Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina

Effect of Fermentation Time on the Physicochemical and Sensorial Properties of Gari from Sweet Potato (Ipomoae batatas)

“…Since those panellists are accustomed to eating CG, it would have been difficult to objectively assess PG. But Meli et al [49] noticed that sweet potato dackere, an African cereal/tuber food semolina was more appreciated than that from cassava by trained consumers.…”

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…The products can complement other cereal semolina products when one type of cereal is off-season. Sensory analysis showed that the acceptability of fonio semolina was lower than that of maize/sweet potato blends Agu et al, 2007;Meli et al, 2013 Breakfast cereals White fonio White fonio flour and malted soybean flour (up to 40%) were mixed to make breakfast cereals of thin porridge. Increasing soyflour ratio increased the contents of protein, lipids and ash.…”

“…Fonio and fonio starch have been used in various food and nonfood applications (Table 2). Food applications include producing sprouts and malts (Ayo, Agbatutu, & Iribom, 2019; Lasekan, Salva, & Abbas, 2010; Nzelibe & Nwasike, 1995; Nzelibe, Obaleye, & Onyenekwe, 2000), gluten free drinks (Badejo et al., 2017), infant weaning and children's foods (Agbede, Omotoso, Oloruntola, Ayeni, & Aletor, 2019; Sosanya, Nweke, & Ifitezue, 2018), breakfast cereals (Mbaeyi‐Nwaoha & Uchendu, 2016), nonwheat pasta, noodles, porridge, puddings, crackers, biscuits and cookies, cakes, and sourdough breads (Ayo & Ayo, 2018; Ayo et al., 2019; Chinma, Ihekoronye, Mukoro, & Eke, 2015; Coda et al., 2010; Edema, Emmambux, & Taylor, 2013; McWatters, Ouedraogo, Resurreccion, Hung, & Phillips, 2003; Meli et al., 2013; Ogori, Uzor, Hleba, Císarová, & Glinushkin, 2020; Olagunju, Omoba, Enujiugha, & Aluko, 2018; Raji, Nassam, Abolaji, Ayorinde, & Raji, 2018; Umerie & Umeh, 2016). From the results summarized in Sections 2 and 3, it is concluded that fonio grain and flour do not contain gluten‐type protein for desired rheology for a range of bakery products.…”

“…Semolina‐type products (dackere and dambu) of fonio flour were made by hydration of flour, granulation, steaming, and drying (Agu et al., 2007; Meli et al., 2013). The processing steps of hydration and steaming gelatinized the starch component.…”

“…The fonio‐based products can complement those made from other cereals when one type of cereal is off‐season (Agu et al., 2007). However, the sensory acceptability of the fonio‐based semolina was lower than that of maize/sweet potato blends (Meli et al., 2013). More research is needed to improve the eating quality of the fonio product.…”