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https://doi.org/10.17508/CJFST.2018.10.2.01

Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios

AKEEM OLAYEMI RAJI   ORCID icon orcid.org/0000-0002-4805-4943 ; Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria
HAJARAT O. NASSAM ; Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria
GRACE ABOLAJI ; Department of Agricultural Economics and Extension Service, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria
JULIANAH OLAYEMI AYORINDE ; Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria
MONSURAT OYEWALE RAJI ; Department of Food Technology, University of Ibadan,Oyo State, Nigeria

Puni tekst: engleski, pdf (1 MB) str. 145-156 preuzimanja: 110* citiraj
APA 6th Edition
RAJI, A.O., NASSAM, H.O., ABOLAJI, G., AYORINDE, J.O. i RAJI, M.O. (2018). Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios. Croatian journal of food science and technology, 10 (2), 145-156. https://doi.org/10.17508/CJFST.2018.10.2.01
MLA 8th Edition
RAJI, AKEEM OLAYEMI, et al. "Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 145-156. https://doi.org/10.17508/CJFST.2018.10.2.01. Citirano 20.11.2019.
Chicago 17th Edition
RAJI, AKEEM OLAYEMI, HAJARAT O. NASSAM, GRACE ABOLAJI, JULIANAH OLAYEMI AYORINDE i MONSURAT OYEWALE RAJI. "Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios." Croatian journal of food science and technology 10, br. 2 (2018): 145-156. https://doi.org/10.17508/CJFST.2018.10.2.01
Harvard
RAJI, A.O., et al. (2018). 'Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios', Croatian journal of food science and technology, 10(2), str. 145-156. https://doi.org/10.17508/CJFST.2018.10.2.01
Vancouver
RAJI AO, NASSAM HO, ABOLAJI G, AYORINDE JO, RAJI MO. Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 20.11.2019.];10(2):145-156. https://doi.org/10.17508/CJFST.2018.10.2.01
IEEE
A.O. RAJI, H.O. NASSAM, G. ABOLAJI, J.O. AYORINDE i M.O. RAJI, "Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios", Croatian journal of food science and technology, vol.10, br. 2, str. 145-156, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.01

Sažetak
Fonio starch was enriched with defatted moringa seed flour with the objective of determining the best blend that would give good quality attributes. A Central Composite Rotatable Design (CCRD) from the Response Surface Methodology was used for the process optimization. The independent variables were the proportions of the fonio starch powder (70-100 g) and the Defatted moringa seed flour (0-30 g) , while the responses were protein, moisture, crude fibre, fat, ash, vitamin C, riboflavin, thiamine, calcium, phosphorous, iron, potassium, sodium and overall acceptability. Data obtained from the study were analysed using ANOVA. The protein, moisture, crude fibre, fat, ash, vitamin C, riboflavin, thiamine, calcium, phosphorous, iron, potassium, sodium and overall acceptability ranged between 9.50-17.70%, 5.70-13.10% , 2.34-2.67% , 1.22-1.58% , 64.0-129.0%, 30.4-46.1 mg/100 g, 26.0-27.0 mg/100 g, 88.49-190.46 mg/100 g, 168.4-282.08 mg/100 g, 19.11-28.25 mg/100 g, 455.0-224.01 mg/100 g, 120.5-150.36 mg/100 g and 5.1-7.4 mg/100 g, respectively. The combined effect of the blends ratios significantly influenced all responses (p<0.05). High coefficient of determination R2 (60-99%) indicated that the models had good fits. The best blend was 73.11 g (87.97%) fonio starch and 10 g (12.03%) of defatted moringa seed flour, which gave good quality, attributes.

Ključne riječi
fonio starch; defatted moringa seed flour; fortification; nutritional quality; optimization

Hrčak ID: 210832

URI
https://hrcak.srce.hr/210832

Posjeta: 182 *