Production and Quality Evaluation of lnstant Flour Meal from Acha (Digitaria exilis), Soybean (Glycine max) and Spinach (Spinacia oleracea):- Arira, Hannah I
ABSTRACT
The
study evaluated the functional, physicochemical and sensory properties of
instant flour meal produced from acha flour, soybean flour and spinach powder
using standard analytical methods. The instant flour meal were formulated as
100% acha flour as (sample 101), 95% acha flour: 5% soybean flour: 0% spinach
blends as (sample 102), 90% acha flour: 0% soybean flour: 10% spinach blends as
(sample 103), 85% acha flour: 5% soybean flour: 10% spinach blends as (sample
104), 80% acha flour: 10% soybean flour: 10% spinach blends as (sample 105),
75% acha flour: 15% soybean flour: 10% spinach blends as (sample I 06) and 70%
acha flour: 20% soybean flour: 10% spinach blends as (sample 107). The instant
flour meal samples were prepared using a standard production method lo acquire
the required texture and toasted in a hot dry sauce pan for t 5 minutes, cooled
and packaged. The instant flour meal samples were evaluated for functional,
physio-chemical and sensory properties. Functional properties analysis showed
significant difference (p < 0.05) in water absorption capacity, oil absorption
capacity, bulk density and foaming capacity. Proximate analysis results showed
significant (p<0.05) increase in moisture, protein, fiber, fat, ash and
carbohydrate. Sensory properties analysis showed significant differences
(p<0.05) in terms of appearance, taste, aroma, mouth feel and texture and
general acceptability. Therefore, acceptable instant flour meal from the
composite of (acha flour, soybean flour and spinach blends) can be produced,
which would enhance the nutrition and curb the menace of osteoporosis in oldet
adults.
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MICHAEL, U (2024). Production and Quality Evaluation of lnstant Flour Meal from Acha (Digitaria exilis), Soybean (Glycine max) and Spinach (Spinacia oleracea):- Arira, Hannah I. Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-lnstant-flour-meal-from-acha-digitaria-exilis-soybean-glycine-max-and-spinach-spinacia-oleracea-arira-hannah-i-7-2
UNIVERSITY, MICHAEL. "Production and Quality Evaluation of lnstant Flour Meal from Acha (Digitaria exilis), Soybean (Glycine max) and Spinach (Spinacia oleracea):- Arira, Hannah I" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 25 Jun. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-lnstant-flour-meal-from-acha-digitaria-exilis-soybean-glycine-max-and-spinach-spinacia-oleracea-arira-hannah-i-7-2. Accessed 22 Nov. 2024.
UNIVERSITY, MICHAEL. "Production and Quality Evaluation of lnstant Flour Meal from Acha (Digitaria exilis), Soybean (Glycine max) and Spinach (Spinacia oleracea):- Arira, Hannah I". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 25 Jun. 2024. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-lnstant-flour-meal-from-acha-digitaria-exilis-soybean-glycine-max-and-spinach-spinacia-oleracea-arira-hannah-i-7-2 >.
UNIVERSITY, MICHAEL. "Production and Quality Evaluation of lnstant Flour Meal from Acha (Digitaria exilis), Soybean (Glycine max) and Spinach (Spinacia oleracea):- Arira, Hannah I" Repository.mouau.edu.ng (2024). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-lnstant-flour-meal-from-acha-digitaria-exilis-soybean-glycine-max-and-spinach-spinacia-oleracea-arira-hannah-i-7-2