Functional and Pasting Characteristics of Fermented 
 Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet

Fasasi, O. S.; Adeyemi, I. A.; Fagbenro, O. A.

doi:10.3923/pjn.2007.304.309

Cited by 28 publications

(43 citation statements)

References 2 publications

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“…The observed decreased in bulk density with increase in periwinkle meat flour supplementation could be attributed to decrease in carbohydrate as the level of periwinkle meat flour in the blends increases (Table 1). Similar observations were reported by Fasasi et al [20] for fermented maize and nile tilapia flour blends and Oluseyi et al [21] for fermented sorghum and crayfish flour blends. The reduction in bulk density due to periwinkle meat flour supplementation would be an advantage in the formulation of baby foods where high nutrient density to low bulk is desired [27,28].…”

Section: Functional Propertiessupporting

confidence: 91%

“…The consistent increased in protein content and decreased in carbohydrate content with increasing levels of periwinkle meat flour supplementation could be attributed to higher protein content and lower carbohydrate content in periwinkle meat flour. Similar observations were reported by Aremu et al [18], Aminigo and Akingbala [19], Fasasi et al [20] and Oluseyi et al [21] for ogi fortified with groundnut flour, ogi fortified with okra seed meal, maize ogi fortified with tilapia flour and sorghum flour fortified with crayfish, respectively. The crude lipid and fibre contents of the fortified ogi decreased with increasing levels of periwinkle meat flour supplementation.…”

Section: Proximate Compositionsupporting

confidence: 87%

“…Supplementation of the ogi with periwinkle meat flour above 5% led to increase in least gelation concentration to 10%. Fasasi et al [20] however reported that addition of tilapia flour to fermented maize flour improved it gelling ability. Gelling property is a function of the ability of the flour to absorb water and swell [20].…”

Section: Functional Propertiesmentioning

confidence: 98%

“…Fasasi et al [20] however reported that addition of tilapia flour to fermented maize flour improved it gelling ability. Gelling property is a function of the ability of the flour to absorb water and swell [20]. The variation in least gelation concentration could be attributed to the relative ratios of different constituents including proteins, carbohydrates and lipids in the flour samples [20].…”

Section: Functional Propertiesmentioning

confidence: 98%

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Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Inyang¹

2016

IJNFS

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Abstract:The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p<0.05) increases in crude protein and ash contents ranging from 7.85% and 0.81% in unfortified maize ogi to 14.91% and 2.17% in 20% periwinkle meat flour supplemented ogi, respectively. The crude lipid, crude fibre, carbohydrate and caloric value on the other hand consistently decreased with increasing levels of periwinkle meat flour substitution. The decreases in crude lipid and crude fibre contents were however not significantly (p>0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.

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Section: Functional Propertiessupporting

confidence: 91%

Section: Proximate Compositionsupporting

confidence: 87%

Section: Functional Propertiesmentioning

confidence: 98%

Section: Functional Propertiesmentioning

confidence: 98%

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Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Inyang¹

2016

IJNFS

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“…The protein content of the ogi-fermented moringa seed flour (OFM) and ogi-germinated moringa (OGM) were significantly higher than ogi-raw moringa seed flour (ORM). Fasasi (2009) [25] reported that germination and fermentation improves the protein content and quality of food products. Increase in the protein content during germination and fermentation of the seeds may be attributed to the net synthesis of enzymic protein by the germinating and fermenting seeds [37].…”

Section: Discussionmentioning

confidence: 99%

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Oa¹,

Osundahunsi²

2017

IJFS

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Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality weaning foods. Therefore, the nutritional characteristics of maize-based complementary food enriched with fermented and germinated Moringa oleifera seed flour was investigated. The Moringa oleifera seeds were fermented and germinated using standard processing methods while the maize grains were fermented for the production of "ogi" flour. The proximate, antinutritional, mineral and functional properties of the formulated complementary food were determined. The results of the proximate composition of the diet showed that crude protein content of the complementary diets differed significantly (p< 0.05) and the value ranged from 15.27 to 17.00 % while the energy value ranged from 386.28 to 395.01 kcal. Phytate content of the sample ranged from 0.09 to 0.36 mg/g and the trypsin inhibitor value was 0.05 to 2.30 tiu/mg. The predominant mineral elements are sodium and phosphorus whose values ranged from 58.60 to 67.85 mg/100g and 57.58 to 68.58 mg/100g respectively. Other mineral elements found in least amount are copper and manganese and the values ranged from 12.46 to 25.38 mg/100g and 0.76 to 0.94 mg/100g respectively. The loosed and packed bulk densities of the diet ranged from 0.54 to 0.57 g/ml and 0.62 to 0.72 g/ml while the water and oil absorption capacities of the samples were 179.00 to 194.00 % and 140.00 to 150.00 % respectively. The study established that fermented-ogi moringa seed flour was more nutritious in terms of the nutrient composition than the raw-ogi moringa seed and germinated-ogi moringa seed flours and it also compared favorably with commercial diet.

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Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

Awoyale

Maziya‐Dixon

Sanni

et al. 2015

Food Science & Nutrition

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It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase (P ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant (P ≤ 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content.

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Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet

Cited by 28 publications

References 2 publications

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

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