Physicochemical properties of yellow maize-peanut fortified tortillas.

Simple item page
dc.contributor.authorKarim, Olayinka
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorKayode, Rowland
dc.contributor.authorOgunjobi, Oluwatosin
dc.contributor.authorIbrahim, Alima
dc.date.accessioned2018-11-28T13:48:57Z
dc.date.available2018-11-28T13:48:57Z
dc.date.issued2014
dc.description.abstractIn this study, maize grain were cooked and soaked in alkaline (nixtamalization). Nixtamalized maize flour was blended with groundnut (5, 10, 15 and 20%). The proximate composition of the flours and tortillas were evaluated. A range of 3.90-5.26, 6.28-14.31, 4.50-16.20, 1.18-1.22, 2.40-2.64 and 61.73-77.44% was observed for moisture, protein, fat, fibers, ash and carbohydrate contents of the nixtamalized maize flours respectively. Upon the addition of groundnut, the protein and fat content increased. Loose bulk density and packed bulk density of the flours varied from 1.45-1.48 g/mL and 1.61-1.75 g/mL respectively. The water absorption capacities (WAC) of the flours increased while oil absorption capacities (OAC) decreased following the addition of groundnut. Calcium (Ca), potassium (K), magnesium (Mg) and phosphorus (P) content of the flours was observed to increase, while the sodium (Na) content reduced after nixtamilization. The proximate composition of the tortillas made from the nixtamalized flours varied from 9.44 to 11.12 for moisture, 5.40-12.96 for protein, 32.10-42.25 for fat, 4.07-6.16 for fibre, 1.53-1.95 for ash and 33.09-43.98% for carbohydrate content. Sensory evaluation of the tortillas showed that all the fortified samples are favorable compared with the controlen_US
dc.identifier.urihttp://hdl.handle.net/123456789/1236
dc.language.isoenen_US
dc.publisherCarpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romaniaen_US
dc.subjectPhysicochemicalen_US
dc.subjectYellow maizeen_US
dc.subjectPeanut Fortificationen_US
dc.subjectTortillaen_US
dc.titlePhysicochemical properties of yellow maize-peanut fortified tortillas.en_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Physicochemical properties of yellow maize-peanut fortified tortillas.pdf
Size:
211.54 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.69 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections