Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours

Arisa, Ngozi U.; Adelekan, Aminat

doi:10.14303/ajfst.2017.024

Cited by 3 publications

(4 citation statements)

References 15 publications

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“…However, the WSI of anchote flour in this study is higher than in cassava (1.24%), plantain (3.88%), maize (0.70%), and baking wheat (4.67%) flours (Arisa et al, 2017;Ige, 2017;Onyango et al, 2013).…”

Section: Water Solubility Indexcontrasting

confidence: 72%

“…However, the WSI of anchote flour in this study is higher than in cassava (1.24%), plantain (3.88%), maize (0.70%), and baking wheat (4.67%) flours (Arisa et al., 2017 ; Ige, 2017 ; Onyango et al., 2013 ). The higher WSI can be advantageous in masking or reducing undesirable taste effects from other components in a given product (Osibanjo et al., 2017 ).…”

Section: Resultscontrasting

confidence: 53%

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Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Bikila

Tola

Esho

et al. 2021

Food Science & Nutrition

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Anchote (Coccinia abyssinica (Lam.) Cogn.) is a potentially productive and nutritious starchy tuberous crop indigenous to Ethiopia, but its utilization is restricted to the southwest part of the country.The most common edible part of anchote is its tuber, but its leaf and young fruit are also consumed in some areas (Fekadu, 2011).The total yield of the tuber was reported to be about 15-18 tons/ ha, which is comparable with that of sweet potato and potato (Fekadu, 2014), and usually harvested after 3-5 months of planting

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Section: Water Solubility Indexcontrasting

confidence: 72%

Section: Resultscontrasting

confidence: 53%

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Bikila

Tola

Esho

et al. 2021

Food Science & Nutrition

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show abstract

“…Fortification of starchy cassava ( Manihot spp .) granules during processing with peanuts high in protein caused a reduction in the carbohydrate content by 10% (Arisa et al, 2011 ). Also, an investigation (Alozie & Ekerette, 2017 ) found that when it was fortified with soybeans, melon seed, and moringa seed flours, the nutritive values and physicochemical and sensory properties improved.…”

Section: Agents Complementary To Implementing Successful Food Reformu...mentioning

confidence: 99%

Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

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Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

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“…Eba is served with stews or soups or vegetables. Also, it may be consumed by sprinkling on cooked beans (Arisa et al, 2011;Adinsi et al, 2019). Garri is high in carbohydrate and low in protein, fat and micronutrients.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean

Farinde,

Obatolu,

Ezugwu

et al. 2023

EJFST

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Garri is a popular and commonly consumed staple food in Nigeria especially among the Eastern and Southern Nigerians. It is nutritionally inadequate with main nutrient as carbohydrate. We examined the potential of yellow cassava fortification with soybean in the production of Nutrient dense garri (NDG) to improve nutrient quality of garri. Garri from three geographical locations in Nigeria serve as control. The Hydrogen cyanide (HCN), pH, and carotene content of the pro-vitamin A cassava decreased with processing. General linear model analysis of the functional properties returned F(11, :0.05) = 24175.5, 5.12, 7.51, 9.43, 7.45 and 346.30 that are all significant for pH, TTA, loose bulk density, packed bulk density, swelling capacity and gelatinous capacity respectively. Fermented NDG has the least mean HCN, the highest carotene and protein while unfermented NDG contained highest fat, fibre, ash and minerals. The study concluded and recommended fortification of yellow flesh cassava with soybean in garri processing to reduce malnutrition

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Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours

Cited by 3 publications

References 15 publications

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Global nutritional challenges of reformulated food: A review

Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean

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