Ekunseitan, Oluwakemi F., Obadina, Adewale O., Sobukola, Olajide P., Omemu, Adebukunola M., Adegunwa, Mojisola O., Kajihausa, Olatundun E., Adebowale, Abdul-Rasaq A., Sanni, Silifat A., Sanni, Lateef O. and Tomlins, Keith (2016) Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour. Journal of Food Processing and Preservation, 41 (5):e13150. ISSN 0145-8892 (Print), 1745-4549 (Online) (doi:https://doi.org/10.1111/jfpp.13150)

PDF (Publisher's PDF) 17274 TOMLINS_High_Quality_Cassava_Composite_Flour_2016.pdf - Published Version Restricted to Registered users only Download (285kB)

Abstract

Utilization of cheap and readily available staple food products such as high quality cassava flour(HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be useto enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs wereblended together in 11 different proportions with 100% wheat flour as control. The nutritionaland functional qualities of the composite flour samples were determined. Data obtained were sub-jected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid.

Item Type:	Article
Uncontrolled Keywords:	Composite flour, Functional properties, HQCF, Mushroom, Nutritional properties, Wheat flour
Subjects:	S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified:	26 Mar 2018 12:26
URI:	http://gala.gre.ac.uk/id/eprint/17274

Actions (login required)

View Item

Downloads