This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam wheat composite breads at different levels of cocoyam flour substitution for human consumption. Proximate analysis proximate analyses were carried out on the samples using standard aoac, 2005 methods. Biscuits from raw flour had the least protein content 2. Data obtained from the chemical analyses and sensory evaluation were subjected to analysis of variance and means were separated using duncans multiple range test.
The results showed that the soft wheat flour had higher 1. Wheat germ is available as a separate entity because it is an important source of vitamin e. Pdf production of cocoyam, cassava and wheat flour. The results obtained on proximate analysis of china chestnut seeds, s. Background extensive milling processes have deprived wheat flour from essential nutrients. Sample id maize flour % levels of substitution % soybean flour carrot flour a 100 0 0 b 90 5 5 c 80 10 10 d 70 15 15 e 60 20 20 served as negative and positive controls respectively. Proximate analysis of hard red spring wheat whole wheat flour 30 3. Proximate composition and sensory qualities of snacksproduced. A whole wheat bread wwb and cocoyamcomposite breads ccb1,ccb 2 and ccb 3 were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively. The commercially available soft wheat flour was purchased from local suppliers at kajetia market in kumasighana. Proximate composition proximate analyses of the samples were carried out using official aoac methods 8. Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours. Press cake and meals plus other vegetable oils and animal fats. This was done to investigate the nutritional value and the general acceptability of the.
The sum of the individual classes so found agrees closely with the figures obtained as carbohydrate by difference. An average moisture content in flour and wheat samples figure 2. The study assessed the proximate composition and fermented brown hamburger bean seed five blends of wheat flour wf, sweet potato using the following ratio wf. Proximate composition and some functional properties of soft. The intuitive user interface allows operation by everybody and a wide selection of precalibration packages make it suitable for all applications. Proximate composition and sensory acceptability of snacks. Determination of proximate composition and bioactive. The proximate composition showed that 40% breadfruit flour blend had highest protein content 1. Physicochemical, proximate and sensory properties of. Wheat flour is the main cereal crop used for baking different products such as bread. The proximate composition and sensory evaluation were determined.
These values are within the range reported by other investigators 20,21,22. Chemical composition and quality characteristics of wheat. Flour particle size distribution was determined with an ls. Physicochemical, proximate and sensory properties of organic sidestream pineapple ananas. Sucralose was used instead of sucrose with the intention to develop sugarfree cookies. Proximate analysis and physicochemical properties of flour. Pdf proximate composition and functional properties of. Cereals are undoubtedly full of nutrition, but unfortunately the refining process degrades their quality. View the article pdf and any associated supplements and figures for a period of 48 hours. The analysis of the carbohydrate fractions of different flour types, journal of the science of food and agriculture on deepdyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips. It reduces downtime in production and provides fast quality control of batch samples. Assessment of proximate compositions and functional.
Its mineral components including ca, p, and fe were significantly higher than common flours such as wheat flour, cassava flour and rice flour. Whole wheat flour % t1 100 0 0 t2 95 5 0 t3 90 10 0 t4 85 15 0 t5 80 20 0 t6 0 0 100 t6. The study investigated the proximate composition and sensory acceptability of snacks produced from broken rice flour. The value of ash in bread made from wheat flour blended with potato flour was low compared to the ash content in bread made from wheat flour. Read the proximate analysis of wheat flour carbohydrates. American journal of food science and technology, 24, 109115. Proximate composition and some functional properties of. The flour were cleaned of foreign materials and sieved through 75. The moisture content of the biscuit sample ranges from 6. Bread produced from 100% wheat flour served as the control sample. The samples were analyzed for moisture, ash, crude fibre crude protein, crude fat and carbohydrate by difference. Wheat flour 3g was placed in a porcelain cup and sufficient distilled water was added starting from 2ml to form the firm ball dough and the dough left to stand at 25c for 30 min before washing. Instalab used for chemical analyses of wheat and flour constituents 0 2 4 6 8 10 12 14 16 18 p1 p2 p3 p4 p5 moisture content % series 1 series 2 series 3 0 0,2 0,4 0,6 0,8 1 1,2 1,4 1,6 1,8 p1 p2 p3 p4 p5 an average ash content % series 1 series 2 series 3 figure 1.
Proximate analysis the proximate composition of the composite bread and the whole wheat bread samples were determined using the 18 methods. Pdf proximate composition and some functional properties. Proximate analysis of flours brown flour samples, wheat bran, residual flour and whole wheat flour were analyzed for moisture, crude protein, crude fat, crude fiber and total ash contents by following their. Methods of analysis the methods used in this study were those recommended by the association of official analytical chemists aoac, 1980 i. The proximate and elemental composition of wheat flour and. In this study, the food composition of wheat, sorghum, millet, maize and rice were chemically analyzed using the methods by association of. The flour functional properties were determined and compared with those of asomdwee cowpea flour. Proximate is a robust, compact and easy to use atline nir instrument for the food and feed industry. The raw material of foremost importance in bakery product is the wheat flour. The proximate composition, physical qualities, sensory. The wet gluten content of flour was measured by hand washing using dilute salt 2% nacl solution as described in aacc 2000 method 3812.
All the nutrient and ash content analysis were done according to the association of official analytical chemists protocol 4, 5, 6. Composite flour samples containing wheat and plantain flours were formulated at 0, 5, 10, 20 and 30% ww level of wheat flour substitutions for bread making and for biscuits at 0, 50, 60, 70, 80, 90 and 100% ww levels. Quality evaluation of composite bread produced from wheat. Proximate composition of the whole wheat and the composite bread samples were determined using aoac methods 1. Bakery units prefer the flour obtained by milling in roller flourmill with 7072 percent extraction. Chemical composition and nutritional quality of wheat grain. The proximate and sensory analysis of the cassavacocoyam supplemented wheat flour rock cake has been made. Effect of tempering conditions on milling performance and flour functionality meera kweon,1,2 ron martin,1 and edward souza1 abstract cereal chem. Proximate composition, bread characteristics and sensory. The flours were packaged in airtight plastic containers prior to analyses. Development of high protein and sugarfree cookies fortified.
Wheat flour, sugar, salt, dalda, yeast active dry yeast and other ingredients were collected from the local market. Jul 09, 2014 composite flour has been defined in numerous researches as a combination of wheat and non wheat flours for the production of leavened breads, other baked products, and pastas. The moisture content of composite flour ranged from 10. The broken rice flour samples used in snacks production were prepared from two rice varieties faro 44 and faro 52 locally cultivated in bida, niger state, nigeria. Correlation coefficients r between year, chemical composition, and enzymatic activities. Optimization of proximate composition and functional. With few minor modifications, they are shown to be applicable also to samples of commercial bran, endosperm and germ. Methods are given for the determination of the four main classes of carbohydrate in wheat flour, viz. The objective of this research was to assess the proximate composition and selected functional properties of soft wheat flour. Proximate analysis of hard red spring wheat white flour 31 4. The crude protein, fibre, moisture and ash content were all lower in soft wheat flour as compared to the cowpea flour.
Proximate composition, storage stability tests, microbiological analysis and sensory evaluation was carried out. Aacc international approved methods table of contents. Proximate composition micronutrient and sensory properties of. Jan 01, 2015 proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour wcf were compared with refined wheat flour. Proximate analysis proximate chemical composition represents the gross content of important chemical constituents such as moisture, protein, fat, carbohydrate, vitaminc, specific minerals and ash. High protein and sugarfree cookies fortified with different levels of pea flour, soya bean flour and oat flakes, were developed. Wheat germ has only one half the glutamine and proline of flour, but the levels of alanine, arginine, asparagine, glycine, lysine and threonine are double cornell 2003. The proximate analysis of wheat flour carbohydrates. Effect of sweet potato flour of two local varieties on. Major nutrients of wheat flour samples are presented in table 1. The objective of the current study was to assess the nutritive quality of commercial wheat flour soft flour sf through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide bpo. Proximate analysis and physicochemical properties of flour from the seeds of the china chestnut, sterculia monosperma ventenat. Pdf proximate composition and some functional properties of. Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples.
The fat content of wheat flour from this study was found to be lower than1. The crude protein, fibre, moisture and ash content were all lower. The aim of this study was to evaluate nutritional composition of china chestnut seeds, sterculia monosperma vent. The flour samples were used in baking biscuits and the samples were evaluated for proximate composition, physical qualities, sensory attributes and microbial load. Wholemeal flour and sieved fractions have been examined by methods previously described for the determination of starch, hemicelluloses including pentosans, sugars and cellulose in wheat flour.
Abstract this study was carried out to investigate the influence of incorporating wheat flour wf on broken rice flour brf at different concentrations 0, 20, 40, 60, 80 and 100 g100 g on the proximate compositions and functional properties. The step of grinding the wheat sample by each laboratory should have caused at least a part of the higher variation for wheat. Th e importance of determination of some physical chemical. Glass test tube was fi lled to the top, closed and put. Effect of tempering conditions on milling performance and. Data obtained from the chemical analyses and sensory evaluation were subjected to analysis of variance and means were separated using duncans multiple range test at 95% confidence level. Proximate analysis of the flour and starch from enhalus. Proximate composition of composite flour wheat, cocoyam and bambara groundnut flour the result of the proximate composition of composite flour is presented in table 2. Refined wheat flour, defatted soy flour dsf, carrot pomace powder cpp, sensory evaluation, proximate analysis. Another factor is the uneven distribution of protein found in ground wheat, which will be discussed later. Proximate analysis and physicochemical properties of. Table of contents aacc approved methods of analysis.
The flours were analyzed for their proximate composition. Effect of processing methods on proximate composition of. The differences in fat content may be due to location and varietal differences. Microbiological, nutritional, and sensory quality of bread. Proximate composition the differences in the proximate composition parameters of the biscuit samples did not follow any trend and could therefore, only be attributed to the addition effect of maize bran and carrot puree effect on the wheat flour.