Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its  cooked (amala) paste

Akinsola, A. O.; Segilola, V. O; Oloso, Etuonu S.; Durojaiye, Oludunke J.

doi:10.31248/rjfsn2018.041

Cited by 3 publications

(8 citation statements)

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“…The crude fibre result in this study is higher than that of Animasaun et al [27] and Edet et al [28] who reported crude fibres range of 0.23% to 0.79% and lower than that of Akinsola et al [20] who reported crude fibres of 6.78% to 7.83%. For plantain and African yam beans flour blends.…”

Section: Proximate Composition Of the Formulated Plantain Spaghetti Samplescontrasting

confidence: 89%

“…Ash content is an indication of raw mineral profiles of food products. The study ash content is like that of reported ash ranging from (1.29% to 1.98%) in rice, acha and soybean flour blends, and that of Animasaun et al [27] who reported ash range of 0.40% to 1.21% for different roasted sesame and wheat flour blends but lower than that of Akinsola et al [20] who reported 4.01% -4.75% for plantain-African yam beans flour blends. The study results show that there was a corresponding decreased in carbohydrate content as wheat flour was added.…”

Section: Proximate Composition Of the Formulated Plantain Spaghetti Samplessupporting

confidence: 75%

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Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

TA¹,

AO²,

AF³

et al. 2020

Food Proc Nutr Sci

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The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

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Section: Proximate Composition Of the Formulated Plantain Spaghetti Samplescontrasting

confidence: 89%

Section: Proximate Composition Of the Formulated Plantain Spaghetti Samplessupporting

confidence: 75%

Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

TA¹,

AO²,

AF³

et al. 2020

Food Proc Nutr Sci

View full text Add to dashboard Cite

show abstract

“…It is usually prepared from yam flour, cassava flour ( lafun ) and plantain flour ( Amala ogede ). Akinsola et al. (2018) reported significant increase ( P < 0.05) in protein content.…”

Section: The Importance Of African Yam Bean In Food Fortification Andmentioning

confidence: 87%

“…There was an increase in fibre content of the developed product. Increased fibre content is important as fibre aids distention and motility during digestion (Akinsola et al, 2018). The 20% AYB enriched plantain was deemed best of all samples.…”

Section: Traditional Foodsmentioning

confidence: 96%

“…African yam bean is one of such crop that is capable of helping to mitigate food insecurity and malnutrition. Their nutrients are comparable to other commonly consumed legumes and can serve as a replacement for animal proteins in human diet (Abioye et al, 2015;Igbabul et al, 2015;Akinsola et al, 2018;Agunwah et al, 2019).…”

Section: Food Security; Making the Best Of African Yam Beanmentioning

confidence: 99%

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The prospects of African yam bean: past and future importance

George

Obilana

Oyeyinka

2020

Heliyon

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Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Salome¹,

Awofadeju²

2021

jasem

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Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

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Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste

Cited by 3 publications

References 0 publications

Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

The prospects of African yam bean: past and future importance

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

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