Functional properties and sensory evaluations of ‘chin-chin’, bread and biscuits produced from composite flours from African yam bean, Orange fleshed sweet potatoes, plantain, cocoyam, maize, and wheat. (Published)
The aim of this study was to produce ‘’chin-chin’’, bread and biscuit from composite flours of African yam bean (AYB), plantain, maize, orange fleshed sweet potatoes (OFSP), wheat and cocoyam. AYB seeds were fermented in citric acid medium (0.5%). Maize seeds were fermented in tap water for 48hrs. Green matured plantain fruit, cocoyam corm and OFSP tubers were processed into flour. The functional properties of the flours were determined using standard laboratory methods. Products were developed from the composite flours using conventional methods. Sensory evaluations of the products were performed using a 9-point hedonic scale. Descriptive statistics was used to analyze data. Bulk density, water absorption capacity, swelling index, foaming capacity, Potential of Hydrogen, oil absorption capacity, gelation capacity and solubility of the flours differed, while the products had variable degree of acceptability. The standardized recipes will ensure products of predictable quantity and quality.
Keywords: Biscuit, Functional Properties, Processing, bread, composite flour, sensory properties ‘chin-chin’
Functional properties and sensory evaluations of ‘chin-chin’, bread and biscuits produced from composite flours from African yam bean, Orange fleshed sweet potatoes, plantain, cocoyam, maize, and wheat (Published)
The aim of this study was to produce ‘’chin-chin’’, bread and biscuit from composite flours of African yam bean (AYB), plantain, maize, orange fleshed sweet potatoes (OFSP), wheat and cocoyam.AYB seeds were fermented in citric acid medium (0.5%). Maize seeds were fermented in tap water for 48hrs. Green matured plantain fruit, cocoyam corm and OFSP tubers were processed into flour. The functional properties of the flours were determined using standard laboratory methods. Products were developed from the composite flours using conventional methods. Sensory properties of the products were assessed using a 9-point hedonic scale. Descriptive statistics was used to analyze data.Bulk density, water absorption capacity, swelling index, foaming capacity, Potential of Hydrogen, oil absorption capacity, gelation capacity and solubility of the flours differed, while the products had variable degree of acceptability. The standardized recipes will ensure products of predictable quantity and quality.
Keywords: Biscuit, Functional Properties, bread, composite flour, sensory properties ‘chin-chin’
Effect of Carboxymethylcellulose Incorporation on the Functional, Pasting and Sensory Properties of Water Yam (D. alata) Flour (Published)
The research aim was to evaluate the effects of carboxymethylcellulose (CMC) incorporation on the functional, pasting and sensory properties of water yam (D. alata) flour. The water yam tuber was processed into flour, blended with CMC at various concentrations (0.05%, 0.25%, 0.50% and 1.00%) and compared with the control with 0.00% CMC. The pasting characteristics were significantly different (p<0.05) among the sample blends. On average, sample blends 0.50C and 0.05A had the lowest and highest value in their pasting properties including; peak viscosity (158.950-287.250RVU), trough viscosity (146.150-248.500RVU), breakdown viscosity (20.70-23.00RVU), final viscosity (270.300-406.100RVU), setback viscosity (12.415-15.760RVU) and pasting temperature (80.025-93.500oC) respectively. The functional properties of the sample blends were significantly different (p<0.05). The pH showed the least level of significance. The sensory attributes of paste from the sample blends were significantly different, although some sampleblends were comparable. These variations would improve on the choice and better utilization of water yam flour in variety of food applications.
Keywords: Functional Properties, Substitution, Water yam flour, carboxymethylcellulose, paste.
Production and Evaluation of Velvet Tamarind (Dialium Guineese Wild) Candy (Published)
Velvet tamarind (Dialium guinnese, wild) pulp flour was used to produce candies. Proximate composition, and vitamin composition of the pulp flour and candies were evaluated. The sensory properties and functional properties were also determined using chocolate candy as the control. The candies and the pulp flour had vitamin composition ranging from 0.7 mg/100 to 1.59mg/100 vitamin A and 38.71 mg/100 to 4.85 mg/100 vitamin C. The result of the functional properties of velvet tamarind pulp flour had emulsion capacity of 56%, bulk density of 0.44g/m, water absorption capacity of 2.5g/ml, oil absorption capacity of 1.76g/ml, foam capacity and stability of 30% and 111% respectively. The results of the sensory evaluation showed that the velvet tamarind chewable candy was most preferred by the panelists in terms of colour, flavour, taste and general acceptability. The control was most preferred in terms of mouth feel and appearance
Keywords: Candy, Functional Properties, Sensory Evaluation, Velvet Tamarind