Authors :
Henry- Unaeze, Helen Nonye; Okoye, Chinasa Ruth
Volume/Issue :
Volume 7 - 2022, Issue 3 - March
Google Scholar :
http://bitly.ws/gu88
Scribd :
https://bit.ly/3JLdf24
DOI :
https://doi.org/10.5281/zenodo.6378276
Abstract :
The need to achieve food security for all
initiated the development of new food products from
available food sources.
Objectives: The study evaluated the pasting and
functional properties of flour blends made from African
yam bean (Sphenostylis stenocarpa) and corn (Zea mays)
seeds.
Materials and Methods: African yam bean (AYB) seeds
roasted at 1910C for 40 min and corn seeds oven-dried at
500C for 24 h were finely milled, and formulated into 5
flour samples in the ratios of AYB (70): Corn (30), AYB
(50): Corn (50), AYB (30): Corn (70), AYB (100: 0), and
Corn (100: 0) to yield one-third (1
/3) of the daily dietary
fiber requirement (12.7 g) of a reference man (70 kg). The
samples and the control (wheat flour) provided 6 samples
which were evaluated for pasting and functional
attributes using standard procedures. Data generated
were analyzed using the IBM Statistical Product for
Service Solution (version 21.0) and presented as means
and standard deviations. Analysis of variance (ANOVA)
was used to compare the means and significance was
accepted at p < 0.05.
Results: The results showed the range of pasting
properties of AYB and corn flour samples as 1066.00BU
to 2844.50BU for peak, 1008.50BU to 1687.50BU trough,
26.00BU to 1157.00BU breakdown, 1454.50BU to
2629.50BU final, and 298.50BU to 942.00BU setback
viscosities; 6.23 to 7.00mins for peak time and 67.730C to
84.800C pasting temperature). The functional properties
ranges were 0.72% to 0.77% (bulk density), 1.98% to
2.04% (water absorption capacity), 0.73g/ml to 2.62g/ml
(oil absorption capacity), 0.72sec to 2.03sec(wettability),
1.04g/ml to 6.64g/ml (swelling index), 60.650C to 71.000C
(gelatinization temperature), 1.52% to 13.17% (foaming
capacity), 2.03 to 5.82g/ml (emulsion capacity) and 0.62%
to 1.41% (foaming stability). High starch yield, peak and
setback viscosity was observed.
Conclusion: Samples could be used for making new and
varied products
Keywords :
Food Insecurity, African Yam Bean, Corn, Pasting, and Functional Properties, Flour Blends.
The need to achieve food security for all
initiated the development of new food products from
available food sources.
Objectives: The study evaluated the pasting and
functional properties of flour blends made from African
yam bean (Sphenostylis stenocarpa) and corn (Zea mays)
seeds.
Materials and Methods: African yam bean (AYB) seeds
roasted at 1910C for 40 min and corn seeds oven-dried at
500C for 24 h were finely milled, and formulated into 5
flour samples in the ratios of AYB (70): Corn (30), AYB
(50): Corn (50), AYB (30): Corn (70), AYB (100: 0), and
Corn (100: 0) to yield one-third (1
/3) of the daily dietary
fiber requirement (12.7 g) of a reference man (70 kg). The
samples and the control (wheat flour) provided 6 samples
which were evaluated for pasting and functional
attributes using standard procedures. Data generated
were analyzed using the IBM Statistical Product for
Service Solution (version 21.0) and presented as means
and standard deviations. Analysis of variance (ANOVA)
was used to compare the means and significance was
accepted at p < 0.05.
Results: The results showed the range of pasting
properties of AYB and corn flour samples as 1066.00BU
to 2844.50BU for peak, 1008.50BU to 1687.50BU trough,
26.00BU to 1157.00BU breakdown, 1454.50BU to
2629.50BU final, and 298.50BU to 942.00BU setback
viscosities; 6.23 to 7.00mins for peak time and 67.730C to
84.800C pasting temperature). The functional properties
ranges were 0.72% to 0.77% (bulk density), 1.98% to
2.04% (water absorption capacity), 0.73g/ml to 2.62g/ml
(oil absorption capacity), 0.72sec to 2.03sec(wettability),
1.04g/ml to 6.64g/ml (swelling index), 60.650C to 71.000C
(gelatinization temperature), 1.52% to 13.17% (foaming
capacity), 2.03 to 5.82g/ml (emulsion capacity) and 0.62%
to 1.41% (foaming stability). High starch yield, peak and
setback viscosity was observed.
Conclusion: Samples could be used for making new and
varied products
Keywords :
Food Insecurity, African Yam Bean, Corn, Pasting, and Functional Properties, Flour Blends.
