Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Awolu, Olugbenga Olufemi; Oseyemi, Grace Funmilayo

doi:10.1515/aucft-2016-0016

Cited by 14 publications

(19 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…CS possesses hydrophilic hydroxyl groups to which water molecules can bind through hydrogen bonding (Mali, Sakanaka, Yamashita, Grossmann, 2005). Furthermore, CS has been used as a hydrocolloid to increase water absorption in gluten-free flour (Awolu & Oseyemi, 2016). Since this present study used pure CS, it probably had more hydroxyl groups available to interact with water than wheat flour, leading to higher water absorption.…”

Section: Flour Composition and Mixolab Characteristicsmentioning

confidence: 94%

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Nyembwe

Kock

Taylor

2018

LWT

View full text Add to dashboard Cite

Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity characteristics. The dough properties of composites of defatted marama flour (DMF) and cassava starch (CS) were compared with wheat flour dough with the aim of determining the potential of DMF as a functional nutritious gluten-free ingredient in bread. DMF-CS doughs with similar strength to wheat flour dough could be produced. However, they had much shorter Mixolab development time and stability. Alveography revealed that the DMF-CS doughs could inflate into a bubble, with the 33:67 DMF-CS ratio having the most similar bubble size, extensibility and deformation energy to wheat flour dough; with a higher proportion of DMF (57:43) these parameters were lower. Rheofermentometry showed that the DMF-CS composites could also hold gas produced by yeast fermentation. Confocal laser scanning microscopy revealed that as the proportion of DMF to CS was increased, the DMF protein tended to aggregate rather distribute throughout the dough, probably because the highly hydrophilic marama protein and pectin had great affinity for each other. Nevertheless, defatted marama flour appears to have considerable potential as a functional gluten replacement for making protein-and fibre-rich gluten-free bread.

show abstract

Section: Flour Composition and Mixolab Characteristicsmentioning

confidence: 94%

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Nyembwe

Kock

Taylor

2018

LWT

View full text Add to dashboard Cite

show abstract

“…Wheat flour can be totally or partially replaced by blending with other non-wheat crop flours for production of baked products (Awolu et al, 2018;. In developing countries where importation of wheat flour is costly, composite flour serves as a viable alternative to wheat flour and also promotes the use of indigenous crops as flour (Awolu and Oseyemi, 2016;Hasmadi et al, 2014). Researches into alternative crops (cereals and tubers) being used for the preparation of composite flours for the production of baked food products (Awolu and Olokunsusi, 2017; Noor-Aziah and Komathi, 2009; Abdelghafor et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Falodun

Ayo-Omogie

Awolu

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

Self Cite

View full text Add to dashboard Cite

This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties.

show abstract

“…This is an advantage over the use of 100% wheat flour (which had less mineral composition compared to pulses-enriched composite flours). Bambara groundnut, and soybean had been found to improve mineral composition of flour (Awolu and Oseyemi, 2016;Iancu and Jâşcanu, 2003). …”

Section: Mineral Composition Of Composite Flourmentioning

confidence: 99%

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Awolu

Olokunsusi

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

Self Cite

View full text Add to dashboard Cite

Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 -80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

show abstract

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Cited by 14 publications

References 23 publications

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Contact Info

Product

Resources

About