Effect of extrusion on nutritional quality of maize and Lima bean flour blends

2006 ◽  
Vol 86 (14) ◽  
pp. 2477-2484 ◽  
Author(s):  
Cecilia Pérez-Navarrete ◽  
Rolando González ◽  
Luis Chel-Guerrero ◽  
David Betancur-Ancona
Keyword(s):  
Nutritional Quality ◽  
Lima Bean ◽  
Bean Flour ◽  
Flour Blends

EFFECT OF EXTRUSION ON THE NUTRITIONAL QUALITY OF PHASEOLUS VULGARIS BEAN FLOUR

1999 ◽  
pp. 154-156
Author(s):  
M.A. Martín-Cabrejas ◽  
E. Herrero ◽  
L. Jaime ◽  
R.M. Esteban ◽  
C. Karanja ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Nutritional Quality ◽  
Bean Flour

scholarly journals Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

2019 ◽  
Vol 5 (1) ◽  
pp. 1677129
Author(s):  
Alamu Emmanuel Oladeji ◽  
Ntawuruhunga Pheneas ◽  
Chileshe Prisca ◽  
Olaniyan Bukola ◽  
Mukuka Ivor ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Consumer Preferences ◽  
Soy Flour ◽  
High Quality ◽  
Flour Blends

scholarly journals Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

2016 ◽  
Vol 5 (4) ◽  
pp. 26 ◽  
Author(s):  
Ojinnaka, Dong ◽  
Emeh, T. C. ◽  
Okorie, S. U.
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Maize Flour ◽  
Mineral Analysis ◽  
Palm Weevil ◽  
Significant Difference ◽  
Flour Blends

<p>The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (<em>Rhyhnchophorus phoenicis</em>) paste. The maize-wheat chin-chin enriched with <em>R. phoenicis </em>were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and <em>Rhyhnchophorus phoenicis </em>paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.</p>

scholarly journals Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours

2020 ◽  
Vol 24 (2) ◽  
pp. 215-222
Author(s):  
Oluwafemi Ajayi ◽  
Gibson Arueya ◽  
Olajide Adedeji ◽  
Ajose Akinlabi
Keyword(s):  
Nutritional Quality ◽  
Sensory Properties ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
African Yam Bean ◽  
Bean Flour

AbstractThis study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained ≤ 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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