This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the blends increased as the PPF level increased. The blends had Na/K ratio of <1.0. The dispersibility, bulk density, water, and oil absorption capacities of the blends increased as SPF and UBF increased. The peak, setback, and final viscosities increased as UBF and SPF inclusion increased,whereas pasting temperature and time increased as the PPF level increased. The L*, a*, and b* values of the flour blends which were significantly (p < .05) different ranged from 79.58 to 102.71, -0.15 to 2.79, and 13.82 to 23.69, respectively. Cooking banana-pigeon pea-sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food formulations.

/pdf/nutrient-composition-functional-and-pasting-properties-of-h6wvorbanq.pdf

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Production of single cell protein (SCP) from food waste is one of the promising approaches for excellent waste management. In the present study, SCP was produced through submerged fermentation using selected food wastes (banana peel, citrus peel, carrot pomace and potato peel). During process optimization, combinations of various temperature and nitrogen sources were studied for optimum SCP yield (g/100g). The results indicated that maximum SCP yield was obtained at 30 °C for 7 days on potato peels, whereas citrus and banana peels exhibited the lowest SCP yield at the same process conditions. The SCP compositional analysis indicated that the amount of non-essential amino acids was significantly higher than wheat flour. Furthermore, SCP enriched bread was prepared by adding SCP at different concentrations (0, 4, 8, and 12%). The organoleptic properties indicated that SCP addition up to 4% can be added in bread was acceptable to prepare protein enriched bread. Thus, SCP may be effectively used for food waste management and food security.

Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread

Coconut residue obtained after the extraction of oil or milk is mostly used as animal feeds or discarded. However, this residue is high in dietary fibre which is known to significantly promote digestion. Therefore, in order to explore its potentials in food formulations, flour blends were produced with nixtamalized maize and defatted coconut flour which were analyzed for the dietary fibre, functional, pasting and antioxidant properties while the sensory acceptability of masa from the flour blends was evaluated. The outcomes revealed that protein, fat and fibre increased while carbohydrate decreased as coconut flour inclusion increased. Bulk density decreased and water and oil absorption capacity of the flour blends increased. The soluble and insoluble dietary fibre was significantly increased as well as the bioactive constituents and antioxidant properties. Sensory evaluation showed that 10% incorporation of coconut flour was comparable to the control and preferred by the consumers. Conclusively, defatted coconut flour significantly enhanced the dietary fibre, functional and antioxidant properties of the flour blends which suggests their application in diverse food products.

Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour

Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents. The proximate and compositions were optimized using optimal model design of response surface methodology. The independent variables were wheat flour (60–77%), plantain flour (92–37%) and tigernut flour (3–10%). The optimum blends, that is, blends with overall best protein, fibre and minerals contents were chosen for subsequent analyses (functional properties, amylose and amylopectin contents, resistant starch, dietary fibre, pasting characteristics and antioxidant properties). The control was 100% wheat flour. From the results, the optimum blends obtained were runs 2 (70% wheat, 20% plantain and 10% tigernut flours), 13 (77% wheat, 20% plantain and 3% tigernut flours) and 15 (65.66% wheat, 29% plantain and 5.33% tigernut flours) with overall best ash, fibre, protein and mineral contents. Substitution of wheat flour with plantain...

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

This study aimed at investigating the physicochemical and bread-making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%-7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments.

Nutritional characterization and food value addition properties of dehydrated spinach powder

The objective of this research was to assess the proximate composition and selected functional properties of soft wheat flour. The commercially available soft wheat flour was purchased from local suppliers at Kajetia market in Kumasi-Ghana. The flour were cleaned of foreign materials and sieved through 75 μm. The flours were packaged in air-tight plastic containers prior to analyses. The flours were analyzed for their proximate composition. The flour functional properties were determined and compared with those of asomdwee cowpea flour. The results showed that the soft wheat flour had higher (1.33%) fat and carbohydrate content (83.60%) than the cowpea flour. The crude protein, fibre, moisture and ash content were all lower in soft wheat flour as compared to the cowpea flour. However, the bulk density, oil and water absorption capacity of the wheat flour were not significantly different from the cowpea flour. Solubility, swelling power and foam capacity of the wheat flours were lower as compared to the cowpea flour.

/pdf/proximate-composition-and-some-functionalproperties-of-soft-o4gss6ty3t.pdf

Proximate Composition and Some FunctionalProperties of Soft Wheat Flour

5 ABSTRACT: The objective of this research was to assess the proximate composition and selected functional properties of soft wheat flour. The commercially available soft wheat flour was purchased from local suppliers at Kajetia market in Kumasi-Ghana. The flour were cleaned of foreign materials and sieved through 75 μm. The flours were packaged in air-tight plastic containers prior to analyses. The flours were analyzed for their proximate composition. The flour functional properties were determined and compared with those of asomdwee cowpea flour. The results showed that the soft wheat flour had higher (1.33%) fat and carbohydrate content (83.60%) than the cowpea flour. The crude protein, fibre, moisture and ash content were all lower in soft wheat flour as compared to the cowpea flour. However, the bulk density, oil and water absorption capacity of the wheat flour were not significantly different from the cowpea flour. Solubility, swelling power and foam capacity of the wheat flours were lower as compared to the cowpea flour.

/pdf/proximate-composition-and-some-functional-properties-of-soft-40w8dhkx2r.pdf

Proximate Composition and Some Functional Properties of Soft Wheat Flour

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Proximate Composition and Some FunctionalProperties of Soft Wheat Flour

Proximate Composition and Some Functional Properties of Soft Wheat Flour