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...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Informa UK Limited
2017
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| Acceso en línea: | https://hdl.handle.net/10568/88224 |
| _version_ | 1855526139264499712 |
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| author | Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, Emmanuel Oladeji |
| author_browse | Adebowale, A.A. Adegunwa, M.O. Adelekan, E.O. Alamu, Emmanuel Oladeji Bakare, H.A. |
| author_facet | Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, Emmanuel Oladeji |
| author_sort | Adegunwa, M.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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/cm3), 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. |
| format | Journal Article |
| id | CGSpace88224 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace882242025-11-11T10:18:25Z Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, Emmanuel Oladeji plantains tiger nut chemical composition food formulations gluten nutritional properties 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/cm3), 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. 2017-01-01 2017-10-10T09:36:55Z 2017-10-10T09:36:55Z Journal Article https://hdl.handle.net/10568/88224 en Open Access application/pdf Informa UK Limited Adegunwa, M.O., Adelekan, E.O., Adebowale, A.A., Bakare, H.A. & Alamu, E.O. (2017). Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations. Cogent Chemistry, 3(1), 1-15. |
| spellingShingle | plantains tiger nut chemical composition food formulations gluten nutritional properties Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, Emmanuel Oladeji Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
| title | Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
| title_full | Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
| title_fullStr | Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
| title_full_unstemmed | Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
| title_short | Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations |
| title_sort | evaluation of nutritional and functional properties of plantain musa paradisiaca l and tigernut cyperus esculentus l flour blends for food formulations |
| topic | plantains tiger nut chemical composition food formulations gluten nutritional properties |
| url | https://hdl.handle.net/10568/88224 |
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