An assessment of the functional properties, proximate composition, sensory evaluation and rheological value of Gari fortified with bambara groundnut flour (Voandzeia Subterranean Thouars)

• Autorzy: Bankole Y. O. , Tanimola O. A. , Odunukan R. O. , Samuel D. O.
• Języki publikacji: EN

Abstrakty

EN

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90 % gari with 10 % BGF (coded ATS), 85 % gari with 15 % BGF (coded FEA), and 80 % gari with 20 % BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68 %, fat content 1.10-2.60 %, ash content 1.82-2.90 %, crude fibre 2.30-2.42 %. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

Słowa kluczowe

EN

assessment; functional property; proximate composition; sensory evaluation; rheological value; gari dish; flour; bambara groundnut

• Wydawca: -
• Czasopismo: International Letters of Natural Sciences
• Rocznik: 2013
• Tom: 01
• Opis fizyczny: p.17-27,fig.,ref.

Twórcy

autor

Bankole Y. O.

• Department of Agricultural Engineering, School of Engineering, Lagos State Polytechnic, Ikorodu, Nigeria

autor

Tanimola O. A.

• Department of Agricultural Engineering, School of Engineering, Lagos State Polytechnic, Ikorodu, Nigeria

autor

Odunukan R. O.

• Department of Agricultural Engineering, School of Engineering, Lagos State Polytechnic, Ikorodu, Nigeria

autor

Samuel D. O.

• Department of Food Technology, School of Technology, Lagos State Polytechnic, Ikorodu, Nigeria

Bibliografia

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• [4] Irtwange S., Achimba O., Journal of Biological Sciences 1(3) (2009) 150-154.
• [5] Pederson C. S. (1978) Microorganism of fermented Food in Microbiology of Food Fermentation 2nd Edition, Page 39-42, 69-80. Ari Publisher, Connecticut, United State of American.