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    Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- production, nutritional and sensory attributes

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    Journal Article (1.312Mb)
    Date
    2020-02-26
    Author
    Adebanjo, L.A.
    Olatunde, G.O.
    Adegunwa, M.
    Dada, O.C.
    Alamu, E.O.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Millet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral composition, as well as functional and pasting properties. Extruded flakes were analyzed for proximate composition, total carotenoids, colour and sensory evaluation. There was no significant difference (p > 0.05) in the proximate, functional and pasting properties but there were significant differences (p < 0.05) in the mineral composition (Ca, Fe, Zn, Mg and P). Extrusion cooking significantly (p < 0.05) reduced moisture content from 4.5 to 3.5%, and it is also significantly (p < 0.05) increased the crude fibre from 2.84 to 4.53%, on the other hand, protein content decreased with the increase in carrot flour. Total carotenoids were not significantly (p > 0.05) affected by extrusion cooking. In terms of the lightness (L*), redness (a*) and yellowness (b*), 100% millet flakes had the least values of 50.09, 0.076 and 10.39 respectively. Sample with 85M:15C had the overall acceptance score of 7.25. In terms of colour and taste, the sample with 90M:10C had the highest scores of 8.50 and 6.50 respectively. Sample with 85M: 15C was most preferred in terms of crunchiness. The results indicate that pearl millet and carrot are rich in different nutrient when blended in the right proportions to make composite flour, it would produce nutrient-dense food product rich in protein, vitamin Aand minerals.
    https://dx.doi.org/10.1080/23311932.2020.1733332
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6852
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/23311932.2020.1733332
    Research Themes
    Nutrition and Human Health
    IITA Subjects
    Food Science; Food Systems; Grain Legumes; Nutrition
    Agrovoc Terms
    Pearl Millet; Organoleptic Analysis; Carrots; Carotenoids; Flours; Acceptability; Nutrition
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub
    Journals
    Cogent Food & Agriculture
    Collections
    • Journal and Journal Articles4836
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