Rheological, baking and sensory characteristics of fermented cassava starch-wheat-cowpea blends

Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization

“…For both cases, the results showed an increase in the water absorption capacity with an increase of maize incorporation levels. This is in accordance with Mepba et al [19] and Zakpaa et al [21] in their studies on wheat-plantain composite flour and ripe plantain flour respectively. The baking quality of flours is a function of water absorption capacity (WAC) [56].…”

“…The values ranged from 63.21 ± 0.85 to 74.74 ± 0.95 g/mL for banana-maize flours and from 66.38 ± 0.11 to 92.85 ± 0.25 g/mL for plantain-maize flours. These values are similar to 75.50 ± 0.02 g/mL obtained by Mepba et al [19] were he carried out feasibility on partially replacing wheat with plantain flour at different levels of incorporation. This result is also comparable to that obtained for sweet potato powder (74.53 ± 0.05 g/mL), which is used as a thickener or base in foods like yoghurt [54].…”

“…The values reported in the present study fell within the range reported for other flours. Mepba et al [19] reported 110 ± 0.10-130 ± 0.10% OAC for wheat-plantain composite flour and Karwasra et al [58] had 94.01 ± 0.10-105.0.2 ± 0.02% for different wheat cultivars. The results obtained in the present study showed that the blends would be useful in doughnuts or pancakes where oil absorption property is of prime importance.…”

“…However, these methods are very expensive and the powders obtained are very hygroscopic when the methods are applied on overripe banana or plantain (maturity stage 7: appearance of black spots on the surfaces of their peels). Traditional technologies such as fermentation, drying as well as the production of pastries have been exploited [17][18][19][20][21][22][23]. Technologies for the transformation by drying to obtain flour from overripe banana or plantain have been proven difficult due to the increase in the sugar and water content present in the fruits [24].…”

“…Technologies for the transformation by drying to obtain flour from overripe banana or plantain have been proven difficult due to the increase in the sugar and water content present in the fruits [24]. Meanwhile processing of overripe banana or plantain into doughnuts (in the households) or pastries has been known to be technically feasible [19]. The process consists of mixing fresh pulp with cereal or tuber flour, kneading, shaping and incubation; the method is ended by oven cooking or frying in an oil bath.…”