Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aime...
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| Veröffentlicht in: | Cogent chemistry 2017-01, Vol.3 (1), p.1383707 |
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| creator | Adegunwa, M. O. Adelekan, E. O. Adebowale, A. A. Bakare, H. A. Alamu, E. O. |
| description | Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain-tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain-tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25-32.75/100 g), crude fibre (3.50-6.13/100 g), bulk density (0.81-0.92 g/cm
3
), swelling power (38.38-2.37/g), Mg (30.65-49.08 mg/100 g), P (3.65-120.65 mg/100 g), K (71.62-212.08 mg/100 g), Vitamin C (3.18-5.30 mg/100 g) and Vitamin A (1.71-51.31 μg/100 g). There were significant differences (p |
| doi_str_mv | 10.1080/23312009.2017.1383707 |
| format | Article |
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3
), swelling power (38.38-2.37/g), Mg (30.65-49.08 mg/100 g), P (3.65-120.65 mg/100 g), K (71.62-212.08 mg/100 g), Vitamin C (3.18-5.30 mg/100 g) and Vitamin A (1.71-51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain-tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour.</description><identifier>ISSN: 2331-2009</identifier><identifier>EISSN: 2331-2009</identifier><identifier>DOI: 10.1080/23312009.2017.1383707</identifier><language>eng</language><publisher>Abingdon: Cogent</publisher><subject>Baking ; Barley ; Bulk density ; Cereals ; chemical composition ; composite flour ; Flour ; Formulations ; functional properties ; Gluten ; Mixtures ; Nuts ; Oats ; plantain ; Plantains ; Properties (attributes) ; Rye ; tiger nut ; Vitamin C ; Wheat</subject><ispartof>Cogent chemistry, 2017-01, Vol.3 (1), p.1383707</ispartof><rights>2017 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license 2017</rights><rights>2017 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c315t-4932dd7660725f65dfa5389c1c436484bdb4c53c3911c069c20c5654684e7ecd3</citedby><cites>FETCH-LOGICAL-c315t-4932dd7660725f65dfa5389c1c436484bdb4c53c3911c069c20c5654684e7ecd3</cites><orcidid>0000-0001-6263-1359</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/23312009.2017.1383707$$EPDF$$P50$$Ginformaworld$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/23312009.2017.1383707$$EHTML$$P50$$Ginformaworld$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,27502,27924,27925,59143,59144</link.rule.ids></links><search><contributor>V Vuong, Quan</contributor><creatorcontrib>Adegunwa, M. O.</creatorcontrib><creatorcontrib>Adelekan, E. O.</creatorcontrib><creatorcontrib>Adebowale, A. A.</creatorcontrib><creatorcontrib>Bakare, H. A.</creatorcontrib><creatorcontrib>Alamu, E. O.</creatorcontrib><title>Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations</title><title>Cogent chemistry</title><description>Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain-tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain-tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25-32.75/100 g), crude fibre (3.50-6.13/100 g), bulk density (0.81-0.92 g/cm
3
), swelling power (38.38-2.37/g), Mg (30.65-49.08 mg/100 g), P (3.65-120.65 mg/100 g), K (71.62-212.08 mg/100 g), Vitamin C (3.18-5.30 mg/100 g) and Vitamin A (1.71-51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain-tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour.</description><subject>Baking</subject><subject>Barley</subject><subject>Bulk density</subject><subject>Cereals</subject><subject>chemical composition</subject><subject>composite flour</subject><subject>Flour</subject><subject>Formulations</subject><subject>functional properties</subject><subject>Gluten</subject><subject>Mixtures</subject><subject>Nuts</subject><subject>Oats</subject><subject>plantain</subject><subject>Plantains</subject><subject>Properties (attributes)</subject><subject>Rye</subject><subject>tiger nut</subject><subject>Vitamin C</subject><subject>Wheat</subject><issn>2331-2009</issn><issn>2331-2009</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UclqHDEUbEwMMbY_ISDIxTnMWGqp1d23hMGJDWN8ic_ijRYjI0sdLQnzMf7XSJ4J5OSDeIuqildU130ieE3whK97SkmP8bzuMRnXhE50xONJd9b2q_bx4b_-Y3eZ0jPGmLCK4uNZ93rzG1yBbINHwSBfcrRtAIfAK2SKl8dxiWHRMVudGnBx4DNYj67uSwK0QARlkwUJaLv-8sbN9knHKoiuNvvKLAnpJIvTPte2gYwLJaJd3aiETIj1BdWal-LeLkoX3akBl_TlsZ53j99vfm5uV9uHH3ebb9uVpGTIKzbTXqmRczz2g-GDMjDQaZZEMsrZxHZqx-RAJZ0JkZjPssdy4APjE9Ojloqed58PutXkr6JTFs_1tOo6CTLPjPWMcVxRwwElY0gpaiOWaF8g7gXBooUh_oUhWhjiGEblfT3wrG_m4E-ITokMexeiieClTYK-L_EXJ6WR_w</recordid><startdate>20170101</startdate><enddate>20170101</enddate><creator>Adegunwa, M. O.</creator><creator>Adelekan, E. O.</creator><creator>Adebowale, A. A.</creator><creator>Bakare, H. A.</creator><creator>Alamu, E. O.</creator><general>Cogent</general><general>Taylor & Francis Ltd</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><orcidid>https://orcid.org/0000-0001-6263-1359</orcidid></search><sort><creationdate>20170101</creationdate><title>Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations</title><author>Adegunwa, M. O. ; Adelekan, E. O. ; Adebowale, A. A. ; Bakare, H. A. ; Alamu, E. O.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-4932dd7660725f65dfa5389c1c436484bdb4c53c3911c069c20c5654684e7ecd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Baking</topic><topic>Barley</topic><topic>Bulk density</topic><topic>Cereals</topic><topic>chemical composition</topic><topic>composite flour</topic><topic>Flour</topic><topic>Formulations</topic><topic>functional properties</topic><topic>Gluten</topic><topic>Mixtures</topic><topic>Nuts</topic><topic>Oats</topic><topic>plantain</topic><topic>Plantains</topic><topic>Properties (attributes)</topic><topic>Rye</topic><topic>tiger nut</topic><topic>Vitamin C</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adegunwa, M. O.</creatorcontrib><creatorcontrib>Adelekan, E. O.</creatorcontrib><creatorcontrib>Adebowale, A. 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O.</au><au>Adelekan, E. O.</au><au>Adebowale, A. A.</au><au>Bakare, H. A.</au><au>Alamu, E. O.</au><au>V Vuong, Quan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations</atitle><jtitle>Cogent chemistry</jtitle><date>2017-01-01</date><risdate>2017</risdate><volume>3</volume><issue>1</issue><spage>1383707</spage><pages>1383707-</pages><issn>2331-2009</issn><eissn>2331-2009</eissn><abstract>Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain-tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain-tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25-32.75/100 g), crude fibre (3.50-6.13/100 g), bulk density (0.81-0.92 g/cm
3
), swelling power (38.38-2.37/g), Mg (30.65-49.08 mg/100 g), P (3.65-120.65 mg/100 g), K (71.62-212.08 mg/100 g), Vitamin C (3.18-5.30 mg/100 g) and Vitamin A (1.71-51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain-tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour.</abstract><cop>Abingdon</cop><pub>Cogent</pub><doi>10.1080/23312009.2017.1383707</doi><orcidid>https://orcid.org/0000-0001-6263-1359</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Baking Barley Bulk density Cereals chemical composition composite flour Flour Formulations functional properties Gluten Mixtures Nuts Oats plantain Plantains Properties (attributes) Rye tiger nut Vitamin C Wheat |
| title | Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
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