Production and evaluation of noodles from flour blends of cocoyam, breadfruit, and wheat.

Ubbor, C; Nwaogu, E. N.

doi:10.4314/nifoj.v28i1.57428

Cited by 1 publication

(4 citation statements)

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“…Oil absorption capacity is an important property in food formulations. The value for oil absorption capacity is in agreement with the report of Ubbor et al (2010). The ability of food to absorb oil enhances sensory properties such as flavor retention and mouth feel.…”

Section: Resultssupporting

confidence: 89%

“…The water absorption capacity shown on Table 3 shows that locust bean fruit pulp flour can be incorporated in aqueous food formulations especially those involving dough handling. The result agreed with the work of Ubbor and Nwaogu (2010). Good water absorption and retention also suggests better performance in texture of comminuted meats and baked products (Okezie and Bello, 1998).…”

Section: Resultssupporting

confidence: 86%

“…The high emulsion capacity of 70.5 to 80.3% was an indication that flour samples could act as excellent emulsifiers in various foods. Emulsification activity is also recognized as an important property in certain applications such as butter, milk and frozen desserts (Ubbor and Nwaogu, 2010). The gelling temperature depends on the carbohydrate contents of food.…”

Section: Resultsmentioning

confidence: 99%

“…Gelation affects digestibility and texture of starch containing foods (Rickard et al, 1991;Lawal et al, 2004). The variation in gelling temperature may be attributed to compositional similarities especially with regards to their starch content (Ubbor and Nwaogu, 2010). Means not followed by the same letter in the same column are not significantly difference (P≤0.05).…”

Section: Resultsmentioning

confidence: 99%

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Quality characteristics of African locust bean fruit pulp cakes

Zakari¹,

Hassan²,

Ndife³

2015

Afr. J. Food Sci.

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Quality attributes such as proximate, functional and sensory qualities of wheat/African Locust bean fruit pulp cakes were investigated. Cakes were produced from ratios of 100:0, 75:25, 25:75 and 0:100 for African locust bean fruit pulp and wheat flour, respectively, with cake from 100% wheat flour used as a control. Samples were analyzed for proximate composition and sensory properties within 24 h of sample production. Flour blends were also analyzed for functional properties. Moisture, ash, fat, crude fibre and carbohydrates showed an increase in value with increase in substitution of wheat for African locust bean fruit pulp flour, while protein showed a decrease in value with increased substitution. Moisture ranged from 6.19 to 6.31%, ash from 1.42 to 2.07%, fat from 1.42 to 16.02%, crude fibre from 1.03 to 2.52% and carbohydrate ranged from 66.05 to 67.08%. Protein decreased from 8.30 to 8.07%. The functional properties of the flour blends also varied. Oil absorption ranged from 1.25 to 1.43%, water absorption from 1.33 to 1.56% as the substitution level increased. Bulk density decreased from 0.65 to 0.28%, and emulsion capacity from 80.30 to 70.50%. The gelation temperature was from 70.0 to 64.0°C. The results of sensory evaluation showed that the mean scores for taste ranged from 5.7 to 8.1, colour 6.2 to 8.2, texture 6.0 to 8.5 and overall acceptability from 5.8 to 8.3. The result shows that there was no significant (P<0.05) difference between the control and samples with 25% substitution in all the parameters investigated. Hence, acceptable cake can be produced at 25% substitution with African locust bean fruit pulp flour.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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