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PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS
Abstract
ABSTRACT
Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need
to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were
produced from composite flours of Maize, soybean and OFSP with the following formation; sample A
(50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%).
Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while
the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional
properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP
flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded
higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80
– 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher
proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher
protein values. The mineral and the vitamin contents of snacks from composite flours were higher than
that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP.
The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50%
maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced
from the composite flours.
... Previous studies emphasized that 10% soybeans, in addition to orangefleshed sweet potatoes, increased the magnesium content, indicating that soybeans are a good source of the mineral. Magnesium is essential as it helps strengthen the bones and maintain the immune system (Ndife et al., 2020). The findings show a high reduction of phytate when we combine the nixtamalization and hydrothermal treatment of soybean; this is in line with the findings of Rong and Wang (2009), who show that processes like nixtamalization degrade phytic acid in crops. ...
Poor energy and nutrient-dense complementary food for infants have resulted in malnutrition and poor growth. Some processes are known to improve the nutritional value while reducing the antinutrient factors in food formulations. Maize-soybean-based composite flours from nixtamalized maize and heat-treated soybean were used to formulate six composite flours (CFs). The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and mycotoxin level were investigated. The nixtamalization of maize and the heat treatment of soybean substantially improved the nutritional properties of the CFs. The pH value varied with the nixtamalization process, from 6.82 ± 0.7 to 9.32 ± 0.4. The energy content of the complementary foods was in the range of 354.77 ± 3.2 to 429.56 ± 4 kcal, meeting the minimum standard set for a cereal-based CF , which is 400 kcal. The protein values of the CFs (9.48 ± 0.3 to 13.92 ± 1.92%) on a dry weight basis were slightly below 15% of the recommended levels set by Codex. The antinutrient levels were reduced with nixtamalization and heat treatment. The molar ratio of phytate to minerals (calcium, zinc, and magnesium) was lower than the reported critical value, except for phytate to iron, where only whole maize, nixtamalized maize, and composite flour 3 (CF3) had a molar ratio that exceeded the reported critical value of 1. Although all composite flours were contaminated with mycotoxin, aflatoxin content in CFs ranged from 1.35 ± 0.67 to 13.8 ± 0.29 g/kg and from 0.3 ± 0.07 to 0.63 ± 0.015 mg/kg for fumonisin. Only the control and CFs made from the untreated maize did not meet the EU regulatory threshold (4.0 g/kg) for total aflatoxins and total fumonisin (4 mg/kg). The soybeans were not contaminated with the mycotoxins. The composite flour 5 (Composite flour 25% HS + 75% NixM) can be considered the best composite flour with regard to its nutritional properties, mineral, antinutrient, and mycotoxin content. These findings have shown that nixtamalization and heat treatment can improve the nutritional properties and food safety of composite flours.
Healthy snacks are widely accepted and can be part of a daily diet since they can be eaten in different areas such as homes, offices, conferences, workshops, and most especially in schools. Snacks have become an essential commodity in every home for both young and old. There are several reasons why snacks are consumed. It could result from hunger, convenience, cravings, socializing, and emotional comfort. Various individual, societal, and environmental elements influence snacking behaviour. Furthermore, awareness of healthy snacks and self-esteem in selecting the "right" snacks are major predictors of snacking behaviour. Most snack foods are commonly referred to as "junk food" or "empty foods" because they include a large amount of calories from sugar or fat with minimal protein, vitamin, or mineral content. However, despite their role in the daily diet, these snacks are mostly energy dense and low in nutrients. Some research studies have been done on functional snacks, but more is yet to be explored. Moringa oleifera leaf powder (MoLP) has been helpful as a food fortificant in various products. This study has utilized it to fortify two varieties of snacks, namely Magwinya and Chinchin (wheat flour). The chemical and functional properties of these snack food products after fortification with MoLP at 0% (Control), 1% and 5% of the variants were determined. Moringa oleifera leaf powder (MoLP) (1% and 5%) had a significant (p ≤ 0.05) effect on the moisture (4.63-3.97%), ash (0.52-1.09%), protein (11.36-13.40%), and total fat of both the dough (0.17-0.81%) and fried product (10.17-15.39%) of Magwinya samples. Chinchin fortified with MoLP had a significantly (p < 0.05) higher phenolic content (1.08-2.17 mg GAE/g), antioxidant activity (13.41-53.81 µmol TE/g), protein content (6.27-6.74%), oil uptake (1.89-7.12%), and ash (0.99-1.39%) consistently at 5% MoLP. These results show that these snacks fortified by MoLP can be advantageous to children and adults in Western and Southern Africa.
The study was conducted to evaluate the supplementing effect of orange-fleshed sweet potato (OFSP) root flour to wheat flour at 0, 10, 20, 30 and 40% (BP 0 , BP 1 , BP 2 , BP 3 and BP 4 respectively) level on nutritional and organoleptic acceptability of supplemented cookies. The data generated were statistically analyzed by one way analysis of variance (ANOVA) model using the SAS software program, version 9.3.1 standard methods. The proximate composition of composite flours cookies ash, crude fat, crude fiber and energy, β-carotene and iron contents increases as the proportion of OFSP flours increases in the blend. Whereas, crude protein, utilizable carbohydrates, zinc and phytate contents decreased as the proportion of OFSP flour increases in the composite flours. The minerals (iron and zinc) were bioavailable in the composite flours cookies and the effect of phytate could not hinder their bioavailability. Adding OFSP to wheat flour in 10, 20, 30 and 40% proportion showed more than average of panelist scores in overall acceptability of developed cookies. The present study showed potential of cookies enriched with OFSP for combating vitamin A deficiency (VAD). It is suggested that these product could be promoted as the new developed product to the VAD consumer to alleviating nutritional insecurity.
The potentials of flour from three improved cassava varieties (TME 419, TMS 98/87164 and TMS 98/1632) composite flours with wheat in bread making was evaluated. The interactions between dependent variables-cassava varieties (X 1), level of flour substitution (X 2) and improvers (X 3) were also evaluated based on a Central Composite Design (CCD) in which 20 experimental runs were generated. The level of cassava flour substitution was from 10 to 30%, while Ascorbate, Carboxyl methyl cellulose (CMC) and Panok (a conventional bread improver) were used. Interactions of the studied variables based on Response Surface Methodology (RSM) showed significant difference (p<0.001) in physical and sensory properties of the bread with results similar to those in the literature. However, Sensory evaluation showed that bread made from 10-30% cassava-wheat composite flours, irrespective of the cassava variety used, was accepted by the panelists with reference to overall acceptability.
Quality attributes of flours from three improved cassava varieties TME 419, TMS 98/87164 and TMS 98/1632 with wheat flour was examined. The Composite flours of the cassava varieties were also evaluated, and level of cassava flour substitution to wheat was from 10 to 30 %. Physicochemical, functional and pasting properties of the flour were evaluated using standard methods. The cyanide content of the flours ranged from 2.04 to 10.42ppm, TTA ranged from 0.05 to 0.45%, while pH ranged from 6.33 to 6.99. Results of functional properties of the flour showed that bulk density ranged from 0.601 to 0.778g/ml; water and oil absorption capacities ranged from 1.00 to 2.85g/ml and 1.17 to 1.87 g/ml respectively, emulsification capacity ranged from 33.33 to 57.91 %, while foam capacity ranged from 1.96 to 35.64 %. Peak viscosity ranged from 62.75 to 251.83 RVU; trough viscosity ranged from 60.58 to 220.08 cP; breakdown viscosity ranged from-60.34 to 127.30RVU; final viscosity ranged from 130.81 to 300.25RVU; Setback viscosity ranged from 36.00 to 194.33RVU, while peak time and pasting temperature ranged from 5.12 to 6.88min and 77.66 to 95.20 o C respectively.
Field experiment was conducted at Jimma Agricultural Research Center (JARC) for two consecutive growing seasons (2012-2014 and 2015-2017 as a ratoon crop). The objective of the study was to evaluate the effect of different rates of inorganic N and P fertilizers on pineapple (variety Smooth cayenne) for yield and quality traits. Four levels of N (0, 93.6, 108 and 281 kg ha-1) and four levels of P (0, 134.8, 269.6 and 404.4 kg P2O5 ha-1) were arranged in RCBD with three replications. Data on yield and quality traits were collected and subjected to data analysis. Results of the study revealed that, the highest fruit yield was obtained by the rate of application of 281 kg N ha-1 and 134.8 kg P2O5 ha-1. Application of nitrogen at a rate of 281 kg ha-1 significantly increased fruit yield of pineapple up to 20.19% than the control. Similarly, phosphorus application at a rate of 134.8 kg P2O5 ha-1 increased significantly fruit yield by 68.22%. For high yield and good quality of fruits, nitrogen should not be applied beyond 108 kg N ha-1 rate. Apply treatments beyond 108 kg N ha-1, the TSS content declined by 1.95%. The economic analysis also revealed that the highest net benefit of 61,600.0 Ethiopian Birr/ha (ETB/ha) with marginal rate of return of 237.0% was obtained by the application of 281 kg N ha-1. Likewise, the net benefit of 12,320 ETB/ha with marginal rate of return of 507.0% were obtained by the application of 134.8 kg P2O5 ha-1. Based on the above results, a combined application of 281 kg N ha-1 and 134.8 kg P2O5 ha-1 are optimum and economically better for pineapple production at Jimma and its vicinity.
Indigenous vegetables have grossly remained underutilized. Enriching snacks with Underutilized Indigenous Vegetables (UIVs) will improve the nutritional quality of the products. This study investigated the effect of some Nigerian UIVs on the quality of chinchin and cookies. Fresh leaves of Solanum macrocarpon (igbagba), Telfaria occidental (ugwu) and Amaranthus viridis (tete abalaiye) were dried and incorporated at different levels (0.55-3.50%) into the dough. The dough was cut into pieces, fried to chinchin and baked to cookies. Proximate, mineral and sensory evaluations of the snacks were carried out, and the data obtained were subjected to statistical analysis. The inclusion of the UIVs increased the protein, ash, fibre, energy and mineral content of the snacks. Sensory evaluation revealed that 2 g vegetable enriched snacks were acceptable to the tasters than other addition levels. The results suggest that vegetable addition enhanced the nutritional and mineral enrichment of the cookies and chinchin snacks.
Consumer interest in dietary fiber has continued to increase potential impact on health as more information about the nutritional benefits of this are being made available. Among the underutilized crops in Nigeria is tigernut which could find useful application in food industry because of its high level of dietary fibre and other inherent properties. Proximate composition and functional properties of wheat flour (WF) substituted with tigernut flour (TF) at varying proportions (100:0; 90:10; 80:20; 70:30) were carried out. Chinchin was produced based on prepared composite flour. Proximate composition and sensory properties of the product were carried out. The results of the protein were from 11.1 to 14.9%, while the crude fibre content ranged from 0.3 to 2.0% respectively. Increase in water absorption capacity and bulk density of the samples which ranged from 4.25 to 6.40 g/g and 0.51 to 0.62 g/ml respectively were also observed. Most of the parameters of proximate composition assessed increased with increase in tigernut flour for snacks making. Sensory evaluation showed that acceptable chinchin with qualities similar to 100% wheat chinchin can be produced with 10% tigernut flour replacement.
The raw and boiled Anchote (Coccinia abyssinica (Lam.) Cogn.) tubers were studied and
compared for their nutritional composition: moisture, crude protein, total ash, crude fiber, crude
fat, utilized carbohydrate and gross energy; minerals: Ca, Fe, Mg, Zn, and P and antinutritional
factors: phytate, oxalate, tannin and cyanide. The raw, boiled after peeling and boiled before
peeling Anchote tubers had respective contents (g/100 g) of moisture 74.93, 81.74, and 76.73;
for crude protein contents were 3.25, 2.67 and 3.14; of total ash contents were 2.19, 1.33, and
1.99; for crude fiber contents were 2.58, 3.71, and 2.77; for crude fat contents were 0.19, 0.13,
and 0.14; for utilized carbohydrate contents were 16.86, 10.42 and 15.23; for gross energy
contents were 82.12, 53.48 and 75.26. The raw, boiled after peeling and boiled before peeling
Anchote tubers had respective contents (mg/100 g) of Ca 119.50, 115.70, and 118.20; for Fe
contents were 5.49, 7.60, and 6.60; for Mg contents were 79.73, 73.50, and 76.47; for Zn
contents were 2.23, 2.03, and 2.20; and for P contents were 34.61, 28.12, 25.45. The raw, boiled
after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of
phytate 389.30, 333.63 and 334.74; for oxalate contents were 8.23, 4.23, and 4.66; for tannin
contents were 173.55, 102.36 and 121.21; for cyanide contents were 12.67, 8.16 and 11.14..
The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (Rhyhnchophorus phoenicis) paste. The maize-wheat chin-chin enriched with R. phoenicis were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and Rhyhnchophorus phoenicis paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.
This study was carried out to observe the physico-chemical and functional properties of cookies produced from sweet potato-maize flour blends. Substitution of maize flour with sweet potato flour reduced the protein from 6.8-4.4%, moisture from 5.3-5.0%, crude fibre 3.4-2.5% and fat 9.8-8.5% of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8% for ash and 2.1-3.9% for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397cal/100g as the percentage of sweet potato flour increased in the maize flour cookies. The water binding capacity increased from 0.9-1.7 and the starch swelling power decreased from 10.1-5.3 at 95 0 C with increase in sweet potato flour content in the flour mixture. The bulk density and dispensability decreased from 4.6-3.3g/ml and 48.3-47.1ml/g respectively in the flour as the content of the sweet potato in the composition increased.
Vitamin-A deficiency is a major public health problem in developing countries including Ethiopia. Promoting consumption of locally available vitamin-A rich foods that can be grown in home gardens can reduce the problem of vitamin-A deficiency. The main objective of this study was to determine nutritional, microbial and sensory properties of flat-bread prepared from maize (Zea mays L.) and orange-fleshed sweet potato (Ipomoea batatas L.) flour blends. Flat-bread was developed with different proportion of orange-fleshed sweet potato to maize flour: 25%:75%, 30%:70%, 35%:65% and 0%:100% (control). The proximate analysis of flat-bread and flour was done. The total bacterial and mold/yeast count was conducted in Hawassa University and the sensory acceptability of flat-bread was carried out by mothers and children pairs using five point hedonic scales and preference test was done by children. Based on proximate analysis result the orange-fleshed sweet potato incorporated flat-bread samples were found to be rich in β-carotene and fulfill 61.63 to 86% of the recommended dietary allowance of preschool children. The total coliform, mold and yeast counts showed that all of the orange-fleshed sweet potato incorporated flat-bread samples were microbiologically acceptable. The sensory acceptability result showed that orange-fleshed sweet potato incorporated maize flat-bread were liked/accepted in all sensory attributes by mothers/caregivers of preschool children.
Sweetpotato (Ipomea batatas) is one of the most important staple crops in densely populated parts of eastern Africa and is quickly becoming an important supplementary staple in the southern part of the continent. Sweetpotato is vital to small-scale farmers with limited land, labour and capital. One of its greatest values is its ability to be harvested piecemeal for home consumption or income generation. Presently, the predominant sweetpotato cultivars in eastern and southern Africa are white-fleshed varieties that contain negligible amounts of beta-carotene, a micronutrient that the body uses to produce Vitamin A. Orange-fleshed sweetpotato (OFSP) varieties are believed to represent the least expensive, year-round source of dietary vitamin A available to poor families in the region. Studies have confirmed that African mothers can readily accept orange-fleshed varieties, thus dispelling the notion that African tastes preclude the use of all but white-fleshed cultivars. Recent estimates based on geo-referenced data show the magnitude of the potential impact of replacing white-fleshed varieties with high dry matter orange-fleshed cultivars in six East and Central African countries. Overall, over 50 million children under the age of six stand to benefit from this effort. More precisely, ex ante analysis showed that each unit kilogramme increase in per capita production of orange-flesh sweetpotato results in 1% rise in the attainment of requirements up to about 25 kilogrammes per capita. The challenge is to maintain sweetpotato status as a food security crop, and, yet stimulate its transition into a market-oriented commodity for rural income generation. The availability of improved varieties and the distribution of high quality planting materials will provide the foundation needed to achieve this objective. There has been a steady increase in both acreage and consumption levels of OFSP. For example, orange-fleshed varieties are estimated to occupy 1-2% in the lake zone of Tanzania, 5-10% in Central Uganda, 10-15% in western Kenya and 15-20% in Southern Mozambique. Consumers are primarily concerned with taste, texture and dry-matter content, and not with colour per se. Under the VITAA (Vitamin A for Africa) umbrella, 40 partner agencies from the health, nutrition and agricultural sectors have agreed to work together to extend the impact of orange-fleshed sweetpotato in seven partner countries: Ethiopia, Mozambique, Ghana, Kenya, South Africa, Tanzania and Uganda. The goal is to alleviate vitamin A deficiency among children, and pregnant and lactating mothers. VITAA represents an opportunity for the countries to tackle one of their most pressing public health problems using an existing technology that has proven to be both effective and sustainable. Activities include: breeding and selecting varieties for high dry matter content and high beta-carotene, participatory testing of varieties for adaptation and acceptability, community-based sustainable seed multiplication and distribution, nutrition education, post-harvest processing for market and for home consumption, promotion through social marketing, and monitoring of impact on nutrition and health. Implementation strategies concentrate on women because of their central role in the production and marketing of sweetpotato and other food crops used in the family diet.
original scientific paper Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/20 3 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/50 3 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/10 1 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.
Purpose
– African yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain legumes found in Nigeria. Their utilization has been very limiting because little is known about their nutritive value. The proximate, minerals and antinutritional factors of two collections of African yam bean, lima beans and pigeon pea, and one collection of bambara groundnut seeds grown in south‐western Nigeria were studied.
Design/methodology/approach
– Dry seeds of two collections of African yam bean, pigeon pea and lima beans, and a collection of bambara groundnut were collected from Oyo and Ondo States in south‐western Nigeria. The legumes were sorted, milled and stored in polythene bags at 4°C.
Findings
– The crude protein in the legumes was in the range of 22–37 per cent, crude fat 1.47–4.96 per cent, crude fibre 1.92–7.21 per cent and ash 3.33–5.61 per cent. K, Ca and P were in the range of 0.15–0.52 per cent. Iron content of the seeds was very low. The antinutrients, tannin, phytic acid and trypsin inhibitor were very high when compared to those of cowpea, groundnut and soybean.
Originality/value
– It therefore implies that consumption of these legumes will require processes that will reduce their antinutritional factors.
This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.
Sweet potato (Ipomoea batatas) is another of the world’s most important food crops and an important staple in Nigeria and other developing countries [5, 8]. It is a low input crop and is used as vegetable, a desert, a source of starch and animal feed [11]. In Nigeria, sweet potato is mostly consumed as a snack (asondo), roasted, boiled, used with fresh yams in pounded yam and as a sweetener in beverage production. Processing sweet potato into flour would increase its utilization and can serve as a source of nutrients such as carbohydrates, beta-carotene (pro vitamin A), vitamin C, vitamin B6, minerals such as calcium, phosphorus, iron, potassium, magnesium and zinc and can contribute to the color, flavor and dietary fibre of processed food products such as bread [5, 12, 13, 14] and also enhance its use in other food preparations, [15]. The development of appealing processed products from composite flour of sweet potatoes will therefore play a major role in raising awareness on the potential of the crop. The beta carotene content would be very useful in alleviating vitamin A deficiency among children below six years and adults. The prevalence of vitamin A deficiency in Nigeria and other African countries is very high. The use of sweet potatoes as substitute for sugar would reduce the quantity of sugar needed for bread production leading to lower cost of production and price of bread and enhanced health for the consumers.
The use of whole wheat and soybean flour blends in the production of functional breads was studied. The flour blends of whole wheat and soybean were composites at replacement levels of 10, 20, 30 and 40% while the whole wheat flour bread (sample A) served as control. The proximate composition of the various flour blends used for the preparation of the breads were determined using standard methods. The bread loaves were produced using the straight-dough procedure and were subsequently evaluated for their nutritional composition and sensory attributes. The physico-chemical analyses results obtained showed an increase in the range of 11.0% for moisture, 4.37% for protein, 2.40% for fat, 2.35% for crude fibre, 0.85% for ash and a decrease in carbohydrate and energy contents by 20.92 and 44.60% respectively. There was also a decrease in bread volume and dough expansion by 64.50 and 13.0% respectively, with progressive inclusion of the soybean flour. The sensory analysis showed that there was no significant difference observed between the whole wheat bread and the soy bread samples in the sensory attributes of crust colour and crumb appearance, While significant difference (p<0.05) was observed in texture, flavour and overall preference respectively. It was concluded that a substitution of 10% soy flour into wheat flour gave the bread with the best overall quality acceptability.
In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their rheological and baking performance. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), while, the extensibility of dough and the resistance to deformation were reduced. Regarding dough stability, it appears that 10% chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20% to 30%. The dough surface of the wheat dough and the blend with 10% was classified as “normal”, however the blend with 20% and 30% produced “sticky” dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10% chickpea flour gave loaves as similar as control.
Some Nigerian snack foods, particularly cake, chin-chin and puff-puff, were prepared from blends of cowpea and wheat flours. The snack foods were evaluated for their protein content, physical and sensory characteristics. The latter included colour, flavor, texture and overall acceptability. All the snack foods showed higher protein content when compared with the 100% wheat flour based snack foods. The protein content increased with the increasing levels of cowpea flour in the blend. The physical properties of the supplemented snack foods were not adversely affected by supplementation with cowpea. Similarly, at all levels of cowpea supplementation, the sensory characteristics of the snack foods did not differ significantly (P > 0.05) from those of the 100% wheat flour based snack foods.
The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased.
Textural and sensory properties of cookies were studied by supplementing various proportion of sweetpotato flour (0 -100%) to the wheat flour. The cookie dough was subjected to rheological analysis and texture profile analysis by using TA-XT2i (SMS) in order to determine dough hardness, cohesiveness, springiness, adhesiveness etc. Spread factor, puncture force and fracture strength of the cookies were also determined. Water absorption increases from 29 to 169% with increasing the proportion of sweetpotato flour. The control dough had cohesiveness and adhesiveness values of 0.295g/s and 19.314g/s. The cohesiveness of dough with 20% sweetpotato flour and 80% of wheat flour increased to 0.480 g/s and then decreased with increasing percentage of sweetpotato flour. Sweetpotato flour lowered the spread factor from 6.666 to 6.150 with increasing its level from 0-100%. Sensory evaluation revealed that increasing levels of sweetpotato flour (60%) lowered the overall acceptability (2.7) because of taste and distinct flavor developed during baking.
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is cited appropriately. sensory evaluations and shelf stability of chinchin enriched with ugu and Indian spinach vegetables
- A Olubukola
- G Olasunkanmi
- T Kehinde
- J Durodoluwa
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