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
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 desi...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001064882/Details |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 1 ; str. 67-75 |
| Glavni autori: | Adeola, Abiodun Aderoju (Author), Solola, Oluwatebiloba Margaret, Apata, Olalekan, Ohizua, Ehimen Rita |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.1.10 Croatian journal of food science and technology (Online) Hrčak |
| LEADER | 03150naa a22003854i 4500 | ||
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| 001 | NSK01001064882 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20220811152352.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200601s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17508/CJFST.2019.11.1.10 | |
| 035 | |a (HR-ZaNSK)001064882 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Adeola, Abiodun Aderoju |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a 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 |h [Elektronička građa] / |c Abiodun Aderoju Adeola, Oluwatebiloba Margaret Solola, Olalekan Apata, Ehimen Rita Ohizua. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: str. 73-75. | ||
| 504 | |a Summary. | ||
| 520 | |a 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. | ||
| 653 | 0 | |a Komplementarna hrana |a Brašno |a Mješavina brašna |a Cardava banana |a Golublji grašak |a Batat |a Hranjive tvari |a Funkcionalna svojstva |a Organoleptička svojstva | |
| 700 | 1 | |a Solola, Oluwatebiloba Margaret |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Apata, Olalekan |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Ohizua, Ehimen Rita |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Croatian journal of food science and technology (Online) |x 1848-9923 |g 11 (2019), 1 ; str. 67-75 |w nsk.(HR-ZaNSK)000845088 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2007 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17508/CJFST.2019.11.1.10 |
| 856 | 4 | 0 | |u http://www.ptfos.unios.hr/novicjfst/index.php/2019/05/07/cjfst-2019-11-1-10/ |y Croatian journal of food science and technology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/220686 |y Hrčak |