Food Properties And Functional Properties Of Blends Of Malted And Un-malted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour Use As Complementary Food
ABSTRACT
The food potentials and the properties 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 nutrend 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). Functiotuil properties of the unmalied and malted African yam
bean at id inni /C flouts which iieluded water ahsorptiorccapacity (1 foam
capacity, bulk density, fat absorption capacity, emulsion capacity and gelal
ion 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 untrendy
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 Properties And Functional Properties Of Blends Of Malted And Un-malted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour Use As Complementary Food . Repository.mouau.edu.ng: Retrieved Oct 18, 2024, from https://repository.mouau.edu.ng/work/view/food-properties-and-functional-properties-of-blends-of-malted-and-un-malted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-use-as-complementary-food-7-2
CHIKODI, AKUBUIRO. "Food Properties And Functional Properties Of Blends Of Malted And Un-malted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour Use As Complementary Food " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/food-properties-and-functional-properties-of-blends-of-malted-and-un-malted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-use-as-complementary-food-7-2. Accessed 18 Oct. 2024.
CHIKODI, AKUBUIRO. "Food Properties And Functional Properties Of Blends Of Malted And Un-malted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour Use As Complementary Food ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 18 Oct. 2024. < https://repository.mouau.edu.ng/work/view/food-properties-and-functional-properties-of-blends-of-malted-and-un-malted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-use-as-complementary-food-7-2 >.
CHIKODI, AKUBUIRO. "Food Properties And Functional Properties Of Blends Of Malted And Un-malted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour Use As Complementary Food " Repository.mouau.edu.ng (2021). Accessed 18 Oct. 2024. https://repository.mouau.edu.ng/work/view/food-properties-and-functional-properties-of-blends-of-malted-and-un-malted-african-yam-bean-sphenostylis-stenocarpa-and-maize-zea-mays-flour-use-as-complementary-food-7-2