|Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(5) pp. 067-073, July, 2017. DOI: http:/dx.doi.org/10.14303/ajfst.2017.024. Copyright © 2017 International Research Journals
Full Length Research Paper
Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours
Ngozi U. Arisa1, Aminat Adelekan1, Oluwatosin O. Malomo1, Olayemi Eyituoyo Dudu*
1Department of Chemistry, Food and Nutritional Sciences, College of Natural and Applied Sciences, Bells University of Technology, Ota, Ogun State.
Coressponding Author’s Email: firstname.lastname@example.org
Received May 23, 2017; Accepted June 20, 2017
Composite flour blends of; wheat flour, beniseed flour and trifoliate yam of ratios; 90:5:5(WBT1), 70:15:15 (WBT2) and 50:25:25 (WBT3) respectively were utilized in the production of biscuits; WBTB1, WBTB2, WBTB3 respectively. Increase in beniseed and trifoliate yam substitution ensued improvements in; protein (0.78% and 3.49%, respectively), fat (5.47% and 2.79%, respectively), ash (0.89% and 0.80% respectively), and crude fibre (2.27% and 1.30% respectively) and decline (P<0.05) in; moisture (2.29% and 1.67%., respectively) and carbohydrate (7.08% and 6.24%, respectively) of both composite flours and biscuits. Magnesium (0.27%), manganese (0.07%), sodium (0.14%), Calcium (0.38%), Iron (0.09%) and copper (0.15%) contents of the composite flours were boosted with increase in beniseed and trifoliate yam. WBT1 had the superior; bulk density, water absorption capacity and swelling capacity (0.66g/ml, 149.92% and 6.85ml., respectively). WBTB1 was the most sensory accepted. This study further indicates the suitability of cereal-tuber based flours for the baking industry.
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