Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated...

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Veröffentlicht in:Food Science & Nutrition 2017-05, Vol.5 (3), p.750-762
Hauptverfasser: Ohizua, Ehimen R., Adeola, Abiodun A., Idowu, Micheal A., Sobukola, Olajide P., Afolabi, T. Adeniyi, Ishola, Raphael O., Ayansina, Simeon O., Oyekale, Tolulope O., Falomo, Ayorinde
Format: Artikel
Sprache:eng
Schlagworte:
Bananas
Bulk density
Composition
Cooking
Flour
Foaming
Food science
Food supply
Formulations
Functional properties
Gelation
Mixtures
nutrient composition
Original Research
Peas
pigeon pea
Pigeonpeas
Properties (attributes)
Quality management
sweetpotato
unripe cooking banana
Variance analysis
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Zusammenfassung:This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.455