hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2019.11.1.16

Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)

OLUWOLE STEVE IJAROTIMI ; Federal University of Technology, Department of Food Science and Technology, Akure, Nigeria
TIMILEHIN DAVID OLUWAJUYITAN ; Federal University of Technology, Department of Food Science and Technology, Akure, Nigeria
GRACE TOSIN OGUNMOLA ; Federal University of Technology, Department of Food Science and Technology, Akure, Nigeria

Puni tekst: engleski, pdf (894 KB) str. 1131-1251 preuzimanja: 103* citiraj
APA 6th Edition
IJAROTIMI, O.S., OLUWAJUYITAN, T.D. i OGUNMOLA, G.T. (2019). Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max). Croatian journal of food science and technology, 11 (1), 1131-1251. https://doi.org/10.17508/CJFST.2019.11.1.16
MLA 8th Edition
IJAROTIMI, OLUWOLE STEVE, et al. "Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 1131-1251. https://doi.org/10.17508/CJFST.2019.11.1.16. Citirano 21.11.2019.
Chicago 17th Edition
IJAROTIMI, OLUWOLE STEVE, TIMILEHIN DAVID OLUWAJUYITAN i GRACE TOSIN OGUNMOLA. "Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)." Croatian journal of food science and technology 11, br. 1 (2019): 1131-1251. https://doi.org/10.17508/CJFST.2019.11.1.16
Harvard
IJAROTIMI, O.S., OLUWAJUYITAN, T.D., i OGUNMOLA, G.T. (2019). 'Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)', Croatian journal of food science and technology, 11(1), str. 1131-1251. https://doi.org/10.17508/CJFST.2019.11.1.16
Vancouver
IJAROTIMI OS, OLUWAJUYITAN TD, OGUNMOLA GT. Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max). Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 21.11.2019.];11(1):1131-1251. https://doi.org/10.17508/CJFST.2019.11.1.16
IEEE
O.S. IJAROTIMI, T.D. OLUWAJUYITAN i G.T. OGUNMOLA, "Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)", Croatian journal of food science and technology, vol.11, br. 1, str. 1131-1251, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.16

Sažetak
Plantain, tigernut and soycake were processed into flour and blended to obtain PSB (plantain, 64.46; soycake, 35.54%); TNS (tigernut, 59.83; soycake, 40.17%); PTS (plantain, 51.07; tigernut, 11.50; soycake, 37.43%); TNT (100% tigernuts); PLT (100% plantain), and CNT (a commercial flour) samples. The blended samples were evaluated for nutritional, antinutritive, functional and sensory attributes. Data were analysed using statistical package and means were subjected to ANOVA and separated using Duncan New Multiple Range (DNMR) test at p<0.05. Protein content (g/100 g) of experimental dough meals ranged from 16.22 to 29.72, and were significantly (p<0.05) higher than PLT (9.45) and CNT (14.29), while energy values (Kcal/100 g) ranged from 399.63 to 488.86. Phosphorus, iron, zinc and manganese concentration in experimental samples were significantly higher (p<0.05) than in PLT, but comparable to CNT. Total amino acids (mg/100 g protein) of experimental food samples ranged from 63.48 to 74.25, and were significantly (p<0.05) higher than CNT (60.91) and PLT (67.3). For saturated, monounsaturated and polyunsaturated fatty acid, the range values were 14.86-21.29, 55.14-56.56 and 23.14-27.84%, respectively. As far as polyunsaturated/saturatedn ratios are concerned, the values ranged from 1.09 to 1.92, and were higher than CNT (1.40).In conclusion, the study established that composite flour produced from plantain, tigernut and soycake were rich in essential amino acids and fatty acids, low in antinutritional factors and they exhibited good functional properties. Hence, the composite flour samples may be suitable for production of functional bakeries and dough products, particularly for diabetes and coeliac disease.

Ključne riječi
bioactive composite flour; chemical composition; sensory attributes

Hrčak ID: 220691

URI
https://hrcak.srce.hr/220691

Posjeta: 176 *