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    Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends

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    Journal Article (369.9Kb)
    Date
    2017
    Author
    Karim, O.R.
    Olapade, G.
    Awoyale, W.
    Maziya-Dixon, B.
    Oyeyinka, S.
    Olawuyi, I.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    In order to reduce the large quantity of rice imported into Nigeria on a yearly basis, there is the need to get an alternative food that resembles rice to meet domestic requirement and food diversification. This work was therefore designed to determine the chemical, functional and sensory properties of analogue rice (ARC) produced from five blends of maize grits and high quality cassava flour (HQCF) using standard methods. The sensory qualities and consumer acceptability of the ARC were compared with imported rice. Significant differences (p<0.05) existed between the chemical and functional properties of the ARC and reference samples, though most of the values are within the acceptable levels for rice grain and cassava products. The moisture (3.68% to 5.34%); ash (0.50 to 0.68%); fibre (1.57 to 2.47%) and oil absorption capacity (1.75to 2.00%) values were reducing, while the carbohydrate; (85.18 to 86.12 %); cyanogenic potentials (8.22 to 9.35mgHCN/kg); water (2.50 to 3.10%) and swelling absorption (9.85 to 12.04%) capacities were increasing as the level of HQCF increases. The sensory and consumer acceptability results showed that the ARC from 75% maize grits and 25% HQCF blend was the most preferred.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7011
    IITA Authors ORCID
    Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Research Themes
    Nutrition and Human Health
    IITA Subjects
    Agronomy; Biodiversity; Cassava; Food Science; Food Security; Food Systems; Maize; Nutrition; Plant Production
    Agrovoc Terms
    Cassava; Flours; Maize; Rice; Foods; Diversification; Chemical Composition; Chemicophysical Properties; organoleptic properties
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Headquarters and Western Africa Hub
    Journals
    FUOYE Journal of Agriculture and Human Ecology
    Collections
    • Journal and Journal Articles4835
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