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    Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

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    U17ArtAdegunwaEvaluationInthomDev.pdf (837.5Kb)
    Date
    2017
    Author
    Adegunwa, M.O.
    Adelekan, E.O.
    Adebowale, A.A.
    Bakare, H.A.
    Alamu, E.O.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain–tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain–tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25–32.75/100 g), crude fibre (3.50–6.13/100 g), bulk density (0.81–0.92 g/cm3), swelling power (38.38–2.37/g), Mg (30.65–49.08 mg/100 g), P (3.65–120.65 mg/100 g), K (71.62–212.08 mg/100 g), Vitamin C (3.18–5.30 mg/100 g) and Vitamin A (1.71–51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain–tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour.
    http://dx.doi.org/10.1080/23312009.2017.1383707
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2235
    Digital Object Identifier (DOI)
    http://dx.doi.org/10.1080/23312009.2017.1383707
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Food Science; Food Security; Food Systems; Nutrition; Plantain
    Agrovoc Terms
    Plantains; Tiger Nut; Chemical Composition; Food Formulations; Gluten; Nutritional Properties
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Cogent Chemistry
    Collections
    • Journal and Journal Articles5283
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