Nutritional stability of instant Kunun zaki flours produced from millet-malted cowpea and millet-malted soybean during the 3 months storage
Journal Title: Food Research - Year 2018, Vol 2, Issue 1
Abstract
The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun zaki powder was prepared from millet-cowpea malt (MCm) and millet-soybean malt (MSm) by steam heating, packaged in polypropylene (12x18cm), sealed and stored at room temperature (28±0.3oC) and room humidity (45%) for 90 days during which the chemical properties were monitored every 30 days using standard procedures. The moisture content of MCm and MSm increased by 66.61 and 65.77%; the sugar increased by 28.90% and 11.33%; the fat content increased by 0.21 and 0.45%; the TBA content of MCm and MSm increased by 0.0002 and 0.0001 mg/100g while the protein content decreased by 15.56% and 17.07% respectively. The study has revealed that storage of instant Kunun zaki flours in flexible packaging material at ambient temperature resulted in an increase in the chemical parameters except for protein which decreased hence there would be needed to use a better material for storage.
Authors and Affiliations
B. M. Eneke, R. N. Attaugwu, H. E. Ufondu, P. O. Uvere
Keywords
Related Articles
- EP ID EP290544
- DOI 10.26656/fr.2017.2(1).115
- Views 147
- Downloads 0
Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh
The objective of our research was to investigate the properties of jack bean tempeh during fermentation with two different packaging types, banana leaves and LDPE (Low-Density Poly Ethylene) Plastic. After 24 hrs mycelia...
Antioxidant and antimicrobial activity of lemuni noodle
Vitex negundo Linn. commonly known as the five-leaved chaste tree in English, lemuni in Malay and nirgundi in Hindi. In Malaysia, ‘Nasi lemuni’ is popular food that is based on the leaves of this plant. In this study, th...
Potential of fermented papaya beverage in the prevention of foodborne illness incidence
Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne infections is common and the majority cases are undiagnosed or unreported. Apart from some diarrhea or minor gastrointestinal...
Isolation and antibiotic susceptibility profile of Vibrio cholerae isolated from catfish (Pangasius hypophthalmus)
To date, cholera has cycle the world seven times through the seven pandemic cycles that has affected tens of millions of people. The objective of this study was to determine the presence and density as well as the antibi...
Chinese steamed bread fortified with green banana flour
Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated foods in general, have poorer sensory proper...