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Akinde HA, Sanni LO, Shittu TA, Adegunwa MO, Abass A, Awoyale W. Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production. Journal of Culinary Science & Technology 2022. [DOI: 10.1080/15428052.2022.2091072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Lateef O. Sanni
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
- Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria
| | - Taofik Akinyemi Shittu
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Mojisola O. Adegunwa
- Hospitality and Tourism Department, Federal University of Agriculture, Ogun, Nigeria
| | - Adebayo Abass
- Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria
| | - Wasiu Awoyale
- Department of Food Science & Technology, Kwara State University Malete, Kwara, Nigeria
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Omidiran AT, Sobukola OP, Sanni SA, Sanni LO, Adebowale AA, Shajobi AO, Kulakow P. Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil. Food Sci Nutr 2019; 7:656-666. [PMID: 30847144 PMCID: PMC6392818 DOI: 10.1002/fsn3.904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 10/25/2018] [Accepted: 11/14/2018] [Indexed: 11/17/2022] Open
Abstract
Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS-950289, TME-419, and TMS-30572) and soy protein isolate blends fried in soybean oil. Effect of frying temperature (170-180°C), frying time (2-4 min), soy protein isolate inclusion level (5%-15%) on proximate composition, color changes, expansion, texture, and sensory attributes of the snacks was investigated. Optimization of process variables was carried out based on a factorial design (2 level by 3 factor) in the Design Expert version 6.0.8, and models were generated showing the relationship between the independent variables and the responses. The desired goal for each constraint (processing conditions) was kept within 170-180°C for 2-4 min, while all responses, except chewiness, expansion, yellowness, and protein, were set at minimum. Evaluation of sensory attributes of the optimized sample was carried out to determine its level of desirability. The optimized frying conditions for matrices produced from starches of TMS-950289 are 170°C/4 min/5% SPI with desirability value of 0.507; from TME-419 are 180°C/2 min/5% SPI with desirability value of 0.475 while for those from TMS-30572 are 170°C/4 min/15% SPI with desirability value of 0.459. At higher SPI level, the protein content was high at 170°C. At 4 min frying time for all the varieties, the moisture content reduces. The most desired optimized fried snack produced from starch of TMS-30572 (containing 15% SPI) had higher crispness and lower oil content than other optimized fried snacks.
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Affiliation(s)
- Adebukola T. Omidiran
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Olajide P. Sobukola
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Silifat A. Sanni
- Department of Nutrition and DieteticsFederal University of AgricultureAbeokutaNigeria
| | - Lateef O. Sanni
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | | | - Adebola O. Shajobi
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Peter Kulakow
- Cassava Breeding UnitInternational Institute of Tropical AgricultureIbadanNigeria
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Omohimi CI, Piccirillo C, Roriz M, Ferraro V, Vasconcelos MW, Sanni LO, Tomlins K, Pintado MM, Abayomi LA. Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours. J Food Sci Technol 2017; 55:42-51. [PMID: 29358794 DOI: 10.1007/s13197-017-2761-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/14/2017] [Indexed: 10/18/2022]
Abstract
Yam (Dioscorea spp) is an essential tuber crop for hundreds of millions of people in many African, Asian and South American countries. Considering in particular Southwest Nigeria, chips, flakes and flours are amongst the most common shelf-stable traditionally-processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences in the moisture, crude protein and fibre content of all samples (10.0-12.3, 2.7-4.3 and 1.3-2.0 wt%, respectively). Gross energy was also comparable for all yam derived food items (between 3300 and 3507 kcal/kg), contradicting the common belief that yam flakes have lower nutritional value than chips and flours. Considering the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences existed between products, and their various sources (markets). Principal component analysis showed a direct correlation between ash content of the samples and the assessed macronutrients, irrespective of the market, or the seller of the commodities. This study confirmed that yam derived food stuffs have an adequate nutritional composition, irrespective of their form and/or origin.
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Affiliation(s)
- C I Omohimi
- 1Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, P.M.B. 2240, Abeokuta, Ogun State Nigeria
| | - C Piccirillo
- 2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - M Roriz
- 2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - V Ferraro
- 2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - M W Vasconcelos
- 2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - L O Sanni
- 1Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, P.M.B. 2240, Abeokuta, Ogun State Nigeria
| | - K Tomlins
- 3Natural Resources Institute, University of Greenwich, Chatham, UK
| | - M M Pintado
- 2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - L A Abayomi
- 3Natural Resources Institute, University of Greenwich, Chatham, UK
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Ekunseitan OF, Obadina AO, Sobukola OP, Omemu AM, Adegunwa MO, Kajihausa OE, Adebowale ARA, Sanni SA, Sanni LO, Keith T. Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13150] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Oluwakemi F. Ekunseitan
- Department of Food Science and Technology; Federal University of Agriculture, Abeokuta; Nigeria
| | - Adewale O. Obadina
- Department of Food Science and Technology; Federal University of Agriculture, Abeokuta; Nigeria
| | - Olajide P. Sobukola
- Department of Food Science and Technology; Federal University of Agriculture, Abeokuta; Nigeria
| | - Adebukunola M. Omemu
- Department of Hospitality and Tourism Management; Federal University of Agriculture, Abeokuta; Nigeria
| | - Mojisola O. Adegunwa
- Department of Hospitality and Tourism Management; Federal University of Agriculture, Abeokuta; Nigeria
| | - Olatundun E. Kajihausa
- Department of Food Science and Technology; Federal University of Agriculture, Abeokuta; Nigeria
| | | | - Silifat A. Sanni
- Department of Nutrition and Dietetics; Federal University of Agriculture, Abeokuta; Nigeria
| | - Lateef O. Sanni
- Department of Food Science and Technology; Federal University of Agriculture, Abeokuta; Nigeria
| | - Tomlins Keith
- Natural Resources Institute, University of Greenwich; Kent UK
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Sanoussi AF, Dansi A, Ahissou H, Adebowale A, Sanni LO, Orobiyi A, Dansi M, Azokpota P, Sanni A. Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2015.15107] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Omidiran AT, Sobukola OP, Sanni A, Adebowale ARA, Obadina OA, Sanni LO, Tomlins K, Wolfgang T. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour. Food Sci Nutr 2016; 4:80-8. [PMID: 26788313 PMCID: PMC4708630 DOI: 10.1002/fsn3.255] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 06/02/2015] [Accepted: 06/04/2015] [Indexed: 11/09/2022] Open
Abstract
The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P < 0.05) negative effect on the texture. Based on the desirability (0.771) concept, a frying temperature of 140 °C, frying time of 4 min, 32% level of BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred.
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Affiliation(s)
- Adebukola T Omidiran
- Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Olajide P Sobukola
- Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Ajoke Sanni
- Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria
| | - Abdul-Rasaq A Adebowale
- Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Olusegun A Obadina
- Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Lateef O Sanni
- Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Keith Tomlins
- Natural Resources Institute University of Greenwich Greenwich U.K
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Awoyale W, Sanni LO, Shittu TA, Adegunwa MO. Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder. Food Sci Nutr 2015; 3:425-33. [PMID: 26405528 PMCID: PMC4576966 DOI: 10.1002/fsn3.235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 03/09/2015] [Accepted: 03/15/2015] [Indexed: 11/22/2022] Open
Abstract
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.
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Affiliation(s)
- Wasiu Awoyale
- Department of Food, Agricultural and Bioengineering, Kwara State University Malete, Nigeria
| | - Lateef O Sanni
- Department of Food Science and Technology, Federal University of Agriculture Abeokuta, Nigeria
| | - Taofik A Shittu
- Department of Food Science and Technology, Federal University of Agriculture Abeokuta, Nigeria
| | - Mojisola O Adegunwa
- Department of Hospitality and Tourism, Federal University of Agriculture Abeokuta, Nigeria
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Wahab BA, Adebowale ARA, Sanni SA, Sobukola OP, Obadina AO, Kajihausa OE, Adegunwa MO, Sanni LO, Tomlins K. Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Sci Nutr 2015; 4:50-8. [PMID: 26788310 PMCID: PMC4708640 DOI: 10.1002/fsn3.260] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 06/04/2015] [Accepted: 06/17/2015] [Indexed: 11/07/2022] Open
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.
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Affiliation(s)
- Bashirat A Wahab
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Abdul-Rasaq A Adebowale
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Silifat A Sanni
- Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria
| | - Olajide P Sobukola
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Adewale O Obadina
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Olatundun E Kajihausa
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Mojisola O Adegunwa
- Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria
| | - Lateef O Sanni
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Keith Tomlins
- Natural Resources Institute University of Greenwich Kent U.K
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Kareem ST, Adebowale ARA, Sobukola OP, Adebisi MA, Obadina OA, Kajihausa OE, Adegunwa MO, Sanni LO, Keith T. Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks. Journal of Culinary Science & Technology 2015. [DOI: 10.1080/15428052.2015.1015667] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Adedotun H, Adebowale ARA, Olayiwola IO, Shittu TA, Sanni LO. Production and Quality Evaluation of Noodles From Sweet Potato Starch. Journal of Culinary Science & Technology 2014. [DOI: 10.1080/15428052.2014.952479] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Adebowale ARA, Sanni LO. Effects of solid content and temperature on viscosity of tapioca meal. J Food Sci Technol 2014; 50:573-8. [PMID: 24425955 DOI: 10.1007/s13197-011-0363-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2011] [Accepted: 03/31/2011] [Indexed: 11/26/2022]
Abstract
The effect of solid content (2.5-10%, w/v) and temperature (30-70°C) on the viscosity of tapioca meal from three cassava varieties was investigated in this study. Viscosity measurements were conducted using a digital rotational Brookfield viscometer. The viscosity of tapioca meal increased with increasing solid content and decreasing viscometer speeds. An empirical power-law equation fitted the viscosity data of the tapioca meals with correlation coefficients between 0.94 and 0.99. Our results indicated that tapioca meal can be characterized as a pseudo-plastic fluid and a mean value of 0.32 ± 0.18 was proposed as the power law index of tapioca meal from the three cassava varieties used in this study. Neither solid content, temperature nor shear rate altered the rheological characteristics of tapioca meal.
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Affiliation(s)
- Abdul-Rasaq A Adebowale
- Department of Food Science and Technology, University of Agriculture, P.M.B. 2240 Abeokuta, Nigeria
| | - Lateef O Sanni
- Department of Food Science and Technology, University of Agriculture, P.M.B. 2240 Abeokuta, Nigeria
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Kareem SO, Akpan I, Popoola TOS, Sanni LO. Activated charcoal-a potential material in glucoamylase recovery. Enzyme Res 2012; 2011:483943. [PMID: 22235364 PMCID: PMC3251798 DOI: 10.4061/2011/483943] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2011] [Revised: 09/20/2011] [Accepted: 09/21/2011] [Indexed: 11/20/2022] Open
Abstract
The potential of activated charcoal in the purification of fungal glucoamylase was investigated. Various concentrations of activated charcoal (1–4% w/v) were used to concentrate crude glucoamylase from Rhizopus oligosporus at different temperature values (30–50°C). Effects of pH (3.0–6.0) and contact time (0–60 min) on enzyme purification were also monitored. Activated charcoal (3% w/v) gave a 16-fold purification in a single-step purification at 50°C for 20 min and pH 5.5. The result of SDS-PAGE analysis of purified glucoamylase showed two major protein bands with corresponding molecular weight of 36 kDa and 50 kDa. The method is inexpensive, rapid, and simple which could facilitate downstream processing of industrial enzyme.
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Affiliation(s)
- S O Kareem
- Department of Microbiology, University of Agriculture, PMB 2240, Abeokuta, Nigeria
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Awoyale W, Maziya-Dixon B, Sanni LO, Shittu TA. Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02659.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Yusuf AA, Ayedun H, Sanni LO. Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean). Food Chem 2007; 111:277-82. [PMID: 26047423 DOI: 10.1016/j.foodchem.2007.12.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2007] [Revised: 10/25/2007] [Accepted: 12/06/2007] [Indexed: 11/26/2022]
Abstract
Benniseed and bambara groundnut seeds were roasted at 80 and 120°C for 10-60min. For both flours, the effects of roasting temperature and time on selected functional properties and chemical composition were determined, as were the effects of pH on the emulsification capacity and nitrogen solubility. The chemical constituents of the raw flours were present at higher concentrations than those of the roasted flours except for fat and ash. Protein concentrates of both flours contained 80.5-81.5% crude protein as the major constituent. Nitrogen solubility was lowest at pH 4.0 for raw and roasted benniseed flour and pH 5.0 for raw and roasted bambara groundnut flour. Roasting generally lowered the nitrogen solubility and increased the water and oil absorption capacities while decreasing the foaming capacity and emulsification capacity of both flours.
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Affiliation(s)
- A A Yusuf
- Department of Chemistry, University of Agriculture, Abeokuta, Ogun State, Nigeria.
| | - H Ayedun
- Department of Science Laboratory Technology, Federal Polytechnic, Ilaro, Ogun State, Nigeria
| | - L O Sanni
- University of Agriculture, Abeokuta/International Institute of Tropical Agriculture, Ibadan, Nigeria
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Sanni LO. Practical Food Law Referencer. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.00954.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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