- Tytuł:
- An assessment of the functional properties, proximate composition, sensory evaluation and rheological value of Gari fortified with bambara groundnut flour (Voandzeia Subterranean Thouars)
- Autorzy:
-
Bankole, Y.O.
Tanimola, O.A.
Odunukan, R.O.
Samuel, D.O. - Powiązania:
- https://bibliotekanauki.pl/articles/11192.pdf
- Data publikacji:
- 2013
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
assessment
functional property
proximate composition
sensory evaluation
rheological value
gari dish
flour
bambara groundnut - Opis:
- Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90 % gari with 10 % BGF (coded ATS), 85 % gari with 15 % BGF (coded FEA), and 80 % gari with 20 % BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68 %, fat content 1.10-2.60 %, ash content 1.82-2.90 %, crude fibre 2.30-2.42 %. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.
- Źródło:
-
International Letters of Natural Sciences; 2013, 01
2300-9675 - Pojawia się w:
- International Letters of Natural Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł