Food Potentials And Functional Properties Of Blends Of Malted And Unmalted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour For Use As Complementary Food
Abstract
The food potentials and functional properties of
unmalted and malted flour blends of
African yam bean (Sphenostylis Stenocarpa) and yellow dent maize (Zea mays) for
use as complementary food was investigated. Four blends of cereal legume
components were formulated in the ratios of malted (70:30), (50:50). Umalted
(70:30), (50:50). Proximate and functional Analysis was done on the flour
blends. They were used to make porridge while nutrient was used as control for
sensory evaluation. The blends (70:30) had more protein, fibre, lipid, moisture
while in carbohydrate there was no significant difference between malted and
unmalted at (5% level). Functional properties of the unmalted and malted
African yam bean and maize flour which included water absorption capacity, foam capacity, bulk density, fat absorption
capacity, emulsion capacity and gelation capacity were determined. Matting
increased the water absorption, foam capacity, hulk density and gelatinization
temperature while oil absorption decreased in unmalted flours blends. The
sensory evaluation tests revealed that nutrend porridge was preferred in terms
of taste, colour and flavour followed by malted blends in terms of colour and
consistency. Finally nutrend was generally accepted as complementary food.
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AKUBUIRO, C (2021). Food Potentials And Functional Properties Of Blends Of Malted And Unmalted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour For Use As Complementary Food. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/food-potentials-and-functional-properties-of-blends-of-malted-and-unmalted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-for-use-as-complementary-food-7-2
CHIKODI, AKUBUIRO. "Food Potentials And Functional Properties Of Blends Of Malted And Unmalted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour For Use As Complementary Food" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/food-potentials-and-functional-properties-of-blends-of-malted-and-unmalted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-for-use-as-complementary-food-7-2. Accessed 20 May. 2024.
CHIKODI, AKUBUIRO. "Food Potentials And Functional Properties Of Blends Of Malted And Unmalted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour For Use As Complementary Food". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/food-potentials-and-functional-properties-of-blends-of-malted-and-unmalted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-for-use-as-complementary-food-7-2 >.
CHIKODI, AKUBUIRO. "Food Potentials And Functional Properties Of Blends Of Malted And Unmalted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour For Use As Complementary Food" Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/food-potentials-and-functional-properties-of-blends-of-malted-and-unmalted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-for-use-as-complementary-food-7-2