PRODUCTION AND SOME QUALITY ATTRIBUTES OF RICE-BAMBARA NUT FLOUR EXTRUDED FLAKES
DOI:
https://doi.org/10.51406/jnset.v13i1.1491Keywords:
functional properties, extruded flakes, sensory acceptability, composite flourAbstract
The proximate, functional and sensory properties of Rice-Bambara flakes were investigated. The flour was mixed at different proportions (100% Rice flour, 90:10, 80:20, 70:30, 60:40, 50:50 Rice-Bambara flour). The proximate composition, functional properties and sensory acceptability of the flakes were determined using standard laboratory procedures. The water absorption capacity ranged from 1.90 to 2.50. The swelling power and solubility index ranged from 3.51-4.37 and 13.35-20.50, respectively. The fat, protein, ash, crude fiber, moisture and carbohydrate contents ranged from 1.33-3.13%, 5.30-18.37%, 0.37-1.34%, 0.26-1.38%, 4.99-6.79%, and 69.35-85.18% respectively. Sensory panelists«¤?? scores for color, taste, aroma, texture and overall acceptability ranged from 4.46-7.23, 4.11-6.70, 5.00-7.09, 4.32-6.14, and 4.73-6.91 respectively. There were significant differences (P<0.05) between the sensory, functional and proximate properties of the flakes. The study showed that 90:10 Rice-Bambara flour extruded flakes had better functional properties and sensory acceptability.
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Anderson, R.A., H.F., Conway, V.F. Pfeifer., Griffin, E.L. 1969. Roll and extrusion-cooking of grain sorghum grits. Cereal Sci. Today, 14: 372 «¤?? 382.
Anton, A. A., and Luciano, F. B. 2007. Instrumental textural evaluation of extruded snack foods: A review. Ciencia y TecnologiaAlimentaria, 54, 245«¤??251.
AOAC 2000 Official methods of analysis, 17th edition. Association of Official and Analytical Chemists, Washington D.C.
Bamshaiye, O.M., Adegbola, J.A., Bamishaiye, E.I. 2010. Bambara groundnut: An under-utilized nut in Africa. Adv. Agric. Biotechnol. 1, 60«¤??72.
Bogert, J.L., Briggs, G.M., Galloway, D.H. 1994. Nutrition and physical fitness. Int. J. Food Sci. Nutr., 45:223 «¤?? 230.
Brough, S.H., Azam-Ali SN 1992. The effect of soil moisture on the proximate composition of Bambara groundnut (Vigna subterranean L. Verdc). Journal of Science of Food and Agriculture. 60: 197 «¤?? 203
Christina, A. N. 2009. Effects of bambara groundnut (Vigna subterranea) variety and processing on the quality and consumer appeal for its products. Intl. J. Food Sci. Technl. 44: 2234«¤??2242.
Adebowale, A.A., Awolala, F.M., Fetuga, G.O., Sanni, S.A., Adegunwa, M.O. 2013 Effect of soaking pre-treatments on nutritional composition and functional properties of bambara groundnut (vigna subterranea) flour. Acta Horticulturae, 979: 139-146
Enwere, N.J., Hung, Y.C. 1996. Some chemical and physical properties of bambara groundnut seed and products. Int. J. Food Sci. Nutr., 47: 469 «¤?? 475.
FAO 2008. Food and Agricultural Organisation Statistics of the United Nations FAOSTAT, Retreived December 26, 2013.
Gonzalez. R.J., Torres, R.L., Anon, M.C. 2000. Comparison of rice and corn cooking characteristics before and after extrusion. Polish Journal of Food and Nutrition Scienes 9/50 (I), 29 «¤?? 34.
Gonzalez RJ, Torres RL, de Greef DM 2002. Extrusion «¤?? coccion de cereals. Boletin da Sociedade Brasileira de Ciencia e Tec de Alimentos (sbCTA) 36(2): 83 «¤?? 136.
Guha, M., Ali, S.Z., S. Bhattacharya, 1997. Twin screw extrusion and extrudates characteristics. J. Food Engineering, 32: 251 «¤?? 267.
Kadam, K.L., Forrest, L.H., Jacobson, W.A. 2008. Rice straw as a lingocellulosic resource: collection, processing, transportation and environmental aspects. Biomass Bioenergy, 18: 369 «¤?? 389.
Leach, W.H., Harry, L.D. Cowen, M., Schwch, T.J. 1959. Structure of the starch granules, I. Swelling and solubility patterns of various starches cereal chem.., 36: 535 «¤?? 544.
Linnemann, A.R. 1994. Thermal regulation of phonological development and growth of
Bambara groundnut. Ph.D. Thesis, University Wageningen, Netherlands.
Mazahib, A. M., Nuha, M. O., Salawa I. S., Babiker, E. E. 2013. Some nutritional attributes of bambara groundnut as influenced by domestic processing. Interl. Food Res. J. 20: 1165-1171.
Minka, S.R., Bruneteau, M. 2000. Partial chemical composition of Bambara pea (Vigna subterranean (L.) Verde). Food Chem. 68:273-276.
Mune, M.A., Minka, S.R., Lape Mbome, I., Etoa, F. X. 2011. Nutritional potential of bambara bean protein concentrate. Pak. J. Nutr., 10: 112-119.
Olanipekun, B.F., Otunola, E.T., Adejuyitan, J.A., Adeyanju, J.A 2012. Proximate and fatty acid composition of bambara groundnut (Voandzeia subterranean L. Thouars) as influenced by fermentation with a combination of Rhizopus oligosporus and R.nigricans. Trans. J. Sci. and Tech., 2: 77 «¤?? 87.
Rolfe, L.A., Huff, H.E., F. Hseih, 2001. Effects of particle size and processing variables on the properties of an extruded catfish feed. J. Aquac. Food Production Technology, 10: 21 «¤?? 33.
Ruales, J., Valencia, S., Nair, B. 1993. Effect of processing on the physicochemical characteristics of guinea «Á¢Ì?our. (Chenopodium guinea Wild). Starch 46, 13«¤??19.
Sriburi, P., Hill, S.E. Barclay, F. 1999. Depolymerization of cassava starch. Carbohydrate Polymer, 38: 211 «¤?? 218.
Wang, J.C., Kinsella, J.E. 1976. Functional properties of novel proteins: Alfalfa leaf proteins. J. Food Sci., 41: 286 «¤?? 292.
