This document evaluates cookies made from blends of wheat, yam, and soybean flours. It finds that:
1) The proximate composition of the flour and cookie samples varied depending on the blend ratios but were generally within expected ranges for nutrients.
2) Functional properties of the flour samples like bulk density and water absorption capacity differed significantly between flour types.
3) Cookies made with blends replacing up to 20% wheat flour with 10% yam and 10% soybean flour were not significantly different from 100% wheat cookies in terms of diameter, thickness, or sensory attributes.
4) Cookies with higher non-wheat flour content scored lower in sensory tests, indicating wheat flour
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.
The document discusses the development and analysis of banana peel powder biscuits. Banana peels, which are often discarded as waste, contain nutrients like starch, protein, fiber and fatty acids. The study involved optimizing the drying of banana peels, preparing peel powder, and formulating biscuits by replacing wheat flour at ratios of 5%, 10%, 15% and 20% with peel powder. The biscuits were analyzed for moisture, ash, fat, protein and sensory properties. Sample 2, with a 10% peel powder replacement ratio, was found to be the most sensorially acceptable with higher nutritional values than wheat flour biscuits.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
This document summarizes a study on incorporating stabilized rice bran into kuih baulu, a traditional Malaysian sponge cake. Four formulations of kuih baulu were prepared with 10-40% stabilized rice bran mixed with rice flour, and their nutritional composition and sensory properties were analyzed. The results showed that stabilized rice bran incorporation increased the protein, fat, ash, and fiber contents of kuih baulu in a dose-dependent manner. Sensory evaluation indicated that formulations with 20-40% rice bran were acceptable to taste testers, with 30% rice bran being the highest level that did not diminish overall acceptability. Thus, stabilized rice bran is a suitable ingredient for fortifying the nutrition of k
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional conten...University of Pretoria
Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
This study explored using cowpea flour as a substitute for wheat flour in cake production to reduce Ghana's reliance on wheat imports. Cowpea flour was produced from parboiled and dried cowpeas then milled. Composite flours with cowpea:wheat ratios of 100:0, 75:25 and 50:50 were baked at 150°C and 200°C. Cakes were sensorially evaluated and the 50:50 composite flour baked at 200°C was most preferred and scored higher than the 100% wheat flour control for taste and overall acceptability. Using cowpea flour in cakes could encourage cowpea consumption and utilization while reducing wheat import costs.
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.
The document discusses the development and analysis of banana peel powder biscuits. Banana peels, which are often discarded as waste, contain nutrients like starch, protein, fiber and fatty acids. The study involved optimizing the drying of banana peels, preparing peel powder, and formulating biscuits by replacing wheat flour at ratios of 5%, 10%, 15% and 20% with peel powder. The biscuits were analyzed for moisture, ash, fat, protein and sensory properties. Sample 2, with a 10% peel powder replacement ratio, was found to be the most sensorially acceptable with higher nutritional values than wheat flour biscuits.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
This document summarizes a study on incorporating stabilized rice bran into kuih baulu, a traditional Malaysian sponge cake. Four formulations of kuih baulu were prepared with 10-40% stabilized rice bran mixed with rice flour, and their nutritional composition and sensory properties were analyzed. The results showed that stabilized rice bran incorporation increased the protein, fat, ash, and fiber contents of kuih baulu in a dose-dependent manner. Sensory evaluation indicated that formulations with 20-40% rice bran were acceptable to taste testers, with 30% rice bran being the highest level that did not diminish overall acceptability. Thus, stabilized rice bran is a suitable ingredient for fortifying the nutrition of k
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional conten...University of Pretoria
Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
This study explored using cowpea flour as a substitute for wheat flour in cake production to reduce Ghana's reliance on wheat imports. Cowpea flour was produced from parboiled and dried cowpeas then milled. Composite flours with cowpea:wheat ratios of 100:0, 75:25 and 50:50 were baked at 150°C and 200°C. Cakes were sensorially evaluated and the 50:50 composite flour baked at 200°C was most preferred and scored higher than the 100% wheat flour control for taste and overall acceptability. Using cowpea flour in cakes could encourage cowpea consumption and utilization while reducing wheat import costs.
The document discusses the development of superior quality bread wheat at KALRO. It describes wheat quality characterization which includes parameters like kernel characteristics, milling properties, dough rheology, and end product evaluation. It outlines KALRO's wheat breeding program which involves screening lines for yield, disease resistance, and quality from F1 to national performance trials. The interactions between different departments like breeding, pathology, and agronomy are also discussed. Finally, it covers topics like wheat end-uses, quality standards, and the importance of wheat nutrition for humans.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
Effect of additives on the shelf life extension of chapattiDr Asif Ahmad
This study investigated the effects of various additives on extending the shelf life of chapatti, a type of flatbread. Carboxymethyl cellulose (CMC), ascorbic acid, lecithin, and sodium propionate were added to wheat flour at different concentrations and their impact on dough properties, chapatti quality, and mold growth during storage was analyzed. The results showed that CMC and lecithin improved the water absorption capacity and dough stability of the flour compared to the control. Sodium propionate and ascorbic acid helped reduce mold growth during the 24-hour storage period when used along with CMC and lecithin. Sensory evaluation found that the addition of additives improved attributes
Performance and acceptability of legume fortified yam floursAlexander Decker
This document summarizes a study that developed legume-fortified yam flours to enhance their nutritional level and extend shelf life. Yam flours were produced and blended with soybean and cowpea flours. Sensory panels found the blended porridges acceptable. Analysis showed the blends were nutritionally enhanced with higher protein, fat, and energy contents. The flours remained acceptable after 6 months of storage, indicating legume fortification can improve yam flour nutrition and extend shelf life. Legume-fortified yam flours have potential for use in complementary foods and reducing post-harvest losses of yams.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Alam et al. 2014, Food and Bioprocess TechnologySyed Ariful Alam
This document summarizes a study that investigated the effects of particle size reduction on the structural and mechanical properties of extruded rye bran. The study found that reducing the particle size of rye bran resulted in extrudates that were more expanded, less hard, more crispy and porous compared to those made from coarser rye bran. Specifically, rye bran milled to an average size of 28 μm produced extrudates that were 179-223% more expanded, 145-336 N less hard, had 2.7-7.2 times greater crispiness, and were 79.2-83.9% porous compared to extrudates from coarser rye bran of 440-1,250 μm. The
Changes in physicochemical properties of instant KUNUN ZAKI FLOURS PRODUCED F...Gabriel Ken
This study produced instant kunun zaki powders from millet-cowpea malt and millet-soybean malt blends. The powders were packaged and stored for 3 months, with physicochemical and functional properties analyzed every 30 days. Results showed that malting increased diastatic activities and nutrient contents of cowpea and soybean. During storage, moisture, sugars, fats, oxidation products and antinutrients increased in all samples while protein decreased. Water absorption and solubility decreased with storage time. Particle sizes increased with storage.
The limited availability of durum wheat and its relatively high price induce the search for alternatives that help to save costs while maintaining quality. The addition of vital wheat gluten is a viable but expensive method, and the application of hydrocolloids such as guar gum is limited to certain applications, e.g. instant noodle flour. The improving effect of specific emulsifiers and the recently discovered beneficial action of certain enzymes will be the subject of this article.
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 pre germination and parboiling on brown rice propertiesDesy Puspitasari
This document summarizes a study that investigated the effects of pre-germination and parboiling on properties of brown rice. Researchers pre-germinated and parboiled samples of a Thai rice variety (Suphan Buri 1) to obtain three levels of embryo growth. They measured moisture content, color, reducing sugars, and pasting properties of normal, pre-germinated, and parboiled pre-germinated brown rice. The results showed that pre-germination and parboiling increased yellowness, reducing sugars, and decreased gelatinization temperature and viscosity compared to normal brown rice. The optimal soaking time for pre-germination was 14 hours at 30°C.
This document describes a study that formulated and analyzed brown rice pudding and white rice pudding for their physical, chemical, and sensory properties. Brown rice pudding and brown rice flour pudding were found to have higher protein, fat, and ash content than their white rice counterparts. All puddings were evaluated for appearance, texture, mouthfeel, flavor, and overall acceptability. Tasters rated brown rice pudding as the most acceptable option and it was deemed nutritionally suitable for consumption. The study thus demonstrated that brown rice can be successfully used to make puddings with improved nutrition and satisfactory sensory qualities.
This document outlines a plan to develop an extruded snack using pseudo grain flours, fruit pulp powders, encapsulated green coffee extract, and spice oleoresins. The snack aims to provide nutrition from the grains and fruits as well as antioxidants. A literature review found research supporting the use of these ingredients in extruded products. The experimental plan involves optimizing ingredient proportions, pre-treating some ingredients, mixing, extruding, drying, and evaluating the product's quality, nutrition, microbiology, and shelf life over 3 months. The process aims to utilize underutilized ingredients to create a wholesome snack.
Improvement particle size fineness of corn flour by addition of papain enzyme...Alexander Decker
This document summarizes research on improving the particle size of corn flour by adding the papain enzyme. It finds that incubating two varieties of corn grits (local and hybrid) with papain reduces their hardness by degrading the protein matrix covering the starch granules. The reduction in hardness was greater for local corn grits compared to hybrid grits. Incubating the grits with papain and then milling the grits produced corn flour with finer particle sizes that passed through sieves, improving its potential for industrial use.
1. The document discusses processing technologies for sweet potato and its derived foods in Sichuan, China.
2. It describes how Sichuan is a major producer of sweet potato globally and has successfully established an agro-industry for processing sweet potato.
3. The document outlines various processing methods and technologies for products like flour, puree, starch, noodles, and snack foods derived from sweet potato.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
IRJET- Studies on the Utilization of Maize Milk for the Preparation of Sh...IRJET Journal
This document presents a study on utilizing maize (corn) milk for the preparation of shrikhand, a popular Indian fermented dairy dessert. Various combinations of skim milk and maize milk were used to prepare shrikhand samples, which were then analyzed for nutritional and microbial properties. The results showed that samples with higher maize milk content had higher carbohydrate, fat, total solids, acidity, and yeast/mold count, while samples with only skim milk had higher protein and moisture content. This study demonstrated the potential of partially substituting skim milk with maize milk for preparing shrikhand to boost maize product utilization and develop new food variations.
This document summarizes information presented at the Eastern Ontario Crop Conference on wheat classes, quality parameters, agronomic factors that influence quality, and breeding and research activities. It discusses the different wheat classes grown in Ontario, quality tests performed on wheat and flour, and how agronomic decisions around variety selection, planting date, nitrogen management, fungicide application, and harvest timing can impact yield and quality. It also provides an overview of a seed company's breeding and research program and efforts to develop varieties that meet market needs for quality.
The document discusses the three main parts that make up a wheat kernel - the endosperm, bran, and germ. It provides details on the composition and weight percentage of each part, as well as the key nutrients contained. The endosperm makes up 83% of the kernel and is the source of white flour. It contains the greatest share of protein, carbohydrates, and iron. The bran makes up 14% of the kernel weight and contains dietary fiber and minerals. The germ makes up 2.5% of the kernel weight and contains B vitamins, trace minerals, and fat.
Heat treatment and chemical treatments can increase the bypass protein content of feed ingredients fed to ruminants. Heat treatment through processes like autoclaving can increase the rumen undegraded protein fraction by denaturing proteins and forming protein-carbohydrate complexes. Chemical treatments using formaldehyde or lignosulfonate can also increase rumen undegraded protein by forming cross-links between amino acids or precipitating protein respectively, making it less susceptible to microbial breakdown in the rumen. The level of treatment and feed ingredient impacts the effectiveness at increasing bypass protein for ruminant digestion and nutrition.
Evaluation of cookies from wheat flour, soybean flour and cocoyam flour blendsAlexander Decker
This document summarizes a study that evaluated cookies made from blends of wheat flour, cocoyam flour, and soybean flour. Various flour blends were tested at different ratios. The study measured the proximate composition, functional properties, physical properties, and sensory properties of the cookies. Key findings include:
- Protein and ash contents increased as wheat flour was substituted with cocoyam and soybean flours.
- Soybean flour had the highest water absorption capacity and emulsifying capacity compared to wheat and cocoyam flours.
- Cookies with a blend of 80% wheat flour, 10% cocoyam flour, and 10% soybean flour had the highest ratings for taste, texture, and
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.
The document discusses the development of superior quality bread wheat at KALRO. It describes wheat quality characterization which includes parameters like kernel characteristics, milling properties, dough rheology, and end product evaluation. It outlines KALRO's wheat breeding program which involves screening lines for yield, disease resistance, and quality from F1 to national performance trials. The interactions between different departments like breeding, pathology, and agronomy are also discussed. Finally, it covers topics like wheat end-uses, quality standards, and the importance of wheat nutrition for humans.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
Effect of additives on the shelf life extension of chapattiDr Asif Ahmad
This study investigated the effects of various additives on extending the shelf life of chapatti, a type of flatbread. Carboxymethyl cellulose (CMC), ascorbic acid, lecithin, and sodium propionate were added to wheat flour at different concentrations and their impact on dough properties, chapatti quality, and mold growth during storage was analyzed. The results showed that CMC and lecithin improved the water absorption capacity and dough stability of the flour compared to the control. Sodium propionate and ascorbic acid helped reduce mold growth during the 24-hour storage period when used along with CMC and lecithin. Sensory evaluation found that the addition of additives improved attributes
Performance and acceptability of legume fortified yam floursAlexander Decker
This document summarizes a study that developed legume-fortified yam flours to enhance their nutritional level and extend shelf life. Yam flours were produced and blended with soybean and cowpea flours. Sensory panels found the blended porridges acceptable. Analysis showed the blends were nutritionally enhanced with higher protein, fat, and energy contents. The flours remained acceptable after 6 months of storage, indicating legume fortification can improve yam flour nutrition and extend shelf life. Legume-fortified yam flours have potential for use in complementary foods and reducing post-harvest losses of yams.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Alam et al. 2014, Food and Bioprocess TechnologySyed Ariful Alam
This document summarizes a study that investigated the effects of particle size reduction on the structural and mechanical properties of extruded rye bran. The study found that reducing the particle size of rye bran resulted in extrudates that were more expanded, less hard, more crispy and porous compared to those made from coarser rye bran. Specifically, rye bran milled to an average size of 28 μm produced extrudates that were 179-223% more expanded, 145-336 N less hard, had 2.7-7.2 times greater crispiness, and were 79.2-83.9% porous compared to extrudates from coarser rye bran of 440-1,250 μm. The
Changes in physicochemical properties of instant KUNUN ZAKI FLOURS PRODUCED F...Gabriel Ken
This study produced instant kunun zaki powders from millet-cowpea malt and millet-soybean malt blends. The powders were packaged and stored for 3 months, with physicochemical and functional properties analyzed every 30 days. Results showed that malting increased diastatic activities and nutrient contents of cowpea and soybean. During storage, moisture, sugars, fats, oxidation products and antinutrients increased in all samples while protein decreased. Water absorption and solubility decreased with storage time. Particle sizes increased with storage.
The limited availability of durum wheat and its relatively high price induce the search for alternatives that help to save costs while maintaining quality. The addition of vital wheat gluten is a viable but expensive method, and the application of hydrocolloids such as guar gum is limited to certain applications, e.g. instant noodle flour. The improving effect of specific emulsifiers and the recently discovered beneficial action of certain enzymes will be the subject of this article.
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 pre germination and parboiling on brown rice propertiesDesy Puspitasari
This document summarizes a study that investigated the effects of pre-germination and parboiling on properties of brown rice. Researchers pre-germinated and parboiled samples of a Thai rice variety (Suphan Buri 1) to obtain three levels of embryo growth. They measured moisture content, color, reducing sugars, and pasting properties of normal, pre-germinated, and parboiled pre-germinated brown rice. The results showed that pre-germination and parboiling increased yellowness, reducing sugars, and decreased gelatinization temperature and viscosity compared to normal brown rice. The optimal soaking time for pre-germination was 14 hours at 30°C.
This document describes a study that formulated and analyzed brown rice pudding and white rice pudding for their physical, chemical, and sensory properties. Brown rice pudding and brown rice flour pudding were found to have higher protein, fat, and ash content than their white rice counterparts. All puddings were evaluated for appearance, texture, mouthfeel, flavor, and overall acceptability. Tasters rated brown rice pudding as the most acceptable option and it was deemed nutritionally suitable for consumption. The study thus demonstrated that brown rice can be successfully used to make puddings with improved nutrition and satisfactory sensory qualities.
This document outlines a plan to develop an extruded snack using pseudo grain flours, fruit pulp powders, encapsulated green coffee extract, and spice oleoresins. The snack aims to provide nutrition from the grains and fruits as well as antioxidants. A literature review found research supporting the use of these ingredients in extruded products. The experimental plan involves optimizing ingredient proportions, pre-treating some ingredients, mixing, extruding, drying, and evaluating the product's quality, nutrition, microbiology, and shelf life over 3 months. The process aims to utilize underutilized ingredients to create a wholesome snack.
Improvement particle size fineness of corn flour by addition of papain enzyme...Alexander Decker
This document summarizes research on improving the particle size of corn flour by adding the papain enzyme. It finds that incubating two varieties of corn grits (local and hybrid) with papain reduces their hardness by degrading the protein matrix covering the starch granules. The reduction in hardness was greater for local corn grits compared to hybrid grits. Incubating the grits with papain and then milling the grits produced corn flour with finer particle sizes that passed through sieves, improving its potential for industrial use.
1. The document discusses processing technologies for sweet potato and its derived foods in Sichuan, China.
2. It describes how Sichuan is a major producer of sweet potato globally and has successfully established an agro-industry for processing sweet potato.
3. The document outlines various processing methods and technologies for products like flour, puree, starch, noodles, and snack foods derived from sweet potato.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
IRJET- Studies on the Utilization of Maize Milk for the Preparation of Sh...IRJET Journal
This document presents a study on utilizing maize (corn) milk for the preparation of shrikhand, a popular Indian fermented dairy dessert. Various combinations of skim milk and maize milk were used to prepare shrikhand samples, which were then analyzed for nutritional and microbial properties. The results showed that samples with higher maize milk content had higher carbohydrate, fat, total solids, acidity, and yeast/mold count, while samples with only skim milk had higher protein and moisture content. This study demonstrated the potential of partially substituting skim milk with maize milk for preparing shrikhand to boost maize product utilization and develop new food variations.
This document summarizes information presented at the Eastern Ontario Crop Conference on wheat classes, quality parameters, agronomic factors that influence quality, and breeding and research activities. It discusses the different wheat classes grown in Ontario, quality tests performed on wheat and flour, and how agronomic decisions around variety selection, planting date, nitrogen management, fungicide application, and harvest timing can impact yield and quality. It also provides an overview of a seed company's breeding and research program and efforts to develop varieties that meet market needs for quality.
The document discusses the three main parts that make up a wheat kernel - the endosperm, bran, and germ. It provides details on the composition and weight percentage of each part, as well as the key nutrients contained. The endosperm makes up 83% of the kernel and is the source of white flour. It contains the greatest share of protein, carbohydrates, and iron. The bran makes up 14% of the kernel weight and contains dietary fiber and minerals. The germ makes up 2.5% of the kernel weight and contains B vitamins, trace minerals, and fat.
Heat treatment and chemical treatments can increase the bypass protein content of feed ingredients fed to ruminants. Heat treatment through processes like autoclaving can increase the rumen undegraded protein fraction by denaturing proteins and forming protein-carbohydrate complexes. Chemical treatments using formaldehyde or lignosulfonate can also increase rumen undegraded protein by forming cross-links between amino acids or precipitating protein respectively, making it less susceptible to microbial breakdown in the rumen. The level of treatment and feed ingredient impacts the effectiveness at increasing bypass protein for ruminant digestion and nutrition.
Evaluation of cookies from wheat flour, soybean flour and cocoyam flour blendsAlexander Decker
This document summarizes a study that evaluated cookies made from blends of wheat flour, cocoyam flour, and soybean flour. Various flour blends were tested at different ratios. The study measured the proximate composition, functional properties, physical properties, and sensory properties of the cookies. Key findings include:
- Protein and ash contents increased as wheat flour was substituted with cocoyam and soybean flours.
- Soybean flour had the highest water absorption capacity and emulsifying capacity compared to wheat and cocoyam flours.
- Cookies with a blend of 80% wheat flour, 10% cocoyam flour, and 10% soybean flour had the highest ratings for taste, texture, and
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.
This study investigated the effects of partially substituting wheat flour with okara flour (soybean residue leftover from tofu production) on the physicochemical and protein quality of noodles. Noodles were produced with wheat flour substituted at levels of 5%, 16.25%, 20%, 27%, 35%, 38.75%, and 50% okara flour. As okara flour levels increased, protein, ash, fat, and fiber contents of the noodles increased while cooking time decreased and cooking losses increased. Protein quality analysis found the noodles provided adequate levels of essential amino acids. Sensory evaluation revealed noodles with 5% okara substitution were rated highest and even better than the control of 100% wheat flour. The study demonstrated okara flour
— 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%.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
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
Production and Sensory Evaluation of Biscuits Using the Composite Flours of A...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online
Evaluation of sorghum varieties for the production of snack barsILRI
Presented by Y.B. Byaruhanga, P. Ndahilo, A. Kisambira, B. Sentongo at the First Bio-Innovate regional scientific conference, Addis Ababa, Ethiopia, 25-27 February 2013
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Alexander Decker
This document summarizes a study on the effect of extrusion variables on the hydrogen cyanide and haemagglutinin content of extruded blends of cassava products and African yam bean. High quality cassava flour and African yam bean flour were blended together at different ratios, as well as pregelatinized cassava chips and African yam bean flour. The blends were extruded at different screw speeds and moisture levels. Testing found that extrusion cooking significantly reduced both the hydrogen cyanide and haemagglutinin contents of the extrudates compared to the raw materials. Feed composition had the greatest effect on reducing hydrogen cyanide, while screw speed most influenced haemagglutinin reduction. All extrudate values
Chemical and Sensory Quality of Quality Protein maize (Zea mays), Defatted Fl...OLUFEMI Adedokun, Ph.D
This document summarizes a study on developing weaning foods from quality protein maize, defatted fluted pumpkin seed, and African walnut. Two formulations were tested: A) quality protein maize alone, and B) a blend of 76% quality protein maize, 12% defatted fluted pumpkin seed, and 12% defatted African walnut. Formulation B had higher protein content and was preferred in sensory evaluation for color, aroma, taste, and consistency. The study showed that blending quality protein maize with fluted pumpkin and African walnut improved the nutritional profile and could help address malnutrition in developing countries.
Chemical and Sensory Quality of Quality Protein maize (Zea mays), Defatted Fl...OLUFEMI Adedokun, Ph.D
This document summarizes a study on developing weaning foods from quality protein maize, defatted fluted pumpkin seed, and African walnut. Two formulations were tested: A) quality protein maize alone, and B) a blend of 76% quality protein maize, 12% defatted fluted pumpkin seed, and 12% defatted African walnut. Formulation B had significantly higher protein content than A. Both formulations had good sensory properties and microbiological safety. The study showed that blending quality protein maize with fluted pumpkin and African walnut can successfully produce a nutritious complementary food that would help address malnutrition in developing countries.
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).
The document summarizes a study that investigated the nutritional composition, physicochemical properties, and sensory quality of cookies made by substituting wheat flour with 20%, 30%, and 50% mango pulp. Key findings include:
- Moisture, ash, and water absorption increased as mango pulp substitution increased, while water solubility decreased.
- Sensory analysis showed cookies with 20-30% mango pulp substitution were rated best for color, taste, and acceptability, though flavor ratings were not significantly different.
- Crispness decreased as mango pulp substitution increased, possibly due to higher fiber content in mango pulp.
IRJET-To Study the Sensory Attribute of Nutritious Pizza by using Oats Flour ...IRJET Journal
- The document discusses a study that developed nutritious pizza bases using different ratios of oats flour and rice flour, and evaluated them sensorially and nutritionally.
- Five pizza base formulations were created with varying ratios of oats flour and rice flour. They were evaluated for sensory attributes like appearance, texture, and taste using a hedonic scale.
- Nutritionally, formulation T5 with a 66.8% oats flour to 13.2% rice flour ratio was highest in protein, carbohydrates, fiber, calcium, and other nutrients. Sensorially, T5 and formulation T3 were both found to be acceptable.
The document discusses developing a new vegan cookie formulation for people with celiac disease and/or diabetes. An experiment was conducted to create rice flour cookies using margarine, stevia, vegetable oil and rice flour instead of standard ingredients. Physical properties like moisture content and texture were similar between control and experimental cookies. Sensory evaluation showed control cookies were preferred for appearance, color, flavor, texture and sweetness. With further optimization of ingredients and proportions, sensory characteristics of experimental cookies could potentially be improved.
Effects of hydrocolloids on partial baking and frozen storageDr Asif Ahmad
This technical paper studied the effects of adding various hydrocolloids (hydroxypropyl methylcellulose or HPMC, carboxymethylcellulose or CMC, and guar gum) to partially baked wheat flour chapatti before frozen storage. Rheological studies found that the hydrocolloids increased water absorption, dough development time, and dough stability compared to the control without hydrocolloids. After frozen storage, the partially baked chapatti with hydrocolloids had higher moisture retention and water soluble starch levels. Sensory analysis also showed improved characteristics with the combination of partial baking and hydrocolloid addition compared to the control. Among the hydrocolloids, HPMC performed the best, followed by CMC and guar
Abnormalities of hormones and inflammatory cytokines in women affected with p...Alexander Decker
Women with polycystic ovary syndrome (PCOS) have elevated levels of hormones like luteinizing hormone and testosterone, as well as higher levels of insulin and insulin resistance compared to healthy women. They also have increased levels of inflammatory markers like C-reactive protein, interleukin-6, and leptin. This study found these abnormalities in the hormones and inflammatory cytokines of women with PCOS ages 23-40, indicating that hormone imbalances associated with insulin resistance and elevated inflammatory markers may worsen infertility in women with PCOS.
A usability evaluation framework for b2 c e commerce websitesAlexander Decker
This document presents a framework for evaluating the usability of B2C e-commerce websites. It involves user testing methods like usability testing and interviews to identify usability problems in areas like navigation, design, purchasing processes, and customer service. The framework specifies goals for the evaluation, determines which website aspects to evaluate, and identifies target users. It then describes collecting data through user testing and analyzing the results to identify usability problems and suggest improvements.
A universal model for managing the marketing executives in nigerian banksAlexander Decker
This document discusses a study that aimed to synthesize motivation theories into a universal model for managing marketing executives in Nigerian banks. The study was guided by Maslow and McGregor's theories. A sample of 303 marketing executives was used. The results showed that managers will be most effective at motivating marketing executives if they consider individual needs and create challenging but attainable goals. The emerged model suggests managers should provide job satisfaction by tailoring assignments to abilities and monitoring performance with feedback. This addresses confusion faced by Nigerian bank managers in determining effective motivation strategies.
A unique common fixed point theorems in generalized dAlexander Decker
This document presents definitions and properties related to generalized D*-metric spaces and establishes some common fixed point theorems for contractive type mappings in these spaces. It begins by introducing D*-metric spaces and generalized D*-metric spaces, defines concepts like convergence and Cauchy sequences. It presents lemmas showing the uniqueness of limits in these spaces and the equivalence of different definitions of convergence. The goal of the paper is then stated as obtaining a unique common fixed point theorem for generalized D*-metric spaces.
A trends of salmonella and antibiotic resistanceAlexander Decker
This document provides a review of trends in Salmonella and antibiotic resistance. It begins with an introduction to Salmonella as a facultative anaerobe that causes nontyphoidal salmonellosis. The emergence of antimicrobial-resistant Salmonella is then discussed. The document proceeds to cover the historical perspective and classification of Salmonella, definitions of antimicrobials and antibiotic resistance, and mechanisms of antibiotic resistance in Salmonella including modification or destruction of antimicrobial agents, efflux pumps, modification of antibiotic targets, and decreased membrane permeability. Specific resistance mechanisms are discussed for several classes of antimicrobials.
A transformational generative approach towards understanding al-istifhamAlexander Decker
This document discusses a transformational-generative approach to understanding Al-Istifham, which refers to interrogative sentences in Arabic. It begins with an introduction to the origin and development of Arabic grammar. The paper then explains the theoretical framework of transformational-generative grammar that is used. Basic linguistic concepts and terms related to Arabic grammar are defined. The document analyzes how interrogative sentences in Arabic can be derived and transformed via tools from transformational-generative grammar, categorizing Al-Istifham into linguistic and literary questions.
A time series analysis of the determinants of savings in namibiaAlexander Decker
This document summarizes a study on the determinants of savings in Namibia from 1991 to 2012. It reviews previous literature on savings determinants in developing countries. The study uses time series analysis including unit root tests, cointegration, and error correction models to analyze the relationship between savings and variables like income, inflation, population growth, deposit rates, and financial deepening in Namibia. The results found inflation and income have a positive impact on savings, while population growth negatively impacts savings. Deposit rates and financial deepening were found to have no significant impact. The study reinforces previous work and emphasizes the importance of improving income levels to achieve higher savings rates in Namibia.
A therapy for physical and mental fitness of school childrenAlexander Decker
This document summarizes a study on the importance of exercise in maintaining physical and mental fitness for school children. It discusses how physical and mental fitness are developed through participation in regular physical exercises and cannot be achieved solely through classroom learning. The document outlines different types and components of fitness and argues that developing fitness should be a key objective of education systems. It recommends that schools ensure pupils engage in graded physical activities and exercises to support their overall development.
A theory of efficiency for managing the marketing executives in nigerian banksAlexander Decker
This document summarizes a study examining efficiency in managing marketing executives in Nigerian banks. The study was examined through the lenses of Kaizen theory (continuous improvement) and efficiency theory. A survey of 303 marketing executives from Nigerian banks found that management plays a key role in identifying and implementing efficiency improvements. The document recommends adopting a "3H grand strategy" to improve the heads, hearts, and hands of management and marketing executives by enhancing their knowledge, attitudes, and tools.
This document discusses evaluating the link budget for effective 900MHz GSM communication. It describes the basic parameters needed for a high-level link budget calculation, including transmitter power, antenna gains, path loss, and propagation models. Common propagation models for 900MHz that are described include Okumura model for urban areas and Hata model for urban, suburban, and open areas. Rain attenuation is also incorporated using the updated ITU model to improve communication during rainfall.
A synthetic review of contraceptive supplies in punjabAlexander Decker
This document discusses contraceptive use in Punjab, Pakistan. It begins by providing background on the benefits of family planning and contraceptive use for maternal and child health. It then analyzes contraceptive commodity data from Punjab, finding that use is still low despite efforts to improve access. The document concludes by emphasizing the need for strategies to bridge gaps and meet the unmet need for effective and affordable contraceptive methods and supplies in Punjab in order to improve health outcomes.
A synthesis of taylor’s and fayol’s management approaches for managing market...Alexander Decker
1) The document discusses synthesizing Taylor's scientific management approach and Fayol's process management approach to identify an effective way to manage marketing executives in Nigerian banks.
2) It reviews Taylor's emphasis on efficiency and breaking tasks into small parts, and Fayol's focus on developing general management principles.
3) The study administered a survey to 303 marketing executives in Nigerian banks to test if combining elements of Taylor and Fayol's approaches would help manage their performance through clear roles, accountability, and motivation. Statistical analysis supported combining the two approaches.
A survey paper on sequence pattern mining with incrementalAlexander Decker
This document summarizes four algorithms for sequential pattern mining: GSP, ISM, FreeSpan, and PrefixSpan. GSP is an Apriori-based algorithm that incorporates time constraints. ISM extends SPADE to incrementally update patterns after database changes. FreeSpan uses frequent items to recursively project databases and grow subsequences. PrefixSpan also uses projection but claims to not require candidate generation. It recursively projects databases based on short prefix patterns. The document concludes by stating the goal was to find an efficient scheme for extracting sequential patterns from transactional datasets.
A survey on live virtual machine migrations and its techniquesAlexander Decker
This document summarizes several techniques for live virtual machine migration in cloud computing. It discusses works that have proposed affinity-aware migration models to improve resource utilization, energy efficient migration approaches using storage migration and live VM migration, and a dynamic consolidation technique using migration control to avoid unnecessary migrations. The document also summarizes works that have designed methods to minimize migration downtime and network traffic, proposed a resource reservation framework for efficient migration of multiple VMs, and addressed real-time issues in live migration. Finally, it provides a table summarizing the techniques, tools used, and potential future work or gaps identified for each discussed work.
A survey on data mining and analysis in hadoop and mongo dbAlexander Decker
This document discusses data mining of big data using Hadoop and MongoDB. It provides an overview of Hadoop and MongoDB and their uses in big data analysis. Specifically, it proposes using Hadoop for distributed processing and MongoDB for data storage and input. The document reviews several related works that discuss big data analysis using these tools, as well as their capabilities for scalable data storage and mining. It aims to improve computational time and fault tolerance for big data analysis by mining data stored in Hadoop using MongoDB and MapReduce.
1. The document discusses several challenges for integrating media with cloud computing including media content convergence, scalability and expandability, finding appropriate applications, and reliability.
2. Media content convergence challenges include dealing with the heterogeneity of media types, services, networks, devices, and quality of service requirements as well as integrating technologies used by media providers and consumers.
3. Scalability and expandability challenges involve adapting to the increasing volume of media content and being able to support new media formats and outlets over time.
This document surveys trust architectures that leverage provenance in wireless sensor networks. It begins with background on provenance, which refers to the documented history or derivation of data. Provenance can be used to assess trust by providing metadata about how data was processed. The document then discusses challenges for using provenance to establish trust in wireless sensor networks, which have constraints on energy and computation. Finally, it provides background on trust, which is the subjective probability that a node will behave dependably. Trust architectures need to be lightweight to account for the constraints of wireless sensor networks.
This document discusses private equity investments in Kenya. It provides background on private equity and discusses trends in various regions. The objectives of the study discussed are to establish the extent of private equity adoption in Kenya, identify common forms of private equity utilized, and determine typical exit strategies. Private equity can involve venture capital, leveraged buyouts, or mezzanine financing. Exits allow recycling of capital into new opportunities. The document provides context on private equity globally and in developing markets like Africa to frame the goals of the study.
This document discusses a study that analyzes the financial health of the Indian logistics industry from 2005-2012 using Altman's Z-score model. The study finds that the average Z-score for selected logistics firms was in the healthy to very healthy range during the study period. The average Z-score increased from 2006 to 2010 when the Indian economy was hit by the global recession, indicating the overall performance of the Indian logistics industry was good. The document reviews previous literature on measuring financial performance and distress using ratios and Z-scores, and outlines the objectives and methodology used in the current study.
Skybuffer SAM4U tool for SAP license adoptionTatiana Kojar
Manage and optimize your license adoption and consumption with SAM4U, an SAP free customer software asset management tool.
SAM4U, an SAP complimentary software asset management tool for customers, delivers a detailed and well-structured overview of license inventory and usage with a user-friendly interface. We offer a hosted, cost-effective, and performance-optimized SAM4U setup in the Skybuffer Cloud environment. You retain ownership of the system and data, while we manage the ABAP 7.58 infrastructure, ensuring fixed Total Cost of Ownership (TCO) and exceptional services through the SAP Fiori interface.
Your One-Stop Shop for Python Success: Top 10 US Python Development Providersakankshawande
Simplify your search for a reliable Python development partner! This list presents the top 10 trusted US providers offering comprehensive Python development services, ensuring your project's success from conception to completion.
Introduction of Cybersecurity with OSS at Code Europe 2024Hiroshi SHIBATA
I develop the Ruby programming language, RubyGems, and Bundler, which are package managers for Ruby. Today, I will introduce how to enhance the security of your application using open-source software (OSS) examples from Ruby and RubyGems.
The first topic is CVE (Common Vulnerabilities and Exposures). I have published CVEs many times. But what exactly is a CVE? I'll provide a basic understanding of CVEs and explain how to detect and handle vulnerabilities in OSS.
Next, let's discuss package managers. Package managers play a critical role in the OSS ecosystem. I'll explain how to manage library dependencies in your application.
I'll share insights into how the Ruby and RubyGems core team works to keep our ecosystem safe. By the end of this talk, you'll have a better understanding of how to safeguard your code.
For the full video of this presentation, please visit: https://www.edge-ai-vision.com/2024/06/building-and-scaling-ai-applications-with-the-nx-ai-manager-a-presentation-from-network-optix/
Robin van Emden, Senior Director of Data Science at Network Optix, presents the “Building and Scaling AI Applications with the Nx AI Manager,” tutorial at the May 2024 Embedded Vision Summit.
In this presentation, van Emden covers the basics of scaling edge AI solutions using the Nx tool kit. He emphasizes the process of developing AI models and deploying them globally. He also showcases the conversion of AI models and the creation of effective edge AI pipelines, with a focus on pre-processing, model conversion, selecting the appropriate inference engine for the target hardware and post-processing.
van Emden shows how Nx can simplify the developer’s life and facilitate a rapid transition from concept to production-ready applications.He provides valuable insights into developing scalable and efficient edge AI solutions, with a strong focus on practical implementation.
Threats to mobile devices are more prevalent and increasing in scope and complexity. Users of mobile devices desire to take full advantage of the features
available on those devices, but many of the features provide convenience and capability but sacrifice security. This best practices guide outlines steps the users can take to better protect personal devices and information.
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Evaluation o f cookies from (wheat, yam, and soybean) blend
1. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
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Evaluation O F Cookies from (Wheat, Yam, And Soybean) Blend
Z. O. Apotiola and J.F. Fashakin;ly
Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos
Department of Hospitality Management, Lagos State Polytechnic,
Ikorodu, Lagos
zoapotiola@yahoo.com, 08028298044
ABSTRACT
Cookies were produced from yam (Dioscorea spp), Soybean (Glycine max) and wheat (Trititum, spp) flour
blends. Yam and soybean were processed into flour and used to substitute wheat flour at different proportions
(80:10:10%, 70:20:10%; 60:30:10% and 50:40:10%) and 100% wheat as control. The functional properties and
proximate composition of yam, soybean and wheat flours were determined. The proximate composition of
cookies sample shows the moisture, protein, fat, ash, crude fibre and carbohydrate content ranged from 7.8 –
8.3%, 10.5 – 12.1%, 17.8 – 18.2%, 6.0 – 6.3%, 3.8 – 4.2% and 51.0 – 53.1%. There were significant differences
(p≤0.05) except the ash content. The proximate composition of flour sample shows the moisture, protein, fat, ash,
crude fibre and carbohydrate content ranged from 9.3-9.4%, 3.8 – 16.1%, 2.6 – 7.9%, 1.3 – 3.7%, 0.8 – 2.0%, and
60.9 – 81.1% respectively. There were significant difference (p≤0.05) between the flour samples except the
moisture content of wheat and soybean which has the same value of 9.3%. The functional properties of the flour
samples shows that the bulk density loosed, bulk density packed, water absorption capacity, oil absorption
capacity, emulsifying capacity, swelling capacity and gelatination temperature ranged from 0.42 - 0.43, 0.75 -
0.77, 175 – 180, 150 – 163, 14.7 – 16.1, 1.40 – 1.50, and 66.4 – 67.7 respectively. There were significant
differences (p≤0.05) in all the values. The physical properties of cookies samples show that the diameter and
thickness ranged from 5.36 – 6.05; 1.71 – 1.87; there were no significant difference (p≤0.05) between composite
cookies and 100% wheat cookies. However, the sensory evaluation of cookies shows that there were no significant
differences (p≤0.05) with 100% cookies at higher replacement of wheat flour with yam. Flour could therefore be
replaced with up to 20% with 10% of soybean and 10% of yam flour in cookies production without affecting the
sensory qualities.
Key Words: Cookies, Yam, Soyabean, Wheat and Replacement
INTRODUCTION
Cookies are flat dry sweet biscuits. The word biscuit comes from the French word “biscuit”, twice cooked, and is
a lateral description of what happened in the early days of biscuit making (Babara, 2002). In most part of the
world, baked goods based on wheat flour are popular food stuffs. The product excels in colour, coherence,
airiness, shelf life and absence of grittiness. Due to these reasons, the use of wheat flour for human consumption
is increasing considerably even in countries where soil and climate do not lend itself to wheat cultivation.
Thus, it is expected that owing the strong urbanization and population growth, the increase in wheat consumption
at the expense of indigenous product will increase (Ihekonroye and Ngoddy, 1985). In order to reduce the use of
wheat flour for baked goods cookies can be produce from flours of cereals, roots, pulses and lastly legumes
(Ruiter, 1978). Though, composite flour based foods are found to be different from wheat products and these
differences includes the colour, coherence, airiness and shelf life but the use of composite flour necessitates the
formulation flour mixtures consisting namely of indigenous raw materials such as sorghum, millet, yam, cocoyam,
rice, groundnut, cowpea and having a composition that combines optimal nutritive value with good processing
characteristics (Ruiter, 1978).
Okpala and Okoli, 2010 reported that cocoyam can be used in the production of cookies which makes it possible
for other root and tubers to be used in the production of cookies. Soybean is a remarkable source of protein for
both animals and human consumption and is also a leading source of edible oils and fat (Rita and Sophia, 2010).
Since soybean contain more protein content, the mixture of soybean flour with yam flour is mainly a form of
fortification of protein and small amount of fat and oil from the soybean improves the nutritional quality of the
cookies.
Objectives includes to produce cookies from composite of yam, soybean and wheat flour, to determine the
physico-chemical properties of the cookies and flour, to determine the spread factor and thickness of the cookies,
to determine the sensory properties of the cookies produced.
2. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
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MATERIALS AND METHOD
RAW MATERIAL
The yam and soy bean were purchased from a retail outlet in Sabo Market, Ikorodu, Lagos. Wheat flour and all
other baking ingredients such as eggs, baking powder, fat, milk and flavourings were also obtained from the same
source.
PREPARATION OF YAM FLOUR
The method of (Binta et al, 2010) was adopted in the preparation of yam flour. 10kg of yam was washed, peeled,
cubed, blanched, steamed for few minutes and dried. The dried cube was grinded mechanically using an attrition
machine to form yam flour. The Yam flour was packaged in an airtight HPDE film until ready for further use.
PREPARATION OF SOYBEAN FLOUR
The method of (Oluwamukomi et al, 2005) was adopted in the preparation of soybean flour. 4kg of soybean
(Glycine max L merrial) were sorted, washed and boiled in water at 100o
C for 30 minutes. It was dehulled
manually, washed, drained and oven dried at 55o
C for 16 hours. The dried particles were milled in an attrition
machine to obtain the flour followed by sieving using a sieve with 300um aperture and then kept in an airtight
HDPE film until ready for further use.
FORMULATION OF BLENDS
The wheat yam, soybean flours were mixed at different proportion (80: 10: 10%, 70: 20: 10%, 60: 30: 10%, 50:
40: 10%) while 100% wheat flour served as standard. a mixer was used for mixing samples to achieve uniform
blending.
PROXIMATE COMPOSITION : Protein, fat and oil, Crude fibre, ash, moisture and carbohydrate
were determined by the methods prescribed in AOAC, 1990 while functional properties were by Pearson,
1976
PREPARATION OF COOKIES
Cookies was prepared according to the modified method of (Okaka, 1997) with some modification in the recipe;
flour 300g, fat 200g, sugar 125g, salt 5g, 2whole eggs, milk 7teaspoonfuls, Nutmeg 1.5g, vanilla flavor 2
teaspoonfuls, and baking powder 5g. The fat and sugar were mixed until fluffy. Egg and milk were added while
mixing continued for about 40 minutes. Appropriate amounts of flour, baking powder, salt, nutmeg, vanilla
flavouring were slowly introduced into the mixture. The dough was rolled and cut into circular shapes of 5cm
diameter and baked in the charcoal oven until it was fully baked.
SENSORY EVALUATION
The sensory properties of cookies were determined using a twenty member panelist consisting of students from
different department of Lagos State Polytechnic. Cookies samples prepared from each blend were presented in
coded white plastic plate, using a 9 point hedonic scale with a scale ranging of 1 to 9 with 1 representing the least
score (dislike extremely) and 9 the highest score (like extremely). The order of presentation of samples was
randomized. Sachet water was provided to rinse the mouth between evaluations. The panelists were instructed to
evaluate the coded samples for crispiness, colour, taste, texture and overall acceptability (Akinjaiyeju, 2009).
DETERMINATION OF PHYSICAL PROPERTIES OF COOKIES:
The weight of the biscuit was measured by weighing on a weighing balance (model mettler PE 1600, mettle
Instrument Corporation, Greinfensee, Zurich Switzerland) with an accuracy of 0.1mg). The diameter was
measured with a calibrated ruler as described by Ayo et al (2007). The thickness of cookies was measured by
placing six cookies on top of each other followed by a duplicate reading recorded by shuffing cookies as described
by AACC (2000). All the measurements were done in two replicates of six cookies each and all the readings were
divided by six to get the values per cookie. Spread factor (sf) was calculated according to the following formula
SF = (D/T x CF) x 10
Where CF is the correction factor at constant atmospheric pressure (1.0 in the present study).
3. Food Science and Quality Management www.iiste.org
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RESULTS AND DISCUSSION
RESULTS
Table 1: Proximate Composition of Flour
Samples Moisture
Content
Protein Fat Ash Crude Fibre Carbohydrate
Wheat 9.27±0.06a 3.83±0.06a 2.63±0.06a 1.30±0.10a 0.80±0.10a 81.17±0.06c
Soybean 9.30±0.10a 16.10±0.20b 7.87±0.06b 3.73±0.06c 2.07±0.06c 60.93±0.25a
Yam 9.47±0.06b 9.47±5.83ab 2.87±0.06c 1.6±0.10b 1.80±0.10b 78.13±0.15b
Mean in the same column followed by the same letter are not statistically different (p≤0.05).
Table 2: Functional Properties of the Flour Samples
Samples Bulk
Density
Loosed
Bulk
Density
Packed
Water
Absorption
Capacity
Oil
Absorption
Capacity
Emulsifyin
g Capacity
Swelling
Capacity
Gelatination
Temperature
Wheat 0.42±0.00a 0.75±0.00a 180.00±0.00a 155.00±0.00
b
15.00±0.00
a
1.40±0.00b 66.63±0.15b
Soybean 0.43±0.00b 0.77±0.00c 175.00±0.00b 163.00±2.89
c
16.17±0.29
b
1.5.00±0.0
0a
67.70±0.26b
Yam 0.42±0.00a 0.75±0.00b 180.00±0.00a 150.00±0.00
a
14.67±0.29
a
1.40±0.36b 66.40±0.17a
Mean in the same column followed by the same letter are not statistically significant level (p≤0.05).
Table 3:Proximate Composition of Cookies
Samples Moisture
Content
Protein Fat Ash Crude Fibre Carbohydrate
ADE 7.83±0.06a 10.46±0.15b 18.20±0.10b 6.23±0.06b 4.103±0.10c 53.17±0.15c
BDE 8.27±0.15b 12.17±0.15d 18.17±0.15b 6.07±.06b 3.8±0.06b 52.52±0.16a
CDE 7.77±0.12a 11.57±0.06c 18.03±0.15c 6.30±0.00b 4.20±0.10c 53.10±0.20c
DDE 8.13±0.15b 10.85±0.12b 17.87±0.15a 6.20±0.10b 3.93±0.06ab 52.00.±0.30a
EDE 8.37±0.12b 14.47±0.06a 17.83±0.06a 6.30±0.10b 4.07±0.06bc 51.07±0.32a
Mean in the same column followed by the same letter are not statistically significant (p≤0.05).
ADE = (100% Wheat Flour).
BDE = (Wheat Flour/Yam/Soybean, 80,10,10)
CDE = (Wheat flour/Yam/Soybean; 70:20:10)
DDE = (Wheat flour/Yam/Soybean; 60:30:10)
EDE = (Wheat flour/Yam/Soybean; 50:40:10
Table 4: Physical Properties of Cookies from Wheat, Yam, Soybean, Flour blends
Blends Diameter (cm) Thickness (cm) Weight (g) Spread factor
100% Wheat flour 6.05±0.03a 1.87±0.05a 29.44±0.20b 37.33±0.20a
80:10:10 5.99±0.01a 1.86±0.05a 29.26±0.14b 35.76±0.20b
70:20:10 5.85±0.02a 1.85±0.04a 30.62±0.08a 34.00±0.20c
60:30:10 5.40±0.01a 1.85±0.08a 30.56±0.30a 31.85±0.20e
50:40:10 5.36±0.00a 1.71±0.12a 30.42±0.03a 31.53±0.20e
Mean in the same column followed by the same letter are not statistically significant (p≤0.05).
WH: Wheat flour, YF: Yam flour; SF: Soyflour
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Table 5: Sensory Evaluation of Cookies Prepared From Composite Flour
Samples Crispiness Colour Taste Texture Overall
Acceptability
ADE 4.20±0.42c 4.40±0.52c 4.20±0.92b 4.30±0.67c 4.60±0.52c
BDE 4.60±0.70c 4.30±0.67c 4.40±0.52c 4.40±0.52c 4.40±0.70c
CDE 4.00±0.67c 3.90±0.99ab 4.20±0.79c 3.80±0.92ab 3.90±0.57ab
DDE 4.00±0.94ab 3.80±0.79ab 4.30±0.82b 3.60±0.97ab 3.60±1.07a
EDE 3.40±0.97a 3.50±0.85a 3.70±1.06a 3.10±0.99a 3.20±0.79a
Mean in the same column followed by the same letter are not statistically significant (p≤0.05).
DISCUSSION
Proximate composition of flours shows that there were significant differences (p≤0.05) in carbohydrate, crude
fiber, ash, protein and fat between yam, wheat and soybean flour. The carbohydrate range from 60.9% - 81.2%.
There were significant difference between yam, wheat and soybean flour. Wheat flour has the highest value of
81.2% while soybean has the least value of 60.9%. The total carbohydrate content and indicate that these type of
flour are classified as food of the group 1 or food energy supplier of nutritive and economical value which could
represent good sources for industrial flour and starch (FAO, 1998). The crude fibre range from 0.8% - 2.0%.
There were significant differences (p≤0.05) between yam, soybean and wheat flour. Soybean flour has the highest
value of 2.0% while wheat flour has the least value of 0.8%. The protein, fat and ash content increased with the
incorporation of wheat flour and other ingredients. The values above agree with those reported in the commercial
label for similar products. Soybean has the highest fat and ash content of 7.8% and 3.7% and protein content of
16.1% respectively. Soybean has been reported to contain appreciable amount of minerals and fat. Also fat acts
as flavours returner and help to improve sensory qualities of baked products (Ikepeme et al, 2010).
The result of the functional properties of the sample in Table 2 shows that water absorption capacity range from
175 – 180. There were no significant differences (p≥0.05) in water absorption capacity between wheat and yam
flour. Soybean flour has the lowest water absorption capacity of 175. Carbohydrates have been reported to
influence water absorption capacity of foods (Echendu et al, 2004). The ability of protein to bind water is
indicative of its water capacity. The observed variation in water absorption among the cowpea flours may be due
to different protein concentration, their degree of interaction with water and their conformational characteristics
(McWatters, et al, 2003). On the other hand McWatters, et al (2003) reported that lower water absorption capacity
is due to less availability of polar amino acids in flour. This effect could probably due to loose association of
amylose and amylopectin in the native granules of starch and weaker associative forces maintaining the granules
structure . Water absorption capacity is important in bulking and consistency of product as well as in baking
application (Lorenz and Collins, 1990). This result also shows that the yam, wheat and soybean flour have a good
gelatination temperature. The gelatination range from 66.4 – 67.7. There were no significant difference (p≥0.05)
between soybean and wheat flour, soybean flour has the highest gelatination temperature of 67.7% while yam
flour has the least value of 66.4. High swelling capacity has been reported as part of the criteria for a good
quality product (Nlba et al, 2001). The swelling index of the flour sample ranged from 1.40-5.0. There were no
significant difference (p≥0.05) between wheat and yam flour which was 1.40 while soybean flour has the highest
swelling capacity of 1.5. Swelling capacity is the measure of ability of starch to immobile water and swells
(Ikegwu et al, 2009).
The oil absorption capacity ranged from 150-163. Soybean flour has the highest oil absorption capacity of 163
while yam flour has the least value of 150. There was significant difference (p≤0.05) between yam, soybean and
wheat flour.
The emulsifying capacity range from 14.67 to 16.7. There were significant differences (p≤0.05) between yam,
soybean and wheat flour. Soybean flour has the highest emulsifying capacity of 16.2 while yam flour has the least
value of 14. 7.
The bulk density loosed of the flour sample ranged from 0.42 - 0.43. There were no significant differences
between wheat and soybean flour while soybean flour has the highest value of 0.43. Bulk density gives an
indication of the relative volume of packaging material required and high bulk density is a good physical attribute
when determining the mixing quality of a particulate matter. The bulk density is a reflection of the load the flour
sample can carry, if allowed to rest directly on one matter. The density of processed products dictate the
characteristics of its container or package product density influences the amount and strength of packaging
material, texture or mouth feel (Fola, et al, 2011).
The bulk density packed ranged from 0.75-0.77. There were significant difference (p≤0.05) between yam,
soybean and wheat flour soybean has the highest value of 0.77. According to Basman et al (2003) higher bulk
5. Food Science and Quality Management www.iiste.org
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density is desirable for greater ease of dispensability of flours. In contrast, however, low bulk density would be an
advantage in the formulation of complementary foods (Ugwu and Ukpabi, 2002).
The results of the proximate composition of the cookies are shown in (Table 3). The results show that the blend
BDE had the highest protein content of 12.2% while samples EDE and ADE had the lowest value of 10.5%
respectively. There was no significant difference (p≤0.05) in protein content between ADE and BDE. According
to Padmaja, (1995), protein content of the tuber based composite flours could be elevated through the
incorporation of legume flours. The blend BDE had the highest carbohydrate content of 53.1% while the blend
ADE had the lowest value of 51.1%. Total carbohydrate content was high, and this agrees with the findings that
cocoyam being high in starch content should be eaten with other high protein foods (Enomfon and Umoh, 2004).
Fat acts as flavours retainer and help to improve sensory qualities of baked products (Ikepeme et al, 2010). The
fat content of sample ADE, BDE and CDE ranged from 18.0% - 18.2%. There was no significant difference
(p≤0.05) in fat content of samples ADE, BDE and CDE, while samples DDE and EDE had the same significant
values of 17.8%. As it was observed from the table an increase in yam flour lead to an increased in moisture
content.
The physical properties of cookies prepared from wheat, yam and soybean flour blends as well as 100% wheat
flour is presented in Table 4. The diameter, thickness, weight and spread ratio of cookies ranged from 5.36 to
6.05cm, 1.71 to 1.87cm, 29.26 to 30.62g and 31.53 to 37.33 respectively; there was no significant (p≥0.05)
difference in diameter and thickness between composite cookies of (BDE, CDE, DDE and EDE) and 100% wheat
cookies. The weight of composite cookies differed significantly (p≤0.05) with 100% wheat flour cookies.
Addition of soyflour to yam and wheat flour decreased the thickness and spread factor or composite cookies while
the weight increased.
The increase in weight of composite cookies due to addition of soyflour could be attributed to high bulk density of
soyflour. The higher bulk density of yam-soyflour blends could also account for higher weight of composite
cookies than 100% wheat cookies while the decrease in thickness and spread factor of the composite cookies as
reported by Mridula et al (2007) was due to the addition of soyflour which could attribute to higher protein
content of soyflour (Table 3).
Singh et al (1993) have reported a decrease in spread factor with increased protein in the cookies.
Table 5 shows colour, crispiness, texture and taste ranged between 3.50-4.40, 3.40-4.60, 3.10-4.40 and 3.70-4.20
respectively. It is evident from the results that significantly (p≤0.05) highest was by cookies prepared from ADE
4.4 while significantly (p≤0.05 lowest by cookies prepared from EDE 3.5. Judges disliked the cookies prepared
from sample EDE with respect to colour when subjected to sensory evaluation.
The crispiness values ranges from 3.4 to 4.6, there is no significant difference (p≤0.05) between the samples
except sample EDE which can be attributed to increase in volume of yam flour.
Cookies prepared from BDE have the highest significant (p≤0.05) score of 4.4 while lowest score of 3.1 was
obtained in the cookies prepared EDE.
There were significant differences (p≤0.05). Maximum score of 4.4 was scored by cookies prepared from sample
BDE respectively while minimum score of 3.7 was scored by the cookies prepared from EDE. Judges disliked
the cookies prepared from the EDE sample with respect to taste when subjected to sensory evaluation.
Overall Acceptability: The statistical analysis regarding the overall acceptability of cookies prepared from wheat,
yam and soybean blend is shown in Table 5. The result shows that supplementation significantly affected the
overall acceptability of the cookies. The value range from 3.2 – 4.6; there were no significant difference (p≥0.05)
between sample ADE and BDE, also there was no significant difference (p≥0.05) between sample DDE and EDE
respectively while sample CDE differed significantly (p≤0.05). Maximum score of 4.6 was scored by cookies
prepared from sample ADE and BDE respectively while minimum score 3.2 was scored by the cookies prepared
from EDE. Cookies prepared from EDE has been rejected by judges with respect to overall acceptability. The
results of the sensory evaluation of the cookies prepared from the different treatments of the composite flour are
according to the findings of Gambus, et al (2003), who reported increasing the levels of flaxseed flour, matric
flour and cowpea flour in the biscuit which resulted in significant decrease in the sensory attributes of the cookies.
The result of the study shows that substitution of wheat flour with yam and soybean flour increased the protein
content which was the basis of the study. It was further revealed that 10% of yam and 10% soybean with 80%
wheat flour blends produced the overall best result across all parameter and nutrients. Flour could therefore be
replaced with up to 20% with 10% of soybean and 10% of yam flour in cookies production without affecting the
sensory qualities. The use of soybean and yam flour in cookies making would greatly enhance the utilization of
this crop in sub-Saharan African countries like Nigeria where the crop has not been optimally utilized.
6. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
16
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