The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0-30% levels of substitution to produce Gariresidue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough ("Eba") and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5-25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of "Eba".
The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P<0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes. This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.
Article InformationHydrocolloid present in African star apple fruit pulp (Chrysophyllum albidum) was extracted and used as a stabilizer in the preparation of yoghurt. The effect of the gum extract on the physicochemical properties, sensory properties and proximate compositions of yoghurt samples were evaluated. Results of the physicochemical properties show values of syneresis ranged from 19.50 -30.99%. Sample D (control) had the highest syneresis of 30.99% while Sample C had the lowest syneresis of 19.50%. values for viscosity ranged from 58.38 -159.6pa/s. Sample G had the highest viscosity of 159.6pa/s while Sample A had the lowest viscosity of 58.38pa/s, followed by Sample D with viscosity of 85.57pa/s. Values for pH ranged from 4.65 in sample D to 4.75 in sample A, while titratable acidity ranged from 1.02 in sample A -1.40 in sample G The result of sensory evaluation of the yoghurt samples showed that sample G had the highest mean sensory score across most parameters (4. 35 -flavour, 4.20 -colour, 4.15 -texture, 4.25 -mouthfeel, 4.18 -overall acceptability). Sample D had the lowest mean sensory score for flavour (3.30), texture (3.00), mouthfeel (2.95) and overall acceptability (3.37). The result of the proximate composition determination showed that there was a significant difference (p<0.05) between the seven samples (A-G). Moisture content ranged from 79.12-83.66%, Ash content ranged from 0.40 -0.77%, Protein content ranged from 2.24 -3.86%, Fat value ranged from 5.41 -6.01%, Carbohydrate values ranged from 8.05 -11.92%, The results from this study showed that the gum extracted from African star apple fruit pulp can be used to stabilise yoghurt since its addition increased its viscosity reduced syneresis in the yoghurt without a negative impact on sensory attributes
Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution. The effects of the addition of the fermented maize residue on the physical, sensory and nutritional properties on the cookie sample were investigated. Results showed spread ratio values decreased with residue flour addition, ash content and protein content and carbohydrate also showed a decrease. The crude fibre content increased with levels of replacement. The result of sensory evaluation showed equal preference among the samples. Invitro-protein digestibility showed a decrease with fermented maize residue addition. Addition of fermented maize residue to cookie production can be a viable way of utilizing the fibre rich fermented maize residue
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