African Journal of Agriculture and Food Security

sAfrican Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (7), pp. 001-006, July, 2019. © International Scholars Journals

Full Length Research Paper

Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods

Adebowale, A.A.*, Sanni, L. O. and Onitilo, M.O.

Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria

Accepted 10 April, 2019

Abstract

This study investigated the chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. Tapioca grits (partially gelatinized irregular flakes from roasted cassava starch), were produced from three different cassava varieties (Odongbo, TMS 30572 and Oko-iyawo) and two roasting methods (traditional and rotary dryer). The chemical composition and pasting properties of the tapioca grits were evaluated. The results showed that the effect of cassava variety and roasting methods on chemical composition of tapioca grits was significantly different (P<0.05). The principal component analysis (PCA) of variation in the chemical properties of the tapioca grits indicated that moisture, sugar and starch accounted for 83% of the variation in the chemical properties of tapioca grits. This study showed that peak and hot paste viscosities are the key pasting parameters in characterizing tapioca grits from the cassava varieties and roasting methods studied and that variation in peak viscosity of the tapioca grits might be due more too varietal influence than the roasting method.

Key words: Cassava, variety, roasting, tapioca grits, chemical, pasting.

Key words: Protein, nutritional value, edible plants, Iran.

African Journal of Agriculture and Food Security ISSN 2375-1177  Vol. 7 (6), pp. 001-008, June, 2019. © International Scholars Journals

Full Length Research Paper

Effect of incorporating sweetpotato flour to wheat flour on the quality characteristics of cookies

Sukhcharn Singh^1*, C. S. Riar² and D. C. Saxena³

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India.

Accepted 14 April, 2019

Abstract

Textural and sensory properties of cookies were studied by supplementing various proportion of sweetpotato flour (0 - 100%) to the wheat flour. The cookie dough was subjected to rheological analysis and texture profile analysis by using TA-XT2i (SMS) in order to determine dough hardness, cohesiveness, springiness, adhesiveness etc. Spread factor, puncture force and fracture strength of the cookies were also determined. Water absorption increases from 29 to 169% with increasing the proportion of sweetpotato flour. The control dough had cohesiveness and adhesiveness values of 0.295g/s and 19.314g/s. The cohesiveness of dough with 20% sweetpotato flour and 80% of wheat flour increased to 0.480 g/s and then decreased with increasing percentage of sweetpotato flour. Sweetpotato flour lowered the spread factor from 6.666 to 6.150 with increasing its level from 0-100%. Sensory evaluation revealed that increasing levels of sweetpotato flour (60%) lowered the overall acceptability (2.7) because of taste and distinct flavor developed during baking.

Key words: Sweetpotato flour, cookies dough, rheological characteristics, texture.

African Journal of Agriculture and Food Security ISSN 2375-1177  Vol. 7 (6), pp. 001-005, June, 2019. © International Scholars Journals

Full Length Research Paper

Physico-chemical properties of cashew tree gum

E.  Gyedu-Akoto¹, I. Oduro², F. M. Amoah¹, J. H. Oldham², W.O. Ellis², K. Opoku-Ameyaw¹ and Rasheed Bin Hakeem¹

¹Cocoa Research Institute of Ghana, Akim-Tafo, Ghana.

²Department of Biochemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.

Accepted 17 March, 2019

Abstract

The physico-chemical properties of cashew gum (CG) collected from four cashew growing districts, Sampa, Wenchi, Bole and Jirapa in Ghana were studied to help promote the utilization of cashew gum in the food industry. The gum was collected from trees of two different age groups, those that were 10 years and below and those above 10 years. Physico- chemical properties of CG were compared to those of gum Arabic. Parameters studied included pH (3.8 - 4.2), total ash (0.5 - 1.2%), protein content (1.27 - 1.80%), total sugars (0.96 - 2.10 mg/g), total phenols (0.21 - 2.26%), moisture content (9.8 - 13.2%) and insoluble matter (1.9 - 4.8%). Gum from mature trees was generally found to have higher levels of protein, moisture, sugars and phenols than that from young trees, with the exception of pH which was lower in gum from mature trees. There were also variations in some of the physico-chemical properties of the CG from the different locations. The predominant minerals in cashew tree gum were Ca, K, Na and Fe and their nutritional benefits is discussed. This study showed that CG possesses good physico-chemial properties and high levels of minerals

Key words: Cashew gum, physico-chemical, gum Arabic, nutritional benefits.

African Journal of Agriculture and Food Security ISSN 2375-1177  Vol. 7 (6), pp. 001-006, June, 2019. © International Scholars Journals

Full Length Research Paper

Quality evaluation of canned fermented oil bean seed slices during ambient storage

Victor N. Enujiugha¹* and Charles T. Akanbi²

¹Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

²Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Accepted 22 March, 2019

Abstract

African oil bean (Pentaclethra macrophylla Benth) seed slices were prepared, fermented and canned in three different media using conventional batch retort procedures. The canned products were subjected to sensory evaluation using a 20 man panel of judges, and to six months’ ambient storage with monthly analysis being carried out for total viable counts, peroxide values, free fatty acids and acid values of the sample oils, as well as for hardness and appearance indices of the canned seed slices. The results show that after 6 months storage the total viable counts were 9.3 x 10³ cfu/g, 1.7 x 10⁴ cfu/g, and 6.0 x 10³ cfu/g for the brine-canned, refined groundnut oil-canned and tomato sauce-canned samples, respectively. Peroxide values and free fatty acids had lowest concentrations in the product canned in refined groundnut oil; whereas the same product was least accepted organoleptically in terms of aroma and overall acceptability. The hardness and appearance indices show increased softening and colour darkening with prolonged storage period, although the samples were still considered acceptable after 6 months tropical ambient storage.

Key words: fermented oil bean seeds, canning, quality attributes, storage.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (5), pp. 001-005, May, 2019. © International Scholars Journals

Full Length Research Paper

Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB.Rc 34)

G. S. Ayernor¹ and *F. C. K. Ocloo²

¹Department of Nutrition of Food Science, University of Ghana, Legon, Ghana.

²Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P. O. Box LG 80, Legon, Ghana.

Accepted 21 February, 2019

Abstract

Paddy rice was germinated for 0, 5, 7 and 9 days period at 32°C. Physical and chemical characteristics, as well as diastatic activity were determined using standard methods. Drastic decreases in thousand-grain weight, starch content, and viscosity of malt paste with significant increases in sugar content and diastatic activity were observed during germination (P<0.05). The 9-day malted rice had a diastatic activity of 94.5-degree Lintner, with shorter starch conversion time. The paddy rice studied was therefore suitable for germination and use as an alternate source of enzymes for starch hydrolysis.

Key words: Physico-chemical, diastatic activity, germination, malted rice.