Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour Physicochemical evaluation of maize, cowpea and coconut pomace ...
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Abstract
A study was conducted to improve yellow maize flour through the addition of cowpea and coconut pomace flour blends. The flours were optimized using the optimal mixture design of response surface methodology and functional properties were determined. The bulk density, swelling, water absorption, and oil absorption capacity were all significantly (p < 0.05) different. Run 1 (75% maize flour, 23.75% cowpea flour, and 1.25% coconut pomace flour), Run 2 (95% maize flour and 5% cowpea flour), Run 7 (70% maize flour and 30% cowpea flour) and Run 8 (90% maize flour, 5% cowpea flour and 5% coconut pomace flour) were selected as best overall functional properties. The selected flour blends were assessed for proximate composition, antioxidant properties, and pasting properties. Cowpea flour significantly (p < 0.05) increased crude protein content, while coconut pomace flour enhanced ash, crude fat, fiber, and energy content. The antioxidant and pasting properties showed Runs 2 and 8 with improved DPPH value and pasting properties. These flour blends might be suitable for developing complementary foods and ready-to-eat foods due to their low pasting properties.
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References
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Adeyeye S.A.O., Adebayo-Oyetoro A.O., Omoniyi S.A. Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food & Agriculture, 2017, 3(1): 1278827. https://doi.org/10.1080/23311932.2017.1278827
Ajatta M.A., Akinola S.A., Osundahunsi O.F. Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch. Applied Tropical Agriculture, 2016, 21(3): 158-165. Available at: https://journals.futa.edu.ng/home/paperd/98/5/11
Akaffou F.A., Koffi D.M., Cisse M., Niamké S.L. Physicochemical and functional properties of flours from three purple maize varieties named “Violet de Katiola” in Côte d’Ivoire. Asian Food Science Journal, 2018, 4(4): 1-10. https://doi.org/10.9734/AFSJ/2018/44034
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AOAC. In Official Methods of Analysis. 18th edn Association Official Analytical Chemist, Inc. Washington DC., USA. 2005.
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Bello F.A., Oyeniyi A.O., George I.O. Chemical and functional properties of wheat, pigeon pea and plantain composite flour. European Journal of Food Science and Technology, 2019, 7(4): 1-8. Available at: https://www.eajournals.org/wp-content/uploads/Chemical-and-Functional-Properties-of-Wheat-Pigeon-Pea-and-Plantain-Composite-Flour.pdf
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Bello F.A., Bassey V.I., Edet M.O. Optimization of cassava, mungbean and coconut pomace flour levels in the production of fiber-rich cookies using response surface methodology. Journal of Culinary Science & Technology, 2021, 20(6): 1871147. https://doi.org/10.1080/15428052.2020.1871147
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Dankwa R., Aisala H., Kayitesi E., de Kock H.L. The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives. Foods, 2021, 10(12): 3095. https://doi.org/10.3390/foods10123095
De Ancos B., Sgroppo S., Plaza L., Cano M.P. Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment. Journal of Science Food Agricultural, 2002, 82(8): 790-796. https://doi.org/10.1002/jsfa.1093
Devi C.B., Kushwaha A., Kumar A. Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). Journal of Food Science and Technology, 2015, 52(4): 6821-6827. https://doi.org/10.1007/s13197-015-1832-1
Dziki D., Rózyło R., Gawlik-dziki U., Świeca M. Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trend in Food Science and Technology, 2014, 40(1): 48-61. https://doi.org/10.1016/j.tifs.2014.07.010
Dushkova M., Koleva A., Genev D., Simitchiev A., Petrova T., Kakalova M. Physicochemical and sensory characteristics of extrudates from rice enriched with pumpkin. Food Science And Applied Biotechnology, 2023, 6(1): 103-116. https://doi.org/10.30721/fsab2023.v6.i1.224
Emad M.A.K. A review on: Antioxidant and its impact during the bread making process. International Journal of Nutrition and Food Sciences, 2014, 3(6): 592-596. https://doi.org/10.11648/j.ijnfs.20140306.26
Fusuan T.O., Fawale S.O., Enwerem D.E., Uche N., Ayodele E.A. Physicochemical, functional and economic analysis of complementary food from cereal, oil seed and animal polypeptide. International Food Research Journal, 2017, 24(1): 275-283. Available at: http://www.ifrj.upm.edu.my/24%20(01)%202017/(35).pdf
Gemede H. F. Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours. Food Science and Nutrition, 2020, 8(4): 2156-2164. https://doi.org/10.1002/fsn3.1516
Hasmadi M., Siti Faridah A., Salwa I., Matanjun P., Abdul Hamid M., Rameli A.S. The effect of seaweed composite flour on the textural properties of dough and bread. Journal of Applied Phycology, 2014, 26(2): 1057-1062. https://doi.org/10.1007/s10811-013-0082-8
Igbabul B.D., Bello F.A., Ani E.C. Effect of fermentation on the proximate composition and functional properties of defatted coconut (Cocos nucifera L.) flour. Sky Journal of Food Science, 2014, 3(5): 34-40.
Kaur K., Navnidhi C., Sharma P., Garg M.K. Coconut meal: Nutraceutical importance and food industry application. Foods and Raw Materials, 2019, 7(2): 419-427. https://doi.org/10.21603/2308-4057-2019-2-419-427
Kiin-Kabari D.B., Eke-Ejiofor J., Giami S.Y. Functional and pasting properties of wheat/plantain flours enriched with bambara groundnut protein concentrate. International Journal of Food Science, Nutrition and Engineering, 2015, 5(2): 75-81. https://doi.org/10.5923/j.food.20150502.01
Kohajdova Z., Karovicova D., Jurasova M. Influence of carrot pomace flour on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Sci. Pol., Technol. Aliment., 2012, 11(4): 381-387. Available at: https://www.food.actapol.net/volume11/issue4/7_4_2012.pdf
Krulj J., Brlek T., Pezo L., Brkljača J., Popović S., Zeković Z., Solarov M.B. Extraction methods of Amaranthus sp. grain oil isolation. Journal of the Science of Food and Agriculture, 2016, 96(10): 3552-3558. https://doi.org/10.1002/jsfa.7540
Lee C.C., Love J.A., Johnson L.A. Sensory and physical properties of cakes with bovine plasma products substituted for eggs. Cereal Chemistry, 1993, 70(1): 18-23. Available at: https://www.cerealsgrains.org/publications/cc/backissues/1993/documents/70_18.pdf
Li L., Yang X. The essential element manganese, oxidative stress and metabolic diseases: links and interactions. Oxidative Medicine and Cellular Longevity, 2018, 2018(Spess. Issue): 7580707. https://doi.org/10.1155/2018/7580707
Makanjuola O.M., Makanjuola, J.O. Evaluation of functional and pasting properties of different corn starch flour. International Journal of Food Science and Nutrition, 2018, 3(6): 95-99. Available at: http://eprints.federalpolyilaro.edu.ng/60/1/3-6-22-438%20Makanjuola%20J.%20O%20Journals%20%20%20%204.pdf
Mesfin W., Shimelis A. Effect of soybean/cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize. African Journal of Food, Agriculture, Nutrition and Development, 2013, 13(4): 7985-8003. Available at: https://www.bioline.org.br/abstract?id=nd13062
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How to Cite
BELLO, Florence Abolaji; ESIN, Unyime D..
Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 282-294, oct. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/280>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i2.280.