Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour
FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and their proximate, functional and pasting properties were assessed. Functional properties—loose bulk density, packed bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, foam capacity,...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2016-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2016.1142409 |
| _version_ | 1818879460746723328 |
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| author | M.O. Iwe U. Onyeukwu A.N. Agiriga |
| author_facet | M.O. Iwe U. Onyeukwu A.N. Agiriga |
| author_sort | M.O. Iwe |
| collection | DOAJ |
| description | FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and their proximate, functional and pasting properties were assessed. Functional properties—loose bulk density, packed bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, foam capacity, gelation capacity and swelling index ranged from 0.63 to 0.69 g/ml, 0.84 to 1.00 g/ml, 0.63 to 1.32%, 0.46 to 1.48%, 42.50 to 56.78%, 10.40 to 18.17%, 50.93 to 57.90°C and 0.45 to 0.67, respectively. Proximate and amylose composition ranged as follows; Moisture: 8% (75% rice:25% African yam bean) to 14% (100% rice); Protein: 12.86% (100% wheat) to 28.13% (50% rice:50% African yam bean); Fat: 1.64% (100% rice) to 5.79% (100% cowpea); Ash: 1% (100% cowpea, 75% rice:25% African yam bean, 50% rice:50% African yam bean) to 1.97% (25% rice:75% African yam bean); Crude fibre: 0.95% (100% wheat) to 6.27% (100% African yam bean); Carbohydrate: 52.62% (50% rice:50% African yam bean) to 72.58% (100% wheat) and Amylose: 17.13% (100% rice) to 28.07% (100% African yam bean). Pasting properties—peak, trough, breakdown, final, peak time and pasting temperature ranged from 128.50 to 245 RVU, 85.08 to 159.25 RVU, 22.08 to 106.75 RVU, 123.58 to 294.33 RVU, 33.50 to 135.08 RVU, 5.18 to 5.92 min and 79.95 to 84.75°C. |
| first_indexed | 2024-12-19T14:30:26Z |
| format | Article |
| id | doaj.art-bd12f3f6d1e346a481b77b40dac8bbc5 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-19T14:30:26Z |
| publishDate | 2016-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-bd12f3f6d1e346a481b77b40dac8bbc52022-12-21T20:17:28ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322016-12-012110.1080/23311932.2016.11424091142409Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flourM.O. Iwe0U. Onyeukwu1A.N. Agiriga2Michael Okpara University of Agriculture UmudikeMichael Okpara University of Agriculture UmudikeFederal University Oye-EkitiFARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and their proximate, functional and pasting properties were assessed. Functional properties—loose bulk density, packed bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, foam capacity, gelation capacity and swelling index ranged from 0.63 to 0.69 g/ml, 0.84 to 1.00 g/ml, 0.63 to 1.32%, 0.46 to 1.48%, 42.50 to 56.78%, 10.40 to 18.17%, 50.93 to 57.90°C and 0.45 to 0.67, respectively. Proximate and amylose composition ranged as follows; Moisture: 8% (75% rice:25% African yam bean) to 14% (100% rice); Protein: 12.86% (100% wheat) to 28.13% (50% rice:50% African yam bean); Fat: 1.64% (100% rice) to 5.79% (100% cowpea); Ash: 1% (100% cowpea, 75% rice:25% African yam bean, 50% rice:50% African yam bean) to 1.97% (25% rice:75% African yam bean); Crude fibre: 0.95% (100% wheat) to 6.27% (100% African yam bean); Carbohydrate: 52.62% (50% rice:50% African yam bean) to 72.58% (100% wheat) and Amylose: 17.13% (100% rice) to 28.07% (100% African yam bean). Pasting properties—peak, trough, breakdown, final, peak time and pasting temperature ranged from 128.50 to 245 RVU, 85.08 to 159.25 RVU, 22.08 to 106.75 RVU, 123.58 to 294.33 RVU, 33.50 to 135.08 RVU, 5.18 to 5.92 min and 79.95 to 84.75°C.http://dx.doi.org/10.1080/23311932.2016.1142409composite flourpasting propertiesfunctional propertieslegumesproximatewheat flour |
| spellingShingle | M.O. Iwe U. Onyeukwu A.N. Agiriga Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour Cogent Food & Agriculture composite flour pasting properties functional properties legumes proximate wheat flour |
| title | Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour |
| title_full | Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour |
| title_fullStr | Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour |
| title_full_unstemmed | Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour |
| title_short | Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour |
| title_sort | proximate functional and pasting properties of faro 44 rice african yam bean and brown cowpea seeds composite flour |
| topic | composite flour pasting properties functional properties legumes proximate wheat flour |
| url | http://dx.doi.org/10.1080/23311932.2016.1142409 |
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