This research characterized flour and raw starches isolated from red white sweet potato cultivars. Their composition, determined by proximate analysis, is typical of These cultivars have high amylose content (32−34%) exhibit a Ca-type X-ray diffraction pattern. Similar gelatinization characteristics were detected for both with onset temperature 67 °C enthalpy 10.5−11.0 J/g. Starches had well-correlated (r 2 = 0.982) solubilization swelling temperatures, starting at 80 °C. Pasting properties...

The nutritional quality of food transcends the availability nutrients in to being utilizable by consumer. In this study, a complementary diet for infants was formulated with protein maize, soybean concentrate, and cassava starch. extruded effect extrusion on some antinutritional factors vitro starch digestibilities meals were assessed. amino acid profile samples determined while other indices calculated. essential index meal ranged from 87.3 tryptophan 133.7 tyrosine-phenylalanine. Protein...

Summary This study investigated the effect of some preprocessing techniques on physicochemical and technological properties pearl millet flour for possible industrial application. Pearl was processed into using different (blanching, debranning, fermentation malting) evaluated functional properties, grain morphology total viable count. The result showed that malting brought about loosening starch granules. Fermentation significantly reduced bulk density by 22% improved colour lightness paste...

Abstract The hydration characterization of food materials is necessary for effective and efficient evaluation, design, optimization processes, thus ensuring high quality products. This work evaluated the kinetics modeled behavior oat ( Avena sativa ) grains as a function temperature (25–55°C). during showed downward concave shape, with initial water absorption rate. Although Peleg's model could describe data adequately, it some inability in specific parts process. Therefore,...

Soy isoflavones, present in many processed soy foods, are known for their phytoestrogenic and antioxidant activities. The aim of this work was to study the kinetics genistein daidzein degradation at elevated temperatures follow changes activity. Daidzein model solutions (pH 7 9) were thermally treated 120 °C or incubated 70, 80, 90 °C. Isoflavone observed all temperatures, with apparent first-order 70−90 °C, Ea = 8.4 11.6 kcal/mol pH 9, respectively. Microcalorimetric stability tests showed...

The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking sensory qualities the resulting bread were evaluated. Differences in baking loaves produced under laboratory industrial conditions analyzed t-test, whereas ANOVA used for other analyses. Peak final viscosities composite blends (CB) ranged from 109.20 to 114.06 RVU 111.86 134.40 RVU, respectively. Dough stability decreased 9.15 0.78 min, farinograph...

Effect of malting on quality characteristics wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) 75%:20%:5% (WSS3). Whole (WSF) 100% served as control. Protein content ranged 11.78% to 11.98%. Malted improved protein at substitution level greater than 10%. At 20% with sorghum, crude fibre (1.98%) total ash contents (3.96%) increased significantly suggesting a good...

The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, orange-fleshed sweet potato (OFSP) flour blends was evaluated using rat model. test diet as follows: UF2: sorghum (56%), soybean (17%), OFSP (27%); UF3: (59%), (31%), (10%); F2: F3: (10%), while cerelac served positive control, corn starch (basal diet), ogi (negative control). Forty-nine Wistar albino rats were grouped fed with diets for 28 days. growth, hematological, serum parameters...

Summary Tempe was prepared from dehulled, cooked soya beans and cowpea by using Rhizopus oligosporus fermentation. Four complementary foods, containing 50–80% maize flour or ‘ogi’ flour, were blends of tempe with without the addition melon seed flour. The foods much higher in protein (18.6–19.7%) fat (8.2–9.4%) than and, except for lower ash contents, comparable proximate composition typical commercial produced food multinationals Nigeria. There no significant differences efficiency ratio,...

The aim of this work was to produce wonderful cola protein hydrolysate fractions with in vitro antioxidant properties coupled blood pressure-reducing ability when orally administered spontaneously hypertensive rats (SHRs). Wonderful isolate (WCI) hydrolyzed pancreatin a (WCH), which subjected ultrafiltration separation using 1, 3, 5, and 10 kDa molecular weight cut-off membranes obtain <1, 1–3, 3–5 5–10 peptide fractions, respectively. <1 1–3 had higher contents arginine compared the...

The lactic acid bacteria (LAB) and yeast diversities in spontaneously fermented pearl millet (Pennisetum glaucum) finger (Eleusine coracona) sourdoughs were investigated. Pearl grains processed into flour used spontaneous sourdough fermentation. LAB cultures isolated, screened identified based on morphological, biochemical sugar utilisation pattern using API 50CHL 20 AUX kits. Titratable acidity, pH Temperatures of developed also monitored. acidity Temperature increased with increasing days...

The aim of this work was to determine amino acid composition and in vitro antioxidant activities Monodora myristica protein hydrolysate its membrane ultrafiltration peptide fractions. Alcalase fractionated using membranes produce sizes <1, 1–3, 3–5, 5–10 kDa. results showed that sequential fractionation resulted higher glycine glutamic glutamine contents. Analysis properties the M. led significant (p < .05) improvements 2,2-diphenyl-1-picrylhydrazyl radical scavenging, metal chelation...

This study aimed at exploring the possibility of substituting powdered milk (PM) with migratory locust powder (MLP) as a cheap and sustainable alternative protein source in peanut-based ready-to-use therapeutic foods used treatment malnutrition. The is wide spread underutilised high edible insect. Peanut-based (RUTFs) were formulated according to MSF/UNICEF 2013 nutritional standards. Milk was substituted MLP 5–30% levels. RUTF containing 30% control. Nutritional, antioxidant antinutrients...

Abstract The starches derived from two different cultivars of cassava were modified with acetic anhydride. increase in swelling power and solubility the starch (CS) pastes treated anhydride concentration could be attributed to easier hydration, resulting reduction interaction between chains due substitution. transition temperatures ( T o , p c ) enthalpy gelatinisation (Δ H acetylated CS, determined. values lower than those native starches. Rheological properties CS (5% w/w) as a function...

This study assessed the optimum roasting conditions on phytochemical properties of three varieties Dioclea reflexa seeds using response surface methodology. Roasting were varied temperature (110℃∼ 200℃) and time (10∼40 min). Phytochemical components (phenolics, tannin, flavonoids, cardiac glycoside, steroids) screened estimated. The showed that availability activities was heat-dependent. An increase in beyond 110℃ for 10 min resulted a decrease total phenolic (TP) flavonoid (TF) contents....

The aim of this study was to determine the amino acid composition and nutritional indices bambara groundnut, an underutilised legume for use both as flour protein isolate in biscuit production. Sixteen (16) response surface methodology (RSM) runs were evaluated from combination wheat (WF), groundnut (BF) (BPI). Based on crude functional properties these ratios selected WF: BF (85.0:15.0%, 76.2:23.8% 52.5:47.5%) labeled WBF1, WBF2, WBF3, respectively with BPI WBPI1, WBPI2 WBPI3 blends...

Breadfruit (BF) is an underutilised crop in Nigeria. Information on its composition and the behaviour of flour during cooking are important requirements for enhancing utilisation BF. Flours BF obtained from three towns South-West Nigeria were analysed their chemical pasting properties. Starch, crude fibre, ash, fat, protein properties evaluated. Starch was predominant carbohydrate, representing about 60.4 to 65.8% pulp 47.5 57.5% peel. Crude fibre values varied 6.31 9.04%. There no...

Marble vine (Dioclea reflexa) seed flour was defatted using n-hexane and made into a protein isolate by alkaline solubilization acid precipitation. The hydrolyzed alcalase fractionated different peptide sizes of <1, 1–3, 3–5 5–10 kDa ultrafiltration membranes. hydrolysate its membrane fractions were evaluated for amino composition in vitro antioxidant activities. results showed that sequential fractionation resulted higher serine, glutamic acid+glutamine, glycine tyrosine contents. peptides...

Abstract Wheat flour was replaced with breadfruit (30 to 100%) produce cake. The composition and pasting properties of the flours their composite blends were determined. Baking sensory qualities resulting cake samples evaluated. Protein starch fiber contents wheat 2.6, 61.30, 7.79% 10.9, 69.89, 2.81%, respectively, which significantly influenced baking characteristics also reflected on blends. Peak, holding, breakdown, final viscosities ranged from 122.3 147, 85.4 98.6, 28.74 49.18, 128.6...