Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

Adegunwa, M.O.; Adeniyi, O. D.; Adebowale, A.A.; Bakare, H.A.

doi:10.1080/15428052.2015.1015665

Cited by 15 publications

(7 citation statements)

References 18 publications

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“…In a study conducted by Akoja et al (2017), it was found that there is a considerable rise in the protein content of maize-based snacks (Kokoro) significantly increased with the addition of pigeon pea protein hydrolysate (Table 5). This increase in protein content may be attributed to the high protein content of pigeon peas, as previously reported in other studies (Adegunwa et al, 2015).…”

Section: Potential Application Of Protein Hydrolysate As Functional F...supporting

confidence: 87%

Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods

Azman,

Mohd Isa,

Mohd Zin

et al. 2023

Prev. Nutr. Food Sci.

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Proteins play a vital role in human development, growth, and overall health. Traditionally, animal-derived proteins were considered the primary source of dietary protein. However, in recent years, there has been a remarkable shift in dietary consumption patterns, with a growing preference for plant-based protein sources. This shift has resulted in a significant increase in the production of plant proteins in the food sector. Consequently, there has been a surge in research exploring various plant sources, particularly wild, and underutilized legumes such as Canavalia , Psophocarpus , Cajanus , Lablab , Phaseolus , and Vigna , due to their exceptional nutraceutical value. This review presents the latest insights into innovative approaches used to extract proteins from underutilized legumes. Furthermore, it highlights the purification of protein hydrolysate using Fast Protein Liquid Chromatography. This review also covers the characterization of purified peptides, including their molecular weight, amino acid composition, and the creation of three-dimensional models based on amino acid sequences. The potential of underutilized legume protein hydrolysates as functional ingredients in the food industry is a key focus of this review. By incorporating these protein sources into food production, we can foster sustainable and healthy practices while minimizing environmental impact. The investigation of underutilized legumes offers exciting possibilities for future research and development in this area, further enhancing the utilization of plant-based protein sources.

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Section: Potential Application Of Protein Hydrolysate As Functional F...supporting

confidence: 87%

Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods

Azman,

Mohd Isa,

Mohd Zin

et al. 2023

Prev. Nutr. Food Sci.

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“…This is similar to a report by Arise et al (2018a), who reported that the addition of Bambara groundnut lowers the trough of maize flours which implies that the blends may not find good applications in the food system, where high paste stability during cooking is required. The increase in inclusion of Bambara groundnut flour to cause a decrease in the trough viscosity implied that the blends might not maintain high paste stability during cooking (Adegunwa et al, 2015). The breakdown, which is the difference in the peak viscosity and trough, is an indication of the rate of gelling stability, which is dependent on the nature of the product (Arise et al, 2018).The breakdown value of the flour blends ranged from 7.33 RVU for sample E (80:20%) having the least value and sample F having the highest 136.50 RVU (75:25%).…”

Section: Pasting Properties Of Yam and Bambara Yam Enriched Flourmentioning

confidence: 99%

Amino acid, pasting and sensory properties of “Poundo” yam enriched with fermented Bambara groundnut flour

Arise

Esan²,

Famakinde

2023

Ceylon J. Sci.

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The study investigated the effect of fermented Bambara flour to enrich amino acid profile of 'poundo' yam flour and other physico-chemical, pasting and sensory properties of the dough. The yam flours were enriched with fermented Bambara flour in ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30, respectively. 'Poundo' yam samples were prepared using the blends and evaluated for sensory attributes. Enrichment has increased the protein content and fat while it decreased the carbohydrate content following the inclusion of fermented Bambara flour. The amino acid content of the enriched poundo yam samples showed a significant increase in the essential and non-essential amino acid contents. The bulk density, swelling power and oil absorption capacity of the flour samples decreased while the water absorption capacity increased with the enrichment. The pasting characteristics data revealed an increase in pasting temperature, breakdown, peak time and setback viscosity and a decrease in peak, final and trough viscosities with increasing addition of fermented Bambara flour. Sensory evaluations indicated that at 15% level of enrichment, there was no significant difference in the overall acceptability of the poundo yam dough enriched with Bambara flour and the dough obtained from the control. Hence, acceptable poundo yam dough with improved nutritional value can be obtained by enriching with fermented Bambara-yam flour.

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“…Similarly 100% wheat flour had the highest value of 153.83RVU while 100% tigernut flour had the lowest value of 16.13. The addition of tigernut flour lowers the trough viscosity of wheat flour and this implies that the blends may not find good application in the food system where high paste stability during cooling is required (Adegunwa et al, 2015). The breakdown viscosity ranged from 1.25 to 103.08RVU.…”

Section: Pasting Properties Of Wheat and Tigernut Flour Blendsmentioning

confidence: 99%

Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends

Oke

Idowu

Adeola

et al. 2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.

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Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

Cited by 15 publications

References 18 publications

Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods

Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods

Amino acid, pasting and sensory properties of “Poundo” yam enriched with fermented Bambara groundnut flour

Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends

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