Accès libre

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

À propos de cet article

Citez

[1] AACC. Approved methods of the American Association of Cereal Chemists (9th edition). St. Paul, MN: American Association of Cereal Chemists (1995).Search in Google Scholar

[2] Adebowale, A. A., Sanni, L. O., Awonorin, S. O., Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International, 11. 5. (2005) 373–382.10.1177/1082013205058531Search in Google Scholar

[3] Adejuyitan, J. A., Sulaiman, A. O., Kikelomo, O. I., Elizabeth, A. O., Characteristics of composition and sensory qualities of pupuru produced from breadfruit (Altocarpus altilis) and tiger nut. Asian Food Science Journal, 5. 3. (2018) 1–8. Article no AFSJ.42256.10.9734/AFSJ/2018/42256Search in Google Scholar

[4] Adepeju, A. B., Gbadamosi, S. O., Adeniran, A. H., Omobuwajo, T. O., Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours. African Journal of Food Science, 5. 9. (2011) 529–535.Search in Google Scholar

[5] Adetuyi, F. O., Badejo, O. F., Ikujenlola, A. V., Omosuli, S. V., Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp. Mays) and soybean (Glycine max L. Merill) flour blends. African Journal Food Science, 3. 2. (2009) 56–60.Search in Google Scholar

[6] Adeyemi, I. A., Idowu, M. A., Sensory evaluation and nutrient composition of weaning food from pregelatinized maize-sweet potato mixtures. Journal of Plant Foods for Human Nutrition, 44. (1990) 149–155.10.1007/BF01088379Search in Google Scholar

[7] Ajatta, M. A., Akinola, S. A., Osundahunsi, O. F., Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch. Applied Tropical Agriculture, 21. 3. (2016) 158–165.Search in Google Scholar

[8] Akanbi, T. O., Nazamid, S., Adebowale, A. A., Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria. International Food Research Journal, 16. (2009) 151–157.Search in Google Scholar

[9] Alaba, J. O., Famurewa, J. A. V., Oluwamukomi, M. O., Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”). Int. J. Biol. Chem. Sci., 7. 2. (2013) 832–839.10.4314/ijbcs.v7i2.38Search in Google Scholar

[10] Apea-Bah, F. B., Oduro, I., Ellis, W. O., Safo-Kantanka, O., Factor analysis and age at harvest effect on the quality of flour from four cassava varieties. World Journal of Dairy and Food Sciences, 6. 1. (2011) 43–54.Search in Google Scholar

[11] Appiah, I. F., Oduro, I., Ellis, W. O., Functional properties of Artocarpus altilis pulp flour as affected by fermentation. Agriculture and Biology Journal of North America, 2. 5. (2011) 773–779.10.5251/abjna.2011.2.5.773.779Search in Google Scholar

[12] Aremu, M. O., Olonisakin, A., Atolaye, B. O., Ogbu, C. F., Some nutritional and functional studies of Prosopis africana. Electronic Journal of Environmental, Agricultural and Food Chemistry, 5. 6. (2006) 1640–1648.Search in Google Scholar

[13] Ayodeji, O. F., Aletor, V. A., Varietal composition and functional properties of cassava (Manihot esculenta Crantz) leaf meal and leaf protein concentrates. Pakistan Journal of Nutrition, 4. 1. (2005) 43–49.10.3923/pjn.2005.43.49Search in Google Scholar

[14] Bhattacharya, M., Jafari-Shabestari, J., Qualset, C. O., Corke, H., Diversity of starch pasting properties in Iranian hexaploid wheat landraces. Cereal Chemistry, 74. (1997) 417–423.10.1094/CCHEM.1997.74.4.417Search in Google Scholar

[15] Daramola, O. A., Idowu, M. A., Atanda, O. O., Oguntona, C. R. B., Effect of packaging material on the quality of pupuru flour during storage. African Journal of Food Science, 5. 4. (2010) 258–263.Search in Google Scholar

[16] Egounlety, M., Aworh, O. C., Akingbala, J. O., Houben, J. H., Nago, M. C., Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods. International Journal of Food Science and Nutrition, 53. 1. (2002) 15–27.Search in Google Scholar

[17] Hahn, S. K., An overview of traditional processing and utilization of cassava in Africa. Cassava as livestock feed in Africa. Proceedings of the IITA/ILCA/University of Ibadan Workshop on the Potential Utilization of Cassava as Livestock Feed in Africa, 14–18 November 1988, Ibadan, Nigeria (1992).Search in Google Scholar

[18] Hoover, R., Maunal, H., Effect of heat moisture treatment on the structure and physicochemical properties of legumes starches. Foods Research International, 29. 8. (1996) 731–750.10.1016/S0963-9969(97)86873-1Search in Google Scholar

[19] Ikujenlola, A. V., Lawson, S. O., Improving the traditional processing technique of pupuru (a fermented cassava product). The Nigeria Journal of Research and Production, 6. 3. (2005) 84–89.Search in Google Scholar

[20] Ikujenlola, A. V., Opawale, B. O., Effects of processing on the yield and physico-chemical properties of cassava products. Advanced Material Research, 18–19. (2007) 165–170.10.4028/www.scientific.net/AMR.18-19.165Search in Google Scholar

[21] Iwe, M. O., Michael, N., Madu, N. E., Obasi, N. E., Onwuka, G. I., Nwabueze, T. U., Onuh, J. O., Physicochemical and pasting properties high quality cassava flour (HQCF) and wheat flour blends. Agrotechnology, 6. (2017) 167. DOI: 10.4172/2168-9881.1000167.Open DOISearch in Google Scholar

[22] Makanjuola, O. M., Makanjuola, J. O., Evaluation of functional and pasting properties of different corn starch flours. International Journal of Food Science and Nutrition, 3. 6. (2018) 95–99.Search in Google Scholar

[23] Nwokeke, B., Adedokun, I., Osuji, C., Effect of blending on the proximate, pasting and sensory attributes of cassava-African yam bean fufu flour. International Journal of Scientific and Research Publications, 3. 8. (2013) 1–7.Search in Google Scholar

[24] Ojo, M. O., Ariahu, C. C., Chinma, E. C., Proximate, functional and pasting properties of cassava starch and mushroom (Pleurotus pulmonarius) flour blends. American Journal of Food Science and Technology, 5. 1. (2017) 11–18.Search in Google Scholar

[25] Oluwamukomi, M. O., Jolayemi, O. S., Physico-thermal and pasting properties of soy-melon-enriched “gari” semolina from cassava. CIGR E-Journal, 14. 3. (2012) 105–116.Search in Google Scholar

[26] Omobuwajo, T. O., Compositional characteristics and sensory quality of biscuit, prawn-crackers and fried chips produced from breadfruit. Journal of Innovative Food Science and Emerging Technologies, 4. 2. (2003) 219–225.10.1016/S1466-8564(03)00006-7Search in Google Scholar

[27] Opara, I. U., Yam storage. In: Bakker-Arkema et al. (eds.), CIGR Handbook of Agricultural Engineering, vol. IV: Agro Processing. The American Society of Agricultural Engineers, St. Joseph (1999) 182–214.Search in Google Scholar

[28] Osundahunsi, O. F., Oluwatoyin, F., Effect of drying methods on composition, sensory evaluation and rheological value of pupuru (fermented cassava product). Journal of Food Technology, 3. 3. (2005) 353–355.Search in Google Scholar

[29] Osungbaro, T. O., Jimoh, D., Osundeyi, E., Functional and pasting properties of composite cassava-sorgum flour meals. Agriculture and Biology Journal of North America, 1. 4. (2010) 715–720.Search in Google Scholar

[30] Osunsami, A. T, Akingbala, J. O., Oguntimehin, G. B., Effect of storage on starch content and modification of cassava starch. Starch/Starke, 41. 2. (1989) 54–57.10.1002/star.19890410205Search in Google Scholar

[31] Oyewole, O. B., Ogundele, S. L., Effect of length of fermentation on the functional characteristics of fermented cassava ‘fufu’. Journal of Food Technology in Africa, 6. 2. (2001) 38–40.10.4314/jfta.v6i2.19283Search in Google Scholar

[32] Peroni, F. H. G., Rocha, T. S., Franco, C. M. L., Some structural and physicochemical characteristics of tuber and root starches. Food Science and Technology International, 12. 6. (2006) 505–510.10.1177/1082013206073045Search in Google Scholar

[33] Ragaee, S., Abdel-Aal, E. M., Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chemistry, 95. 1. (2006) 9–18.10.1016/j.foodchem.2004.12.012Search in Google Scholar

[34] Rutkowski, A., Kozlowska, H., Preparaty zywnosciowe bialka roslinnego [Food preparations from plant proteins]. Wydaw-a Naukowo-Techniczne (WNT), Warsaw, Poland (1981) 318–334.Search in Google Scholar

[35] Sandhu, K. S., Singh, N., Some properties of corn starches. II: Physicochemical, gelatinization, retro-gradation, pasting and gel textural properties. Food Chemistry, 101. 4. (2007) 1499–1507.10.1016/j.foodchem.2006.01.060Search in Google Scholar

[36] Sandhu, K. S., Singh, N., Malhi, N. S., Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools. Food Chemistry, 89. 14. (2005) 541–548.10.1016/j.foodchem.2004.03.007Search in Google Scholar

[37] Sandhu, K. S., Singh, N., Malhi, N. S., Some properties of corn grains and their flours. I: Physicochemical, functional and chapati-making properties of flours. Food Chemistry, 101. 3. (2007) 938–946.10.1016/j.foodchem.2006.02.040Search in Google Scholar

[38] Sanni, L. O., Kosoko, S. B., Adebowale, A. A., Adeoye, R. J., The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7. 2. (2004) 229–237.10.1081/JFP-120026059Search in Google Scholar

[39] Sanni, L. O., Onitilo, M., Oyewole, O. B., Dipeolu, A. O., Adebayo, K., Ayinde, I. A., Tomlins, K., Wesby, A., Effect of cassava varieties and processing methods on the qualities of starch in Southwest Nigeria. Paper presented at the Food Africa, Yaounde, Cameroon (2003).Search in Google Scholar

[40] Sathe, S. K., Deshpande, S. S., Salunkhe, D. K., Functional properties of winged bean (Psophocarpus tetragonolobus (L) DC) proteins. Journal of Food Science, 47. 2. (1982) 503–509.10.1111/j.1365-2621.1982.tb10112.xSearch in Google Scholar

[41] Sathe, S. K., Salunkhe, D. K., Functional properties of great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties. Journal of Food Science, 46. 1. (1981) 71–81.10.1111/j.1365-2621.1981.tb14533.xSearch in Google Scholar

[42] Shittu, T. A., Lasekan, O. O., Sanni, L. O., Oladosu, M. O., The effect of drying methods on the functional and sensory characteristics of pupuru-a fermented cassava product. ASSET Series A, 1. 2. (2001) 9–16.Search in Google Scholar

[43] Sibanda, S., Sychawska, B., A comparative study of wild yam starch from Dioscorea schimperiana. Journal of Applied Science South Africa, 6. 2. (2000) 79–86.10.4314/jassa.v6i2.16841Search in Google Scholar

[44] Sosulski, F. W., The centrifuge method for determining water absorption in hard red spring wheats. Cereal Chemistry, 39. (1962) 334–337.Search in Google Scholar

[45] Takashi, S., Seib, P. A., Paste and gel properties of prime corn and wheat starches with and without native lipids. Journal of Cereal Chemistry, 65. (1988) 474–480.Search in Google Scholar

[46] Udensi, E. A., Oselebe, H. O., Iweala, O. O., The investigation of chemical composition and functional properties of water yam (Dioscorea alata): Effect of varietal differences. Pakistan Journal of Nutrition, 7. 2. (2008) 342–344.10.3923/pjn.2008.342.344Search in Google Scholar

[47] Zobel, H. F., Whistler, R. L., BeMiller, J. N., Paschall, E. F., Gelatinization of starch and mechanical properties of starch pastes. In: Whistler, R. L., BeMiller, J. N., Paschall, E. F. (eds.), Starch: Chemistry and technology. Academic Press, New York (1984) 300–302.Search in Google Scholar