OPTIMIZATION AND EVALUATION OF SOME PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF CEREAL-BASED SOYA-FORTIFIED FLOURS FOR DOUGH MEAL

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Published: 2019-05-27

Page: 40-59


AKINJAYEJU, OLUWOLE *

Department of Food Technology, Yaba College of Technology, P. M. B. 2011, Yaba-Lagos, Nigeria

FAGBEMI, TAYO NATHANIEL

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

IJAROTIMI, OLUWOLE STEVE

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

AWOLU, OLUGBENGA OLUFEMI

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

This study evaluated some physical, chemical, anti-nutritional and nutritional properties of flour blends from quality protein maize, soya cake and whole millet flours for functional dough meal preparation. Protein and crude fibre contents of blends were optimized using response surface methodology and three blends with the highest protein and fibre contents were selected for evaluation of the proximate composition, functional and pasting properties, mineral contents and Phytate-mineral molar ratios, amino acid profiles and predicted protein quality indices. The dumpling prepared from the flour samples were also evaluated for sensory parameters. There were significant (P = .05) differences for the proximate composition, physico-chemical properties and nutritional characteristics of the flour samples as well as in most sensory parameters of dough meal samples. Flour sample BCD (72.500 QPM, 25.000 soya meal, 2.500 whole millet and 2.330 cassava starch) had the highest content of protein (27.28%), while sample XYZ (76% QPM flour, 16.8% soya cake flour and 7.2% whole millet flour) had the highest crude fibre content (9.47%). Sample FDT (80.524 QPM, 16.420 soya meal, 3.056 whole millet and 5.000 cassava starch had the highest values for many functional and pasting properties, but the three flour samples had similar values for pasting time and temperature and setback viscosity. Anti-nutritional factors and phytate-mineral ratios were within acceptable standards. FDT had the highest values for most essential amino acids and protein quality indices including TEAA/TAA(0.94), EAAI (77.60%), predicted PER (3.17) and predicted BV (73.22). Addition of soya and whole millet flours increased significantly (P = .05), the nutrition values of the flour blends, especially with respect to protein, fibre, amino acids and minerals, which will enhance the nutritional status of the dough meal prepared from them. Dough meals prepared from the flour samples will contribute significantly towards meeting the required daily allowances of most the nutrients contained in the flour samples. For dough meals, sample FDT (80.524 of QPM, 16.420 defatted soya meal, 3.056 whole millet and 5.000 cassava starch) had the highest acceptability mean scores for all sensory parameters evaluated.

Keywords: Cereal-based, dough meal, flours, nutritional, optimization, physico-chemical, properties.


How to Cite

OLUWOLE, A., NATHANIEL, F. T., STEVE, I. O., & OLUFEMI, A. O. (2019). OPTIMIZATION AND EVALUATION OF SOME PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF CEREAL-BASED SOYA-FORTIFIED FLOURS FOR DOUGH MEAL. Journal of Advances in Food Science & Technology, 6(1), 40–59. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/4589