PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION

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dc.contributor.authorArise, Abimbola
dc.contributor.authorDauda, Adegbola
dc.contributor.authorAwolola, Gbonjubola
dc.contributor.authorAkinlolu-ojo, eTemilad
dc.date.accessioned2018-03-19T13:35:04Z
dc.date.available2018-03-19T13:35:04Z
dc.date.issued2017-12-27
dc.descriptionValue addition and nutrient fortification of biscuit.en_US
dc.description.abstractThe feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheat flour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends were analyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pasting properties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70% wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosity and final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend. However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximate composition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the highest protein content of 25%. Physical properties conducted on the biscuit indicated that the diameter and weight of the biscuit produced from composite flour increases with increase in level of Bambara flour present in the composite flour. Sensory analysis showed that biscuit produced from flour blend 70:5:25 (wheat: plantain: Bambara) was the most acceptable. The study has demonstrated the feasibility of producing quality biscuits from wheat, plantain and Bambara flour blends.en_US
dc.description.sponsorshipNobodyen_US
dc.identifier.citationNoneen_US
dc.identifier.urihttp://hdl.handle.net/123456789/119
dc.language.isoenen_US
dc.publisherAnnals. Food Science and Technologyen_US
dc.relation.ispartofseriesIssue 4;Volume 18
dc.subjectBambara, plantain, composite flour, functional properties, sensory properties, pasting propertiesen_US
dc.titlePHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTIONen_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

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