Functional foods, nutriceuticals and health

Gernah, DI; Tersoo-Abiem, Evelyn Mnguchivir

doi:10.4314/nifoj.v28i2.62642

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“…Mucilage is made up of complex polysaccharides otherwise known as mucopolysaccharides, which constitute fibre that is non digestible. Dietary fibre belongs to the class of ingredients classified as functional foods (Gernah and Tersoo-abiem, 2010). These are products derived from naturally occurring substances consumed as part of the daily diet that offer particular physiological benefits other than purely nutritional benefits when ingested (Onuorahet al, 2004).…”

Section: Proximate Composition Of Akaramentioning

confidence: 99%

Effect of Grewia venusta(‘Ururu’) mucilage on the physicochemical and sensory properties of fried cake (‘akara’) prepared from bambara groundnut seed flour

P¹

2015

Afr. J. Food Sci. Technol

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Grewia venusta ('Ururu') mucilage was applied in the preparation of fried bambara groundnut cake ('Akara') to study its physicochemical and sensory properties. Batches of akara containing 0-2% mucilage were prepared by deep-fat-frying. The physical properties, proximate composition and sensory attributes of the akara were studied. The weight, volume and dimensions of the akara balls increased due to mucilage addition. The air spaces in the akara crumbs increased in number (56-295) with increasing level of mucilage. The akara crumbs became progressively spongy and their texture and flavour received higher scores than the control. The akara with 0% and 0.5% mucilage had the most attractive colour as shown by the panelists' scores (4.8 and 4.4, respectively). The scores for colour of akara with 1.0% and 1.5% mucilage were not different significantly. The moisture, fibre, fat and ash contents of theakara increased while protein and carbohydrate decreased with increasing mucilage addition. The results suggested that apart from protein and colour, the quality of bambara groundnut akara improved upon addition of mucilage. The preparation of akara from bambara groundnuts with added Grewia venusta mucilage would help to diversify the utilization of the nuts as well as promote the use of a lesser known mucilage in food.

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Section: Proximate Composition Of Akaramentioning

confidence: 99%

Effect of Grewia venusta(‘Ururu’) mucilage on the physicochemical and sensory properties of fried cake (‘akara’) prepared from bambara groundnut seed flour

P¹

2015

Afr. J. Food Sci. Technol

View full text Add to dashboard Cite

show abstract

Functional foods, nutriceuticals and health

Cited by 1 publication

References 0 publications

Effect of Grewia venusta(‘Ururu’) mucilage on the physicochemical and sensory properties of fried cake (‘akara’) prepared from bambara groundnut seed flour

Effect of Grewia venusta(‘Ururu’) mucilage on the physicochemical and sensory properties of fried cake (‘akara’) prepared from bambara groundnut seed flour

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