Rheological characterization of some Nigerian traditional soups

Abstract

The rheological behaviour of five traditional Nigerian soups with potential for industrial processing was investigated in the temperature range 10-70°C, using a rotational viscometer at speeds of 10, 20, 50, and lWrevmin-'. The decrease in apparent viscosity with speed was well described by an empirical power-law equation, with indices between 0.19 and 0.41, indicating pseudoplastic behaviour. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies from 8.3-14.4 MJ mol-'.

Rheological behaviour of weaning food formulations as affected by addition of malt

“…The power‐law indices were also affected by the changes in temperature contrary to other reports (Khan et al. , 1990; Sopade & Kassum, 1992a,b; Sopade et al. , 1993).…”

“…The 'n' values were significantly (P < 0.05) affected by the formulations (Table 1). The power-law indices were also affected by the changes in temperature contrary to other reports (Khan et al, 1990;Sopade & Kassum, 1992a,b;Sopade et al, 1993).…”

“…In order to understand the rheological behaviour of a food material, data obtained from the viscosity, shear rate and temperature relationships are usually fitted to power‐law model and Arrhenius equation (Sopade et al. , 1993).…”

“…, 1993). Rheological behaviour of akamu (Sopade & Kassum, 1992a), traditional soups (Sopade et al. , 1993), Kunun zaki and kunun gyada (Sopade & Kassum, 1992b), and standard kilishi ingredient mix powder (Nkama & Badau, 2000) have been obtained but that of weaning food gruels from mixture of pearl millet, cowpea and groundnut is underreported in this environment.…”

“…In order to understand the rheological behaviour of a food material, data obtained from the viscosity, shear rate and temperature relationships are usually fitted to power-law model and Arrhenius equation (Sopade et al, 1993). Rheological behaviour of akamu (Sopade & Kassum, 1992a), traditional soups (Sopade et al, 1993), Kunun zaki and kunun gyada (Sopade & Kassum, 1992b), and standard kilishi ingredient mix powder (Nkama & Badau, 2000) have been obtained but that of weaning food gruels from mixture of pearl millet, cowpea and groundnut is underreported in this environment. However, Nkama et al (2001) and Badau et al (2005a)) have reported that this weaning food was well accepted when it was evaluated in weaning mothers in Maiduguri, Nigeria.…”