Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread.

Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was to determine the effect of soy concentrate on the protein and rheological behaviour (pasting and mixolab) of the orange-fleshed sweet potato composite flour as well as the physical and sensory qualities of the bread produced. The experimental design to obtain the optimum blends was carried out using optimum design of response surface methodology; with sweat potato, soy bean concentrate, date palm flour and potato starch as the independent variables.

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato.

The rate of micronutrient deficiency has been on an increase since the last decade and the utilization of bio-fortified crops could help to alleviate this deficiency and food insecurity in Africa especially in Nigeria. The aim of this study was to compare the biochemical and antioxidant properties of cream-fleshed and orange-fleshed sweet potato. The varieties of OFSP used in this study were mother's delight (MDP) and king J (KJP) orange-fleshed sweet potato while the other variety was cream-fleshed sweet potato (CFSP).

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha ( stapf) flour supplemented with mango kernel seed and soy cake flours.

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated.

Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications.

Quality protein maize (QPM) is a biofortified maize rich in lysine and tryptophan, essential amino acids required in human nutrition. This research therefore characterizes native and modified starches from QPM by evaluating the physicochemical properties, Fourier transform infrared spectra (FTIR), and pasting properties. The native QPM starch was modified by oxidation, acetylation, pregelatinization, and acid thinning techniques.

Orange-fleshed sweet potatoes composite bread: A good carrier of beta (β)-carotene and antioxidant properties.

Orange-fleshed sweet potato (OFSP) is one of the unique varieties of sweet potatoes tuber that has attracted food professionals due to its great health benefits. This study investigates into β-carotene and antioxidant properties of OFSP composite bread. Random Surface Methodology was used for the experimental design.

Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.

Composite flour comprising rice, kersting's groundnut and lemon pomace were produced. The percentage blends of the composite flours based on the proximate composition and functional properties were optimized using optimal mixture design of response surface methodology (RSM). The optimum blends were subjected to further analyses (pasting properties and Mixolab).

Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine () Using Response Surface Methodology.

This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of seeds using response surface methodology. Roasting conditions were varied using temperature (110°C~200°C) and time (10~40 min). Phytochemical components (phenolics, tannin, flavonoids, cardiac glycoside, and steroids) of the seeds were screened and estimated.

Quantitative and qualitative characterization of mango kernel seed oil extracted using supercritical CO and solvent extraction techniques.

Characterization of mango kernel seed oil extracted using supercritical CO (SC-CO) and conventional solvent (hexane, petroleum ether, ethanol and acetone) extraction techniques was carried out using differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), Gas chromatography mass spectroscopy (GC-MS) and fluorescence microscope. The extractor and separator temperatures of the SC-CO were 60 and 50 °C respectively while the pressure was varied from 35 to 40 MPa. Solvent extractions were maintained at the boiling points of the various solvents.

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.

Defatted mango kernel seed flour was added to wheat flour for the production of cookies. The protein contents of the wheat-mango kernel flour blend were optimized using optimal mixture design of response surface methodology. The farinograph analysis had acceptable mixing profile at 25%-defatted mango kernel flour incorporation, after which the mixing profile was adversely affected.

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.

Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut ( flour.

Optimization of the production and evaluation of the quality of maize-based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75-85%), soy flour (10-20%), and tigernut flour (5-10%); while the responses were proximate composition and mineral contents.

Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties.

The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties.

Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace.

Consumer's interest in functional food has continued to increase due to its potential health benefits. This study therefore is aimed at developing a functional wheat based flour comprising, amaranth (Amaranthus hypochondriacus) seed, brewers' spent grain and apple pomace. The statistical analyses were carried out using response surface methodology (RSM).