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dc.contributor.authorAdegunwa, M.O.
dc.contributor.authorFafiolu, O.F.
dc.contributor.authorAdebowale, A.A.
dc.contributor.authorBakare, H.A.
dc.contributor.authorAlamu, E.O.
dc.date.accessioned2019-12-04T11:23:38Z
dc.date.available2019-12-04T11:23:38Z
dc.date.issued2018-07-06
dc.identifier.citationAdegunwa, 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.
dc.identifier.issn1542-8052
dc.identifier.urihttps://hdl.handle.net/20.500.12478/4083
dc.description.abstractThis 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.
dc.format.extent1-16
dc.language.isoen
dc.subjectOrange Juice
dc.subjectPlantains
dc.subjectComposite Materials
dc.titleSnack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpClimate Change, Agriculture and Food Security
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.creator.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPlantain
cg.journalJournal of Culinary Science & Technology
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid99404
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1080/15428052.2018.1491917


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