Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

Eleazu, Ogbonnaya Chinedum; Eleazu, Kate; Kolawole, S.A.

doi:10.17306/j.afs.2014.3.3

Cited by 22 publications

(27 citation statements)

References 12 publications

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“…obtained for the ash content of the bread samples in this study falls within the range reported by Iwe et al [10] (1.37 -2.55%) on the use of HQCF composite flour for bread and agrees with the ash content specification reported by Abass et al [35]. However, the ash contents of the 20% HQCF composite bread reported by Eddy et al [7] (1.72%) and Eleazu et al [32] (1.40%) were lower than the values obtained in the present study.…”

Section: Nutritional Composition Of Flour Blends and Bread Produced Fsupporting

confidence: 91%

“…Jinazali [31], and Iwe et al [10] that cassava flour has more mineral than wheat flour, but differ from that of Eleazu et al [32] that found out lower ash content in cassava composite bread as the substitution level of cassava flour increased. The range of values (1.40 -2.29%)…”

Section: Nutritional Composition Of Flour Blends and Bread Produced Fmentioning

confidence: 98%

“…The ash content of food material is a measure of its total inorganic mineral content [32]. The Table 1).…”

Section: Nutritional Composition Of Flour Blends and Bread Produced Fmentioning

confidence: 99%

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Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

Awoyale¹,

Abass²,

Amaza³

et al. 2019

Preprint

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With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

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Section: Nutritional Composition Of Flour Blends and Bread Produced Fsupporting

confidence: 91%

Section: Nutritional Composition Of Flour Blends and Bread Produced Fmentioning

confidence: 98%

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Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

Awoyale¹,

Abass²,

Amaza³

et al. 2019

Preprint

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“…C. Gelatinization temperature range of was recorded in this study. Gelatinization temperature is the temperature at which starch molecules in a food substance lose their structure and leach out from the granules as swollen amylose and it affects the time required for the cooking of food substances [30].…”

Section: Effects Of Cassava Varieties and Level Of Substitution On Thmentioning

confidence: 99%

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

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High quality cassava flour (HQCF) processed from five different improved cassava varieties (TMS87164, NR8082, TME419, TMS0581 and TMS98/1632) were evaluated for their physicochemical, functional and pasting properties to determine their suitability for baked goods. The HQCFs were then blended with wheat flour (WF) at various ratios (0:100, 10:90, 20:80, 30:70, 40:60 and 50:50% HQCF:WF respectively) and analyzed for the various parameters. The results showed significantly (p<00.05) low contents of moisture, ash, fat, fibre and protein between the HQCF samples which increased significantly (p<0.05) with addition of wheat flour in the blends. However, the carbohydrates content of the HQCF did not vary significantly (p<0.05) between the cassava varieties ranging from 85.58-92.84% and decreasing significantly with increasing levels of WF in the blends. The cyanide content for HQCFs (2.04 to 48.13 ppm) was very low and within safe level for human consumption. The HQCFs exhibited low foaming and emulsion capacities but high bulk densities, water and oil absorption capacities as well as high degree of gelatinization, probably owing to the low protein and high carbohydrates. Gelatinization temperature of all the flour samples investigated (29.00 to 74.000C) fell within the recommended range. The HQCFs also exhibited high pasting properties which were observed to decrease with WF addition into the mix. Overall, HQCFs displayed desirable properties for its incorporation into baked goods as a replacement for wheat flour.

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“…There is a significant variation between the flour varieties in their gelatinization temperatures. Gelatinization temperature is the temperature at which starch molecules in a food substance lose their structure and leach out from the granules as swollen amylose and it affects the time required for the cooking of food substances [54]. According to Chandra and Samsher, [55], a flour which has a higher starch content takes lower temperature for gelatinization and those with lower starch content takes higher temperature to gelatinize.…”

Section: Gelatinization Temperaturementioning

confidence: 99%

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

Abah

Ishiwu

Obiegbuna

et al. 2020

AFSJ

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Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals.

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Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

Cited by 22 publications

References 12 publications

Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

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