Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and mineral compositions as well as functional, pasting, and sensory characteristics of the samples were determined. The results of proximate analysis showed that crude fiber ranged between 1.95% and 3.19%, carbohydrate was between 49.70% and 52.98% and protein was 6.92% and 10.25%, respectively, while iron was between 27.07 mg/100 g and 29.30 mg/100 g. Swelling capacity of the experimental samples showed a significant difference from that of control. Peak viscosity ranged between 97.00RVU and 153.63RVU for experimental samples compared with 392.35RVU obtained for the control. Most of the sensory properties for the experimental samples were significantly different from the control. This study showed that bread with better quality and acceptability can be produced from wheat-unripe banana blends.
365
The impact of fermentation times and temperatures on the proximate composition and anti
-nutrient content of dehulled and un-dehulled Mucuna cochinchinensis flour were
investigated. Dehulled and un-dehulled Lyon beans were subjected to fermentation at 30°
C and 45°C for 24, 48 and 72 hrs respectively and the fermented seeds were processed
into flour. Results obtained revealed that the fermentation time/day had an effect on the
proximate composition of the beans causing an appreciable increase in the crude protein
(from 22.19 - 36.41%) and fat content (from 4.94 - 10.79%) of the fermented Mucuna
beans samples when compared with results of the unfermented samples (22.19 and 4.94%)
while there was a decrease in carbohydrate (from 57.34 - 40.85%) of the fermented beans.
Anti-nutrients (oxalate, tannin and phytate) contents of the seeds decreased significantly
(from 1.708-0.316 mg/g, 1.071-1.353%, 1.868-0.515%) as fermentation time and
temperature also increased. This study has revealed that fermentation for 72 hrs at 45°C
was most effective in increasing the nutritional content of the beans while also reducing
the anti-nutrient content to a minimum level.
Tigernut is a good non‐dairy substitute for the production of yogurt especially for people who suffer from lactose intolerance, considering the enormous health benefits offered by its probiotic effects. Sprouting treatment was applied to tigernut tubers before processing to yogurt, and mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the production. Effect of sprouting (0 hr, 24 hr, 48 hr, and 72 hr) was investigated on the nutritional composition (proximate, anti‐nutritional factors, and amino acid), sensory, and storage attributes (Titratable acidity [TTA], pH, °Brix) of the tigernut yogurts. Increased sprouting time significantly increased the protein, ash, crude fiber and energy value, improved amino acids, and sensory attributes, but decreased fat and anti‐nutritional content of the yogurt samples. On storage, tigernut yogurt increased in TTA and reduced in pH (from 4.45 to 3.65), a level within the range that the live probiotics could survive. An acceptable non‐dairy yogurt can be produced from sprouted tigernuts.
Novel impact statement
Sprouted tigernut tubers can produce an acceptable non‐dairy yogurt.
Sprouting influenced the nutritional and amino acid content, but reduced anti‐nutrients of the tigernut yogurt.
Sprouted tigernut could represent a functional food capable of improving health.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.