The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour

Nwosu, J. N.; Onuegbu, N. C.; Kabuo, N. O.; Okeke, M. O.

doi:10.3923/pjn.2010.762.768

Cited by 10 publications

(10 citation statements)

References 4 publications

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“…Dispersibility was determined by the method described by Kulkarni and Ingle (). Foaming capacity was determined using the method described by Nwosu, Onuegbu, Kabuo, and Okeke () with slight modifications. Wettability was carried out using the method described by Okezie and Bello ().…”

Section: Methodsmentioning

confidence: 99%

“…Wettability was carried out using the method described by Okezie and Bello (). The method of Nwosu et al () was used to determine oil absorption capacity. Least gelation concentration was determined according to the method described by Coffman and Garcia ().…”

Section: Methodsmentioning

confidence: 99%

“…Wettability was carried out using the method described by Okezie and Bello (1998). The method of Nwosu et al (2010) was used to determine oil absorption capacity.…”

Section: Functional Properties Of the Flour Blendsmentioning

confidence: 99%

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Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Ekunseitan

Obadina

Sobukola

et al. 2016

Journal of Food Processing and Preservation

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Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid. Practical applications Use of HQCF for baking application is an emerging nontraditional use of cassava in Nigeria. It is intended to be used as raw material in the food and beverage industry for the manufacture of various ready to eat snack foods and bread. To improve the nutritional properties of the composite flour (wheat with HQCF), an underutilized but readily available protein‐rich food commodity (mushroom) was added. The effects of mushroom addition on the nutritional composition, pasting and functional properties of the composite flour were determined.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Ekunseitan

Obadina

Sobukola

et al. 2016

Journal of Food Processing and Preservation

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“…Emulsification capacity was expressed as the amount of oil emulsified and held per gram of sample. Foaming capacity was determined by the method of Nwosu et al (2010). Oil absorption capacity was determined by the method of Beuchat (1997).…”

Section: Production Of Maize-pigeon Pea Kokoromentioning

confidence: 99%

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

Adegunwa

Adeniyi

Adebowale

et al. 2015

Journal of Culinary Science & Technology

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Kokoro is a very popular local snack inNigeria made from whole maize flour. Kokoro snack produced from maize-pigeon pea flour blends was evaluated. Pigeon pea flour was added to increase the protein content of Kokoro. Maize and Pigeon pea flour (PPF) were mixed in various proportions. The blends were made into a thick dough, shaped into a ring shape, and deep fried in hot vegetable oil (170 • C) for 5 min. Functional and pasting properties of the blended flour were evaluated, while the products obtained were analyzed for proximate composition, sensory and textural analysis. Oil absorption of the flour blends decreased with increase in PPF (1.95-1.50 g/ml). Foaming capacity (4.38-1.00%) and foaming stability (0.81-0.40%) decreased with increase in PPF.There were significant changes ( p < 0.05) in the pasting properties of the resulting flour blends where 100% maize had the highest value of 89.17 RVU and 242.50 RVU for peak and final viscosity, respectively. Crude protein and fat of kokoro snack increased with increase in PPF, ranging from 8.31 to 15.14 % and 15.47 to 18.14%, respectively. This indicates the potentials of the PPF in improving the nutritional status of the snack. There were no significant differences in the thickness and energy to break the snack, regardless of the level of substitution. There was a significant difference ( p < 0.05) in all the sensory attributes of the kokoro. The results revealed that 30 and 40% substitution of PPF were not

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“…Bulk density was determined by the method of Narayana [13]; dispersibility in water was determined by the method of Kulkarni [14]; water and oil absorption capacities were determined according to method described by Nwosu, Coffman [15,16]; respectively.…”

Section: Determination Of Functional Properties Of Blendsmentioning

confidence: 99%

Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food

Sa¹,

Mb²

2015

J Food Process Technol

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The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour

Cited by 10 publications

References 4 publications

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

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

Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food

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