Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Ohizua, Ehimen R.; Adeola, Abiodun Aderoju; Idowu, Mopelola Abidemi; Sobukola, O. P.; Afolabi, T. Adeniyi; Ishola, R. O.; Ayansina, S. O.; Oyekale, Tolulope Olayemi; Falomo, Ayorinde

doi:10.1002/fsn3.455

Cited by 134 publications

(156 citation statements)

References 36 publications

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“…The reduction in the peak, trough, breakdown, set back, and final viscosities as well as the increase in pasting temperature of the flour blends with increasing protein content is similar to results reported by Ohizua et al. () and Kiin‐Kabari, Eke‐Ejiofor, and Giami (). The higher pasting temperature observed with increasing GPC was probably due to the higher water absorption capacity observed in blends with higher GPC.…”

Section: Resultssupporting

confidence: 89%

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme

Adedeji²,

Chinma

et al. 2018

Food Science & Nutrition

107

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This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.

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Section: Resultssupporting

confidence: 89%

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme

Adedeji²,

Chinma

et al. 2018

Food Science & Nutrition

107

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“…Mature unripe cooking banana ( Musa cardaba AAB) as earlier described by Ohizua et al. (), cream flesh sweet potato root ( Ipomea batatas ), and pigeon pea ( Cajanus cajan ) were obtained from local markets in Ibadan, Abeokuta, and Oshodi, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Tannin, oxalate, phytate, and trypsin inhibitor were determined as earlier described (Ohizua et al, 2017).…”

Section: Calculationmentioning

confidence: 99%

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Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola

Ohizua

2018

Food Science & Nutrition

Self Cite

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Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Cookies were rich in magnesium (576.54–735.06 mg/100 g) with favorable Na/K ratio (<1.0). The antinutritional factors in the biscuit samples were within permissible levels. Biscuits prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato were the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.

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“…It measures the ability of the starch to form viscous paste or gel after cooking and cooling (Maziya-Dixon, Dixon, & Adebowale, 2007). Higher FV in the larger sizes of brokens indicate higher carbohydrate content (Ohizua et al, 2017). The SBV informs the retrogradation ability of the product (Ohizua et al, 2017).…”

Section: Laboratory Samplesmentioning

confidence: 99%

Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice

Bruce¹,

Atungulu²

2018

Cereal Chem

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Background and objectives: Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens used for the flour. It is postulated that size classification of brokens can improve flour functionality. Parboiled brokens generated at 12.5% (aged rice) and 18% (fresh rice) moisture content (MC, wet basis) and non-parboiled (regular) brokens were obtained from commercial milling streams.Broken rice was also generated from six cultivars (two long-grain pureline, two long-grain hybrids, and two medium-grain) of freshly harvested rough rice that were dried at 25°C in the laboratory. The brokens were classified into large, medium, and small, using US sieve size 10, 12, and 20 respectively. Comingling of the brokens based on size was done. Pasting property of the broken rice flour was determined using the Rapid Visco Analyzer. Findings:The results indicate that the MC of rice before parboiling affects the pasting property of the parboiled broken rice flour, thus rice parboiled at 12.5% MC (aged rice) had higher peak viscosity and final viscosity than rice parboiled at 18% MC (fresh rice). Larger brokens had better pasting properties than smaller brokens. Smaller brokens had higher protein content than large brokens. Whole kernels had higher peak and final viscosities than brokens across all cultivars. These differences may be due to variations in starch distributions across the rice kernel. Comingling of large and small brokens produced flour that has pasting property like either the medium or small brokens. Conclusions: Size classification of brokens is important in maintaining consistency in the pasting properties of the broken rice flour and resulting products. Significance and novelty: Size fractionation of brokens provides the opportunity to better understand the functionality of brokens, to direct them to the right enduse processes and to maximize the potential of this by-product in producing premium and high-quality products. K E Y W O R D Sbrokens, comingling, functional properties, parboiled rice, pasting property, regular rice

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Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Cited by 134 publications

References 36 publications

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice

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