Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

Abstract

Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit-wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall acceptability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.

Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

“…In previous work done by Adebowale, Adeyemi, and Osohodi (2005), values obtained ranged from 0.42 to 0.61 g/ml in full‐fat flours and 0.72 to 0.88 g/ml in defatted flours. High bulk density of the dried okra seed flour in this study indicates that they could serve as good thickeners in food products (Abe‐Inge, Arthur, Agbenorhevi, & Kpodo, 2018).…”

“…There was significant difference ( p < .05) between okra seed flour samples in terms of solubility index. Often, the solubility and swelling power are influenced by the water‐binding capacity of the flour sample, which is a function of proteins and carbohydrates present in the flour (Abe‐Inge et al., 2018; Baah, Oduro, & Ellis, 2005; Dossou, Agbenorhevi, Alemawor, & Oduro, 2014).…”

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

“…Bulk density (BD) indicates flour heaviness, type of packaging material to be used to handle and transport products (Abe-Inge et al, 2020). It is also helps to choose target customer groups since food products of with high BD is not suitable for children and infants.…”

Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

“…They also opined that lower setback viscosity indicates higher resistance to retrogradation. This implied that T9 (614 cp) and T10 (580 cp) flour blends can be suitable for slowing retrogradation, which cause undesirable textural defects in starch-rich foods like bread (Abe-Inge et al, 2020). Cold paste viscosity (CPV) of T1 (2461 cp) was closely related to value of the wheat flour (2439 cp), followed by T2 (2257 cp), T4 (2240 cp) and T3 (2223 cp).…”

“…They also opined that lower setback viscosity indicates higher resistance to retrogradation. This implied that T9 (614 cp) and T10 (580 cp) flour blends can be suitable for slowing retrogradation, which cause undesirable textural defects in starch-rich foods like bread (Abe-Inge et al, 2020).…”