Chemical composition and functional properties of cowpea and plantain flour blends for cookie production

Akubor, P.I.; Adamolekun, Flora O.; Oba, Clement A.; Obari, Hajarat; Abudu, Ifejola O.

doi:10.1023/b:qual.0000041160.25384.f6

Cited by 42 publications

(30 citation statements)

References 14 publications

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“…Better foaming capacity of chickpea flour implies greater incorporation of air bubbles into the product. Although, a lower value of FC (20.8%) for cowpea flour was reported previously (Akubor, Adamolekun, Oba, Obari, & Abudu, 2003), the observed FC was lower than the 60.2% reported for cowpea protein isolate (Horax, Hettiarachchy, Chen, & Jalaluddin, 2004). This may be due to differences in the proteins and the concentrations employed.…”

Section: Foaming Properties [Foaming Capacity (Fc) and Foaming Stabilcontrasting

confidence: 52%

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

et al. 2012

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Section: Foaming Properties [Foaming Capacity (Fc) and Foaming Stabilcontrasting

confidence: 52%

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

et al. 2012

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“…However, the nutritional concept of the gluten-free baked goods has been scarcely addressed. Some approaches have considered the use of mixed amaranth flours for making gluten-free breads and cookies [7] or even blends of plantain and legume flours [8], obtaining gluten-free products with high nutritional value and acceptable quality, and also protein enrichment of gluten-free breads has been carried out by incorporating soy protein isolates [9].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Segura

Rosell

2011

Plant Foods Hum Nutr

224

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The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.

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“…Sathe et al (1983) also reported a LGC of 12 % for black gram flour. The LGC for other flour such as lupin , cowpea (Akubor et al 2003b), plantain (Akubor et al 2003a), safflower and maize flour (Akubor 2007) were 14, 6, 6, 8 and 6% (w/v). The composite flours (W 85 , W 70 and W 55 ) would be useful in food system such as puddings, sauce and other foods which require thickening and gelling (Alobo 2003).…”

Section: Least Gelation Concentration (Lgc %)mentioning

confidence: 99%

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

Chandra

Singh

Kumari³

2014

J Food Sci Technol

284

333

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The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W 100 ), 85:5:5:5 (W 85 ), 70:10:10:10 (W 70 ) and 55:15:15:15 (W 55 ), respectively. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the incorporation of other flours with wheat flour. Overall acceptability for composite flour biscuits was awarded highest score for W 55 followed by W 70 and W 85 as compared to control biscuits. All biscuits coincided in the range of 'like moderately' to 'like very much' for composite flours biscuits while 'like slightly' to like moderately' for control biscuits.

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Chemical composition and functional properties of cowpea and plantain flour blends for cookie production

Cited by 42 publications

References 14 publications

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

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