by Abegunde T.A, Bolaji O.T, Adeyeye S.A and Peluola-Adeyemi O.A
Original Research
This study was conducted to investigate the chemical, functional, pasting and sensory properties of breadfruit-wheat composite flours and its cake making potentials using standard and analytical methods. Composite flour of wheat/breadfruit at different substitution ratios of (100:0%), 90:10%, 80:20%, 70:30%, 0:100%) were used to bake cake. The results revealed that there were significant difference (p≤0.05) in chemical composition (moisture, ash, fat, protein, crude fibre and carbohydrate content) and functional properties (bulk density, water absorption capacity, oil absorption capacity and swelling power) between the flour and cake samples. The cake samples had proximate composition ranging from 11.97- 14.25% moisture content, 8.36 – 12.50% protein content, 3.17 – 7.72% fat content, 1.26 – 1.76% ash content, 3.93 – 6.64% crude fibre content and 71.27 – 85.24% carbohydrate content. The functional properties of the flour samples ranged from 0.64 – 0.82 gcm-3 bulk density, 1.50 – 3.15% water absorption capacity, 1.78 – 2.28% oil absorption capacity and 5.25 – 7.85% swelling power. The pasting properties of the flour blend ranged from 1011-1400Cp peak viscosity, 396.17 – 1318Cp. Through viscosity, 82.50 – 546.50Cp breakdown viscosity, 554-988Cp setback viscosity 1345 – 2306Cp final viscosity, 6.0 – 7.0mins peak time and 81.93 – 92.08°C pasting temperature. Sensory evaluation results showed that all the cake samples had high ratings for all evaluated attributes. The 90:10% and 80:20% of wheat bread fruit flour substitution compared favourably with control (100%WF). Cakes from other substitution levels were generally acceptable.
American Journal of Food Science and Technology. 2019, 7(1), 31-39. DOI: 10.12691/ajfst-7-1-6
Pub. Date: February 10, 2019
10242 Views1958 Downloads
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
Original Research
In the present study, we processed rice miso supplementary with black soybean (RM-BS), and analyzed α-glucosidase inhibitory activity, polyphenol and melanoidin content at different fermentation periods (3, 6, 24, 36 months). The results showed α-glucosidase inhibitory activity, polyphenol and melanoidin content in RM-BS were increased with prolonging the fermentation periods. The α-glucosidase inhibitory activity in RM-BS was significantly stronger at different fermentation periods than those of RM, respectively. There were high positive relationships between α-glucosidase inhibitory activity and polyphenol content, and melanoidin content, respectively. Moreover, the ratio of melanoidin and polyphenol content was increased with prolonging the fermentation periods. So thus, we speculated that melanoidins were the main α-glucosidase inhibitory activity component in RM-BS. These results could be useful on researching and developing of rice miso products.
American Journal of Food Science and Technology. 2019, 7(1), 27-30. DOI: 10.12691/ajfst-7-1-5
Pub. Date: February 06, 2019
9173 Views2034 Downloads
by Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A and Ogungbesan V.T
Original Research
This study investigated the optimization of processing conditions on some selected mechanical properties of cookies from wheat-cocoyam flour using response surface methodology. The purpose of this research is the utilization of cocoyam crops in the production of cookies. A central composite rotatable experimental design with two factors and five levels was used. The independent variables were baking temperature and time. The responses are moisture (Y1), energy to break (Y2), break strength (Y3), force at break (Y4) and overall acceptability (Y5). Thirteen baking trials were performed with five central points and eight non central points. The results shows that moisture, energy to break, break strength, force at break and overall acceptability ranged from 4.43-8.94%, 0.0027-0.422N/m, 0-0.90.83N/mm2, -6-90.83N, 3.50-8.80 respectively. The results indicated that there were significant difference (P<0.05) in the moisture content and mechanical properties of the cookies and were all affected by baking temperature and time. The cookies produced at 210°C for 30 minutes were most preferred by the panelists. The best processing conditions were samples baked at 190.15°C at 27 minutes with desirability of 0.700. In conclusion, the production of cookies using 10% inclusion increases the usage of underutilized cocoyam crops and also leads to the development of more cookies to meet people’s demand.
American Journal of Food Science and Technology. 2019, 7(1), 22-26. DOI: 10.12691/ajfst-7-1-4
Pub. Date: January 26, 2019
9132 Views1563 Downloads
by Eke- Ejiofor J and Allen J. E
Original Research
The study investigated the chemical, functional and pasting properties of composite blends of cassava and tiger nut residue flour as well as the proximate and sensory properties of chin-chin produced from the blends. Analysis was done using standard methods. Chin-chin was prepared from blends of high quality cassava flour (HQCF) and tiger nut residue flours and substituted at 10%, 20%, 30%, 40% and 50% levels. Moisture and ash content for composite flour increased from 11.17% to 15.26% and from 0.10 to 0.75% in sample A (100% HQCF) and E (60% HQCF flour: 40% TR flour) respectively. Sugar and amylose showed a significant (p≤0.05) increase as substitution of tiger nut residue flour increased while pasting properties of the composite flour were observed to decrease significantly (p<0.05) except for the pasting time and temperature which increased with an increase in substitution of tiger nut residue flour. Functional properties showed a significant (p≤0.05) increase in oil and water absorption capacities, swelling power and least gelation concentration of composite blends with increase in the level of substitution of tiger nut residue flour. Results for chemical composition for chin-chin indicated that moisture, fat, protein and fibre contents increased with an increase in the level of tiger nut residue substitution while ash content, carbohydrate and energy in kcal/g decreased with an increase in the level of tiger nut residue flour inclusion. Sensory evaluation result of chin-chin gave acceptable products and showed that sample E with 40% tiger nut residue inclusion was the most preferred in terms of texture 6.75, flavor 7.30, taste 7.85, Crispness 6.80 and general acceptability 7.35. Therefore, the study showed that tiger nut residue flour can find useful application in confectioneries.
American Journal of Food Science and Technology. 2019, 7(1), 13-21. DOI: 10.12691/ajfst-7-1-3
Pub. Date: January 19, 2019
9772 Views1668 Downloads
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
Original Research
In the present study, we manufactured rice miso supplementary with black soybean, buckwheat and adzuki bean. We analyzed DPPH radical scavenging activity, melanoidin, peptide, reducing sugar content, and lipase inhibitory activity in various rice miso products at different fermentation periods (3, 6, 24, 36 months), respectively. DPPH radical scavenging activity, melanoidin content and lipase inhibitory activity in various rice miso products increased with prolonging the fermentation period. We found positive relationships between melanoidin content and DPPH radical scavenging activity, and lipase inhibitory activity. The correlation coefficients were more than 0.75, respectively. Rice miso supplementary with black soybean (RM-BS), rice miso supplementary with buckwheat (RM-BW) and rice miso supplementary with adzuki bean (RM-AB) exhibited significant higher DPPH radical scavenging activity, melanoidin and lipase inhibitory activity than RM (rice miso; control), respectively. We considered that due to prolonging the fermentation period, more and more starch and protein contained in RM-BS, RM-BW and RM-AB were decomposed into reducing sugar, peptide and amino acid, than those of RM. So thus rice miso supplementary with black soybean, buckwheat and adzuki bean could improve DPPH radical scavenging activity and lipase inhibitory activity of traditional rice miso products, which may be because of plenty of melanoidin was produced through the amino acid-glucose reactions. These results would utilize in the research on development functionality of rice miso products.
American Journal of Food Science and Technology. 2019, 7(1), 7-12. DOI: 10.12691/ajfst-7-1-2
Pub. Date: January 10, 2019
10233 Views2452 Downloads
by Ishrar Islam, Z. Adam and Shahidul Islam
Original Research
Finding the nutritional value in soybeans is essential for keeping commodities at a low price while remaining conscious about people's health. This experiment brings into question whether it would be beneficial to consume soybeans more often and focus on the nutritional aspects of them, as well as the bioenergy benefits it provides. Therefore, the amounts of nutritional elements such as lipids, fatty acids, polyphenols, antioxidants, and soluble fibers tested within different varieties of soybeans. The highest phenolic content was in AS GROW 4754, followed by AS GROW 4632. The antioxidant capacityranged from 2.35 3.44 µg/g of TEAC per 100g dry sample. The antioxidant activity follows as: AS GROW 4632> AS GROW 4754> AS GROW 4835. AS GROW 14632. AS GROWAG 4934. The Protein content ranges from 34.1 to 44.9 (%). The highest total protein was in AS GROW AG 4934, followed by AS GROW 4632, AS GROW 4754, AS GROW 4835 and AS GROW 14632. The lipid content ranges from 20.8 to 30.8 (%). The highest was in AG GROW 4835, and the lowest was in AS GROW 4632. Eight different fatty acids were found in the soybean. The Linoleic acid was found the predominant fatty acid 54%0 followed by Oleic acid (21%) and Palmitic acid (11%). The Behenic and Eicosenic acids found as trace amounts in soybean. Therefore, consumption of soybeans is beneficial but should also be incorporated within an overall healthy lifestyle. The difference in biomass and cell-wall components of five Arkansas grown soybean varieties examined to find out accessions that exhibited quality traits suitable for a potential bioenergy/biofuel crop. The Hemi-cellulose (HCE), cellulose (CE) and ASH contents ranged 14–30 %, 8-18 % and 1-3 % of the DM, respectively. The results showed that the NDF% ranged from 28 to 47, and ADF% ranged from 22-32. The extensive range of distinction in biomass and cell wall components point out that soybean has great potential for use as bioenergy/biofuel crops. The hypothesis was correct according to the results of the experiment, where several varieties showed high contents within all sources of nutritional value. The high amounts of cell-wall components between its species and in comparison to other bioenergy crops as well. The extensive range of distinction in biomass and cell wall components point out that soybean has great potential for use for multiple uses such as human food and nutrition, oil, energy, and biofuel potentials.
American Journal of Food Science and Technology. 2019, 7(1), 1-6. DOI: 10.12691/ajfst-7-1-1
Pub. Date: January 07, 2019
9449 Views1824 Downloads