Browsing by Subject Functional properties
Showing results 1 to 9 of 9
| Issue Date | Title | Author(s) |
| 2024-08 | Chemical Composition And Functional Properties Of Whole Wheat (Triticum Durum) And Defatted Sesame Seeds Composite Flour Blends | Ojo, M.O; Femi, F.A; Zubair, A.B.; Audu, Y.; Maxwell, Y.M.O.; Lawal, K.; Obi, F.A.; Alabi, F.O; Ayo, J.A.; Bashir, R.Y.; Ibrahim, A.U; Salihu, R. |
| 2017-12 | Effect of germination time on the proximate composition and functional properties of moringa seed flour | CHINMA, C.E; LATA, L.J; CHUKWU, T.M; Shakirah Omotoke Azeez; OGUNSINA, B.S; OHUOBA, E.U; YAKUBU, C.M |
| 2017 | Effects of Germination time on the Proximate Composition and Functional Properties of Moringa leaf powder | Chinma, C.E; Lata, L.J; Chukwudi, T.M; Ohuoba, E.U.; Azzez, S.O; Ogunsina, B.S |
| 2021-07-27 | Fermentation of locust bean (Parkia biglobosa): modulation in the anti-nutrient composition, bioactive profile, in vitro nutrient digestibility, functional and morphological characteristics | YAKUBU, C M; SHARMA, R; SHARMA, S |
| 2018 | Functional properties of flours from five Nigerian rice cultivars | CHINMA, C.E; Shakirah Omotoke Azeez; EZEKIEL, M.Y; ADETUTU, M.A; OCHEME, O.B; DANBABA, N |
| 2020 | QUALITY ATTRIBUTES OF YAM (Dioscorea rotundata) FLOUR AS AFFECTED BY SOME PROCESSING PARAMETERS. | ORHEVBA, Bosede Adelola; AJIBOYE, M. O |
| 2013-03 | Quality characteristics of stiff porridges prepared from acha and bambara nut starch blends | CHINMA, C.E; ABU, J.O; MATTI, A.W; Shakirah Omotoke Azeez |
| 2019-10 | Quality Evaluation of Wheat and Defatted Cashew Nut-Based Cookies | Shakirah, Omotoke Azeez; Adeyemi, H.O; Ajiboye, K; Ekundayo, F.A; Zubair, A.B; Olatunji, A.O |
| 2024-08 | This study assessed the chemical composition and functional properties of flour blends produced from whole wheat and defatted sesame seeds flour blends formulated in respective percentages ratio of 100:00 (WF), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100 % (WF) served as the control and standard analytical protocols were used. The results showed an increase in crude protein (12.93-22.07 g/100g), crude fat (2.82 – 6.92 g/100g), ash (1.90 – 3.06 g/100 g) and crude fibre (8.03 – 9.45 g/100 g) with increase in defatted sesame seed flour substitution. The micronutrients results were lowest in the control (WF) and highest at WDS4 with values ranging between 26.74 to 158.45 mg/100g, 3.11 to 17.87 mg/100g and 79.84 to 260.75 mg/100g for calcium, sodium and potassium respectively. While Vitamin B6 and Vitamin E ranged between 0.20 to 1.24 mg/100g and 2.30 to 13.84 mg/100g signifying an approximate increase of 520 % and 502 % respectively. The whole wheat flour exhibited higher peak viscosity and breakdown viscosity of 3265 cP and 1414 cP than the composite flours. Also, the pasting temperature and pasting time decreased with increase in substitution of defatted sesame seeds flours. These results showed that the defatted sesame seeds substitution of up to 20 % improved the nutritional value and the functional properties which could be advantageous and this justifies the use of defatted sesame seeds and whole wheat flour in bakery and food system in general | Ojo, M.O; Femi, F.A; Zubair, A.B; Audu, Y.; Maxwell, Y.M.O.; Lawal, F.A.; Obi, F.O.; Alabi, J.A.; Ayo, R.Y.; Bashir, A.U.; Salihu, R. |
