The effect of the addition of palm oil (0.1-2.5 m 3 /100 kg fufu) and chemicals [citric acid/sodium hydroxide (NaOH, food grade)] on the pasting and sensory properties of dried fufu flour were investigated. There was significant effect of addition of palm oil, citric acid, or NaOH to wet fufu on the pasting characteristic of dried fufu flour. The pasting characteristics of the samples only show a significant difference at the cooling stage where the viscosity after 20 min holding at 50 C are 480 BU for fufu sample with 0.1 M citric acid, fufu sample with distilled water. Fufu sample with 0.06 M NaOH and fufu sample with 0.1 M citric acid is more stable followed by fufu sample with 0.05 M citric acid. There were significant differences (P < 0.05) in the sensory qualities for taste, color, odor, texture, and overall acceptability of fufu with and without addition of palm oil. Sensory evaluation shows that fufu sample containing 0.1 and 0.5% palm oil to be the most acceptable in the overall general acceptability (P < 0.05). The sensory qualities of fufu samples modified with acid also vary with the panelists preferring both samples made from wet slurry and fufu samples with 0.05 M citric acid. There exist a negative correlation between sensory texture and peak viscosity or ORDER REPRINTS starch stability, while a positive correlation exists between sensory texture and setback value for the fufu samples P ¼ 0.05 or 0.1.
Aim: To study the production of Nutrient – Dense Composite Flour from the blends of whole wheat flour, soybean flour (full fat) and oyster meat powder.
Study Design: The study was design using the D-optimal combination design of Response Surface Methodology (RSM).
Place and Duration of Study: The study was carried out at Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing of raw materials) and the Department of Food Technology, Federal Institute of industrial research Oshodi, Lagos (Analysis of raw materials) between October 2021 and August 2022.
Methodology: The raw materials were each processed to have wholesome flours, and then they were combined according to the matrix generated, which had ranges of 70 – 100%, 0 – 22%, and 0 – 8% for whole wheat flour (WWF), soybean flour (SBF) and oyster meat powder (OMP) respectively.
Results: The design was used to assess the significance (5% probability) of the moisture, fat, and protein content, which ranged from 8.09 to 11.37%, 1.80 to 8.52% and 9.70 to 19.07% respectively; the water absorption (72.00 - 79.10BU), dough stability (9.3 - 17.5BU) and mixing tolerance index (25 - 50BU); and lightness and yellowness, which ranged from 65.48 - 83.2 and 13.77 - 23.58 respectively, of the flour blends. Protein content, water absorption dough stability, and mixing tolerance index were prioritized while moisture content, fat content, and yellowness were minimized for the numerical optimization of the responses. This study highlights the possibilities of utilizing non-conventional raw materials in the production of composite flour with balance nutritional and baking qualities.
Conclusion: The best flour combination was 72.51% whole wheat flour, 19.63% soybean flour, and 7.86% oyster meat powder.
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