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https://doi.org/10.17508/CJFST.2019.11.1.10

Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

ABIODUN ADEROJU ADEOLA ; Food and Nutrition Research Programme Institute of Food Security, Environmental Resources and Agricultural Research Federal University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria
OLUWATOBILOBA MARGARET SOLOLA ; Department of Food Science and technology, Federal University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria
OLALEKAN APATA ; Department of Food Science and technology, Federal University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria
EHIMEN RITA OHIZUA ; Department of Food Science and technology, Federal University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria

Puni tekst: engleski, pdf (651 KB) str. 67-75 preuzimanja: 99* citiraj
APA 6th Edition
ADEOLA, A.A., SOLOLA, O.M., APATA, O. i OHIZUA, E.R. (2019). Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding. Croatian journal of food science and technology, 11 (1), 67-75. https://doi.org/10.17508/CJFST.2019.11.1.10
MLA 8th Edition
ADEOLA, ABIODUN ADEROJU, et al. "Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 67-75. https://doi.org/10.17508/CJFST.2019.11.1.10. Citirano 15.11.2019.
Chicago 17th Edition
ADEOLA, ABIODUN ADEROJU, OLUWATOBILOBA MARGARET SOLOLA, OLALEKAN APATA i EHIMEN RITA OHIZUA. "Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding." Croatian journal of food science and technology 11, br. 1 (2019): 67-75. https://doi.org/10.17508/CJFST.2019.11.1.10
Harvard
ADEOLA, A.A., et al. (2019). 'Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding', Croatian journal of food science and technology, 11(1), str. 67-75. https://doi.org/10.17508/CJFST.2019.11.1.10
Vancouver
ADEOLA AA, SOLOLA OM, APATA O, OHIZUA ER. Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 15.11.2019.];11(1):67-75. https://doi.org/10.17508/CJFST.2019.11.1.10
IEEE
A.A. ADEOLA, O.M. SOLOLA, O. APATA i E.R. OHIZUA, "Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding", Croatian journal of food science and technology, vol.11, br. 1, str. 67-75, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.10

Sažetak
This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 - 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 - 4.59 and 11.88 - 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 - 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated.

Ključne riječi
nutrient composition; functional properties; sensory properties; complementary food

Hrčak ID: 220686

URI
https://hrcak.srce.hr/220686

Posjeta: 167 *