Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour

References

• AACC. (2001). Approved methods of the Association of Cereal Chemist ( 11th ed., Method 61-02.01. Determination of the pasting properties of rice with the rapid visco analyzer). St. Paul, MN: Author.
   Google Scholar
• Abdelghafor, R. F., Mustafa, A. I., Ibrahim, A. M. H., & Krishnan, P. G. (2010). Quality of bread from composite flour of sorghum and hard white winter wheat. Advance Journal of Food Science and Technology, 3, 9–15.
   Google Scholar
• Adebayo-Oyetoro, A. O., Olatidoye, O. P., Ogundipe, O. O., Balogun, O. I., Bamidele, F. A., & Faboya, A. O. (2011). Evaluation of proximate composition and functional properties of Ofada rice (Oryza sativa) flour blended with bambara groundnut (Vigna subterannea L.). IOSR Journal of Agriculture and veterinary Science, 3, 60–66.
   Google Scholar
• Adebowale, A. A., Sanni, L. O., & Awonarin, S. O. (2005). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International, 11, 373–382.10.1177/1082013205058531
   Web of Science ®Google Scholar
• Adebowale, A. R. A., Sanni, S. A., & Oladapo, F. O. (2008). Chemical, functional and sensory properties of instant yam-breadfruit flour. Nigerian Food Journal, 26, 2–12.
   Google Scholar
• Adebowale, K. O., & Lawal, O. S. (2004). Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International, 37, 355–365.10.1016/j.foodres.2004.01.009
   Web of Science ®Google Scholar
• Adeyemi, I. A., & Idowu, M. A. (1990). The evaluation of pregelatinized maize flour in the development of maissa, a baked product. Nigerian Food Journal, 8, 63–73.
   Google Scholar
• Ajanaku, K. O., Ajanaku, C. O., & Edobor-Osoh, A., & Nwinyi, O. C. (2012). Nutritive value of sorghum ogi fortified with groundnut seed (Arachis hypogaea L.). American Journal of Food Technology, 7, 82–88.10.3923/ajft.2012.82.88
   Google Scholar
• Alais, C., & Linden, G. (1986). Energy and protein intakes of infants and children from the low income group of Ibadan. Nutrition Research, 26, 129–137.
   Google Scholar
• Alexander, R. R., & Griffiths, J. M. (1993). Basic biochemical methods (2nd ed.). New York, NY: Wiley-Lis.
   Google Scholar
• Andrae, G., & Beckman, B. (1985). The wheat trap: Bread and underdevelopment in Nigeria (p. 180, Third World Books). London: Zed Books.
   Google Scholar
• AOAC. (1990). Association of official and analytical chemists official methods of analysis (15th ed.). Washington, DC: Author.
   Google Scholar
• Bugusu, B. A., Campanella, O., & Hamaker, B. R. (2001). Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through Zein addition. Cereal Chemistry, 78, 31–35.10.1094/CCHEM.2001.78.1.31
   Web of Science ®Google Scholar
• Chinma, C. E., Ingbian, E. K., & Akpapunam, M. (2007). Processing and acceptability of fried cassava balls (Akara-akpu) supplemented with melon and soybean flours. Journal of Food Processing and Preservation, 31, 143–156.10.1111/jfpp.2007.31.issue-2
   Web of Science ®Google Scholar
• Danbaba, N., Anounye, J. C., Gana, A. S., Abo, M. E., Ukwungwu, M. N., & Maji, A. T. (2012). Physical and pasting properties of ‘ofada’ rice (Oryza sativa L.) varieties. Nigerian Food Journal, 30, 18–25.10.1016/S0189-7241(15)30009-6
   Google Scholar
• Dendy, D. A. V. (1992). Composite flour-past, present, and future: A review with special emphasis on the place of composite flour in the semi-arid zones. In M. I. Gomez, L. R. House, L. W. Rooney, & D. A. V. Dendy, (Eds.), Utilization of sorghum and millets, (pp. 67–73). Patancheru: International crops institute for the Semi-Arid Tropics.
   Google Scholar
• Dendy, D. A. V. (1993, May). Review of composite flour technology in the context of Tanzania. A paper presented at the workshop. Sorghum and millets marketing and utilization (pp. 3–5). Arusha Tazania.
   Google Scholar
• Edema, M., Sanni, L. O., & Sanni, A. I. (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology, 4, 911–918.
   Google Scholar
• Egouletey, M., & Aworh, D. C. (1991). Production and physicochemical properties of Tempeh fortified maize based weaning food. Nigerian Food Journal, 70, 92–102.
   Google Scholar
• El-Adawy, T. A. (2001). Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. Journal of Agricultural and Food Chemistry, 49, 1253–1259.10.1021/jf001117+
   PubMed Web of Science ®Google Scholar
• Gibney, M. J. (1989). Nutrition diet and health (p. 168). New York, NY, Cambridge University Press.
   Google Scholar
• Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers, 45, 253–267.10.1016/S0144-8617(00)00260-5
   Web of Science ®Google Scholar
• Hu, E. A., Pan, A., Malik, V., & Sun, Q. (2012). White rice consumption and risk of type 2 diabetes: Meta-analysis and systematic review. British Medical Journal, 344.
   Web of Science ®Google Scholar
• Iwe, M. O., & Onadipe, O. O. (2001). Effect of addition of extruded full fat soy flour into sweet potato flour on the functional properties of the mixture. Journal of Sustainable Agriculture and the Environment, 3, 109–117.
   Google Scholar
• Iwe, M. O., & Onuh, J. O. (1992). Functional and sensory properties of soybean and sweet potato flour mixtures. Lebensmittelwissenschaft und Technologie, 25, 569–573.
   Web of Science ®Google Scholar
• Jennifer, M. D., & Les, C. (2004). Genotype and environmental influences on pasting properties of rice flour. Journal of Cereal Chemistry, 81, 486–489.
   Web of Science ®Google Scholar
• Kaur, M., Shandu, K. S., & Singh, N. (2007). Comparative study of the functional, thermal and pasting properties of flour from different chickpea cultivars. Journal of Food Chemistry, 104, 259–267.
   Web of Science ®Google Scholar
• Lorenz, K., & Collins, F. (1980). Quinoa, starch physicochemical properties and functional characteristics. Starch, 42, 81–86.
   Web of Science ®Google Scholar
• Machuka, J. S., Okeola, O. G., Chrispeels, M. J., & Jackai, L. E. N. (2000). The African yam bean seed lectin affects the development of the cowpea weevil but does not affect the development of larvae of the legume pod borer. Phytochemistry, 53, 667–674.10.1016/S0031-9422(99)00574-9
   PubMed Web of Science ®Google Scholar
• McWatters, K. H., Ouedraogo, J. B., Resurreccion, A. V. A., Hung, Y., & Phillips, R. D. (2003). Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International Journal of Food Science and Technology, 38, 403–410.10.1046/j.1365-2621.2003.00716.x
   Web of Science ®Google Scholar
• Nwosu, J. N., Ahaotu, I., Ayozie, C., Udeoozor, L. O., & Ahaotu, N. N. (2011). The proximate and functional properties of African yam bean (Sphenostylis stenocarpa) seeds as affected by processing. Nigerian Food Journal, 29, 39–48.
   Google Scholar
• Ohimain, E. I. (2014). The prospects and challenges of composite flour for bread production in Nigeria. Global Journal of Human-Social Science: H Interdisciplinary, 14, 42–52.
   Google Scholar
• Onweluzo, J. C., & Nnamuchi, O. M. (2009). Production and evaluation of porridge-type breakfast product from Treculia Africana and sorghum bicolor flours. Pakistan Journal of Nutrition, 8, 731–736.
   Google Scholar
• Onwuka, G. I. (2005). Food analysis and instrumentation: Theory and practice (p. 68). Lagos: Naphthali Prints.
   Google Scholar
• Osungbaro, T. O. (1990). Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) andAgidi (fermented maize meal). Journal of the Science of Food and Agriculture, 52, 1–11.10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Oyeku, O. M., Kupoluyii, C. F., Osibanjo, A. A., Orji, C. N., Ajuebor, F. N., Ajiboshin, I. O., & Asiru, W. B. (2008). An economic assessment of commercial production of 10% cassava-wheat composite flour bread. Journal of Industrial Research & Technology, 2, 20–30.
   Google Scholar
• Raja, K. C. M., & Ramakrishna, S. U. (1990). Compositional and pasting characteristics of plain-dried and parboiled cassava (Manihot esculenta crantz). Food Chemistry, 38, 79–88.10.1016/0308-8146(90)90154-V
   Web of Science ®Google Scholar
• Rašper V. (1969). Investigations on starches from major starch crops grown in Ghana I.—Hot paste viscosity and gel-forming power. Journal of the Science of Food and Agriculture, 20, 165–171.10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Reebe, S., Gonzalez, V. N., & Rengifo, J. (2000). Research on trace elements in common beans. Food Nutrition Bulletin, 21, 387–391.
   Google Scholar
• Sanni, L. O., Christiana, A. B., & Silifat, A. S. (2004). Production of instant cassava noodles. Journal of Food Technology, 2, 83–89.
   Google Scholar
• Sanni, O. L., Adebowale, T. A., Filani, T. A., Oyewole, O. B., & Westby, A. (2006). Quality of flash and rotary dryer dried fufu flour. Journal of Food, Agriculture and Environment, 4, 74–78.
   Google Scholar
• Sathe, S. K., Deshpande, S. S., & Salunkhe, D. K. (1982). Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. Journal of Food Science, 47, 491–497.10.1111/jfds.1982.47.issue-2
   Web of Science ®Google Scholar
• Seibel, W. (2006). Composite flours. In L. Popper (Ed.), Future of flour: A compendium of flour improvement (pp. 193–198). Verlag AgriMedia.
   Google Scholar
• Sievert, D., & Holm, J. H. (1993). Determination of amylose by differential scanning calorimetry. Starch - Stärke, 45, 136–139.10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Sotelo, A., Saisa, V., Montolvo, I., Hernandez, M., & Hernandez, L. (1990). Chemical composition of different fractions of 12 Mexican varieties of rice obtained during milling. Cereal Chemistry, 67, 209–212.
   Web of Science ®Google Scholar
• Tren, U. T., Okadome, H., Murata, M., Homma, S., & Ohtsubo, K. (2001). Comparison of Vietnamese and Japanese rice cultivars in terms of physiochemical properties. Food Science Technology Research, 7, 328–330.
   Google Scholar
• Ukpabi, U. J., & Ndimele, C. (1990). Evaluation of the quality of garri produced in Imo state. Nigerian Food Journal, 8, 105–109.
   Google Scholar
• Yetunde, E. A., Ukpong, S. U., Olajumoke, L., & Ime, F. A. (2009). Nutritional composition and sensory properties of cakes made from wheat and African yam bean flour blends. Journal of Food Technology, 7, 115–118.
   Google Scholar