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- Title
Functional properties of maize flour (Zea mays) and stability of its paste (tuwo) as influenced by processing methods and baobab (Adansonia digitata) pulp inclusion.
- Authors
Adedeji, Olajide Emmanuel; Tadawus, Nsakpuma
- Abstract
Introduction. Tuwo, a gel-like dumpling produced by heating maize flour slurry to obtain a smooth dough, is the most important staple food in Northern Nigeria. Materials and methods. Maize flours (MF) were obtained using "grit non-soaking (GNS)" and "grit soaking (GSM)" methods. Baobab pulp (BPF) at 0, 5 and 10% w/w was incorporated into the MF and tuwo was prepared from the blends. Functional and colour order properties of MF, stability and sensory properties of tuwo were determined using standard methods. Results and discussion. Swelling capacity, water absorption capacity, dispersibility, paste clarity and least gelation of blends were 5.44-5.85 mL/g, 2.19-2.49 mL/g, 50.53-61.66%, 1.86-4.50% and 2-6%, respectively. Flour produced by GNS method and containing 10% BPF had highest loose bulk density (0.53 g/mL), packed bulk density (0.77 g/mL) and swelling capacity (5.85%). Peak, breakdown and final viscosity of blends were 473.83-792.63 RVU, 391.17-626.33 RVU and 578.42-905.00 RVU, respectively. L*, a*, b*, hue angle, chroma and colour intensity of blends were 75.30-85,97, -0.30-1.26, 9.14- 14.94, 59.33-88.20, 5.67-11.58 and 10.10-20.39, respectively. There was no significant (p>0.05) difference between 100% MF produced by GNS and GSM (control samples) and blends of MF and BPF in terms of swallowability and mouldability while significantly (p>0.05) higher scores were recorded for the control samples in colour, taste, flavour and general acceptability. At the end of the first day of ambient storage, syneresis was 5.6-16.3% and 2.5-10.2% for tuwo produced by GNS and GSM, respectively. Syneresis was 2.5-14.9% and 1.8-2.2% for tuwo produced by GNS and GSM respectively under refrigeration storage condition. Conclusion. This study showed improvement in the quality of maize flour and stability of tuwo as a result of baobab pulp inclusion.
- Subjects
NIGERIA; ADANSONIA digitata; CORN; FLOUR; PULPING; PASTE; FLOUR quality
- Publication
Ukrainian Journal of Food Science, 2019, Vol 7, Issue 1, p49
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2019-7-1-7