sorghum.

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Effect of cereal germination on the energy density of togwa

Cited by 7 publications

References 1 publication

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals

Evaluation of nutritive value and functional qualities of sorghum subjected to different traditional processing methods

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