Effects of Different Tuber Crop Flours and Melon Seed Meal on the Physicochem...IIJSRJournal
Flours were made from cassava (C), white yam (Y), Irish potato (I), sweet potato (S), they were used to replace 25% of wheat flour, the resulting blends were fortified with either fullfat(F) or defatted(D) melon seed meal (MSM), the blends with constant blend ratio (65:25:10) were coded as follows: WCF, WCD, WIF, WID, WYF, WYD, WSF, WSD and the experimental control was commercial wheat flour (W100:0:0). Biscuits were made with the blends. Standard procedures were used to evaluate the particle size distribution of the flours, proximate composition of the blends and the biscuits as well as the physical and sensory properties of the biscuits. Results revealed that wheat and cassava flours had finer granulation as indicated by the least retention on <0.25mm sieves contrary to higher percent retentions for yam, sweet and Irish potato on the same sieves (<0.250mm). But on higher sieves (>0.50mm), all the flours had minimal retentions except cassava flour (42%). Significant observation was the enhancement of the nutritive value of the blends and biscuits. Moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the blends varied significantly (p<0.05): 7.70-10.61%, 5.25-12.40%, 1.92-15.15%, 2.87-5.71%, 1.02-3.29% and 59.58-72.43% respectively, and for the various biscuits, the variations were 3.84-4.80%, 6.12-8.74%, 5.27-16.88%, 1.61-2.98%, 2.19-6.52% and 62.76-75.80% for moisture, protein, fat, ash, fibre and carbohydrate respectively. The spread ratio (7.9-9.6) of the modified biscuits were slightly higher especially those with fullfat MSM, also wheat biscuits were harder than the treated. Sensory attributes of the treated biscuits with the exception of 25% Irish potato biscuits, competed favorably with wheat biscuits on all sensory attributes investigated, although wheat biscuits outscored the modified biscuits on all the attributes. Therefore, it was concluded that nutritive biscuits could be successfully prepared from flour blends containing wheat , tuber crop and MSM (fullfat or defatted) without undermining sensory properties associated with conventional biscuits.
Critical Analysis of Wheat Bran as Therapeutic Sourceijtsrd
Increasing population now a days is one of the most crucial phases of upcoming future troubles. Food wastage along with the nutritional expenditure should not be entertained. Several milling by products of crops viz., wheat bran, are principle pool of nutrients. It is very much essential to study and gain knowledge about the nutrients, anti oxidants, anti nutritional components and their effect upon diseased condition along with the probability of production of edible food stuffs for human. Though there is enough production of wheat bran, most of the amount is either wasted or used as livestock fed. It has been shown that bran part has potential efficiency to be used as therapeutic tool for various diseases such as, cancer, obesity and diabetes, bowel irritation etc. Its role as a prebiotic might also prove an asset to remarkably influence gut microflora. Its anti nutritional content is also lower than the rice bran and that is also manageable for the further use as food stuff. The physicochemical properties along with its nutrient as well as anti nutrient contents must be utilized and regulated as requirement to combat malnourishment besides hunger issues and therapies. Manali Chakraborty | Dr Savita Budhwar ""Critical Analysis of Wheat Bran as Therapeutic Source"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21755.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biochemistry/21755/critical-analysis-of-wheat-bran-as-therapeutic-source/manali-chakraborty
Effect of Malting and Fermentation on the Proximate Composition and Sensory P...theijes
Four maize flour samples comprising non-malted non-fermented maize (NMNFZ), non-malted fermented maize (NMFZ), malted non-fermented maize (MNFZ), malted fermented maize (MFZ) flour were blended with African yam bean flour to yield test flours consisting of NMNFZB, NMFZB, MNFZB and MFZB with 16g protein/100g flour each. Native maize flour was used as control. The test flours were used for production of tortilla designated as NMNFZBT, NMFZBT, MNFZBT and MFZBT respectively with NT (native tortilla) as control. Proximate composition and sensory attributes of the tortilla products were evaluated using standard methods. Malting and fermentation resulted in apparent increase in protein content of maize from 11.25g/100g solids (NMNFZ) to 11.67g/100g solids (MFZ). Complementation with African yam bean increased the protein content of the test flours. Crude protein values of the tortilla products ranged from 16.27g/100g solids (NMNFZBT) to 21.68g/100g solids (MFZBT). The MFZBT had the lowest carbohydrate content (59.17g/100g solids) while NMNFZBT had the highest value of 68.87g/100g solids. MFZBT had the highest values of 8.75, 1.35 and 5.77g/100g solids for moisture, fibre and ash contents respectively. NMNFZBT had the highest energy value of 1510.11kJ/100g. The flavour of the tortillas improved significantly (p<0.05) with MFZBT having the highest overall acceptability mean score (8.30±0.20).
— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Effects of Different Tuber Crop Flours and Melon Seed Meal on the Physicochem...IIJSRJournal
Flours were made from cassava (C), white yam (Y), Irish potato (I), sweet potato (S), they were used to replace 25% of wheat flour, the resulting blends were fortified with either fullfat(F) or defatted(D) melon seed meal (MSM), the blends with constant blend ratio (65:25:10) were coded as follows: WCF, WCD, WIF, WID, WYF, WYD, WSF, WSD and the experimental control was commercial wheat flour (W100:0:0). Biscuits were made with the blends. Standard procedures were used to evaluate the particle size distribution of the flours, proximate composition of the blends and the biscuits as well as the physical and sensory properties of the biscuits. Results revealed that wheat and cassava flours had finer granulation as indicated by the least retention on <0.25mm sieves contrary to higher percent retentions for yam, sweet and Irish potato on the same sieves (<0.250mm). But on higher sieves (>0.50mm), all the flours had minimal retentions except cassava flour (42%). Significant observation was the enhancement of the nutritive value of the blends and biscuits. Moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the blends varied significantly (p<0.05): 7.70-10.61%, 5.25-12.40%, 1.92-15.15%, 2.87-5.71%, 1.02-3.29% and 59.58-72.43% respectively, and for the various biscuits, the variations were 3.84-4.80%, 6.12-8.74%, 5.27-16.88%, 1.61-2.98%, 2.19-6.52% and 62.76-75.80% for moisture, protein, fat, ash, fibre and carbohydrate respectively. The spread ratio (7.9-9.6) of the modified biscuits were slightly higher especially those with fullfat MSM, also wheat biscuits were harder than the treated. Sensory attributes of the treated biscuits with the exception of 25% Irish potato biscuits, competed favorably with wheat biscuits on all sensory attributes investigated, although wheat biscuits outscored the modified biscuits on all the attributes. Therefore, it was concluded that nutritive biscuits could be successfully prepared from flour blends containing wheat , tuber crop and MSM (fullfat or defatted) without undermining sensory properties associated with conventional biscuits.
Critical Analysis of Wheat Bran as Therapeutic Sourceijtsrd
Increasing population now a days is one of the most crucial phases of upcoming future troubles. Food wastage along with the nutritional expenditure should not be entertained. Several milling by products of crops viz., wheat bran, are principle pool of nutrients. It is very much essential to study and gain knowledge about the nutrients, anti oxidants, anti nutritional components and their effect upon diseased condition along with the probability of production of edible food stuffs for human. Though there is enough production of wheat bran, most of the amount is either wasted or used as livestock fed. It has been shown that bran part has potential efficiency to be used as therapeutic tool for various diseases such as, cancer, obesity and diabetes, bowel irritation etc. Its role as a prebiotic might also prove an asset to remarkably influence gut microflora. Its anti nutritional content is also lower than the rice bran and that is also manageable for the further use as food stuff. The physicochemical properties along with its nutrient as well as anti nutrient contents must be utilized and regulated as requirement to combat malnourishment besides hunger issues and therapies. Manali Chakraborty | Dr Savita Budhwar ""Critical Analysis of Wheat Bran as Therapeutic Source"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21755.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biochemistry/21755/critical-analysis-of-wheat-bran-as-therapeutic-source/manali-chakraborty
Effect of Malting and Fermentation on the Proximate Composition and Sensory P...theijes
Four maize flour samples comprising non-malted non-fermented maize (NMNFZ), non-malted fermented maize (NMFZ), malted non-fermented maize (MNFZ), malted fermented maize (MFZ) flour were blended with African yam bean flour to yield test flours consisting of NMNFZB, NMFZB, MNFZB and MFZB with 16g protein/100g flour each. Native maize flour was used as control. The test flours were used for production of tortilla designated as NMNFZBT, NMFZBT, MNFZBT and MFZBT respectively with NT (native tortilla) as control. Proximate composition and sensory attributes of the tortilla products were evaluated using standard methods. Malting and fermentation resulted in apparent increase in protein content of maize from 11.25g/100g solids (NMNFZ) to 11.67g/100g solids (MFZ). Complementation with African yam bean increased the protein content of the test flours. Crude protein values of the tortilla products ranged from 16.27g/100g solids (NMNFZBT) to 21.68g/100g solids (MFZBT). The MFZBT had the lowest carbohydrate content (59.17g/100g solids) while NMNFZBT had the highest value of 68.87g/100g solids. MFZBT had the highest values of 8.75, 1.35 and 5.77g/100g solids for moisture, fibre and ash contents respectively. NMNFZBT had the highest energy value of 1510.11kJ/100g. The flavour of the tortillas improved significantly (p<0.05) with MFZBT having the highest overall acceptability mean score (8.30±0.20).
— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
See more
https://goo.gl/TM26tf
https://goo.gl/adMMBY
https://goo.gl/aF542q
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Crop Colonies- Seed to Plate Value Chain of Pulses in TelanganaDr. Poshadri Achinna
Crop Colonies are market driven, location specific crop production in cluster approach to achieve Self sufficiency in food production as well as creation of warehouse infrastructure, easy access to market , better market price to farm produce and production of affordable quality processed food with the state of Art agro processing technologies to reduce post harvest losses and better control of retail prices. Thus, finally leads to Agriculture as a lucrative profession.
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
Corn Flakes Are Manufacturing Using High Quality MaterialsShanti Foods
Corn flakes is a breakfast cereal products made by mixing corn with minerals and vitamins to make them as healthy using maize starchy and corn grits raw materials.
Opportunities and Scope for Value addition in Rice based Products for MFEs in...Dr. Poshadri Achinna
Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative
Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.
Crop Colonies- Seed to Plate Value Chain of Pulses in TelanganaDr. Poshadri Achinna
Crop Colonies are market driven, location specific crop production in cluster approach to achieve Self sufficiency in food production as well as creation of warehouse infrastructure, easy access to market , better market price to farm produce and production of affordable quality processed food with the state of Art agro processing technologies to reduce post harvest losses and better control of retail prices. Thus, finally leads to Agriculture as a lucrative profession.
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
Corn Flakes Are Manufacturing Using High Quality MaterialsShanti Foods
Corn flakes is a breakfast cereal products made by mixing corn with minerals and vitamins to make them as healthy using maize starchy and corn grits raw materials.
Opportunities and Scope for Value addition in Rice based Products for MFEs in...Dr. Poshadri Achinna
Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative
Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.
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Service vs Sales: Driving Loyalty through EngagementDerek Martin
Strategies and tactics to making Sales and Service complimentary instead of contradictory. American Express Case Study. Presented at the Loyalty USA Conference, Nov 2011.
Effects of soyflour on physical and chemical properties of breadsusanwambui458
This document provide how bread making process, physical and chemical properties are affected when wheat flour is substituted with soy flour at different percentage
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...asclepiuspdfs
Background: Nutritional bar has been paid special attention, then quickly developed and present in some parts of the world as it contains high nutritional value, quick energy release on required demanding basis, especially the form of this food is very mobile and neatly light. Nutritional bars are nutritional products which contain cereals and other high energy-rich ingredients. They are becoming trendy food products in the world in these days. They can be used as the nutritional meal, meal replacement, or snack which provides a lot of essential nutrients for people who lack the time or resources for extensive meal planning due to its convenience.
The study was on the development of weaning food based on wheat, chickpea and ragi and adapting the Malting, Germinating and Popping technology. The composition was done for the physico- chemical and nutritional quality of malted, germinated and popped weaning mix with the control weaning mix with similar composition. The results suggest that the weaning foods based on wheat, chickpea and ragi are nutritionally balanced and possess good growth promoting quality. The traditional technologies such as Malting, Germinating and Popping of cereals and legumes could be easily adapted to prepared weaning and supplementary foods from wheat, chickpea and ragi. Malting, Germinating and Popping have a high potential for developing low cost weaning and supplementary foods. Dr. Bhavana Y Chauhan"Study on Nutritious Multigrain Weaning Mix" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-5 , August 2017, URL: http://www.ijtsrd.com/papers/ijtsrd2262.pdf http://www.ijtsrd.com/home-science/food-and-nutrition/2262/study-on-nutritious-multigrain-weaning-mix/dr-bhavana-y-chauhan
Development of Nachos using Cucurbita Pumpkin Seed Powder, Sorghum Jowar Flou...ijtsrd
The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations 10 , 20 , 30 during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos Maize flour was added in 40 , 30 and 20 . The developed nachos were further analyzed for its sensory evaluation, physio chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84 of moisture content and 3.87 of ash content in addition it was found to have 26.01 of protein content 37.23 of carbohydrates content and 28.02 of fat content and energy 505.14kcal. Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52719/development-of-nachos-using-cucurbita-pumpkin-seed-powder-sorghum-jowar-flour-zea-mays-maize-flour-and-cicer-arietunum-besan/pratik-anant-thakar
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...IJERA Editor
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
Preparation and Improved Quality Production of Flour and the Made Biscuits fr...asclepiuspdfs
Background: The popularity of biscuits comes from their attributes such as high palatable, dense nutrients, quickly released energy, and available in convenient sizes, as well as in various forms. In addition, the biscuits formulation can easily be modified to meet the nutritional demands of the targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the Shiitake mushroom flour for wheat flour in the production of high-quality biscuits with improved nutritional values.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...ijtsrd
The Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, conducted the nachos study. This study demonstrates the health advantages of drumsticks, and its main objective is to create nachos that can be enjoyed by people of all ages using the same ingredients. Drumsticks contain a lot of vitamins and have antioxidant effects. For the creation of Nachos, three formulations with a control sample were created. Drumsticks were used to make nachos, they were first boiled, then chopped up, blended into a paste, and then added to boiling water with salt, baking soda, quinoa flour, and rice flour. Garlic powder, black pepper powder, and spices like chili powder for improved taste and flavor, nachos were additionally seasoned with onion powder, chat masala, and mix herbs. During the creation of the dough, different amounts of drumstick paste 20 , 30 , and 40 were added. The dough was first made into tortillas, and then it was further fried. To manufacture nachos, different formulations were prepared. The developed nachos underwent additional testing for microbiological analysis, physio chemical characteristics, and sensory evaluation. The nachos had an energy value of 534.27kcal, 2.08 moisture content, 4.84 ash content, 6.91 protein content, 53.78 carbs content, and 2.08 fat content. Sarvesh Vinayak Bhave | Prof. Nisha Wagh | Pratik Thakar "Development of Nachos using Moringa Oleifera (Drumstick), Zea Mays (Maize) Flour, Chenopodium Quinoa (Quinoa) Flour, and Oryza Sativa (Rice) Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd54003.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/54003/development-of-nachos-using-moringa-oleifera-drumstick-zea-mays-maize-flour-chenopodium-quinoa-quinoa-flour-and-oryza-sativa-rice-flour/sarvesh-vinayak-bhave
Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...
10.11648.j.ijnfs.20150403.19
1. International Journal of Nutrition and Food Sciences
2015; 4(3): 320-325
Published online April 16, 2015 (http://www.sciencepublishinggroup.com/j/ijnfs)
doi: 10.11648/j.ijnfs.20150403.19
ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)
Development and Assessment of Conformance of Cowpea
Flour for Cake Production
Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem,
Mensah Christopher
Department of Hospitality and Tourism Management, Faculty of Applied Science and Technology, Ho Polytechnic, Ho, Ghana
Email address:
judithagboka@yahoo.com (A. J. Akosua), fideliskpodo@yahoo.com (K. F. M. Kwasi)
To cite this article:
Agbokah Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem, Mensah Christopher. Development and Assessment of
Conformance of Cowpea Flour for Cake Production. International Journal of Nutrition and Food Science. Vol. 4, No. 3, 2014, pp. 320-325.
doi: 10.11648/j.ijnfs.20150403.19
Abstract: Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the
livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins.
The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality
Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-
wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat
treatments (150 and 200 o
C) as factors. The composite flour produced was then used to produce cake and evaluated sensorially
based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with
proportion 50%:50% cowpea: wheat baked at 200 o
C produced the most preferred cake which was significantly higher (P <
0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall
acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily
available legume for the production of cake.
Keywords: Cakes, Composite Flour, Cowpea, Supreme Quality Cowpea Flour (SQCF)
1. Introduction
Cakes are unleavened pastries made mainly from wheat
flour, shortening, sugar, egg, milk and little or no baking
powder [1]. Wheat flour is well suited for making pastry
products because of its unique protein called gluten. The
gluten protein forms an elastic network which is essential for
dough development [2]. Although wheat is a good source of
calories and other nutrients, its protein content is of lower
nutritional quality when compared to soy bean, peanut and
cowpea [3]. Coupled to its deficiency in some essential
amino acid, virtually all of Ghana’s wheat consumption is
through imports from primarily the US, Canada, Argentina,
and the EU. Currently 90 percent of all wheat is imported
from the U.S. with the remaining 10 percent being imported
from the other sources previously mentioned [4]. In 1998,
Ghana imported 278,334 metric tons of wheat for an overall
value of 35.6 million dollars, up 39 percent when compared
to 1997. This made Ghana the fourth largest wheat importer
in the Sub-Saharan Region. Ghana is also the second largest
importer of U.S. wheat in the Sub-Saharan region [4,5].
In order to reduce the nation's expense on wheat
importation other flour products from indigenous crops such
as cowpea should be developed and their utilization for
baking pastries encouraged. Cowpea is the second most
important legume in Ghana after groundnut. Ghana has been
self-sufficient in cowpea production over the last decade with
production outstripping consumption [6]. Cowpea contributes
a significant amount of protein and water-soluble vitamins to
the African diet. The cowpea seed is a nutritious component
in the human diet as well as livestock feed. Cowpea is of
major importance to the livelihoods of millions of people in
developing countries of the tropics particularly in Asia and
Africa. It is consumed in many forms: young leaves, green
pods and green seeds are used as vegetable and the dry seeds
are used in various food preparations. Cowpea is a major
source of protein, minerals and vitamins in daily diets and
thus it positively impacts on the health of consumers.
Besides the nutritional benefits that can be derived from
cowpeas, it is one of the drought-resistant food crops grown
2. 321 Agbokah Judith Akosua et al.: Development and Assessment of Conformance of
by farmers in Ghana, especially in the rural settings. These
rural communities are largely deprived of essential social
amenities with many poor households benefiting immensely
in economic terms if cowpeas are demanded in higher
quantities. This will aid in the alleviation of poverty in Ghana
and other developing countries. There is an
demand for less expensive proteins with good nutritional and
functional properties, particularly in developing and under
developed countries where the supply of food of animal
origin is limited due to non-availability and high cost [7].
Enrichment of cereal-based foods with legume protein has
received considerable attention because cereal proteins are
generally low in lysine and total protein content although
high in sulphur amino acids [8]. Combination of these cereal
products with cheaper and more available plant proteins
sources like cowpea can improve the nutritional quality of
cereal based foods. Cowpea is used in diverse ways around
the globe for the preparation of Salads, Casseroles, Fritters,
Bean cakes (koose, agawu), Curry dishes
dishes with ham and rice. The main objective of this study is
to develop and assess composite cowpea-wheat flour for cake
preparation. In addition, to evaluate the cakes produced from
cowpea-wheat flour sensorially based on ranking for
preference.
2. Material and Methods
2.1. Materials
Wheat flour (Triticum aestivum) and cowpea beans (
unguiculata) were used to develop the composite wheat
cowpea flour. The raw materials were purchased from a
source supplier at a local market in Ho. The cowpea beans
were then sorted to remove foreign materials and stored in a
cool, dry place prior to its use for production of the flours.
Other ingredients purchased included margarine, eggs,
nutmeg, vanilla essence and sugar.
2.2. Preparation of Supreme Quality Bean Flour (SQBF)
: Development and Assessment of Conformance of Cowpea Flour for Cake Production
by farmers in Ghana, especially in the rural settings. These
e largely deprived of essential social
amenities with many poor households benefiting immensely
in economic terms if cowpeas are demanded in higher
quantities. This will aid in the alleviation of poverty in Ghana
and other developing countries. There is an increasing world
demand for less expensive proteins with good nutritional and
functional properties, particularly in developing and under-
developed countries where the supply of food of animal
availability and high cost [7].
based foods with legume protein has
received considerable attention because cereal proteins are
generally low in lysine and total protein content although
high in sulphur amino acids [8]. Combination of these cereal
r and more available plant proteins
sources like cowpea can improve the nutritional quality of
cereal based foods. Cowpea is used in diverse ways around
the globe for the preparation of Salads, Casseroles, Fritters,
), Curry dishes and Southern
dishes with ham and rice. The main objective of this study is
wheat flour for cake
preparation. In addition, to evaluate the cakes produced from
wheat flour sensorially based on ranking for
) and cowpea beans (Vigna
were used to develop the composite wheat-
cowpea flour. The raw materials were purchased from a
source supplier at a local market in Ho. The cowpea beans
were then sorted to remove foreign materials and stored in a
uction of the flours.
Other ingredients purchased included margarine, eggs,
Preparation of Supreme Quality Bean Flour (SQBF)
The cowpea beans were sorted to remove unwholesome
ones and foreign materials. The sorted b
(5 minutes) for easy removal of skin and the black eyes. The
parboiled beans were dehulled to remove the outer covering
including the black eye. The dehulled beans were dried in
convection oven at a temperature of 150
oven dried beans were milled into refined bean flour referred
to as supreme quality bean flour and stored in an air tight
container (Figure 1).
Figure 1. Flowchart of the procedure for Supreme Quality Bean Flour
(SQBF) production.
2.3. Experimental Design
A 3x2 full factorial design was employed
were; a) percentage of cowpea flour (SQBF)
(50:50, 75:25 and 100 cowpea flour) and b) the baking
temperatures (150 and 200 o
C).
baked at 200 o
C was used as control.
2.4. Preparation of Cowpea-W
Figure 2. Flowchart of cake baking process.
Cowpea Flour for Cake Production
The cowpea beans were sorted to remove unwholesome
ones and foreign materials. The sorted beans were parboiled
(5 minutes) for easy removal of skin and the black eyes. The
parboiled beans were dehulled to remove the outer covering
including the black eye. The dehulled beans were dried in
convection oven at a temperature of 150o
C for 3 hours. The
oven dried beans were milled into refined bean flour referred
to as supreme quality bean flour and stored in an air tight
Flowchart of the procedure for Supreme Quality Bean Flour
A 3x2 full factorial design was employed, and the factors
; a) percentage of cowpea flour (SQBF)-wheat flour
(50:50, 75:25 and 100 cowpea flour) and b) the baking
C). Cake of 100% wheat flour
control.
Wheat Cake
3. International Journal of Nutrition and Food Sciences 2014; 4(3): 320-325 322
Sugar and margarine (Table 1) were creamed until fluffy
(Figure 2). The eggs and vanilla essence (Table 1) were then
added and creamed further for 6-10 minutes. The refined
cowpea flour (100%) / cowpea: wheat flour composite/ wheat
flour (100%)were combined with baking powder, sifted and
poured into the sugar and margarine mixture. The flour was
folded into the mixture and scooped into greased baking tins
and baked in oven at temperatures of 150 and 200 o
C (Figure
2). This procedure was followed to produce cakes containing
cowpea: wheat composite flour in the following percentages,
50:50, 75:25 and 100% cowpea flour. Another cake was
baked with 100% wheat flour which served as control for
sensory evaluation.
Table 1. Recipe for QSBF Cake (100%).
Ingredient Quantity
Margarine 250 g
Eggs 5 medium pieces
Sugar 250g
Vanilla essence 28 ml
Powdered nutmeg 2 teaspoons
Baking powder 2 teaspoons
Lemon juice 2 tablespoons
Browning 3 tablespoons
2.5. Sensory Evaluation
Table 2. Cake sample description.
Sample Formulation (%) Baking Temperature (o
C)
A 50 cowpea:50 wheat 150
B 75 cowpea:25 wheat 150
C 100 cowpea 150
D 50 cowpea:50 wheat 200
E 75 cowpea:25 wheat 200
F 100 cowpea 200
G (control) 100 wheat 200
The sensory evaluation was done on 7 different cake
samples (A,B,C,D,E,F,G) as shown in Table 2. A total of
thirty fife (35) untrained panellists were randomly recruited
from among students in Ho Polytechnic, Ho. The criteria for
recruitment were that they were familiar with the quality
parameters of cake, had no health conditions associated with
eating cake and willing to participate in the test. Panellists
were asked to evaluate the 7 randomly coded samples on a 9
– point hedonic scale (1 extremely, 5 – neither like nor
dislike and 9 extremely) in an experiment for sensory
evaluation on parameters (colour, taste, mouth feel, flavour
and overall acceptability). The samples were rated using a
nine points hedonic scale with 1 = dislike like extremely, 5 =
neither like nor dislike and 9 = like extremely. The test was
carried out in a well illuminated room free of environmental
factors that could interfere with the normal perception of
panellists.
2.6. Data Analysis
Data was analysed using analyses of variance (ANOVA).
Individual consumer preference scores from panellists were
averaged and data analyzed using SPSS 17.0.1. Statistical
significance was set at a level of 95% confidence interval.
The difference between mean values was determined by least
significant difference (LSD) test. Significance was accepted
at P < 0.05.
3. Results and Discussion
3.1. Sensory Characteristics of Composite Cowpea-Wheat
Cake
Sensory evaluation is a critical stage in product
development and product optimization studies, because
products targeted at consumers must first appeal sensorially
to them [9]. Sensory attributes evaluated included colour,
taste, flavour, mouth feel and overall acceptability. A
summary of the mean scores for the sensory attributes is
shown in Table 3. For each attribute the scores were made on
a scale of 1 to 9 on a hedonic scale where 1 was the least
liked and 9 the most liked. The means for the attributes taste
and overall acceptability were significantly different (P <
0.05) for all formulations. Formulations however did not
show significant differences (P > 0.05) in the mean scores for
colour, mouth feel and flavour (Table 3). On the whole all
cake formulations including the control (100% wheat baked
at 200o
C) ranged from 5.03 (neither like nor dislike) to 7.22
(like moderately). The composite cake sample with equal
amounts of wheat and cowpea baked at 200o
C (D) rated
better for taste, flavour and overall acceptability relative to
other formulations including the control (whole wheat baked
at 200o
C) (Table 3). However consumer preference in terms
of colour and mouth feel was higher in the control (G).
Table 3. Sensory evaluation of cake samples.
Treatment Colour Taste Mouth feel Flavour Overall acceptability
A 5.45(±2.10)a
6.08(±2.18)ab
5.91(±2.10)a
6.11(±1.87)a
5.88(±1.96)a
B 6.40(±1.92)a
6.37(±1.81)abc
5.74(±1.91)a
6.03(±2.02)a
6.83(±1.52)bc
C 5.66(±2.24)a
5.65(±2.41)a
5.74(±2.26)a
5.83(±2.09)a
6.00(±2.10)ab
D 6.08(±1.91)a
7.22(±2.01)c
5.94(±2.32)a
6.66(±2.14)a
7.03(±1.82)c
E 5.77(±2.23)a
5.83(±2.35)ab
5.34(±2.53)a
5.97(±2.26)a
6.03(±2.20)ab
F 6.54(±2.22)a
5.94(±2.48)ab
5.08(±2.13)a
5.66(±1.96)a
6.08(±2.02)ab
G 6.68(±1.95)a
6.67(±1.84)bc
6.74(±1.78)a
6.22(±1.91)a
6.80(±1.81)bc
Means sharing the same letters in a column are non-significant (P>0.05)
4. 323 Agbokah Judith Akosua et al.: Development and Assessment of Conformance of Cowpea Flour for Cake Production
3.2. Effect of Formulation Components on Taste
The mean scores for taste of formulations ranged from
5.94~ 6.00 (like slightly) to 7.22 (like moderately). The
differences in the taste of formulations were statistically
significant (P < 0.05). Since sugar was held constant in all
samples, differences that may have occurred among
formulations were due to individual component difference of
the formulations. The cake formulation that tasted best was D
(50% wheat and 50% cowpea) which contained equal
amounts of cowpea and wheat baked at 200o
C. This result
confirms that of Atef et al. (2011) having the best cake with
50%:50% cowpea-wheat composite flour. It had a mean
score of 7.22 statistically higher than the control value of
6.67 (P < 0.05). Taste was however least preferred (5.65) in
the whole cowpea cake baked at 150o
C which is
substantiated by Atef et al. (2011) who reported that
increasing amounts of cowpea negatively influenced the taste
of cakes. Considering this effect on taste, McWatters (1995)
also used cowpea flour to substitute wheat flour in preparing
muffins, noodles and tortillas but kept the percentages of
cowpea low (8% to 43%). Whole cowpea cake formulation
baked at 200o
C had a mean test score of 5.94, a value
significantly higher than the same product baked at 150o
C.
Taste mean scores for formulations A, E and F were not
significantly different (P<0.05).
3.3. Effect of Formulation Components on Colour
The appearance of food products either colour alone or in
conjunction with other quality attributes influences consumer
decision at the point of sale. Colour is the most important
appearance attribute of food products. The colour of the cake
formulations had mean scores ranging from 5.45 (neither like
nor dislike) to 6.68 (like moderately). Although the mean
score attribute for colour was higher for the control sample, it
was not significantly different from the other formulations (P
< 0.05). Ellin et al. (2004) indicated that in cowpea-wheat
formulations, products get progressively darker when the
proportion of cowpea in the composite flour increases. The
darkening of these products have been attributed to Maillard
reactions during baking of cowpea products. Maillard
reactions are chemical reactions that occur between reducing
sugars and the amino group of proteins or amino acids such
as lysine [13]. The high lysine content of cowpea might have
contributed to the low sensory scores for colour in the
cowpea rich products when compared with the control.
3.4. Effect of Formulation Components on Flavour
Flavour is the most important sensory attribute that affects
acceptability of foods [14]. Mean scores for flavour were not
statistically significant (P > 0.05). Cake developed with
whole cowpea flour baked at either 150 or 200o
C recorded
the least scores for flavor whereas cake prepared with
composite wheat and cowpea flour of equal proportions
baked at 150 and 200o
C recorded the highest scores. Also
flavour generally improved as proportion of cowpea
decreased in samples. This is in line with other findings by
Tortoe et al. (2014) and Olapade et al. (2012) that high
amounts of cowpea negatively affect consumer acceptability
in products due to its beany flavour.
3.5. Effect of Formulation Components on Mouth Feel
All cake samples scored between 5.08 and 5.94 (neither
like nor dislike) for mouth feel with the exception of the
control which was liked moderately. Thus mouth feel
generally had the least score relative to the other sensory
attributes (Table 3). Other studies showed that high cowpea
inclusion levels increase product coarseness which negatively
influence mouth feel especially in products which are
generally perceived by consumers to have fine mouth feel
like cakes [15,16].
3.6. Effect of Formulation Components on Overall
Acceptability
Figure 3. Supreme Quality Bean Flour-SQBF Cake (D: 50% cowpea: 50% wheat at 200o
C).
5. International Journal of Nutrition and Food Sciences 2014; 4(3): 320-325 324
Overall acceptability scores for samples ranged from 5.88
~ 6.00 (like slightly) to 7.03 (like moderately) (Table 3).
Significant difference (P < 0.05) was observed for cake
formulation D (Figure 3) which consisted of equal amounts
of wheat and cowpea baked at 200o
C with mean preference
score (7.03) and the control G-100% wheat baked at 200o
C
(6.8) and formulation B (6.83). Acceptability score for
formulation B (6.83) which consisted of 75% cowpea and 25%
wheat baked at 150o
C was not significantly different (P >
0.05) from control G-100% wheat baked at 200o
C (6.8)
(Figure 4).
Beany flavor associated with cowpea has been known to
negatively affect consumer acceptability in products
containing high amounts of cowpea [15, 16]. However, cake
sample D outperformed the control which contained no
cowpea. Hot water treatment and dehulling have been found
to reduce beany flavor in legumes such as cowpea used in
foods [17, 18]. The equal amounts of cowpea and wheat
components (50:50%), coupled with dehulling, parboiling
and the use of vanilla essence explains the masking of beany
flavor in sample D, hence its better performance compared to
control (G).
Figure 4. Mean scores for overall acceptability for all samples. A (50cowpea:50wheat/150o
C; B (75cowpea:25wheat/150o
C); C (100cowpea/150o
C); D
(50cowpea:50wheat/200o
C); E (75cowpea:25wheat/200o
C); F (100cowpea/200o
C); G (100wheat/200o
C).
4. Conclusion
The composite flour consisting of 50% cowpea and 50%
wheat flour baked at 200o
C yielded the best cake product
which was significantly higher in terms of taste and overall
acceptability when compared with the control (100% wheat
cake). Hence composite flour consisting of 50% wheat and
50% cowpea flours can be used as a suitable replacement for
the 100% wheat flour traditionally used for cake production.
Since the overall acceptability rating for the composite flour
(75% cowpea: 25% wheat) baked at 150o
C was not
significantly different from control (100% wheat baked at
200o
C), this composite flour can also be used instead of the
control to encourage the utilization of indigenous crops such
as cowpea in food products and subsequently help reduce the
cost of cake products.
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