Ilelaboye ,, N.O.A. and JESUSINA, T.I (2019) FUNCTIONAL PROPERTIES OF WHEAT, PLANTAIN SORGHUM COMPOSITE FLOUR AND SENSORY EVALUATION OF THEIR CORRESPONDING CHIN-CHIN AND BISCUIT. In: 4th National Development Conference of The School of Pure and Applied Science, 2nd – 5th December, 2019, The Federal Polytechnic Ilaro, Ogun State.
![[img]](http://eprints.federalpolyilaro.edu.ng/style/images/fileicons/text.png) |
Text
FUNCTIONAL PROPERTIES OF WHEAT, PLANTAIN SORGHUM COMPOSITE FLOUR AND SENSORY EVALUATION OF THEIR CORRESPONDING CHIN-CHIN AND BISCUIT.pdf Download (233kB) |
Abstract
The research was carried out to study the functional properties of flour blends produced from cheap and underutilised crops (plantain-sorghum blends and wheat flour). The study evaluated functional properties – dispersibility, bulk density, swelling power, water and oil absorption capacities, sedimentation volume, emulsion capacity and foaming capacity, pH and solubility index of the flours. The corresponding biscuits and chin-chin produced from the flour blends of plantain (P), sorghum (S ) and wheat (W) in following proportions: 40P:60W, 30P:10S:60W, 20P:20S:60W, 10P:30S:60W, 40S:60W and 100% Wheat flour as control analysed for Sensory evaluation. The functional properties of the flour blends have moisture content (1.00 to 4.83%), dispersibility (63.26 to 78.33%), bulk density (0.41to 0.46 %), swelling power (1.09 to 1.12%), water absorption capacity (81.65 to 90.43 %), oil absorption capacity (14.77to 20.00%), sedimentation volume (17.33 to 35.87 %), emulsion capacity (28.63to 36.14 %), foaming capacity (36.14 to 16.18 %), and solubility index (45.10 to 47.07 %). Sensory evaluation results of the biscuits showed that the composite flour of sample A (40P:60W) could be used as a substitute for whole wheat flour due to its overall acceptability while that of chin-chin showed that sample B (30P:10S:60W) was highly rated. The study revealed that consumption of the biscuits and chin-chin would increase the nutrient intake of the people especially children and also increase the utilisation of plantain and sorghum in developing countries, including Nigeria.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 17 Feb 2022 19:22 |
| Last Modified: | 17 Feb 2022 19:22 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1937 |
Actions (login required)
 |
View Item |
