Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.
ABSTRACT
Flour was produced from whole
wheat, cooking banana pumpkin pulp and pigeon pea. Breakfast foods were
produced from the composite flour. The proximate composition of the composite
flours showed that moisture content ranged from 9.44-10.68%, dry matter
87.06-90.54%, ash 1.33- 3.20%, crude protein 5.03-12.20%, fat 0.77-1.25%, crude
fibre 0.69-1.65%, carbohydrate 71.01- 79.17%, energy value 3.45-3.52%.
Functional properties of the flours showed that bulk density ranged from
0.58-0.9g/ml, oil absorption capacity 2.05-4.65g/ml, water absorption capacity
1 .62- 9.08 g/ml, Foaming capacity 3.9-13.05 g/ml, Foaming stability 3.66-7.86
g/ml, Emulsion capacity 9.00-18.00 g/ml, Wettability 47.50-55.00 g/ml, gelation
temperature 29.00-69.00CC. Vitamin A ranged from 1.09-1.23%, thiamin
29.61-30.68%, Riboflavin 0.02-0.19%, Niacin from 0.05-1.03. Amylose ranged from
14.93-23.35%, Arnylopectin 76.65-85.07%. Breakfast food produced from (60%
whole wheat flour, 20% pigeon pea and 20% pumpkin flour)and(50% cooking banana,
30% pigeon pea and 20% pumpkin flour) had the highest value of (7.44) in terms
of general acceptability while (50% wheat flour, 30% pigeon pea, 20% pumpkin
flour) had the lowest value (5.64) in the sensory evaluation conducted by the
panelist.
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ONYIKE, E (2021). Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flour-and-breakfast-food-produced-from-blends-of-wfieat-triticuin-aestivum-pumpkin-cucurbita-maxima-cooking-banana-musa-cardaba-and-pigeon-pea-cajanus-cajana-an-flours-7-2
EBERECHUKWU, ONYIKE. "Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flour-and-breakfast-food-produced-from-blends-of-wfieat-triticuin-aestivum-pumpkin-cucurbita-maxima-cooking-banana-musa-cardaba-and-pigeon-pea-cajanus-cajana-an-flours-7-2. Accessed 24 Nov. 2024.
EBERECHUKWU, ONYIKE. "Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flour-and-breakfast-food-produced-from-blends-of-wfieat-triticuin-aestivum-pumpkin-cucurbita-maxima-cooking-banana-musa-cardaba-and-pigeon-pea-cajanus-cajana-an-flours-7-2 >.
EBERECHUKWU, ONYIKE. "Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flour-and-breakfast-food-produced-from-blends-of-wfieat-triticuin-aestivum-pumpkin-cucurbita-maxima-cooking-banana-musa-cardaba-and-pigeon-pea-cajanus-cajana-an-flours-7-2