Coker, Oluwafemi Jeremiah and Aiyeleye, F.B (2019) SOME QUALITY ATTRIBUTES OF COCOYAM FLOUR SUBSTITUTED WITH MATURE GREEN PLANTAIN FLOUR. Applied Tropical Agriculture, 241 (1). pp. 250-256.
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Coker, O.J. and Aiyeleye, F.B. (2019). Some Quality Attributes of Cocoyam Flour Substituted with Matured Green Plantain Flour. Applied Tropical Agriculture. Vol 24,1250-256..pdf Download (454kB) |
Abstract
This study was carried out to determine the proximate, functional and the sensory properties of the composite flour samples obtained from different ratios of cocoyam and unripe plantain (5 to 20%) flours, with 100% cocoyam flour as the +control. The flour samples had proximate composition ranging from 9.96 to 11.57% moisture, 0.75 to 7.09% ash, 0.49 to 2.39% crude fibre, 0.60 to 2.24% fat, 3.27 to 5.10% protein and 73.23 to 83.33% carbohydrate. The functional properties of the flour samples ranged from 2.31 to 3.02g/ml water absorption capacity, 0.60 to 0.76g/ml bulk density, 3.01 to 3.31g/g swelling power, 5.55 to 12.08g/g solubility and 44.5 to 59.5% dispersability. The results from this study showed that unripe (mature green) plantain flour can be substituted into cocoyam flour up to 20% level to produce acceptable (in terms of sensory attributes) and nutritious (in terms proximate as it increased with substitution level) flour blends for different culinary purposes.
| 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: | 27 Jul 2020 12:53 |
| Last Modified: | 27 Jul 2020 12:53 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1066 |
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