Effect of different processing methods on maize, sorghum and millet flours on nutritional couscous quality consumed in the Far North region of Cameroon

Laya, Alphonse; Siewe, F.B.; Falama, D.; Wangso, Honoré; Djibrilla, H.; Koubala, Benoît Bargui

doi:10.1016/j.jafr.2022.100328

Cited by 2 publications

(2 citation statements)

References 22 publications

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“…Water absorption is the result of the interaction of water with protein, due to its hydrophilic properties, therefore these indexes are affected by the couscous protein concentration and its structural characteristics (Butt & Batool, 2010). Laya et al (2022) indicate that processing methods, such as crushing, grinding and sieving carried out during flour production, have an effect on the flour protein content.…”

Section: Conditions For the Couscous Steamcooking And Drying Processesmentioning

confidence: 99%

Use of quinoa (Chenopodium quinoa Willd.) flour in a couscous-type product as a substitute for wheat couscous

Burbano-Agreda,

Sotomayor-Grijalva,

Romero-Granja

et al. 2023

Agron. Colomb.

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Quinoa (Chenopodium quinoa Willd.) couscous is a new nutritional product that can replace wheat couscous. The processes of agglomeration, steam-cooking, and drying for its preparation were analyzed. The output variable for the agglomeration process was yield and the factors studied were ratio of fine/coarse quinoa flour, moisture of the mixture, use of a binding agent, and temperature of the binding agent solution. The conditions for the highest agglomeration yield (48.62%) were: 70/30 flour ratio, moisture of 40%, no binding agent, and a temperature of 70°C. The output variables for the cooking and drying processes were Water Absorption Index (WAI), Swelling Power (SP), and Water Solubility Index (WSI). The factors studied were steam-cooking time and drying time and temperature. The conditions maximizing the WAI and SP and minimizing the WSI were: 30 min of steam-cooking time, 120 min of drying time, and 70°C for the drying temperature. Finally, a paired comparison was carried out between the functional, chemical, and sensory properties of the quinoa and a commercial wheat couscous. The chemical properties of the quinoa couscous were better and this product was preferred by 42% of the panelists. However, in the sensorial characteristics, the new product scored lower.

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Section: Conditions For the Couscous Steamcooking And Drying Processesmentioning

confidence: 99%

Use of quinoa (Chenopodium quinoa Willd.) flour in a couscous-type product as a substitute for wheat couscous

Burbano-Agreda,

Sotomayor-Grijalva,

Romero-Granja

et al. 2023

Agron. Colomb.

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“…The nutritional composition of ogi depends largely on the cereal used in its production since these cereals are found to be nutritious. Millets, sorghum and maize are good sources of carbohydrates, some essential amino acids, phytochemicals, vitamins, and micronutrients (Laya et al, 2022) Malnutrition is one of the major challenges faced by developing countries where there are shortages of nutritious foods for the young and elderly. Inadequate nutrition early in life and amongst the elderly can result in irremediable damage to the developing brain and body of infants as well as complications in the elderly (Beyene, 2023).…”

Section: Introductionmentioning

confidence: 99%

Determination of Proximate and Vitamin Composition of Different Varieties of Pap Sold in Owo Market, Ondo State

2024

Egyptian Journal of Nutrition

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Pap is an important food in Nigeria, as a popular for its consumption as breakfast meal and as a complementary food for babies. This study was carried out to determine the proximate and vitamin composition of different varieties of pap sold in Owo Market, Ondo State. The proximate and vitamin composition of the samples were determined using the standard methods of the Association of official Analytical Chemists (AOAC). A One-way analysis of variance (ANOVA) was done to analyse the significance difference between the samples and the result was expressed as the mean ± standard deviation. Out of the three samples that were used in this study, Sample 3 (yellow maize, sorghum, sorghum leaf, ginger and jero) has the highest value (51.463%) of moisture compared to the other three samples. The protein composition of the samples shows that yellow maize has the highest value (2.373%) of protein compared to the other samples. The fat content of the samples ranged from (1.07%) for yellow maize to (1.187%) for sorghum, sorghum leaf and ginger. Also, the crude fiber content of the samples shows that sorghum, sorghum leaf and ginger have the highest value (4.663%) of crude fibre, while yellow maize has the least fiber content value (1.973%). The result shows that sample 3 had the highest vitamin D, vitamin B 2 , vitamin C, and vitamin B 6 content (1.064mg/g, 2.539mg/g, 11.84mg/g and 0.006mg/g respectively). Pap is indeed a nutritious meal that can be incorporated into an individuals diet for calorie and nutrient supply.

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Effect of different processing methods on maize, sorghum and millet flours on nutritional couscous quality consumed in the Far North region of Cameroon

Cited by 2 publications

References 22 publications

Use of quinoa (Chenopodium quinoa Willd.) flour in a couscous-type product as a substitute for wheat couscous

Use of quinoa (Chenopodium quinoa Willd.) flour in a couscous-type product as a substitute for wheat couscous

Determination of Proximate and Vitamin Composition of Different Varieties of Pap Sold in Owo Market, Ondo State

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