scholarly journals Production and Quality Evaluation of Maize Chips (Kokoro) Produced from Maize and Whole Limabean Seed Flour Blends

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Oluwafemi GI ◽  
Seidu KT ◽  
Akinruli BO
Keyword(s):  
Quality Evaluation ◽  
Seed Flour ◽  
Flour Blends

scholarly journals Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

2020 ◽  
pp. 29-38
Author(s):  
D. B. Kiin- Kabari ◽  
B. S. Chibor ◽  
S. D. Akpoebi
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Ash Content ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Crude Fiber Content ◽  
Flour Blends

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.

Crystallinity and Influence of Citric Acid as a Compatibilizer in Low Density Polyethylene/Jackfruit Seed Flour Blends

2015 ◽  
Vol 815 ◽  
pp. 14-18
Author(s):  
P. Santhiya ◽  
S.T. Sam ◽  
H. Kamarudin ◽  
S. Ragunathan ◽  
N.Z. Noriman ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Citric Acid ◽  
Heating Temperature ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Scanning Calorimetry ◽  
Seed Flour ◽  
Flour Blends ◽  
Internal Mixer

The properties of blends made from low density polyethylene (LDPE) with various concentration of jackfruit seeds flour (JSF) with the presence of citric acid (CA) were investigated. The JSF content was varied from 0 to 20 wt%. The JSF were blended with LDPE by using an internal mixer (Brabender) at a temperature of 150°C. The test was carried out by using differential scanning calorimetry (DSC), with heating temperature of 100C/min. The crystallinity had improved with the presence of CA. However, the crystallinity slightly reduced with the increasing JSF content and further increased with the presence of CA.

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 Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

2019 ◽  
Vol 5 (1) ◽  
pp. 1614285 ◽  
Author(s):  
Ebenezer Oluwaseun Adelekan ◽  
Mojisola Olanike Adegunwa ◽  
Abdulrasaq Adesola Adebowale ◽  
Henri Adegoke Bakare ◽  
Emmanuel Oladeji Alamu ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Cyperus Esculentus ◽  
Musa Paradisiaca ◽  
Flour Blends

scholarly journals Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends

2020 ◽  
pp. 11-21
Author(s):  
Mustapha O. Alebiosu ◽  
Badiu A. Akinbode ◽  
Iyanuoluwa S. Oni ◽  
John O. Oladele
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Reference Sample ◽  
Value Added ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Sorghum Flour ◽  
Laboratory Procedures ◽  
Flour Blends ◽  
Value Added Products

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

scholarly journals High-Protein Biscuits made with Ragi Flour and Oil-Seed Flour Blends

1985 ◽  
Vol 7 (4) ◽  
pp. 1-4
Author(s):  
M. P. Vaidehi ◽  
Pushpa Bharati ◽  
Lalitha Reddy
Keyword(s):  
New Products ◽  
High Protein ◽  
Leaf Protein ◽  
Consumer Acceptability ◽  
Weaning Food ◽  
Protein Concentrates ◽  
Oil Seed ◽  
Seed Flour ◽  
Flour Blends

This paper was accepted for publication because it illustrates a point often overlooked by food scientists who are concerned with technological and nutritional aspects of new products without having a simultaneous concern for acceptability and keeping qualities. Problems with consumer acceptability or excessive cost, or both, have plagued the attempted development of leaf protein concentrates, weaning-food mixtures, and other products of good theoretical potential.

scholarly journals Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour

2021 ◽  
Vol 10 (1) ◽  
pp. 074-086
Author(s):  
Omobolanle Omowunmi Olorode ◽  
Sunday Samuel Sobowale
Keyword(s):  
Large Scale ◽  
Sesame Seed ◽  
Scale Production ◽  
Cassava Flour ◽  
Sesame Seeds ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Extruded Snacks ◽  
Flour Blends ◽  
Locally Grown

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

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