Proximate composition and sensory evaluation of root and tuber composite flour noodles

Akonor, P. T.; Tortoe, Charles; Buckman, Evelyn S.; Hagan, L.

doi:10.1080/23311932.2017.1292586

Cited by 30 publications

(30 citation statements)

References 6 publications

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“…Shittu [10] also agreed with that as the composite flours used were either binary or ternary mixtures of flours from some other crops with or without wheat flour. Flour from these root and tuber crops have been used in the production of bread, cookies, doughnuts and noodles [11,12]. The use of composite flours in bread making has been reported by many researchers.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

Akor

Ukeyima

Kyenge

et al. 2020

AFSJ

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The mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot flour in the following proportion A= (100% Maize flour as control), B= (90:0:10), C= (90:10:0), D= (80:10:10), E= (70:20:10), F= (60:30:10), and G= (50:40:10). There was significant difference in the mineral composition of composite flour blends, the values ranged from 6.05-62.32 mg/g, 0.83-4.53 mg/g, 1.03-3.14 mg/g, 163.81-640.03 mg/g for calcium, iron, zinc, potassium respectively. The esstenial amino acids values of the four blends for isoleucine, leucine, lysine, methionine, alanine, threonine, tryptohan and valine ranged from 0.24-1.25, 0.04-1.08, 0.08-0.40, 0.13-0.49, 0.28-0.48, 0.22-0.44, 0.4-0.24 and 0.30-0.69 respectively. There was increase in antioxidant capacity of the sample with beetroot and peanut inclusion. The 2.2 diphenyl 1-1 picryl hydroxyl (DPPH) radical scavenging activity ranged from 4.03-16.83 while the ferric reducing antioxidant power ranged from 15.65-45.53 MgGAE/Mol with trolox equivalent antioxidant capacity was from 10.21-37.01 mmol trolox/Mol and the total phenohic sontent 5.01-22.01 MgGAE/g.

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Section: Introductionmentioning

confidence: 99%

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

Akor

Ukeyima

Kyenge

et al. 2020

AFSJ

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“…Sukhcharn et al. (2008) found the ash content of WF as 0.65% and Akonor et al. (2017) found the ash contents of SPF in the range of 2.25–2.54%, which was possibly due to a higher content of minerals and inorganic salts.…”

Section: Resultsmentioning

confidence: 98%

Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Pérez

Zhang

et al. 2017

Food sci. technol. int.

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The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 ℃, the gelatinization temperature and enthalpy change of sweet potato flour at 110 ℃ were the lowest, which were 77.94 ℃ and 3.67 J/g, respectively ( p < 0.05). After heat treatment, gas retention of the dough with sweet potato flour increased significantly from 1199 ml without heat treatment to 1214 ml at 90 ℃ ( p < 0.05). In addition, specific loaf volume of sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90 ℃ (2.53 cm/g) ( p < 0.05). Thus, heat treatment at 90 ℃ to sweet potato flour could be potentially used in wheat bread production.

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“…Low moisture content enhances the keeping properties of food products because it prevents the growth of micro-organisms. It also reduces the incidence of physical and chemical reactions that are likely to cause deterioration and lower quality (Akonor et al, 2017). The moisture content of the biscuit samples increased as the inclusion of sweet potato or potato or taro flours.…”

Section: Proximate Composition Of Rice Biscuits and Its Blendsmentioning

confidence: 99%

“…Total ash reflects the mineral content of food products and can be regarded as the general measure of quality (Akonor et al, 2017). It is often a useful criterion in identifying the authenticity of food product.…”

Section: Proximate Composition Of Rice Biscuits and Its Blendsmentioning

confidence: 99%

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

Shatta¹,

Rayan²

2019

SCUJ

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In recent years, there has been an increase in demand of gluten-free products that are suitable for people with coeliac disease.The coeliac disease occurs when the body's natural defense system reacts to gluten, a wheat protein by attacking the lining of the small intestine.There is no medication of this disease instead of using gluten-free food. Moreover, coeliac patients use foods with low fiber with poor quality, hence generally face the problems of constipation and malnutrition. The current study aimed to produce gluten-free biscuits from cereals flour alone or composite with tubers flour to use it in coeliac disease cases nutrition. Gluten free-biscuits developed with rice (RF), quinoa (QF), amaranth (AF), soybean (SF), taro (TF), sweet potato (SPF) and potato (PF) flours using standard method. Nineteen experimental variants (aglutenics biscuits) were obtained by varying the proportion of flours. The biscuits produced were subjected to proximate composition, physical and sensory evaluations using standard methods. Results showed that biscuits produced with rice, quinoa, amaranth, and composite flours had low moisture content (<5%) and protein up to 10.67%, crude fat (18.48-22.61%), ash (0.51-2.35%), crude fiber (0.23-2.64%), total carbohydrates (65.03-73.60%) as well as energy value (480-504 Kcal/100g) according to the blend ingredients. Sensory evaluation showed that biscuits produced from rice (100%), rice: quinoa: amaranth (40:30:30), and rice: amaranth (50:50) are the most acceptable biscuits in terms of taste, color, crispness, appearance and consumer preference acceptability which differs significantly (p≤0.05) from all the biscuit produced from rest blends. Therefore, it can be concluded that aglutenics biscuits, rice 100%, Developed with RF 50 %: QF 50%, RF 40%: QF 30%: AF 30% and RF 50%: AF 50% are more suitable for consumption.

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Proximate composition and sensory evaluation of root and tuber composite flour noodles

Cited by 30 publications

References 6 publications

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

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