GREEN PLANTAIN AND WHOLE WHEAT FLOUR BLENDS: PHYSICOCHEMICAL PROPERTIES OF FLOUR AND SENSORY QUALITY OF COOKED PORRIDGE

Adebowale, Olalekan J. and Oladele, A.K. and Fadairo, O. S. (2019) GREEN PLANTAIN AND WHOLE WHEAT FLOUR BLENDS: PHYSICOCHEMICAL PROPERTIES OF FLOUR AND SENSORY QUALITY OF COOKED PORRIDGE. FEPI-JOPAS, 1 (1). pp. 37-44. ISSN 2714-2531

Text 2019 Adebowale Oladele and Fadairo-Green plantain-wheat flour blends(1).pdf Download (228kB)

Abstract

Green plantain flour was substituted with whole wheat flour at 20, 40, 50, 60, 80, 100%. Physicochemical properties of flour blends and sensory quality of cooked porridge of the flours was investigated. Bulk density (0.64-0.83 g/L), water absorption (1.43-1.68 g/g), water solubility (6.71-12.4%), swelling (38.4-43.1) and browning indexes (47.7-64.8) increased significantly (p<0.05) with an increase in whole-wheat flour inclusion (0, 20, 40, 50, 60, 80, 100%). The control (100 % green-plantain flour) was lighter in colour (L* = 65.3) than composited flours (35.1-52.3) while chroma (12.5-12.8) and hue angle (85.6-89.4) values were significantly higher in composited flours than the control. The fibre content increased from 6.22 to 8.21% as the levels of whole-wheat flour increased with a concomitant decrease in the carbohydrate and energy value contents. No significant differences were observed with brownness, taste and aroma but the texture and overall acceptability scores of porridges showed a mixed pattern. Consequently, compositing flours from green plantain with wholewheat at 60:40 blend seems to be a sustainable way to improving the nutritional quality of the porridge.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 12:17
Last Modified:	21 Jul 2020 12:17
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1033

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