Functional Properties of Sorghum (S. bicolor L.) - Pigeonpea (Cajanus cajan) Flour Blends and Storage Stability of a Flaked Breakfast Formulated from Blends

Mbaeyi-Nwaoha, I. E.; Onweluzo, JC

doi:10.3923/pjn.2013.382.397

Cited by 10 publications

(2 citation statements)

References 15 publications

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“…It was observed that Gelation temperature increased with increase in substitution level of roasted sesame flour. The increase in the Least gelation concentration (LGC) of the flour samples might be due to break down of starch into high amount of amylose and amylopectin molecules (enzymic breakdown of carbohydrates) as well as protein hydrolysis during various processing methods employed [38].…”

Section: Discussionmentioning

confidence: 99%

Quality Evaluation of Pasta Fortified With Roasted Sesame Flour

Animashaun¹,

O.²,

Sofunde³

et al. 2017

IOSR JESTFT

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Section: Discussionmentioning

confidence: 99%

Quality Evaluation of Pasta Fortified With Roasted Sesame Flour

Animashaun¹,

O.²,

Sofunde³

et al. 2017

IOSR JESTFT

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“…The increase in the emulsion stability of the flour blends might be due to increase in the protein content of the flour blends compare to control sample.Least gelation capacity (LGC) is the lowest protein concentration at which gel remains in the inverted tube. It was observed that gelation temperature increased with increase in substitution level of wheat flour which might be due to break down in starch into high amount of amylose and amylopectin molecules (enzymatic breakdown of carbohydrates) as well as protein hydrolysis during cooking and extrusion methods employed[31]. Low oil absorption is highly desirable for flour product, which indicates the amount of oil that must be taken up a given weight of dry flour to form a paste while Petitot et al[32] reported that it is an indicator of the rate of which protein binds to fat in food formulation.Swelling index of hydroxyl group association forces within the starch granules.…”

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confidence: 99%

Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

TA¹,

AO²,

AF³

et al. 2020

Food Proc Nutr Sci

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The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

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