Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (<i>Cyperus esculenta)</i>flour

Awolu, Olugbenga Olufemi; Omoba, Olufunmilayo Sade; Olawoye, Olumide O; Dairo, Modupe

doi:10.1002/fsn3.359

Cited by 46 publications

(41 citation statements)

References 37 publications

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“…Efforts of researchers are being centered on gluten-free composite flours made from cereal, tubers and legumes as possible replacement to 100% wheat flour (Awolu et al, 2016a;Awolu et al, 2016b;Bamigbola et al, 2016). The reduction or total removal of gluten in composite flours and attendant increase in the protein, fibre and mineral compositions will enhance the health of the consumers (Bamigbola et al, 2016;Noorfarahzila et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Awolu

Oseyemi

2016

Acta Universitatis Cibiniensis. Series E: Food Technology

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Abstract:Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat-based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Awolu

Oseyemi

2016

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…Currently, fortification of cookies has evolved to improve its nutritional and functional quality (Awolu et al, 2016). The banana is a fruit whose origin is from Southeast Asia, including North India, Burma, Cambodia and part of South China, as well as the major islands of Sumatra, Java, Borneo, the Philippines and Taiwan.…”

Section: Introductionmentioning

confidence: 99%

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Loza

Quispe²,

Villanueva

et al. 2017

Sci.agropec

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Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased.

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“…The method used by Awolu et al [6] was adopted. Sensory evaluations of the biscuit samples were evaluated for taste, appearance, aroma, texture, and overall acceptability by a panel of ten members using a 9-point Hedonic scale.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Composite flours consisting cereals with legumes, fibre sources and hydrocolloids which can serve as viable alternatives to wheat flour have been researched into. [5][6][7][8][9]. Major advantages of these composite flours are their enhanced nutritional (protein, antioxidants, fibre, minerals) in addition to being gluten-free [6,7].…”

Section: Introductionmentioning

confidence: 99%

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Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

Awolu¹

2017

JNHFE

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Submit Manuscript | http://medcraveonline.com IntroductionBiscuit is a popular bakery product worldwide. Biscuit is widely accepted by all age group due to its longer shelf life, better taste and its position as snacks; it is also considered as a good product for protein fortification and other nutritional improvement [1]. Due to competition in the market and increase demand for healthy, natural, and functional products, attempt are been made to improve the nutritive value of cookies and functionality by modifying their nutritive [2]. Composite flour are being developed consisting as a substitute to primarily wheat flour in the production of baked products [3,4]. Composite flours consisting cereals with legumes, fibre sources and hydrocolloids which can serve as viable alternatives to wheat flour have been researched into. [5][6][7][8][9]. Major advantages of these composite flours are their enhanced nutritional (protein, antioxidants, fibre, minerals) in addition to being gluten-free [6,7]. In addition, composite flours enhance the utilization of local and underutilized local and inexpensive food raw materials in the production of bakery products. Millets (Penisetum glaucum) are groups of small seeded species of cereal crops or grains, widely grown around the world for food and staples [10]. Millet could also be malted and milled into flour or brewed into various drinks and can be as well dehulled and milled into flour. Millet is predominantly starchy and the bran layer of millet is good sources of b-complex vitamins [11]. It also serves as a source of antioxidant in our diets [11].Rice (Oritza sativa) is a principal leading food crop of the world and a staple food of over approximately half of the world's population. Rice flour is considerably lower in protein content compared with wheat flour and does not contain gluten, hence, it is good source of flour for people who are gluten intolerant [12]. Extruded snack with high nutritional and antioxidant properties have been developed from rice-based composite flour [3].Soybean (Glycine max) is a remarkable source of protein for both animals and human consumption and is also a leading source of edible oils and fats [13]. Soybean is the only source that contains all the amino acids, it is used in the production of bread, cookies and other composite flour has been reported [14][15][16]. Soybean is cheap and this with its advantage of high nutrient makes it widely accepted and used for various forms of meals and snacks.Tiger nut (Cyperusesculentus) is an underutilized crop reported to be high in dietary fibre content which could be effective in the treatment and prevention of many disease including colon cancer, coronary heart diseases, heart diseases, obesity and gastro intestinal disorder [17]. Tiger nut flour has been demonstrated to be a rich source of quality oil, vitamin E and contains some useful minerals such as iron and calcium which are essential for body growth and development [18]. Due to its high amino acids contents, tiger nut has inherent nutritional an...

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Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta)flour

Cited by 46 publications

References 37 publications

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

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