The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Bamigbola, Y.A.; Awolu, Olugbenga Olufemi; Oluwalana, Isaac Babatunde

doi:10.1080/23311932.2016.1245060

Cited by 30 publications

(40 citation statements)

References 25 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%

“…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). Several researches utilizing rice, maize, sorghum, millet, bambara groundnut, plantain and potato for production of gluten-free products (cakes, Awolu FAO (2006) show that cocoyam, if fully exploited would enhance the food security of people living in the tropics.…”

Section: Introductionmentioning

confidence: 99%

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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%

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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“…Traditionally, baked products are produced from wheat. With the awakening consciousness of the need to consume health‐promoting foods by consumers worldwide, consumption of junk foods is being discouraged while researches are being focused on the development and production of functional baked products that are health‐promoting (Akubor, Onuh, & Orishagbemi, ; Awolu, Olarewaju, & Akinade, ; Awolu, Olurunfemi, Enujiugha, & Arowosafe, ; Bamigbola, Awolu, & Oluwalana, ; Sudha, Vetrimani, & Leelavathi, ).…”

Section: Introductionmentioning

confidence: 99%

“…Production of functional baked products involved incorporation of nutritionally rich food materials with wheat for the production of composite flours. Such food materials are rich in fiber, legumes, and phytochemicals and improved the fiber, protein, minerals, vitamins, and phytochemicals contents of the composite flour (Akubor et al., ; Awolu, Omoba, Olawoye, & Dairo, ; Bamigbola et al., ; Lunn & Buttriss, ; Singh, Rana, Sahi, Lohani, & Chand, ; Sudha et al., ). Some of the materials incorporated to enhance the nutritional qualities of baked products include cereals brans, legumes, underutilized crops (like bambara groundnut, kersting's groundnut), fruits pomace, plantain flour, moringa seed flour, and locust bean pulp (Akubor et al., ; Awolu, Olurunfemi, et al.…”

Section: Introductionmentioning

confidence: 99%

“…Some of the materials incorporated to enhance the nutritional qualities of baked products include cereals brans, legumes, underutilized crops (like bambara groundnut, kersting's groundnut), fruits pomace, plantain flour, moringa seed flour, and locust bean pulp (Akubor et al., ; Awolu, Olurunfemi, et al. ; Awolu, Olarewaju, & Akinade, ; Bamigbola et al., ; Sudha et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour

Awolu

Sudha

Manohar

2018

Food Science & Nutrition

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Defatted mango kernel seed flour was added to wheat flour for the production of cookies. The protein contents of the wheat‐mango kernel flour blend were optimized using optimal mixture design of response surface methodology. The farinograph analysis had acceptable mixing profile at 25%‐defatted mango kernel flour incorporation, after which the mixing profile was adversely affected. The pasting temperature was between 65.8 and 75.6°C; peak viscosity ranged between 448 and 521 BU while the final viscosity ranged between 594 and 709 BU. The flour blends had promising dynamic rheological characteristics; at 15% incorporation of defatted mango kernel flour, G’ was greater than G’’ while a stage was reached when G’ was equal to G’’ at 25% incorporation. At 50% incorporation, G’’ was greater than G’. The cookies produced showed high (>70%) quality in terms of physical properties, color, and sensory evaluation at 25% incorporation of defatted mango flour.

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Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

et al. 2023

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Background: Curculigo pilosa (CP) is an important component of traditional medicine where it is used to treat diabetes mellitus and its associated complications. Despite this, its use as functional ingredient in foods has not been fully explored. Therefore, this study was designed to determine the effects of substituting fermented maize flour with CP on the potential antidiabetic, antioxidant and nutritional properties of fermented maize flour.Results: Fermented maize flour was substituted with Curculigo pilosa flour at different percentage (2.5%, 5% and 10%) and it effects was evaluated on the potential antidiabetic, antioxidant and nutritional properties of the composite flours. Thereafter, the sensory attributes of its gruel were determined. The results showed that bioactive compounds, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes were significantly (p < 0.05) increased. Also, there was significantly reduction in the estimated glycemic index and in vitro starch digestibility of the composite flours. Protein, fibre, ash and fat contents were significantly (p < 0.05) enhanced while carbohydrate content was decreased in the flour blends. The mineral contents of the fermented maize flour was significantly (p < 0.05) increased upon substitution with CP. The sensory attribute scores of gruel (Ogi) made from different flour blends showed they were accepted although they were significantly (p < 0.05) lower when compared with the fermented maize flour without CP. Conclusion:The results show that Curculigo pilosa could serve as functional ingredient in preparation of fermented maize flour.

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The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Cited by 30 publications

References 25 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

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour

Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

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