Mojisola O. Adegunwa

Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

Wheat flour was replaced with breadfruit flour (30 to 100%) to produce cake. The composition and pasting properties of the flours and their composite flour blends were determined. Baking and sensory qualities of the resulting cake samples were evaluated. Protein starch and fiber contents of the breadfruit and wheat flours were 2.6, 61.30, and 7.79% and 10.9, 69.89, and 2.81%, respectively, which significantly influenced their pasting and baking characteristics and also reflected on their composite blends. Peak, holding, breakdown, and final viscosities of the blends ranged from 122.3 to 147, 85.4 to 98.6, 28.74 to 49.18, and 128.6 to 147.4 rapid visco unit, respectively. Specific volume decreased from 1.40 to 1.06 mL/g. Cake with qualities comparable to those produced by conventional methods was obtained within a 30% substitution level.

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour

Abstract The study investigated the functional properties of HQYF (high‐quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying: 3 days). Significant differences (P < 0.05) were observed in pasting characteristics of flours among the four species. The drying method significantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was significant (P < 0.05) except for emulsification capacity, angle of repose, and least gelation concentration. The significant variation observed in most of the functional properties of the HQYF could contribute significantly to breeding programs of the yam species for diverse food applications. The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles.

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder.

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks. The result showed that the protein, fat, and the total-β-carotene contents of the CbCP decreased significantly (P ≤ 0.001) after storage while moisture content and microbiological load increased. All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.

Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels

Edible fungi such as mushrooms are highly perishable and deteriorate few days after harvest due to its high moisture content and inability to maintain their physiological status. In this study, the effect of packaging materials on the nutritional composition of mushroom cultivated from cassava peels was investigated. Mushroom samples were dried at 50°C in a cabinet dryer for 8 h. The dried mushroom samples packaged in four different packaging materials; high density polyethylene (HDPE), polypropylene (PP), laminated aluminum foil (LAF), high density polyethylene under vacuum (HDPEV) were stored at freezing (0°C) temperatures for 12 weeks. Samples were collected at 2-week intervals and analyzed for proximate composition (carbohydrate, protein, fat, fiber, ash, moisture), mineral content (calcium, potassium), vitamin C content, and microbiological qualities (total aerobic count, Pseudomonal count, Coliform count, Staphylococcal count, Salmonella count) using the standard laboratory procedures. Carbohydrate, protein, fat content of dried mushrooms packaged in HDPE at freezing temperature ranged from 45.2% to 53.5%, 18.0% to 20.3%, and 3.2% to 4.3%, while mushrooms in polypropylene ranged from 45.2% to 53.5%, 18.5% to 20.3%, 2.6% to 4.3%. Carbohydrate, protein, fat of mushroom in LAF ranged from 47.8% to 53.5%, 17.3% to 20.3%, and 3.3% to 4.3%, respectively, while carbohydrate, protein, fat of mushroom in HDPEV ranged from 51.1% to 53.5%, 19.5% to 20.3%, and 3.5% to 4.3%. Microbiological analysis showed that total aerobic count, Pseudomonal count, and Staphyloccocal count of dried mushroom ranged from 2.3 to 3.8 log cfu/g, 0.6 to 1.1 log cfu/g, and 0.4 to 0.5 log cfu/g, respectively. In conclusion, dried mushroom in HDPE packaged under vacuum at freezing temperature retained the nutritional constituents than those packaged with other packaging materials.

Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

Abstract Effects of chemical and heat pretreatments on the protein, gluten, and alpha‐amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha‐amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively. P, F, S viscosities, PT and T ranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively. E, MI, P/L, and EI ranged from 141.50 ± 0.71 × 10−4J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10−4J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly (P < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Abstract Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain–tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain–tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25–32.75/100 g), crude fibre (3.50–6.13/100 g), bulk density (0.81–0.92 g/cm3), swelling power (38.38–2.37/g), Mg (30.65–49.08 mg/100 g), P (3.65–120.65 mg/100 g), K (71.62–212.08 mg/100 g), Vitamin C (3.18–5.30 mg/100 g) and Vitamin A (1.71–51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain–tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour.

Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

Kokoro is a very popular local snack in Nigeria made from whole maize flour. Kokoro snack produced from maize–pigeon pea flour blends was evaluated. Pigeon pea flour was added to increase the protein content of Kokoro. Maize and Pigeon pea flour (PPF) were mixed in various proportions. The blends were made into a thick dough, shaped into a ring shape, and deep fried in hot vegetable oil (170°C) for 5 min. Functional and pasting properties of the blended flour were evaluated, while the products obtained were analyzed for proximate composition, sensory and textural analysis. Oil absorption of the flour blends decreased with increase in PPF (1.95–1.50 g/ml). Foaming capacity (4.38–1.00%) and foaming stability (0.81–0.40%) decreased with increase in PPF.There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where 100% maize had the highest value of 89.17 RVU and 242.50 RVU for peak and final viscosity, respectively. Crude protein and fat of kokoro snack increased with increase in PPF, ranging from 8.31 to 15.14 % and 15.47 to 18.14%, respectively. This indicates the potentials of the PPF in improving the nutritional status of the snack. There were no significant differences in the thickness and energy to break the snack, regardless of the level of substitution. There was a significant difference (p < 0.05) in all the sensory attributes of the kokoro. The results revealed that 30 and 40% substitution of PPF were not significantly different from 100% whole maize kokoro, which is the normal traditional one.

Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties

Cowpea varieties (IT88D-867-11, IT89KD-288 and MALA) were boiled, roasted, dehulled and later milled into powder. The proximate composition, functional and pasting properties as well as anti-nutritional contents (Tannin) of the product was subsequently determined. The result of the study revealed significant increase (P < 0.05) in the crude protein, crude ash, swelling power and water absorption capacity. Conversely, significant decrease (P < 0.05) was observed in crude fat, starch content, moisture content, solubility and peak viscosity. Boiled samples have significantly higher (P < 0.05) crude protein, swelling power, water absorption capacity, with concomitantly lower solubility and tannin content. Crude ash, moisture, solubility and tannin content of dehulled samples decreased significantly with an increase in protein, swelling power and water absorption capacity. However, IT89KD-288 has the highest protein content irrespective of the processing used. But raw IT89KD-288 showed highest percentage of swelling power, solubility, water absorption capacity and Tannin content. The result revealed that both boiling and dehulling will greatly reduce tannin content of cowpea.

Effects of processing and storage conditions of cocoyam strips on the quality of fries

Abstract The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of −18°C for storage studies over a period of 12 weeks with Irish potato as control. Sensory evaluation and instrumental texture analysis of frozen fried samples were conducted at 3 weeks intervals for 12 weeks. Sensory evaluation during storage showed no significant difference (P < 0.05) in taste, aroma, and mouth feel attributes between control and cocoyam fries. The sensory score for taste, sogginess, and mouth feel increased while those for aroma and color decreased in comparison with the control fries over storage. The texture increased during storage and for control fries. There was a significant negative correlation between sogginess, hardness, and dry matter, respectively.

Evaluation of Some Quality Attributes of Noodles from Unripe Plantain and Defatted Sesame Flour Blends

The study evaluated some quality attributes of extruded noodles from unripe plantain and defatted sesame composite flour. Response surface methodology (RSM) based on Box-Behnken design was used to obtain the optimum conditions. Chemical compositions, functional and pasting properties of the blends, as well as proximate, quality attributes and sensory properties of the noodles from the blends were determined. The addition of defatted sesame flour to unripe plantain flour increases protein, ash, and fiber contents, while carbohydrate contents decreased. Water absorption index and bulk density increased while swelling power and dispersibility decreased with sesame flour inclusion. The independent variables significantly affected all the physical properties of the extruded noodles (p < 0.05) except for the expansion ratio. Overall acceptability of the noodles from the composite flour showed that it was slightly acceptable. In conclusion, the process-optimized conditions of the noodles are defatted sesame flour inclusion of 5% at 72°C and screw speed of 83 rpm, which improved the physical and sensory properties of the noodles.