Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme, Ocheme Boniface; Adedeji, Olajide Emmanuel; Chinma, Chiemela Enyinnaya; Yakubu, Caleb Maina; Ajibo, Ugochukwu Happiness

doi:10.1002/fsn3.670

Cited by 100 publications

(119 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The composite flour had higher pasting temperature than mocaf. These observations are similar to those reported by Ocheme et al (2018), who showed that higher pasting temperatures with increasing groundnut protein concentrate (GPC) reflect higher water absorption capacity of the blends with higher GPC contents.…”

Section: Pasting Propertiessupporting

confidence: 91%

Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

Ratnawati¹,

Desnilasari²,

Kumalasari³

et al. 2020

Food Res.

View full text Add to dashboard Cite

Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.

show abstract

Section: Pasting Propertiessupporting

confidence: 91%

Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

Ratnawati¹,

Desnilasari²,

Kumalasari³

et al. 2020

Food Res.

View full text Add to dashboard Cite

show abstract

“…The moisture content of the samples ranged from 13.81 to 14.20% with 100% wheat flour having the highest value. The lower values of LRF-WF blends is advantageous because it will reduce the proliferation of spoilage organisms, especially mold, thus, improving the shelf stability of the product (Ocheme et al, 2018). The protein content of LRF-WF blends increased from 10.80 to 11.70%, and ash content increased from 0.62 to 1.07%, while fat content of flour blends was not significantly different (P ≤ 0.05).…”

Section: Physicochemical Propertiesmentioning

confidence: 97%

“…Carbohydrate content of flour blends ranged from 71.83 to 73.02%. Generally, vegetable flour has been incorporated in numerous food products for better nutritional profile and functionality than products solely made from wheat flour (Ocheme et al, 2018). Furthermore, the addition of LRF reduced the dry gluten content and gluten index (GI) of flour blends.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51-72.40%) and dough stability time (7.38-13.10 min), while breakdown (802-554cP) and, setback viscosities (1154-900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73-131.37 mg/mL and 14.43-94.67 mg/mL), DPPH radical scavenging activity-IC 50 (477.10 − 153.32 mg/mL and 500.41-94.32 mg/mL), and ferric reducing antioxidant power-IC 50 (348.21-53.62 mg/mL and 350.31-36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20-13.40%), ash (0.53-2.86%), and the crude fiber content (0.21-15.60%) of biscuits increased, and calories reduced (497-375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.

show abstract

“…This result could be due to low moisture content of the watermelon rind powder used in the blends as shown by Table 2. This is advantageous because reduction in moisture content will reduce the proliferation of spoilage microorganism especially mold, thus improving shelf stability of the product [22]. [24].…”

Section: Effect Of Watermelon Rind Addition On the Proximate Compositmentioning

confidence: 99%

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

Gbaa

Ahemen

Eke

et al. 2019

AFSJ

View full text Add to dashboard Cite

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from 13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

show abstract

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Cited by 100 publications

References 29 publications

Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

Contact Info

Product

Resources

About