Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends

Ahemen, S. A.; Shima, Angela N.; Acham, Israel Okpunyi

doi:10.9734/afsj/2018/43894

Cited by 12 publications

(17 citation statements)

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“…Olaoye and Onilude [17] reported on the use of composite flour of wheat and bread fruit in bread making. The use of wheat, tiger nut and defatted sesame flour blends was also used for the production of bread [18]. Touzou et al [19] also reported on the use of wheat and fermented cashew kernel flours for bread production.…”

Section: Introductionmentioning

confidence: 99%

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

Emelike

Barber

Deebom

2020

EJNFS

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This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p<0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p<0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p<0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

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Section: Introductionmentioning

confidence: 99%

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

Emelike

Barber

Deebom

2020

EJNFS

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“…Also, flour particles had a higher compact arrangement of particles and less content of fibers in comparison to SSC. The bulk density of any sample is dependent upon the particle size of the sample and moisture content of the sample (Ahemen et al, 2018). A positively strong relation was found between LBD and PBD of SSC and its moisture content, which are r 2 = 0.775 and r 2 = 0.678 respectively.…”

Section: Functional Analysismentioning

confidence: 95%

“…Water absorption capacity (WAC) of the selected varieties of the sesame seed, flour and its cake samples were estimated by the method mentioned by Ahemen et al (2018).The sample was mixed with distilled water (1:10) and vortexed thoroughly in a centrifuge tube. The tube was centrifuged (REMI Research Centrifuge, Model PR-24) and volume of unabsorbed water was noted.…”

Section: Water Absorption Capacitymentioning

confidence: 99%

Exploring Nutritional and Functional Properties of Different Varieties of Sesame Seed Cakes: An Industrial by-Product

Malaviya¹,

Yadav²

2022

PLANT ARCHIVES

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Sesame (Sesamum indicum), as an oilseed, has been explored widely by the oil industry. Therefore, the production of its by-product, seed cake is also high. Since the seed cake is a high source of protein and fiber, it has the potential to be utilized as value-added food product. The present study is aimed to evaluate various functional and nutritional properties of four selected varieties of white (Pragati and Shekhar) and black (VIP and Ojha) sesame seeds and their seed cake, as obtained by solvent extraction. The study revealed significantly (p<0.01) higher water and oil absorption capacities, as well as the swelling capacity of all studied sesame seed cakes than their whole or flour of sesame seed. The study has shown that sesame seed (27.25 g/100g) and cake (48.36 g/100g) of the Pragati variety have exceptionally high protein content. VIP variety of sesame seed and cake are a rich source of fiber, having 18.74g/100g and 29.56 g/100g respectively. The high fiber also shows good correlations with water absorption capacity, as recorded in the case of sesame flour (r 2 =0.966) and seed cake (r 2 =0.916). The high functional and nutritional values of sesame seed cakes suggest their potential use in developing a functional ingredient for food and nutraceutical formulations.

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“…Total bacteria and fungi counts of the cheese samples were determined according to the method as described by [21].…”

Section: Microbiological Analysismentioning

confidence: 99%

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Ayodeji

Ahure

Efiong

et al. 2020

EJNFS

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Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

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Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends

Cited by 12 publications

References 0 publications

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

Exploring Nutritional and Functional Properties of Different Varieties of Sesame Seed Cakes: An Industrial by-Product

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

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