Quality Evaluation of Pasta Fortified With Roasted Sesame Flour

Animashaun, Oluwatoyin Habibat; O., Olorode Omobolanle; Sofunde, K.S.; Idowu, Mopelola Abidemi

doi:10.9790/2402-1107012934

Cited by 3 publications

(3 citation statements)

References 18 publications

(20 reference statements)

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“…The water absorption capacity (WAC) of a food is also described as the ability of protein to prevent the loss of fluid from the food product during food storage or processing . More so, some food proteins have been known to have a high affinity for water, thereby making them appropriate for bakery production . The WAC values (101.15–137.52%) of the cassava–Benniseed-enriched (TBB–TBF) and cassava–cowpea (TBA) flours are presented in Figure .…”

Section: Resultsmentioning

confidence: 99%

“…21 More so, some food proteins have been known to have a high affinity for water, thereby making them appropriate for bakery production. 22 The WAC values (101.15−137.52%) of the cassava−Benniseed-enriched (TBB−TBF) and cassava−cowpea (TBA) flours are presented in Figure 1. Upon comparison of the experimental processed Benniseed-enriched flours, germinated flour (TBF) and fermented flour (TBE) had the highest (137.52%) and lowest (101.15%) WAC values, respectively.…”

Section: Methodsmentioning

confidence: 99%

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Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Arise

Malomo

Owolabi

et al. 2021

ACS Food Sci. Technol.

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The effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made of cassava and cowpea, and we sought to replace the cowpea (the original crop in tidbit production) with Benniseed, due to its high level of protein and level of antioxidant activity. The Benniseeds were subjected to defatting, roasting, steaming, fermentation, and germination before being milled into flour, while tidbits from cassava and cowpea flours served as control samples. The germination of Benniseed increased the protein content of tidbit samples (∼28%) compared to that of the control sample (17%), while roasting reduced its protein content (11%) compared to that of the control sample (17%). However, the roasted sample had the highest hydroxyl radical level (113%), whereas germinated samples had better superoxide (45%) scavenging activity when compared with that of the control (31% and 5%). The result of the sensory evaluation revealed that the processing of Benniseed did not improve the sensory quality of the snacks. These findings show the potential use of Benniseed in the production of an improved tidbit snack, and Benniseeds could be used as antioxidants in the management of oxidative stress-related metabolic disorders.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Arise

Malomo

Owolabi

et al. 2021

ACS Food Sci. Technol.

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“…The method used in this study was described by Animashaun et al(2017) and Zema et al (2015) with modifications. (2000) method.Available carbohydrate was determined by the method described by Hedge and Hofreiter (1962).…”

Section: Processing Of Sesame Seeds and Pumpkin Seeds Into Flourmentioning

confidence: 99%

BIOEFFICACY OF Metarhizium (Nomuraea) rileyi ON PROTEIN PROFILE DURING EMBRYOGENESIS OF Helicoverpa armigera (HUBNER)

MOMIN¹,

NALAWADE²

2022

ANGRAU

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Entamopathogenic fungi, Metarhizium rileyi is one of the promising alternative over chemical insecticides for the management of a most serious polyphagus pest, H. armigera. Metarhizium rileyi was tested for their median lethal concentrations (LC50) and qualitative proteins against Helicoverpa armigera was carried out at Research laboratory, P.G. Department of Zoology, YashvantaraoChavan Institute of Science,Sataraunder Shivaji University, Kolhapur in 2019. M. rileyi is an effective ovicide, due to its ability to penetrate the eggs actively through their shell and multiply inside them. Yolk proteins are the primary nutrient resources in eggs which maintain nutritional quality to remain viable during embryogenesis. The LC50 value of M. rileyi was recorded as 3.8×102 spores/ml against eggs of H. armigera. The LC50concentration of 3.8×102 spores/ml of M. rileyi was applied to the eggs of H. armigera to investigate their impacts on the total protein. The qualitative analysis of protein patterns was done by using SDS-PAGE electrophoresis. The SDS-PAGE analysis of eggs demonstrated that the few of proteins get under regulated upon treatment with Metarhizium rileyi.

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