Modelling the Effect of Toasting Time on the Functional Properties of Brachystegia eurycoma Flour

Ikegwu, O. J.; Okechukwu, PE; EKUMANKAMA, E.O.; Okorie, P. A.; Odo, M. O.

doi:10.1016/s0189-7241(15)30064-3

Cited by 9 publications

(19 citation statements)

References 9 publications

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“…eurycoma seeds have been severally evaluated as an excipient for application in food and pharmaceutical formulations due to the reported relevance of some of its technological properties such as physicochemical, functional, rheological, and pasting properties of its flour and starch [19,27,46,47]. Also, some of its physical and mechanical properties relevant to the design and building of processing equipment for B. eurycoma seeds have been investigated [27,[48][49][50].…”

Section: Pharmaceutical Applicationmentioning

confidence: 99%

Expanding the insights into the usefulness of Brachystegia eurycoma Harms: a review of its nutritional and medicinal values.

Igbe¹,

Okhuarobo²

2018

J Intercult Ethnopharmacol

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Section: Pharmaceutical Applicationmentioning

confidence: 99%

Expanding the insights into the usefulness of Brachystegia eurycoma Harms: a review of its nutritional and medicinal values.

Igbe¹,

Okhuarobo²

2018

J Intercult Ethnopharmacol

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“…During feeding, the gruel is usually diluted with water to make it digestible for the young child and at the same time avoid choking (Juke et al, 2002;Rapley, 2006). After the successful introduction of cereal gruel, other staple foods in the family menu are given to the child; such foods include yam, rice, gari, and cocoyam, which may be eaten with sauce or soup (Onofiok & Nnanyelugo, 2007;Ikegwu, 2010). People from low-income groups seldom feed their infants with meat, eggs, or fish, because of socioeconomic factors, taboos, and ignorance (Nnanyelugo, 1985;Onofiok & Nnanyelugo, 1992).…”

Section: Complementary Foodsmentioning

confidence: 99%

“…Texture of grains is another factor that largely affects the end product quality of maize and other cereal grains. This determines the product acceptability by the consumer (Adeyemi, 1983;Onuorah & Akinjide, 2004;Ikegwu, 2010). The endosperm texture (vitreousness) is commonly associated with hardness and dry-milling behaviour of cereal grains and a good breeding indicator of grain quality (Mestres et al, 1995).…”

Section: Significance Of Morphology and Structure In Cereal Grain Promentioning

confidence: 99%

“…The beany flavour that makes soymilk and other soybean products unacceptable can be removed by inhibiting the activity of this enzyme. However, the effects of different processing techniques such as soaking, cooking, fermentation, germination, roasting, and autoclaving on the chemical composition of soybean have been examined (Alector & Ojo, 1989;Amina and Agle, 2004;Ikegwu, 2010), with particular reference to their inherent antinutritional components, and have been shown to cause some nutrient losses, but resulted in significant reductions of the antinutritional contents of processed foods.…”

Section: Antinutritional Factorsmentioning

confidence: 99%

“…After the successful introduction of cereal gruel, other staple foods in the family menu are given to the child; such foods include yam, rice, gari, and cocoyam, which may be eaten with sauce or soup (Onofiok & Nnanyelugo, 2007;Ikegwu, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Traditional Complementary Foods: A Critical Review

Akinsola¹,

Onabanjo²,

Idowu³

et al. 2017

GJAS

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Traditional complementary foods are popular minimally processed baby food used to introduce old infants and young children to adult foods. Cereal grains are it main ingredient, when cooked, because of its starch content, get gelatinized and swollen thereby making the diet viscous and bulky, so that it gives the stomach of old infants and young children enormous work to do. Traditional complementary foods consumed by old infants in many parts of the third world are deficient in essential macronutrients and micronutrients leading to malnutrition, which is one of the serious problems in developing countries. Protein energy malnutrition (PEM) generally occurs during this growing stage when children are weaned from breastmilk to semi-solid and later to family foods. The purpose of this study is to review literature findings on complementary foods. It's also aims to draw the attention of stakeholders and decision makers on the need to assess the nutrients quality and health risks associated with the consumption of low quality complementary foods and, consequently, the necessary measures and steps to reduce intake of low quality complementary foods by old infants and young children.

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Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating

Álvarez

Herranz

Campos

et al. 2017

Innovative Food Science & Emerging Technologies

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24It was shown that high hydrostatic pressure (HHP) induces either starch gelatinization or protein 25 aggregation in chickpea flour (CF) slurries. The aim of this work was to develop a new "ready-26 to-eat" semi-solid CF product by using HHP at 600 MPa and 50 °C for 15 or 25 min combined 27 with final microwave heating prior to consumption. Eight combinations with a formulation that 28 includes raw or toasted CF, with or without lemon juice, were evaluated using physicochemical 29 (color and protein content, mechanical and rheological behavior), microbiological and sensory 30 analyses. All the CF products were microbiologically safe and stable during two months at 31 refrigerated storage. Mainly, the HHP-treated CF products differed in their texture depending on 32 the CF used, the holding time and the presence of lemon juice, whereby each individual product 33 could be classified as a CF purée or a cream. Moreover, all the formulations showed similar very 34 high sensory quality. 35

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Modelling the Effect of Toasting Time on the Functional Properties of Brachystegia eurycoma Flour

Cited by 9 publications

References 9 publications

Expanding the insights into the usefulness of Brachystegia eurycoma Harms: a review of its nutritional and medicinal values.

Expanding the insights into the usefulness of Brachystegia eurycoma Harms: a review of its nutritional and medicinal values.

Traditional Complementary Foods: A Critical Review

Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating

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