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Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria

dc.contributor.authorEdema, M.
dc.contributor.authorSanni, L.O.
dc.contributor.authorSanni, A.
dc.date.accessioned2019-12-04T11:18:50Z
dc.date.available2019-12-04T11:18:50Z
dc.date.issued2005
dc.identifier.citationEdema, M., Sanni, L. & Sanni, A. (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology, 4(9), 911-918.
dc.identifier.issn1684-5315
dc.identifier.urihttps://hdl.handle.net/20.500.12478/3332
dc.description.abstractExamination of the functional properties of three different flours/meals and two blends of maize meal and soybean-flour (ratios 9:1 and 8:2, maize:soybean) were carried out. Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter culture of Lactobacillus plantarum and Saccharomyces cerevisiae. All flour/meal samples differed, sometimes significantly (p 0.05) in their functional properties. Significant positive correlations existed among the functional properties of the flours at the 1% level (2-tailed). The maize meal/soy flour blends MSA (maize meal and soybean flour mixed in ratio 9:1) and MSB (maize meal and soybean flour mixed in ratio 8:2) did not differ significantly from each other in functional properties except for amylose content. MSA was adjudged the best flour blend for sour maize bread production as its bread had the highest score for overall acceptability (6.1) and other sensory parameters evaluated.
dc.language.isoen
dc.subjectFlour Blend
dc.subjectFunctional Properties
dc.subjectMaize Meal
dc.subjectSour Maize Bread
dc.subjectSoybean Flour
dc.titleEvaluation of maize, soybean flour blends for sour maize bread production in Nigeria
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationUniversity of Ibadan
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectLivelihoods
cg.iitasubjectAgribusiness
cg.iitasubjectNutrition
cg.iitasubjectValue Chains
cg.iitasubjectMarkets
cg.iitasubjectHandling, Transport, Storage And Protection Of Agricultural Products
cg.iitasubjectDomestic Trade
cg.iitasubjectSmallholder Farmers
cg.accessibilitystatusOpen Access
local.dspaceid95006


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