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  • 1
    Electronic Resource
    Electronic Resource
    COMPARATIVE EFFECTS OF VARIOUS VISCOSITY REDUCING TREATMENTS ON THE QUALITY CHARACTERISTICS OF A COWPEA-SORGHUM INFANT FOOD (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 22 (1998), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three treatments, exogenous amylase, endogenous amylase (use of germinating cereal on untreated flour, also known as power flour or kimea treatment) and germination, were used to reduce the viscosity of the cereal component of a cowpea-sorghum weaning food. Proximate composition of seed samples and flour blends (ratio 1:1) showed that the samples contained 12–13% protein, 1–2% fat and 352–364 kcal/g. The relative viscosity, reconstitution time, sensory and nutritional properties of the samples given different treatments were evaluated. Viscosity reduction was achieved maximally by the use of exogenous amylase. The sample treated with endogenous amylase had the highest PER (2.1) and digestibility (98.7%). Digestibility values were, however, not significantly different (P ≤ 0.05) from one another. The germinated sample had the lowest reconstitution time (180 s.). A commercial weaning food ‘Nutrend’ (Nestle foods) possessed better sensory properties but poorer reconstitutability and viscosity characteristics than treated samples. There is need to improve the sensory characteristics of these products to ensure better consumer acceptance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1998.tb00255.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 173-182 
    Details
    ISSN: 1573-9104
    Keywords: Detarium microcarpum ; Moisture retention ; Mucuna flagellipes ; Oven spring ; Polysaccharide gums ; White bread
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p≤ 0.05) in water absorption of the dough. Doughs containing gums had higher (p≤ 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p≤ 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p≤ 0.05) higher sensory score for crumb grain, texture but lower (p〈0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008111610481
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of infestation on the nutrient content and physiocochemical properties of two cowpea ( Vigna unguiculata) varieties (1999)
    Springer
    Plant foods for human nutrition 53 (1999), S. 321-332 
    Details
    ISSN: 1573-9104
    Keywords: Chemical composition ; Ife-brown cowpeas ; Infestation ; Kano-white cowpeas ; Physicochemical properties
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Two cowpea varieties (Ife-brown and Kano-white varieties) were used for the study. The effects of insect infestation on the chemical composition and physicochemical properties of these cowpea seeds were studied. The proximate composition, mineral content, total starch, total soluble sugars, bulk density, fat and water absorption capacities, viscosity, gelation capacity and emulsion properties of infested cowpea varieties were compared with those of uninfested cowpeas. Effects of infestation on nitrogen solubulity and on the protein fractions were also determined. lnfestation depleted the protein, starch and soluble sugar contents of cowpeas. Oil and water absorption capacities were increased while emulsification, foam and viscosity properties were reduced. The nitrogen solubility pattern was altered. Uninfested Kano-white cowpeas (UKW) possessed better foam properties than uninfested Ife-brown cowpeas (UFB). On the other hand, UFB had better emulsification properties than UKW.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008039411269
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    Paper (German National Licenses)
    Fulltext
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