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

dc.contributor.authorKarim, O.R.
dc.contributor.authorOlapade, G.
dc.contributor.authorAwoyale, W.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorOyeyinka, S.
dc.contributor.authorOlawuyi, I.
dc.date.accessioned2021-01-19T15:14:26Z
dc.date.available2021-01-19T15:14:26Z
dc.date.issued2017
dc.identifier.citationKarim, O.R., Olapade, G., Awoyale, W., Maziya-Dixon, B., Oyeyinka, S. & Olawuyi, I. (2017). Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends. FUOYE Journal of Agriculture and Human Ecology, 1(4), 35-45.
dc.identifier.issn2659-1294
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7011
dc.description.abstractIn 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.
dc.format.extent35-45
dc.language.isoen
dc.subjectCassava
dc.subjectFlours
dc.subjectMaize
dc.subjectRice
dc.subjectFoods
dc.subjectDiversification
dc.subjectChemical Composition
dc.subjectChemicophysical Properties
dc.subjectorganoleptic properties
dc.titleChemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationUniversity of Ilorin
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKwara State University
cg.contributor.affiliationKyungpook National University, South Korea
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidKARIM:2017a
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectBiodiversity
cg.iitasubjectCassava
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectMaize
cg.iitasubjectNutrition
cg.iitasubjectPlant Production
cg.journalFUOYE Journal of Agriculture and Human Ecology
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo


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