3,168
Views
9
CrossRef citations to date
0
Altmetric
FOOD SCIENCE & TECHNOLOGY

Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes

, ORCID Icon, ORCID Icon, & ORCID Icon | (Reviewing editor)
Article: 1733332 | Received 29 Jan 2020, Accepted 16 Feb 2020, Published online: 26 Feb 2020

References

  • Adebayo-Oyetoro,A.O., Shotunde,A.B., Adeyeye Samuel,A.O., & Ogundipe,O.O. (2017). Quality evaluation of millet-based fura powder supplemented with Bambara groundnut. International Journal of Food Science Nutritional Diet, 6(3), 358–16.
  • Adebowale,A.A., Adegoke,M.T., Sanni,S.A., Adegunwa,M.O., & Fetuga,G.O. (2012). Functional properties and biscuit making potentials of sorghum-wheat flour composite. American Journal of Food Technology, 7, 372–379. doi:10.3923/ajft.2012.372.379
  • Adebowale,A.A., Sanni,L.O., & Onitilo,M.O. (2008). Chemical composition and pasting properties of tapioca grit from different cassava varieties and roasting method. African Journal of Food Science, 2, 77–82.
  • Adegunwa,M.O., Ganiyu,A.A., Bakare,H.A., & Adebowale,A.A. (2014). Quality evaluation of composite millet-wheat Chinchin. Agriculture and Biology Journal of North America, 5(1), 33–39.
  • Agunbiade,S.O., & Ojezele,M.O. (2010). Quality evaluation of instant breakfast cereals fabricated from maize sorghum soybean and African yam bean (Sphenostylis stenocarpa). World Journal of Dairy and Food Science, 5(1), 67–72.
  • Alamu,E.O., Maziya-Dixon,B., Okonkwo,C.C., & Asiedu,R. (2014). Physicochemical and bioactive properties of selected white yam (Dioscorearotundata) varieties adapted to riverine areas of Nigeria. African Journal of Food Science, 8(7), 402–409. doi:10.5897/AJFS2014.1154
  • Aly,M.M.A., & Seleem,H.A. (2015). Gluten-free flat bread and biscuits production by cassava, extruded soy protein and pumpkin powder. Food and Nutrition Sciences, 6, 660–674. doi:10.4236/fns.2015.67069
  • Anderson,J.W., Baird,P., & Richard,H. (2009). Health benefits of dietary fibre. Nutrition Review, 67(4), 188–205. doi:10.1111/j.1753-4887.2009.00189.x
  • AOAC. (2006). Official method of analysis of the association of official analytical chemists (18th ed., edited by W.Horwitz). Gaithersburg, USA: The Association of Analytical Chemists, Inc.
  • Coffman,C.W., & Garcia,V.V. (1977). Functional properties and amino acid content of protein isolate from mung bean flour. Journal of Food Technology, 12, 473–484. doi:10.1111/j.1365-2621.1977.tb00132.x
  • Elleuch,M., Bedigian,D., Roiseux,O., Besbes,S., Blecker,C., & Attia,H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications. Reviews for Food Chemistry, 124, 411–421. doi:10.1016/j.foodchem.2010.06.077
  • FAO (Food and Agriculture Organization of the United Nations). (1992). 1991 FAO production yearbook. Rome: Food and Agriculture Organization of the United Nations.
  • Gopalan, C., Sastri, R. V., & Balasubramanian, S. C. (2007). Nutritive value of Indian foods. Hyderabad: National Institute of Nutrition, ICMR. p. 18, 19, 24 and 29.
  • Gull,A., Prasad,K., & Kumar,P. (2015). Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT - Food Science and Technology, 63, 470–474. doi:10.1016/j.lwt.2015.03.008
  • Humaira,G., Malik,A., Jalal,H., Afshan,S., & Mir,A. (2013). Proximate composition of carrot powder and apple pomace powder. International Journal of Food Nutrition and Safety, 3(1), 25–28.
  • Ihekoronye,A.I., & Ngoddy,P.O. (1985). Integrated food science and technology for the tropics (pp. 236–253). London: Macmillian Publishers Limited.
  • IITA. (2001). Analytical procedure (1st ed.). Ibadan, Nigeria: International Institute for Tropical Agriculture.
  • Iwe,M.O., Michael,N., Madu,N.E., Obasi,N.E., Onwuka,G.I., Nwabueze,T.U., & Onuh,J.O. (2017). Physicochemical and pasting properties High-Quality Cassava Flour (HQCF) and wheat flour blends. Agrotechnology, 6(3), 167. doi:10.4172/2168-9881.1000167
  • Jideani,V., & Onwubali,F. (2009). Optimisation of wheat-sprouted soybean flour bread using response surface methodology. African Journal of Biotechnology, 8(22), 6364–6373. doi:10.5897/AJB09.707
  • Kimura,M., Kobori,C.N., Rodriguez-Amaya,D.B., & Nestel,P. (2007). Screening and HPLC methods for sweet potato, cassava and maize for plant breeding trials. Food Chemistry, 100, 1734–1746. doi:10.1016/j.foodchem.2005.10.020
  • Kulkarni,K.D., Kulkarni,D.N., & Ingle,U.M. (1991). Sorghum malted and soya bean weaning food formulations: Preparation, functional properties and nutritive value. Food Nutrition Bulletin, 13, 322–327. doi:10.1177/156482659101300401
  • Leach,H.W., McCovwen,D.L., & Schoch,T.J. (1959). Swelling power and solubility patterns of various starches. Structure of granules. Cereal Chemistry, 36, 534–544.
  • Legesse,E. (2013). Effect of processing on quality characteristics of pearl millet (Pennisetum glaucum) based value-added products (Unpublished M.Sc. thesis). Ethiopia: Addis Ababa Institute of Technology, Addis Ababa University. pp. 108.
  • Manley,D. (2000). Technology of biscuit, crackers and cookies (pp. 307). England: Woodhead Publishing Limited.
  • Moorthy,S.N., & Ramanujan,T. (1986). Variation in properties of starch in Cassava varieties in relation to the age of the crop. Starch/Starke, 38(2), 58–61. doi:10.1002/star.19860380206
  • Mridula,D. (2011). Physico-chemical and sensory characteristics of b-carotene rich defatted soy fortified biscuits. African Journal of Food Science, 5(5), 305–312.
  • Ndubuisi,L.C. (2009). Evaluation of food potentials of tigernut tubers (Cyperus esculentus) and its products (Milk, coffee and wine). Dissertation. University of Nigeria Virtual Library, pp. 110. Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka.
  • Newman,Y., Jennings,E., Vendramini,J., & Blount,A. (2010). Pearl millet (Pennisetum glaucum): Overview and management. The University of Florida, USA. IFAS Extension. Publication #SS-AGR-337.
  • NFCNS. (2004). Nigeria Food Consumption and Nutrition Survey (NFCNS) summary 2001–2003 (pp. 24–46). Ibadan: International Institute for Tropical Agriculture (IITA).
  • Okafor,J.N. (2010). Production and evaluation of extruded snacks from composite flour of Bambara groundnut (Voandzeia subterranea (L) Thoaur, hungry rice (Digitaria exilis Staph.) and carrot (Daucus carota L.) (Unpublished M.Sc. project). University of Nsukka, Nigeria. pp. 82.
  • Oladele,A.K., & Aina,J.O. (2009). Chemical composition and properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6(1), 2473–2476. doi:10.5897/AJB2007.000-2391
  • Omah,E.C., & Okafor,G.I. (2015). Production and evaluation of baked and extruded snacks from blends of millet, pigeon pea and cassava cortex flour. Journal of Food Resource Science, 4(2), 23–32. doi:10.3923/jfrs.2015.23.32
  • Onwuka,G.I. (2005). Food analysis and instrumentation. Theory and practice (pp. 119–121). Surulere, Lagos, Nigeria: Naphtali prints. ADivision of HG Support Nigeria Limited.
  • Sanni,L.O., Adebowale,A.A., & Tafa,S.O. (2006). Proximate, functional, pasting and sensory qualities of instant yam flour. Apaper presented at the 14 ISTRC symposium, Trivandrum, Kerala State, India: Central Tuber Crops the Research Institute.
  • Shyamala,B.N., & Jamuna,P. (2010). Nutritional content and antioxidant properties of pulp waste from Daucus carota and Beta vulgaris. Malaysia Journal of Nutrition, 16, 397–408.
  • Singh,U. (2001). Functional properties of grain legume flour. Journal of Food Science and Technology, 38(3), 191–199.
  • Slavin,J.L. (2005). Dietary fibre and body weight. Nutrition, 21, 411–418. doi:10.1016/j.nut.2004.08.018
  • Solsulki,F.W. (1962). The centrifuge method for determining flour absorptivity in hard red spring wheats. Cereal Chemistry, 39, 344.
  • Wang,J.C., & Kinsella,J.E. (1976). Functional properties of novel proteins: Alfalfa leaf protein. Journal of Food Science, 41, 286–289. doi:10.1111/jfds.1976.41.issue-2
  • Zakari,U.M., Hassan,A., & Abbo,E.S. (2010). Physico-chemical and sensory properties of Agidi” from pearl-millet (Pennisetum glaucum) and Bambara groundnut (Vigna subterranean) flour blends. African Journal of Food Science, 4(10), 662–667.