Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal
A. Badejo, Temitope Oduola, James A. Falarunu, A. O. Olugbuyi
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引用次数: 2
Abstract
ABSTRACT The search for alternative flour for dough meal in the face of policy summersault on wheat importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake were used to produce flour blends for dough meal and analyzed for the quality characteristics and antioxidant properties while the dough meals were analyzed for the organoleptic characteristics. The crude fiber contents of the blends increased by 59–88% over the control while the ash content was about 2-fold higher in samples containing the yellow cassava. The phenolic content of the sample with yellow cassava and white QPM was highest (2.52 mg GAE/g), and the antioxidant properties measured by ABTS and FRAP were significantly higher than the control. The acceptability showed that the formulated blends can be used as a replacement for wheat-based flour for dough meal and will positively contribute to solving the food security challenge in many regions of Sub-Saharan Africa.
期刊介绍:
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations