Milling and particle size of cowpea flour and snack chip quality

Kerr, William L.; Ward, Cynthia D.; McWatters, Kay H.; Resurreccion, A.V.A.

doi:10.1016/s0963-9969(00)00126-5

Cited by 39 publications

(24 citation statements)

References 6 publications

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“…The difference observed could be as a result of the breakdown of starch into amylase and amylopectin molecules by heat treatment and enzymes during cooking and fermentation respectively while in dehulled, there was no breakdown or rupture of the starch molecules. Similar results were obtained by Kerr et al (39) who states that sorghum, a waxy cereal, had a least gelation concentration of 2%w/v due to the breakdown of starch into high proportion of amylopectin, thereby affecting the gel strengths. In food systems that require thickening and gelling like soup, pudding and sources, cooking and fermentation would be the right processing method for the ukpo.…”

Section: Least Gelation Concentrationsupporting

confidence: 88%

Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)

Ngozi¹

2014

IJNFS

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Abstract:The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and antinutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.

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Section: Least Gelation Concentrationsupporting

confidence: 88%

Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)

Ngozi¹

2014

IJNFS

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“…Application of flour from different sources in food systems depends greatly on physiochemical and functional properties of such food materials. Physicochemical changes in flour proteins are known to affect functional properties such as water and fat absorption capacities, protein solubility and foaming characteristics [11]. This study was aimed to formulate composite flour with cereals and legumes applying roasting and germination and to evaluate the proximate composition and functional properties of the composite flours.…”

Section: Proximate Composition Of the Composite Floursmentioning

confidence: 99%

Effect of Processing on Quality Evaluation of Composite Flours

Kavitha

Parimalavalli

2014

FoodSci: Indian Journal of Research in Food Science and Nutrition

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The present study prepared aims to demonstrate the quality evaluation of roasted and germinated composite flours. Composite flour was prepared with wheat flour, maize flour, green gram flour and groundnut flour. Material balance method was followed to get the required proportions of flours. The samples of first batch were raw and considered as control flour. Second and third batch samples were roasted flour and germinated flour respectively. Roasting and germination were done by the standard methods. Proximate composition and functional properties were determined using the standard procedures.Protein content of germinated flour was significantly higher than other flours. Fat and carbohydrate were degraded significantly (p≤0.05) during processing. On germination, the water absorption index increased significantly at 5 per cent level indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. Germination increased water absorption capacity, foaming capacity and solubility whereas roasting significantly affects bulk density, oil absorption capacity, swelling capacity and emulsification capacity.The present study concludes that the composite flours have better qualities that could be harnessed by roasting and germination to meet nutritional requirements and recommended for incorporation in food preparations.

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“…The flour with large particle size was associated with aggregated flour particles. In a subsequent study, Kerr et al (2001) found chips made from fine cowpea flour had higher snapping force than chips made from coarser flour. In addition, finely milled flours had higher starch content than coarsely milled flours.…”

Section: Particle Sizementioning

confidence: 93%