Jurnal Bio-Geo Material Dan Energi

Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products

2024-05-30T10:38:11+07:00

This study evaluated the physiochemical and sensory properties of composite flour from cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were produced and blended into different proportions (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50). Flour made from 100% cocoyam served as the control. The proximate composition, functional, physicochemical and pasting properties of the cocoyam and mungbean composite flour and sensory properties of their fufu-like products were evaluated using standard procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22). The result of the functional properties of the flour blends showed that the bulk density ranged from 0.68 to 0.83 g/ml, 1.12 to 1.61 g/ml (water absorption capacity), 0.39 to 0.62 Sec (wettability) and 66.00 to 83.50 °C (gelatinization temperature). The result of the proximate composition showed that the moisture content ranged from ranged from 8.57 to 8.92 %, 7.11 to 15.58 % (crude protein), 1.37 to 1.78 % (fat), 2.96 to 5.05 % (crude fibre), 1.82 to 3.85 % (ash,) 65.18 to 77.90 % (carbohydrate). Physicochemical properties of the flour blends showed that the pH ranged from 6.07 to 6.49, 0.54 to 1.02 g/cm²(specific gravity), 0.15 to 0.68 % (total titratable acidity) and 1.66 to 1.72 NTU (turbidity). The sensory properties of the fufu-like products made from flour blends of cocoyam and mungbean showed the fufu-like products were generally accepted by the panelists. Therefore, flour and fufu-like products of acceptable and good quality can be produced from blends of cocoyam and mungbean. This will help increase the utilization of cocoyam and mungbean in food system.

Study on Ratio of Jerbung Shrimp Waste Powder (Fenneropenaeus Merguiensis de Man) and Purple Yam Starch in the Production of Bioplastics

2024-08-28T17:02:14+07:00

This research aims to determine to study the ratio of Jerbung shrimp waste powder and purple yam starch in the production of bioplastics. This research used a Completely Randomized Design (CRD) with 5 levels of ratio of jerbung shrimp waste powder and purple yam, namely 0:5; 0.5:4.5; 1:4; 1.5: 3.5 and 2:3. Each treatment was repeated 3 times to obtain 15 experimental units. The results showed that the ratio of Jerbung shrimp waste powder and starch had a significant effect on tensile strength, elongation, thickness, water resistance and WVTR. The best bioplastic characteristics was best produced using the ratio 0.5:4.5 with tensile strength of 18.17 N/mm2, elongation of 68.06%, thickness of 0.35 mm, water resistance of 75.15 %, WVTR 22.29 g/m².hour.

Production and Evaluation of Instant Breakfast Cereals Using Whole Corn, Millet, Sorghum and Rice

2024-06-07T09:29:38+07:00

This research investigated the production and evaluation of instant breakfast cereals from blends of whole corn, millet, sorghum and rice. Commercial Quaker oat was used as control. Two pre-cooking methods were adopted viz: steaming at 104 ^oC for 55 minutes and toasting at 250 ^oC for 55 minutes. The grains were milled into individual grits prior to formulation. A total of sixteen samples were formulated, eight were steamed (100:0 = SC, SM, SR, SS; 50:50 = SCR, SCM, SCS; 25:25:25:25= SBG), and the other eight were toasted (100:0 = TC, TM, TR, TS, and 50:50 = TCR, TCM, TCS; 25:25:25:25 = TBG). The samples were assessed for their functional properties, reconstitution time, solubility and sensory attributes. The result of the functional properties revealed the following: pH (5.15 to 6.60), bulk density (0.43 to 3.55 g/ml), oil absorption capacity (0.24 to 3.02 %), water absorption capacity (1.13 to 188.5 g/g), gelation temperature (50.95 to 124 ^oC), wettability (15.60 to 80.20 seconds), and emulsion capacity (15.15 to 35.15%). The reconstitution time and solubility test values ranged from 20.6 to 49.4 s and 2.20 to 17.55% respectively. The appearance, consistency, aroma, taste, mouth feel and overall acceptability of the breakfast cereals differ significantly (p<0.05) when assessed for their sensory attributes. Samples developed from toasted 25% corn + 25% rice + 25% millet + 25% sorghum was best accepted and preferred. Conclusively, acceptable instant breakfast cereals with improved nutrition could be developed from blends of whole corn, millet, sorghum and rice.

A Modified Indium-Doped Tin Oxide Glass with Polyaniline-Fe3O4 Nanocomposites for Immunosensing Application

2024-09-03T17:59:04+07:00

The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers

2024-05-12T20:23:21+07:00

The changes in main ingredients may affect the characteristics of cracker. This
study aimed to determine the effect of purple sweet potato flour as a substitute
for wheat flour on the physicochemical and sensory properties of crackers. This
study used a Completely Randomized Design (CRD) consisting of 6 levels of
purple sweet potato flour concentration as treatment (0%, 10%, 20%, 30%, 40%,
and 50%) and 3 replications. The concentration of purple sweet potato flour has
shown a significant effect on volume development, brightness value (L*),
anthocyanin content, and sensory properties (color, taste and overall acceptance),
but has not shown significant effect on the texture and sensory property (texture)
of crackers. The substitution of 50% wheat using purple sweet potato flour
produced the best crackers with hardness 1098.80 gF, development volume
19,33%, L* 72, a* 30, b* 4.33 and the anthocyanin contents of 162.02 mg of
Cyanidin 3-glucoside/100g. The cracker contains 6.25% moisture content, 3.00%
ash, 7.47% protein, 19.00% fat, 1.00% crude fiber and 64.28% carbohydrate.