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Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

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Title Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
 
Creator Adegunwa, M.O.
Fafiolu, O.F.
Adebowale, A.A.
Bakare, H.A.
Alamu, Emmanuel Oladeji
 
Subject orange juice
plantains
composite materials
 
Description This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance. The addition of OV flour to UP flour increased protein (5.59–7.50%), fat (0.67–1.25%), ash (2.67–4.40%) and fibre (0.56–7.19%) contents, while moisture (9.10–7.43%), carbohydrate (81.05–72.39%) and energy (380.43–360.84 calories) contents decreased. Swelling capacity, solubility index and water absorption capacity increased while dispersibility decreased with OV flour inclusion. Addition of OV flour enhanced the minerals and Vitamin C contents of the flour blends and the resultant cookies produced. Overall sensory acceptability of the cookies from the flour blends showed that it was slightly preferred by the sensory panelist. It can be concluded that (UP-OV) composite flours could be used up to 60:40 ratios for producing cookies.
 
Date 2019-11-02
2018-07-11T09:50:11Z
2018-07-11T09:50:11Z
 
Type Journal Article
 
Identifier Adegunwa, M.O., Fafiolu, O.F., Adebowale, A.A., Bakare, H.A. & Alamu, E.O. (2018). Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties. Journal of Culinary Science & Technology, 1-16.
1542-8052
https://hdl.handle.net/10568/96107
https://doi.org/10.1080/15428052.2018.1491917
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights Limited Access
 
Format 1-16
 
Publisher Informa UK Limited
 
Source Journal of Culinary Science and Technology