Evaluation of Nutritional, Microbial and Sensory Attributes of Rice Tuwo Flour Fortified with Soy and Plantain Flour Blends

Noah, Abimbola A. and Omoyeni, Serah E. (2020) Evaluation of Nutritional, Microbial and Sensory Attributes of Rice Tuwo Flour Fortified with Soy and Plantain Flour Blends. Journal of Advances in Microbiology, 20 (9). pp. 121-129. ISSN 2456-7116

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Abstract

Aims: The aim of the work is to investigate the effect of soybean and Plantain flour fortification on the nutritional, microbial and sensory qualities of rice flour paste (Tuwo) fortified with soy and plantain flour blends. Methodology: White rice was cleansed, sorted and soaked in water for 12hrs and dried at 60OC for 12hrs. White rice was fortified with soybean and plantain flour at 10, 15, 20, 25% respectively while 100% white rice flour serve as the control. Nutrient, microbial and sensory qualities of the samples were determined using standard methods. Results: There were significant differences (p≤.05) and increase in values of all the nutritional properties with increase in substitution of soy-plantain flour. The protein content ranges from (2.19 – 21.46%), Fat content (1.67 – 18.51%), Fiber (0.68 – 6.78%), Ash content (1.37 - 2.26%), Moisture content (10.16 – 12.47%) of the blends respectively, while the carbohydrate contents of the blends was significantly lower to that of the control sample. The mineral content increased where the abundant mineral was potassium (29.22 – 45.57 mg/100g) and zinc (2.66 – 3.34 mg/100g) been the least mineral element. The microbial analysis shows a lower microbial counts of prepared tuwo samples, which makes it safe for consumption. Mean total viable count range from 1.10 to 3.50 x102 cfu/g, Staphylococcus count range from 0.00 to 1.03 x102 cfu/g. fungi count range from 0.00 to 0.60 102 cfu/g with no growh of salmonella from all the samples respectively. The sensory evaluation result shows that the sample from whole rice was highly rated but sample B with 80% rice flour, 10% soy flour and 10% plantain flour has the highest preference in terms of taste, colour, aroma, texture, smoothness and overall acceptability. Conclusion: This fortification highly improve its nutrient contents and slightly improves microbial and organoleptic properties of rice tuwo, which can serve as alternative protein supplement.

Item Type:	Article
Subjects:	Q Science > Q Science (General) Q Science > QR Microbiology
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	11 Jun 2021 03:42
Last Modified:	11 Jun 2021 03:42
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1699

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