Comparative evaluation of the physicochemical and pasting properties of flour from three varieties of Brachystegia spp.

Okorie, P. A.; Ikegwu, O. J.

doi:10.5897/ajb2015.15021

Cited by 4 publications

(3 citation statements)

References 9 publications

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“…The peak viscosity of the blends which is the ability of starch to swell freely before their physical breakdown [13] ranged from 651 RVU to 2766 RVU and were significantly (P<0.05) different. The highest value (2766 RVU) was recorded in blend A, follow by B (1916 RVU), C (1383 RVU), D (972 RVU) while the lowest value (651 RVU) was recorded in E. It was observed that the higher the quantity of soybean substituted in the blends the lower the peak viscosity.…”

Section: Pasting Properties Of Flour Blendsmentioning

confidence: 96%

Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger

Iwanegbe

Jimah

Suleiman

2019

CJAST

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Aim: To evaluate the organoleptic, pH and pasting properties of unripe plantain (Musa paradisiaca), soybeans (Glycine max) and ginger (Zingerber officianale) as edible sources of food which can be processed into flour for several purposes. Methodology: The plant materials (unripe plantain, soybean and ginger) used in this study were processed separately into flours. The flours were then formulated into different proportions i.e. composite flour blends; A (100%), B(80:14:6)%, C(70:26:4)%, D (60:38:2)% and E(50:50)% and analyzed for pasting properties, pH and sensory properties using standard procedures for 12weeks. Data generated were subjected to one-way analysis of Variance (ANOVA) in randomized block to test significant variations (P<0.05) among mean values obtained. Results: The results showed that the peak viscosity of the blends which is the ability of starch to swell freely before their physical breakdown ranged from 651 RVU to 2766 RVU. The highest value (2766 RVU) was recorded in blend A, follow by B (1916 RVU), C (1383 RVU), D (972 RVU) while the lowest value (651 RVU) was recorded in E. The highest trough value (2462 RVU) was recorded in blend A and followed by B (1687 RVU), C (1224 RVU), D (875 RVU) and the lowest was E (550 RVU). This implies that the higher the quantity of soybean substituted, the lesser the trough. Trough which measures the ability of paste to withstand breakdown during cooling was significantly different (P<0.05) in the blends. There were significant differences (P<0.05) in the aroma of the various blends at week 0. Blend B with 6% ginger inclusion had the highest score (8.83) at 0 week, followed by blend C (8.50) with 4% ginger. Blends A and E without ginger inclusion had the lowest scores (6.25 and 6.75 respectively) at 12 weeks. The highest pH blend E (6.98) was observed at 12 weeks storage. The pH of the various blends remained acidic throughout storage of 12 weeks, an indication of shelf stability of products. Conclusion: It was evident that supplementing unripe plantain flour adequately improved the pasting properties, pH and organoleptic properties which is a useful application in pastries like cakes and other snacks

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Section: Pasting Properties Of Flour Blendsmentioning

confidence: 96%

Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger

Iwanegbe

Jimah

Suleiman

2019

CJAST

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“…Amylose content of the samples was determined using the iodine binding method established by Oke et al [11]. The amylose contents of both native and modified cocoyam starch were determined.…”

Section: Determination Of Amylose and Amylopectin Contentsmentioning

confidence: 99%

Effect of Modifications on the Chemical Composition, X-Ray Diffraction Pattern and Scanning Morphology of Starches from Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium)

Ojo

Sanni

Arinola

2023

AFSJ

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The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch extracted from red and white Cocoyam (Tania) Xanthosoma sagittifolium and Taro Colocasia esculenta cultivars respectively were subjected to modification using annealing, heat moisture treatment and citric acid methods. The modified and native starch samples were analyzed for chemical composition using standard methods, likewise the x-ray diffraction pattern and starch granules morphology of the samples were assessed. The result showed that amylose content ranged from 24.81 - 38.16%, protein 0.00 – 0.77%, ash 1.19 – 3.16 and carbohydrate 84.19 – 86.79%. The X-ray diffraction patterns of red and white cocoyam starches showed a strong peak at 15o, 18o and 23o (2ø) indicating A-type starch. Colocasia esculenta starch also displayed A-type diffraction pattern with additional peak at 24o. The modification methods used did not change the diffraction pattern of the starch samples but only influenced the intensity of the diffraction peak. The scanning electron micrographs showed that the starch granules were small to medium in size with most having irregular shape and smooth surface. Annealing and citric acid caused little noticeable fractures on some granules without compromising starch granules integrity. Heat moisture treatment however resulted in evident loss of starch granules integrity. The modification methods affected the physicochemical properties of cocoyam starch samples in a varying pattern which may qualify the starch samples for use in different food and non-food applications.

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“…Te functional properties of food fours are parameters that determine its taste, favor, processing method, transportation, and storage time [34]. Diferent functional properties of A. lepidophyllus four were evaluated, and the results are presented in Table 2.…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds

Claudette Bakisu Muala,

Fabrice,

Thierry

et al. 2023

Journal of Food Quality

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Afrostyrax lepidophyllus seed is a nontimber forest product which has a strongly ferocious smell of garlic or onion. It is widely used in central and west Africa in traditional medicine and as spices. The seeds used as spices are generally roasted in order to improve their flavor or aroma. However, roasting conditions vary and also affect the quality of the final product. In order to define the best roasting conditions, A. lepidophyllus seeds were roasted using microwave (200, 300, and 450 W for 10 min), oven (10 and 20 min at 180°C), and pot (5, 10 and 15 min) and blended into flour. The proximate composition, physical, functional, and antioxidant activities of (control) and roasted flours were analyzed. Irrespective of the roasting method, there was a significant increase in fiber content (oven (0.5–1.20%), pot (0.47–1.27%), and microwave (0.50–0.93%)) with increase in time and temperature. The carbohydrate content increased (77.74–81.50%), while protein content dropped with roasting. A significant increase in ash, total phenolic contents (TPC), antioxidant activity (AOA), and functional properties compared to the control was recorded. Roasting A. lepidophyllus seeds in the pot at 250 ± 5°C, 15 min was found to be a good method which maintained or increased its functional and physicochemical properties. With the good TPC and AOA, A. lepidophyllus roasted flour can be a potential ingredient for nutraceutical food development.

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Comparative evaluation of the physicochemical and pasting properties of flour from three varieties of Brachystegia spp.

Cited by 4 publications

References 9 publications

Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger

Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger

Effect of Modifications on the Chemical Composition, X-Ray Diffraction Pattern and Scanning Morphology of Starches from Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium)

Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds

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