scholarly journals Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit

2021 ◽  
pp. 1-13
Author(s):  
Demasse Mawamba Adelaïde ◽  
Assonfack Vanissa ◽  
Boudjeka Guenkam Vanessa ◽  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
...  
Keyword(s):  
Vitamin C ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Carotenoid Content ◽  
Micronutrient Deficiencies ◽  
Total Carotenoids ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Orange Pulp

Aims: The aim of this study was to evaluate the nutritional and functional properties of powder from 2 Cameroonians squash pulp species (Cucurbita moschata Yellow and Orange pulp, and Cucurbita pepo orange pulp) and squash pulp-base biscuit to promote the integration of squash in the diet to help fight against micronutrient deficiencies and non-communicable diseases Methodology: The squash were cleaned and the pulp was blanched in boiling water for 3 minutes and dried at 60 °C for 24 h. The dried pulp was then finely crushed and sieved to obtain the powder. The proximal composition, the levels of macronutrients, vitamin C, carotenoids and minerals were determined as well as the functional properties. The powder sample with the highest carotenoid content was substituted by wheat flour in the proportions 0%, 5%, 10%, 15% and 20% for the biscuit formulation. Sensory properties (color, taste and overall acceptability) and total carotenoids content of the biscuit were then evaluated. Results: The nutrient contents per 100g of powder were 1.65g, 6.38-23.36 mg, 15.70-20.54 mg, 102.56-119.65 mg respectively for crude fibers, total carotenoids, vitamin C and potassium. Water absorption capacity (WAC), Water holding capacity (WHC) and oil holding capacity (OHC) varied from 7.50-8.25, 3.35-6.05 and 1.02-2.04 respectively. Values of swelling capacity (SC) and water solubility index (WSI) varied from 119-140 and 15-17.63, 314-348 and 22.33-24.9, 388-459 and 35.08-38.75 at room temperature, 65°C and 95°C respectively. Sensory analysis of the biscuits showed that the biscuit made with 10% of squash powder was the most appreciated and contained 2.29 mg/100g of total carotenoids. Conclusion: Regular consumption of these Cameroonians squash pulp powder or foods formulated with them could help to combat nutritional disease.

scholarly journals Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

2021 ◽  
Vol 25 (5) ◽  
pp. 741-749
Author(s):  
K.K. Salome ◽  
O.F.J. Awofadeju ◽  
A.A. Olapade
Keyword(s):  
Functional Properties ◽  
Protein Quality ◽  
Protein Energy Malnutrition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Micronutrient Deficiencies ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
African Yam Bean ◽  
Significant Difference

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies

2014 ◽  
Vol 44 (6) ◽  
pp. 576-585 ◽  
Author(s):  
Suresh Bhise ◽  
A. Kaur ◽  
Preeti Ahluwali ◽  
S. S. Thind
Keyword(s):  
Wheat Flour ◽  
Water Solubility ◽  
Standard Procedure ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Content Type ◽  
Defatted Meal ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Texturized Protein

Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies. Design/methodology/approach – Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure. Findings – Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization. Originality/value – The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates

2016 ◽  
Vol 12 (2) ◽  
pp. 195-201 ◽  
Author(s):  
Martin A. Mune Mune ◽  
Armand A. Bouba ◽  
Samuel R. Minka
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Protein Extraction ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Emulsifying Activity ◽  
Protein Concentrates ◽  
Nacl Concentration ◽  
Maximum Water ◽  
Bean Protein

Abstract Functional properties of Bambara bean protein concentrates (BPCs), as a function of extraction pH and NaCl concentration, were investigated. The results showed that protein content of the concentrates ranged between 69.27% and 74.40%. The addition of NaCl during protein extraction favourably affected water solubility index particularly at pH 10–11. Moreover, the maximum water absorption capacity (4.28 g/g) and oil-holding capacity (OHC) (2.50 g/g) were recorded at extraction pH 11 and in the absence of NaCl. It was also noticed that protein extraction at pH 8–10 was not recommended for applications where high OHC is required. BPCs presenting high emulsifying activity were prepared at NaCl concentration of 0.5 M and pH 7, and at pH 11 without NaCl. Finally, foaming ability (FA) increased with NaCl concentration, and the maximum FA was recorded at pH 7 (114%).

scholarly journals Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

2019 ◽  
pp. 1-9
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
U. A. Udoh
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soybean Flour ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Ipomea Batatas ◽  
Orange Fleshed Sweet Potato

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

scholarly journals Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

2019 ◽  
pp. 1-12
Author(s):  
M. O. Eke ◽  
D. Ahure ◽  
N. S. Donaldben
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Triticum Spp ◽  
Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

scholarly journals Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

2016 ◽  
Vol 64 (2) ◽  
pp. 387-393
Author(s):  
Alena Andrejiová ◽  
Alžbeta Hegedűsová ◽  
Miroslav Šlosár ◽  
Silvia Barátová
Keyword(s):  
Vitamin C ◽  
Positive Impact ◽  
Research Work ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Technological Processing ◽  
Winter Squash

The winter squash is an important source of antioxidants, especially carotenoids. The aim of submitted research work was to determine the effect of genotype, storage and different methods of technological processing (baking, boiling and sterilization) on the content of ascorbic acid and total carotenoids in fruits of winter squash (Cucurbita moschata Duch. ex Poir.). The small-plot field experiment was established at Slovak University of Agriculture in Nitra in 2013. Five cultivars of winter squash (‘Liscia’, ‘Orange’, ‘Hannah’, ‘UG 205 F1’ and ‘Waltham’) were examined in experiment. The total carotenoids content in the pulp of fresh fruits was ranged from 9.33 to 15.10 mg.100 g−1. Its highest value was determined in case of ‘Orange’ variety. The storage and the thermal treatment of fruit pulp in case of baking had positive impact from the total carotenoid content point of view. The baking resulted in the increase of its value in winter squash. On the contrary, sterilization tended to the decrease of total carotenoid content in edible part of squash. The total carotenoids content in the baking pulp was ranged from 14.27 to 31.87 mg.100 g−1. The vitamin C content before storage and technological processing ranged in interval from 13.88 to 18.69 mg.100 g−1. Particular thermal methods of processing and storage resulted in decrease of vitamin C content in the pulp of all winter squash varieties.

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Physicochemical Properties and Consumer Acceptability of Break Fast Cereal Made from Sorghum (Sorghum bicolor L) Soybean (Glycine max), Bambara Groundnut (Vigna subterranean) and Groundnut (Arachis hypogaea)

2021 ◽  
pp. 25-37
Author(s):  
Mohammed A. Usman
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
High Yield ◽  
Consumer Acceptability ◽  
Breakfast Cereal ◽  
Overall Acceptability ◽  
Sorghum Flour ◽  
Tropical Areas ◽  
Sorghum Bicolor L

The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios while the formulated flours were subjected to various analyses including proximate composition, functional properties, vitamins and microbial evaluation and consumer acceptability. The results revealed the following ranges in the proximate parameters: moisture (6.45 – 10.46%), protein (10.26 –19.64%), fat (3.89–11.42%), ash (1.48 – 2.69%), crude fiber (1.94–3.72%), carbohydrates (56.09 – 72.06%), and energy (363.52 – 405.64 Kcal). The functional properties of the formulated breakfast cereal were bulk density (0.65-1.14 g/cm3), water absorption capacity (70.45-82.45 ml/g), swelling index (7.05-10.95%), solubility (73.55-88.84%), and viscosity (22.96-38.84 cP). Appreciable quantities of vitamins were present in the formulated breakfast cereal including vitamins C, B1, B2, B3, and folic acid. The sensory evaluation on the formulated breakfast cereal revealed that sample F (5% Malted sorghum flour + 65% Unmalted Sorghum flour + 30% Soybean flour) was rated the highest in terms of appearance, taste, and overall acceptability. The comparative advantage of this formulated cereal meal is that the ingredients used (soybean, sorghum, Bambara groundnut and groundnut) are easily grown in the tropical areas with high yield and are locally available.

scholarly journals QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

scholarly journals Free radicals scavenging -antioxidant phytochemicals in cherry tomato (Solanum lycopersicon var. Ceresiforme (DUNAL) A. Gray)

2015 ◽  
Vol 43 (3) ◽  
pp. 255-260
Author(s):  
Gyanendra Kumar Rai ◽  
Rajesh Kumar ◽  
Ranjeet Ranjan Kumar ◽  
Sheetal Dogra
Keyword(s):  
Vitamin C ◽  
Water Soluble ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Cherry Tomato ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Maximum Acidity ◽  
Lycopene Content

Significant differences (p ? 0.05) were observed among the cherry tomato lines for the principal antioxidants, viz. total carotenoids, lycopene and vitamin-C. Vitamin-C content ranged from 17.62 - 46.16 mg/100 g, the total carotenoid content ranged from 3.86 - 6.66 mg/100 g and lycopene content ranged from 2.83 - 5.26 mg/100 g on fresh weight basis. The total phenolics, another important class of antioxidants, also differed significantly amongst the cherry tomato line (12.41-31.17 mg gallic acid equivalent/100 g). Significant variation (p ? 0.05) was also observed for pH and titrable acidity. The pH varied from 4.15 - 4.52 and anhydrous citric acid ranged from 0.050 up to 0.323%. The total soluble solids were 3.41 - 5.16%. The maximum vitamin-C content was recorded in VRCT-6 (46.16 mg/100 g) closely followed by VRCT-7 (45.51 mg/100 g) and VRCT-15 (44.71 mg/100 g), whereas maximum total carotenoid content were recorded in VRCT-16 (6.66 mg/100 g) followed by VRCT-7 (6.48 mg/100 g) and VRCT-1(6.36 mg/100 g), respectively. On the other hand, maximum lycopene content was estimated in VRCT-16 (5.26 mg/100 g) followed by VRCT-3 (5.23 mg/100 g) and VRCT-14 (4.73 mg/100 g). Maximum acidity and total water soluble solids were recorded in VRCT-9 (0.323%) and VRCT-7 (5.16%), respectively. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21591 Bangladesh J. Bot. 43(3): 255-260, 2014 (December)

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