INVESTIGATING THE EFFECTS OF SPROUTING ON QUALITY ATTRIBUTES OF COCOYAM FLOUR AND ITS PERFORMANCE AS COMPOSITE OF WHEAT IN BREAD PRODUCTION
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
This study was focused on investigating the effects of sprouting on the functional and antinutritional properties of cocoyam flour. The performance of incorporating unsprouted cocoyam flour (UCF) and sprouted cocoyam flour (SCF) in wheat flour during production of bread was also investigated. Percentage substitutions of 5, 10, 15 and 20 of each UCF and SCF were used in wheat flour to produce composite breads, coded as UC5B, UC10B, UC15B, UC20B, SC5B, SC10B, SC15B and SC20B respectively. Bread made from whole wheat flour without incorporating UCF or SCF served as control (WWB). Results of the functional properties indicated percentage increases of 28.26, 2.21, 71.14, 39.10, 156.49, 32.01 and 11.89 in bulk density, water absorption capacity, oil absorption capacity, emulsification capacity, wet-ability, gelation capacity and gelation temperature in SCF over the UCF. Antinutritional properties, however recorded percentage reductions of 23.86, 1.69, 8.77, 30.08, 9.52 and 26.38 in SCF over the UCF. Analysis of the proximate composition of the bread samples showed enhancement in ash content of sample containing 5% SCF substitution in wheat, having the highest value of 1.53%. Result of sensory evaluation showed that although the WWB had higher scores than others, it did not differ significantly (p>0.05) from many of those containing cocoyam flour in the sensory attributes crust, taste, aroma and general acceptability. The study concluded that sprouting of cocoyam had significant and desirable influence on the functional and antinutritional properties of cocoyam flour. Acceptable bread could be produced from sprouted and unsprouted cocoyam flour.
Authors and Affiliations
Olusegun A. Olaoye
Keywords
Related Articles
- EP ID EP203615
- DOI -
- Views 126
- Downloads 0
EFFECT OF ACTIVE CARBON FILTRATION ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF LIME JUICE
Lime (Citrus aurantifolia) is widely used as a flavor enhancer in Food Industry. Extracted lime juice cannot be preserved for long time due to the development of delayed bitterness. Therefore, industry has introduced art...
EVALUATION OF PROXIMATE, FUNCTIONAL AND ANTIOXIDATIVE PROPERTIES OF ENZYMATIC HYDROLYSATES FROM FERMENTED KARIYA (HILDERGARDIA BARTERII) SEED PROTEIN ISOLATES
Background: Hydrolysates were obtained from fermented and unfermented kariya seed protein isolate using two proteolytic enzymes: pepsin and pancreatin to obtain fermented pancreatin kariya protein hydrolysate (FPcKPH), u...
EFFECTS OF FREEZING AND DRYING ON PHYSICOCHEMICAL PROPERTIES OF DIOSPYROS KAKI FRUITS
The research purpose was to determine the quality characteristics of persimmon fruits subject to two conservation methods such as: drying and freezing. Drying of persimmon was done at 60° C for 24 hours and freezing at -...
PROXIMATE ANALYSIS, MINERALS, AND ANTI-NUTRITIONAL FACTORS OF MORINGA OLEIFERA LEAVES
Moringa oleifera is a multipurpose plant which is exploited as food and for various medicinal purposes. Despite its nutritional benefits, reports on its nutritional and anti-nutritional components needs updating due to t...
FATTY ACID PROFILE, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OIL AND PROTEIN ISOLATE SIMULTANEOUSLY EXTRACTED FROM SESAME (Sesamum indicum) SEED
This work evaluated the fatty acid profile, physico-chemical characteristics of oil, physico-chemical and functional properties of protein isolate produced from sesame seeds by the application of simultaneous recovery te...