Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)

Joshua, Victoria Auhoiza; Sanusi, Mayowa Saheed; Abiodun, Olufunmilola Adunni; Kayode, Bukola Idowu; Olabanji, Stephen Orobola; Egwumah, Ojochenemi Rebecca; Kayode, R. M. O.

doi:10.1007/s11694-023-01830-x

Cited by 5 publications

(6 citation statements)

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“…Quantification was done by using stock solutions of the elements (Sigma-Aldrich, Switzerland) to prepare reference standards. Results were expressed as milligramme per 100 grammes (mg/100 g) dry weight of flour [14].…”

Section: Mineral Contentmentioning

confidence: 99%

“…Next, the mixture was filtered and the filtrate obtained was evaporated to dryness, allowed to cool and then weighed. Results were expressed as a percentage of the ratio of the weight of flavonoids to the weight of flour used [14].…”

Section: Flavonoidsmentioning

confidence: 99%

“…Absorbance was read using a UV-Vis spectrophotometer at 700 nm. Using tannic acid as a reference standard, tannin content was expressed as milligramme per 100 gramme dry weight of flour [14].…”

Section: Tanninsmentioning

confidence: 99%

“…Serial dilutions and sample plating were done in a laminar flow cabinet to avoid cross-contamination of samples. The total counts were expressed as coliform forming units per gramme of biscuit [14].…”

Section: Microbial Analysismentioning

confidence: 99%

“…Minerals are essential inorganic elements required for proper functioning. Calcium is necessary for the development of bones and teeth; zinc is a cofactor of most metabolic enzymes; potassium is needed for smooth muscle contraction and control; copper aids the absorption of iron; iron helps with oxygen transport and haemoglobin formation; sodium regulates the osmotic pressure of body fluids and magnesium is needed for the metabolism of macromolecules [14].…”

Section: Mineral Composition Of Wheat and Aerial Yam Composite Floursmentioning

confidence: 99%

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Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours

Kayode,

Olowoseye,

Chia

et al. 2024

Food Science and Engineering

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Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytochemical properties. While the biscuits were evaluated for their physical, microbial and sensory properties. Results showed a significant increase in the protein, fibre and fat contents of the composite flour in comparison to the control with values ranging from 5.77-7.18%, 0.4-0.62%, and 3.4-3.62%, respectively. Calcium (1.16-1.69 mg/100 g), iron (0.38-0.67 mg/100 g), magnesium (24.00-35.38 mg/100 g), potassium (2.87-5.06 mg/100 g), sodium (0.20-0.28 mg/100g) and phytochemicals were also observed to increase in the composite flours. The composite flours also had lesser bulk densities (0.70-0.75 g/ml) and higher water absorption capacities (113.50-134.00 g/ml) than 100% wheat flour (0.77 g/ml and 102.50 g/ml, respectively). The physical and sensory properties of the biscuits produced from the composite flours compared favourably with those produced from the control flour as there was no significant difference in the diameter, taste, crispness and overall acceptability of the biscuits. The findings showed the suitability of aerial yam flour as an alternative to wheat flour.

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Section: Mineral Contentmentioning

confidence: 99%

Section: Flavonoidsmentioning

confidence: 99%

Section: Tanninsmentioning

confidence: 99%

Section: Microbial Analysismentioning

confidence: 99%

Section: Mineral Composition Of Wheat and Aerial Yam Composite Floursmentioning

confidence: 99%

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