scholarly journals Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour

2015 ◽  
Vol 4 (1) ◽  
pp. 89-95 ◽  
Author(s):  
Omobolanle O. Oloyede ◽  
Samaila James ◽  
Ocheme B. Ocheme ◽  
Chiemela E. Chinma ◽  
V. Eleojo Akpa
Keyword(s):  
Pasting Properties ◽  
Fermentation Time ◽  
Seed Flour

scholarly journals Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

2019 ◽  
pp. 1-12 ◽  
Author(s):  
Justina Y. Talabi ◽  
Babawande A. Origbemisoye ◽  
Beatrice O. Ifesan ◽  
Victor N. Enujuigha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Bean Seed ◽  
Spread Ratio ◽  
Seed Flour ◽  
Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

scholarly journals Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

2018 ◽  
Vol 15 (1) ◽  
pp. 30 ◽  
Author(s):  
Muhammad Nur Buwono ◽  
Bambang Sigit Amanto ◽  
Esti Widowati
Keyword(s):  
Glycemic Index ◽  
Amylose Content ◽  
Pasting Properties ◽  
Sensory Characteristics ◽  
Fermentation Time ◽  
Musa Balbisiana ◽  
Physical Chemical ◽  
Banana Flour ◽  
Good For ◽  
Factor Data

Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.

scholarly journals Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

2019 ◽  
pp. 1-12
Author(s):  
O. I. Ajayi ◽  
S. B. Kosoko ◽  
B. J. Awogbemi ◽  
T. A. Okedina ◽  
C. P. Onyemali ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Research Work ◽  
Pasting Properties ◽  
Starter Cultures ◽  
Potato Flour ◽  
Fermentation Time ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Paste Viscosity

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).

scholarly journals Evaluation of physicochemical, functional and microbiological properties of fermented EVIARC sweet jackfruit (Artocarpus heterophyllus Lam.) seeds flour

2018 ◽  
pp. 100-113
Author(s):  
Maria Norfrelij Cuadra ◽  
Lorina Galvez ◽  
Felix Amestoso
Keyword(s):  
Lactic Acid ◽  
Control Treatment ◽  
Fermentation Time ◽  
Seed Flour ◽  
Randomized Design ◽  
Physico Chemical ◽  
Yeasts And Molds ◽  
Full Factorial ◽  
One Way Anova ◽  
Microbiological Properties

Jackfruit seeds are rich in carbohydrates and protein. It can be processed into flour as a nutritious product which can be stored for future use. However, jackfruit seed flour has limited cooking applications, thus, the need to improve its functionality through natural fermentation process. The study was conducted to determine the effects of lactic acid and fermentation time on the physicochemical, functional and microbiological properties of the fermented jackfruit seed flour, compared to its unfermented counterpart. A 3x3 full factorial design following Completely Randomized Design (CRD) with different levels of lactic acid (0, 1.5, 3%) and fermentation time (16, 24, 32 hours) and with a control treatment was used. Data for all experimental combinations were analyzed using One-way ANOVA where means were compared using Tukey's HSD. Analysis of variance results revealed that the physico-chemical and functional properties of control treatment is significantly different from the fermented jackfruit flour in terms of pH, moisture and carbohydrates. Moreover, fermentation and lactic acid contributed to increase in quality values of the jackfruit flour except for %energy, %carbohydrates and bulk density. The faster drop in pH brought about by lactic acid increased the count of aerobic bacterial, lactic acid bacteria, yeasts and molds.

scholarly journals A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours

2021 ◽  
pp. 100-109
Author(s):  
E. S. Ukpong ◽  
E. F. Okpalanma ◽  
R. N. Attaugwu
Keyword(s):  
Proximate Composition ◽  
Viscoelastic Properties ◽  
Dry Weight ◽  
Pasting Properties ◽  
Cassava Flour ◽  
Seed Flour ◽  
Detarium Microcarpum ◽  
Pasting Characteristics ◽  
Leguminous Seed ◽  
Seed Flours

The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the proximate composition of the flours used in this study. Three LSF namely Brachystegia eurycoma, Detarium microcarpum, and Mucuna sloanei flours were used in this study. The LSF were added differently at 0 and 2% to wheat, maize and cassava flours on dry weight bases, the 0% addition served as the control. The viscoelastic properties were determined using Rapid Visco Analyser (RVA). The results showed that the LSF significantly affected the pasting properties of the wheat, maize and cassava flours. The LSF significantly increased (p>0.05) the breakdown, final, trough and peak viscosities of the wheat and maize flours. However, the LSF significantly (p>0.05) reduced the peak, breakdown and setback viscosities of cassava flour compared to the control.

scholarly journals Effect of blanching on the physicochemical characteristics and microstructure of canistel seed flour (Pouteria Campechiana (Kunth) Baehni)

2020 ◽  
Vol 20 (07) ◽  
pp. 17063-17080
Author(s):  
L Amalia ◽  
◽  
RHB Setiarto ◽  
T Fitrilia ◽  
S Masyrifah ◽  
...  
Keyword(s):  
Electron Microscope ◽  
Starch Granule ◽  
Amylose Content ◽  
Starch Content ◽  
Polarized Light ◽  
Physicochemical Characteristics ◽  
Pasting Properties ◽  
Polarization Microscopy ◽  
Starch Granules ◽  
Seed Flour

Canistel seeds are part of the residues of Canistel fruit which can be used as functional foods, such as flour to be processed into various foods. This research was aimed at determining the physicochemical properties of canistel seed flour. Canistel seed was made into flour with two treatments; they were Blanched Canistel Seed Flour (BCSF) (at 80oC for 10 minutes)and Unblanched Canistel Seed Flour (UCSF). The flour process involves sorting, washing, treatment, stripping the shell and epidermis, washing again, drying, flaking and sieving.Physical analysis carried out included yield (by difference method), white degree of spectrophotometric reflectance method (Chromatometer), starch gelatinization profile using Rapid Visco Analyzer (RVA), the morphology of starch granules using polarization microscopy and Scanning Electron Microscope (SEM). Chemical analysis conducted on the BCSF and UCSF samples included proximate,amylose, amylopectin and starch content. Blanching at 80°C for 10 minutes had a significant effect on the physical properties of Canistel seed flour;yields were higher (41.6%) and chromatometric (colour) levels were lower (80.61). Pasting properties profile showed that UCSF had higher peak viscosity, breakdown viscosity but lower setback viscosity compared with the BCSF.Scanning Electron Microscope (SEM)and polarized light microscope showed starch granule structure changed due to the blanching. The appearance of starch granules on UCSF shows a tight starch granule. The appearance of starch granules on BCSF shows blanching treatment has changed the shape of the starch granules to be broken or damaged. The unblanched canistel seed flour (UCSF)showed that the starch granule still had birefringence appearance. This shows that the granule structures of the UCSF remained undamaged. Observation of the morphology of starch granules using polarization microscopy on BCSFshowed the starch granule was not visible and there was no appearance of birefringence. The loss of birefringence indicates that the starch granules had been damaged due to heating or hydrolysis. Chemical analyses on the samples showed significantly higher amylose content (24.79) but lower amylopectin content (31.39) in BCSF than UCSF.Starch, fat and carbohydrates contents were not significantly different (p>0.05) between BCSF and UCSF.Ash and protein content were significantly higher (p>0.05) in UCSF compared to the BCSF. Blanching of canistel seed flour reduces the swelling power of starch granules, increases retrogradation, accelerates thickening, decreases nutrition content, and changes microstructure of Canistel seed flour

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