Physicochemical, nutritional and technofunctional characterization of flours of millet (Pennisetum glaucum), maize (Zea mays) and soy (Glycine max) grown in the north of Ivory Coast.
 |
International Journal of Biotech Trends and Technology (IJBTT) |  |
| © 2019 by IJBTT Journal | ||
| Volume - 9 Issue - 4 |
||
| Year of Publication : 2019 | ||
| Authors : Touré Abdoulaye, Oulai Sylvie Florence, Assoi Sylvie, Sakm Akpa Henri, Soro Yadé Réné, Coulibaly Adama | ||
| DOI : 10.14445/22490183/IJBTT-V9I4P604 |
Citation
MLA Style:Touré Abdoulaye, Oulai Sylvie Florence, Assoi Sylvie, Sakm Akpa Henri, Soro Yadé Réné, Coulibaly Adama "Physicochemical, nutritional and technofunctional characterization of flours of millet (Pennisetum glaucum), maize (Zea mays) and soy (Glycine max) grown in the north of Ivory Coast" International Journal of Biotech Trends and Technology 9.4 (2019): 11-17.
APA Style:Touré Abdoulaye, Oulai Sylvie Florence, Assoi Sylvie, Sakm Akpa Henri, Soro Yadé Réné, Coulibaly Adama (2019).Physicochemical, nutritional and technofunctional characterization of flours of millet (Pennisetum glaucum), maize (Zea mays) and soy (Glycine max) grown in the north of Ivory Coast. International Journal of Biotech Trends and Technology, 9(4),11-17.
Abstract
The present study aims to analyze physicochemical, nutritional and rheological properties of the witness (100% wheat), soy, millet and maize flours and evaluate the impact of composite flours through the formulation of baking dough at different rates on the evolution of baker`s yeast (Saccharomyces cerevisiae) activity during fermentation. Composite flours were prepared by blending wheat flour (the witness: 100% wheat) with 0%, 5%, 10%, 15%, 20% and 25% of each flour. The results generally show that soy, millet and maize flours are a good source of protein and total carbohydrate. Compared to the control, soy, millet and maize flours have a good Water Absorption capacity (WAC) and Oil Absorption capacity (OAC) than the control. Dough incorporated up to 15% millet flour results in dough definitely raising higher than that of 100% wheat flour. Dough incorporated up to 10% of maize flour and 20% soy flour raise well during fermentation. The results obtained in this study show that these flours can be used in bread making.
References
[1] FAO, (2014). Global information and early warning system on food and agriculture. crop prospects and food security situation, N°2, 40 p
[2] FAO (2012) (Organisation des Nations Unies pour l`alimentation et l`agriculture) Département économique et social: Division de la statistique. Division de statistique 2012. Disponible auprès de la FAO (2012) [http://faostat.fao.org/site/567/DesktopDefault.aspx? PageID = 567 # ancor]. Publié le 29 septembre 2012.
[3] K. Dewettinck, F. Van Bockstaele, B. Kühne, D. Van de Walle, T.M. Courtens, X. Gellynck, Nutritional value of bread: influence of processing, food interaction and consumer perception, Journal of Cereal Science, 48, 2008, 243–257.
[4] S.A. Malomo, A.F. Eleyinmi, J.B. Fashakin, Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat, African Journal of Food Science, 5, 2011, 400 – 410.
[5] I. Bibiana, N. Grace, A. Julius, Évaluation de la qualité du pain composé produit à partir de farine de patate douce et de chair de blé, de maïs et d`orange. Journal américain des sciences et technologies alimentaires, 2, 2014, 109-115.
[6] M. Rinaldi, M. Paciulli, A. Caligiani, E. Sgarbi, M. Cirlini, C. Dall`Asta, E. Chiavaro, Farines de blé dur et de blé tendre au levain et pâte à pain. Journal des sciences et technologies alimentaires. 1-12. sagittifolium) cultivars. Journal of Food, Science and Technology 52, 2015, 3440–3448
[7] A. Negassa, B. Shiferaw, J. Koo, K. Sonder, M. Smale, H. J Braun, S. Gbegbelegbe, Z. Guo, D. Hodson, S. Wood, T. Payne, B. Abeyo (2013) Le potentiel de la production de blé en Afrique: analyse de la pertinence biophysique et de la rentabilité économique. Mexique, D.F CIMMYT, 76p.
[8] E. Eriksson, K. Koch, C. Tortoe, P.T. Akonor, C. Oduro- Yeboah, Évaluation des caractéristiques physiques et sensorielles du pain produit à partir de trois variétés de farine de manioc et de farine de blé, Alimentation et santé publique, 4, 2014, 214-222.
[9] T.A. Shittu, A.O Raji, L.O. Sanni, Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf, Food Research International, 40, 2007, 280-290
[10] E.A. Yetunde., M.A. Iyam, O. Lawal, U. Udofia, I.f. Ani, Utilization of Bambara ground flour blends in bread production. Journal of Food Technology 7, 2009, 111-114.
[11] I.O. Oladunjoye Negerian Food Journal, A.D. Ologhoboet, C.O. Olaniyi, Composition nutritive, valeur énergétique et facteurs antinutritionnels résiduels dans les farines d`arbre à pain (Artocarpus altilis) transformées différemment. African Journal of Biotechnology 9, 2010, 4259-4263.
[12] Bakare, H.A., M.O. Adegunwa, O. F. Osundahunsiet J.O. Olusanya. Composition et propriétés de collage de l`arbre à pain (Artocarpus communis Forst) Des États du sud-ouest du Nigeria. Nigeran Food Journal, 30, 2012, 11-17.
[13] M. Mariotti, M. Lucisano, M.A. Pagani, Développement d`un procédé de cuisson pour la production de pain de blé additionné, International Journal of Food Science and Technology, 41, 2006, 151- 157.
[14] A.H. Khalil, Quality characteristics of low-fat beef patties formulated with modified corn starch and water Food Chemistry, 68, 2000, 61–68.
[15] D. Sautier, M. Odéyé (1989), Mil, maïs, sorgho. Techniques et alimentation au Sahel. Paris, L`Harmattan, pp 77-88.
[16] AOAC, (1990), Official methods of analysis. Association of Official Analytical Chemists Ed., Washington DC, 684 p.
[17] FAO (2002), Food energy-methods of analysis and conversion factors. FAO Ed, Rome, 97p.
[18] K O. Falade, C A. Okafor, Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasiae Sculenta and Xanthosomas Agittifolium) cultivars. Journal of Food Science and Technology, 52, 2015, 3440–3448.
[19] Yamazaki, W.T., (1953).An alkali water relation test for the evaluation of cooking, baking potentialities of soft water wheat flour.Cereal Chemistry, 30: 42-246.
[20] D.J. Medcalf, K.A. Gilles, Wheat starches 1. Comparison of physicochemical properties. Cereal Chemestry., 42, 1965, 558-568.
[21] Eriksson E. (2013).Flour from three local varieties of Cassava (Manihot Esculenta Crantz): Physico-chemical properties, bread making quality and sensory evaluation. Master Thesis. Publikation/Sverigeslantbruksuniversitet, Institutionenförlivsmedelsvetenskap, no 371 Uppsala.
[22] J. Fisher, Informations apportées par les essaies de panification: Signification, interprétation, limites, Industries de céréales, 103, 1997, 17-22.
[23] CAC, (1985) Codex Standard for WheatFlour: Codex Stan 152-1985. Codex Alimentarius Commission. Italy: CAC Press.
[24] L. Véronique, (2011), Contribution à la validation fonctionnelle du gène majeur contrôlant la dureté/tendreté de l’albumen du grain de blé par l’étude de lignées quasi isogéniques. Thèse de Doctorat. Université Blaise Pascal. Clermond-Ferrand : France : 236p.
[25] J.M Aguilera, J.M. del Valle, M. Karel, Caking phenomena in amorphous food powders. Trends in Food Science and Technology 6, 1995, 149-155.
[26] Muhammad Hanif Mughal. Ameliorative role of composite flour against human maladies, Biomedical Journal of Scientific & Technical Research, 18, 2019, 13804- 13811.
[27] G. Sarwar, R.W. Peace, H.G Botting, Effect of amino acid supplementation on protein quality of soy based infant formulas. Plant Foods for Human Nutrition, 43, 1993, 259– 266.
[28] C. Tortoe, P.T. Akonor, K. Koch, C. Menzel, K. Adofo, Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes. International Food Research Journal 24, 2017, 2549-2556.
[29] V.S. da, Silva Pierro, L.C. Maia, T.I. Vieira, M.S. Candreva, M. Villardi and L.M. Cabral, Effect of Dilution on the pH and Titratable Acidity of Pediatric Syrup Medicines. Journal of Bacteriology & Parasitology, S1 (01). doi:10.4172/scientificreports.595.
[30] E.S. Buckman, I. Oduro, A. W. Plahar, C. Tortoe Determination of the chemical and functional properties of yam bean (Pachyrhizuserosus(L.) Urban) flour for food systems. Food Science and Nutrition, 6, 2017, 457 - 463.
[31] L.M. Marero, E.M. Payumo, A.R. Aguinaldo, and S. Homma .Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes, Journal of food science, 53, 1988, 1399-1402.
[32] S.K. Diallo, K.Y. Koné, N.E. Assidjo, K.B. Yao, D. Gnakri, Fortification et substitution de la farine de blé par la farine de voandzou (vigna subterranea L. verc) dans la production des produits de boulangerie. International Journal of Innovation and Scientific Research. 18, 2015, 434-443.
[33] M.O. Aremu, A. Olonisakin, B.O. Atolaye, C.F. Ogbu,, Some nutritional and functional studies of Prosopis africana. Electronic Journal of Environmentai, Agricultural and Food Chemistry, 2006, 5: 1640-1648.
[34] S.C. Ubbor, E.N.T. Akobundu, Quality Characteristics of Cookies from Composite Flours of Watermelon Seed, Cassava and Wheat. Pakistan Journal of Nutrition. 2009, 8: 1097-1102.
[35] M. Siddiq, R. Ravi, J.B. Harte, K.D. Dolan, Physical and functional characteristics of selected dry bean (Phaseolus vulgaricus (L.) flours. LWT-Journal Food Science and Technology, 2010, 43: 232-237.
[36] S. Chandra, S. Singh, D. Kumari. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits, Journal Food Sciencce and Technology,) 52, 2015, 3681–3688.
[37] J.A. Adejuyitan, E.T. Otunola, E.A. Akande, I.F. Bolarinwa, F.M Oladokun, Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria. African Journal of Food Science, 3, 2009, 51-55.
[38] T.A. Shittu, L.O. Sanni, S.O. Awonorin, B. Maziya-Dixon, A. Dixon, Use of multivariate techniques in studying flour making characteristics of some Cassava Mosaic Disease resistant cassava clones, African Crop Science Conference Proceedings, 7, 2005, 621-630.
[39] Ojinnaka, M.C., Odimegwu, E.N., Ilechukwu, R. Functional properties of flour and starch from two cultivars of aerial yam (Dioscoreabulbifera) in South East Nigeria. IOSR Journal of Agriculture and Veterinary Science 9, 2016, 22- 25.
[40] N. Chhabra, A. Kaur, Studies on physical and engineering characteristics of maize, pearl millet and soybean. Journal of Pharmacognosy and Phytochemistry 6, 2017; 01-05.
[41] E.J. Plyer International Journal Of Science &Technoledge). Cuisson de la science et de la technologie. Siebel Publication Co., Chicago, pages 171-201. Properties of Amaranth (Amaranthus Hypocondriacus) Flour 4(6), 1973,104-109.
[42] A. Akbar, S. Aamir, R.K. Moazzam, A.S. Muhammad, R.A. Muhammad Yeast, its types and role in fermentation during bread making process-A Review, Pakistan Journal of Food Science , 22, 2012, 171-179.
[43] L.M. Ramilison, (2012), Production artisanale de farine de soja et de toufu et analyse comparative des propriétés physicochimiques des nutriments vis-à-vis de la graine de soja. Mémoire de fin d’études en premier cycle. Institut supérieur spécialise en agronomie et en polytechnique, Antananarivo/Madagascar, 43p.
[44] B.I.O. Adeomowaye, B.A. Akinwande, I.F. Bolarinwa, A.O. Adebiyi, Évaluation de la noix de tigresse (Cyperus esculentus) - Farine et pain composites de farine de blé. African Journal of Food Sci,ence 2, 2008, 87-91.
[45] N.O. Eddy, P.G. Udofia, D. Eyo, Évaluation sensorielle du pain composite blé / manioc et effet de l`information sur l`étiquette sur l`acceptation et la préférence. African Journal of Biotechnolgy, 6, 2007, 2415-2418.
[46] B. Abdourahamane, B.Christophe, O. Moussa, P. Michel, D. Claude Mise au point de pains composites à base de mélanges de farines de sorgho-blé et analyse texturale. Biotechnology Agronomy Society Environment, 3, 1999, 69- 74.
Keywords
millet, soy, maize, composite flour, bread making.