Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

References

• Ciclitira, P.J.; Ellis, H.J. Investigation of Cereal Toxicity in Coeloac Disease. Postgrad. Med. 1987, 63, 767–775.
   Google Scholar
• Davidson, A.G.F.; Bridges, M. Coeliac Disease: A Critical Review of Aetiology and Pathogenesis. Clin. Chim. Acta 1987, 163, 1–40.10.1016/0009-8981(87)90031-3
   Google Scholar
• Shahzadi, N.; Butt, M.S.; Rehman, S.U.; Sharif, K. Chemical Characteristics of Various Composite Flours. Inter. J. Agric. Biol. 2005, 7, 105–108.
   Google Scholar
• Olaoye, O.A.; Onilude, A.A.; Idowu, O.A. Quality Characteristics of Bread Produced from Composite Flours of Wheat, Plantain and Soybeans. Afr. J. Biotechnol. 2006, 5, 1102–1106.
   Google Scholar
• Oladunmoye, O.O.; Akinoso, R.; Olapade, A.A. Evaluation of some Physical-Chemical Properties of Wheat, Cassava, Maize and Cowpea Flours for Bread Making. J. Food Qual. 2010, 33, 693–708. doi:10.1111/j.1746-4557.2010.00351.x.
   Google Scholar
• Alvarenga, N.B.; Lidon, F.C.; Belga, E.; Motrena, P.; Guerreiro, S.; Carvalho, M.J.; Canada, J. Characterization of Gluten-Free Bread Prepared from Maize, Rice and Tapioca Flours Using Hydrocolloid Seaweed Agar-Agar. Recent Res. Sci. Technol. 2011, 3, 64–68.
   Google Scholar
• Idolo, I. Sensory and Nutritional Quality of Madiga Produced from Composite Flour of Wheat and Sweet Potato. Pak. J. Nutr. 2011, 10, 1004–1007.
   Google Scholar
• Oluwamukomi, M.O.; Oluwana, I.B.; Akinbowale, O.F. Physicochemical and Sensory Properties of Wheat-Cassava Composite Biscuit Enriched with Soy Flour. Afr. J. Food Sci. 2011, 5, 50–56.
   Google Scholar
• FAO. Food and Agriculture Organisation of the United Nations. The State of Food Insecurity in the World. Eradicating World Hunger—Taking Stock Ten Years after the World Food Summit, 2006.
   Google Scholar
• FAO. Food and Agriculture Organisation of the United Nations. Joint Meeting of the Fourth Session of the Sub-group on Bananas and the Fifth Session of the Sub-Group on Tropical Fruits held in Rome, 9–11th December 2009, 2009.
   Google Scholar
• Akubor, P.I.; Adamolekun, F.O.; Oba, C.O.; Obari, H.; Abudu, I.O. Chemical Composition and Functional Properties of Cowpea and Plantain Flour Blends for Cookie Production. Plant Foods Hum. Nutr. 2003, 58 (3), 1–9.
   Google Scholar
• Swennen, R. Plantain Cultivation under West African Condition. A Reference Manual; Institute of Tropical Agriculture (IITA), Ibadan, 1990; pp 1–24.
   Google Scholar
• IITA. Plantain/Banana; Youth Agripreneurs, International Institute of Tropical Agriculture: Ibadan, 2014.
   Google Scholar
• Mepba, D.H.; Eboh, L.; Nwaojigwa, S.U. Chemical Composition, Functional and Baking Properties of Wheat-Plantain Composite Flours. Afr. J. Food Agric. Nutr. Develop. 2007, 7 (1), 1–22.
   Google Scholar
• Simmond, N.W. Food Uses of Banana; Macmillan Publishers, Ibadan, 1976.
   Google Scholar
• Akubor, P.I. Functional Properties of Cowpea-Plantain Flour Blends. Proceedings: 22nd Annual NIFST Conference, University of Agriculture, Abeokuta, 1998.
   Google Scholar
• Abiodun-Solanke, A.O.; Falade, K.O. A Review of the Uses and Methods of Processing Banana and Plantain (Musa Spp.) into Storable Food Products. J. Agric. Res. Develop. 2010, 9, 85–96.
   Google Scholar
• Ogazi, P.O.; Oyewusi, F.A.; Ozumba, A.U., Ogundipe, H.O., Osifo, B.O.A.; Lukambi, F.A.. Development and Sensory Evaluation of Soyamusa: A Soybean-Plantain Baby Food. International Conference on Banana and Plantain for Africa, ISHS Acta Hortic., 1996; p. 540.
   Google Scholar
• Belewu, M.A.; Belewu, K.Y. Comparative Physio-Chemical Evaluation of Tigernut, Soybean and Coconut Milk Sources. Inter. J. Agric. Biol. 2007, 9, 785–787.
   Google Scholar
• Adejuyitan, J.A. Tigernut Processing: Its Food Uses and Health Benefits. Am. J. Food Technol. 2011, 6, 197–201.
   Google Scholar
• Temple, V.J.; Ojobe, T.O.; Kapu, M.M. Chemical Analysis of Tiger Nut (Cyperus esculentus). J. Sci. Agric. 1990, 50, 261–263.
   Google Scholar
• de Vries, Femke T.; Chufa, F.T. (Cyperus esculentus, Cyperaceae): A Weedy Cultivar or a Cultivated Weed? Econ. Bot. 1991, 45, 27–37.10.1007/BF02860047
   Google Scholar
• Oderinde, R.A.; Tairu, O.A. Evaluation of the Properties of Yellow Nutsedge (Cyperus esculentus) Tuber Oil. J. Agric. Food Chem. 1988, 28, 233–237.10.1016/0308-8146(88)90055-6
   Google Scholar
• Facciola, S. Cornucopia In: A Source Book of Edible Plants, 2nd ed.; Kampong Publications: Vista, CA, 1990. ISBN-10: 0962808725 1990.
   Google Scholar
• Oladele, A.K.; Aina, J.O. Chemical Composition and Functional Properties of Flour Produced from Two Varieties of Tigernut (Cyperus esculentus). Afr. J. Biotechnol. 2007, 6, 2473–2476.10.5897/AJB
   Google Scholar
• Rita, E.S. The Use of Tiger-Nut (Cyperus esculentus), Cow Milk and Their Composite as Substrates for Yoghurt Production. Pak. J. Nutr. 2009, 6, 755–758.
   Google Scholar
• FAO, WHO. Expert Consultation. Energy and Protein Requirements; World Health Organization, Geneva, 1985.
   Google Scholar
• Bosch, L.; Alegría, A.; Farré, R. RP-HPLC Determination of Tigernut and Orgeat Amino Acid Contents. Food Sci. Technol. Inter. 2005, 11, 33–40.10.1177/1082013205051266
   Google Scholar
• Sowonola, O.A.; Akintunde, T.Y.; Adedeji, F. Nutritional and Sensory Qualities of Soymilk- Kunnu Blends. Afr. J. Food Nutr. Sci. 2005, 5, 1–12.
   Google Scholar
• Anderson, J.W.; Smith, B.M.; Gustafson, N.J. Health Benefits and Practical Aspects of High Fibre Diets. American J. Clin. Nutr. 1994, 59, 1242S–1247S.
   Google Scholar
• Chevallier, A. The Encyclopedia of Medicinal Plants; Dorling Kindersley Publishers, London, 1996.
   Google Scholar
• Belewu, M.A.; Abodunrin, O.A. Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut (Cyperus esculentus). World J. Dairy Food Sci. 2006, 1, 19–21.
   Google Scholar
• Bamigbola, Y.A.; Awolu, O.O.; Oluwalana, I.B. The Effect of Plantain and Tigernut Flours Substitution on the Antioxidant, Physicochemical and Pasting Properties of Wheat-Based Composite Flours. Cogent Food Agric. 2016, 2 (1), 1245060. doi:10.1080/23311932.2016.1245060
   Google Scholar
• Yasumatsu, K.; Sawada, K.; Maritaka, S.; Toda, J.; Wada, T.; Ishi, K. Whipping and Emulsifying Properties of Soy Bean Products. Agric. Biol. Chem. 1992, 36, 719–727.
   Google Scholar
• Narayana, K.; Narasinga Rao, M.S. Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour. J. Food Sci. 1982, 47, 1534–1538.10.1111/jfds.1982.47.issue-5
   Google Scholar
• Okaka, J.C.; Potter, N.N. Physiochemical and Functional Properties of Cowpea Flours. J. Food Sci. 1979, 44, 1237–1242.
   Google Scholar
• Sosulski, F.W. The Centrifuge Methods for Determining Flour Absorption in Hard Red Spring Wheat. Cereal Chem. 1962, 39, 344–349.
   Google Scholar
• Walker, C.E.; Ross, A.S.; Wrigley, C.W.; McMaster, G.J. Accelerated Starch Paste Characterization with the Rapid Visco Analyzer. Cereals Food World 1998, 33, 491–494.
   Google Scholar
• Alamu, E.O.; Maziya-Dixon, B.; Dixon, A.G. Evaluation of Proximate Composition and Pasting Properties of High Quality Cassava flour (HQCF) from Cassava Genotypes (Manihot Esculenta Crantz) of β-Carotene-Enriched Roots. LWT—Food Sci.Technol. 2017, 86 (2017), 501–506. doi:10.1016/j.lwt.2017.08.040
   Google Scholar
• A.O.A.C. Official Methods of Analysis of the Association of Analytical Chemists International, 18th ed.; ( Official methods). AOAC International: Gathersburg, MD, 2005.
   Google Scholar
• A.O.A.C. Official Methods of Analysis16th ed.; Association of Official Analytical Chemists: Arlington, VA, 1995.
   Google Scholar
• Oladeji, Oladeji; Akanbi, C.T.; Gbadamosi, S.O. Comparative Studies of Physico-Chemical Properties of Yam (Discorea Rotundata), Cocoyam (Collocasia Taro), Breadfruit (Artocapus Artilis) and Plantain (Musa Parasidiaca) Instant Flours. Afr. J. Food Sci. 2013, 7, 210–215.10.5897/AJFS
   Google Scholar
• Sanni, L.O.; Adebowale, A.A.; Maziya-Dixon, B.; Dixon, A.G.O. Chemical Composition and Pasting Properties of CMD Resistant Cassava Clones Planted at Different Locations. J. Food Agric. Environ. 2008, 6, 97–104.
   Google Scholar
• Adegunwa, M.O.; Adebowale, A.A.; Bakare, H.A.; Ovie, S.G. Compositional Characteristics and Functional Properties of Instant Plantain-Breadfruit Flour. Inter. J. Food Res. (IJFR) 2014, 1, 1–7.
   Google Scholar
• Ashworth, A.; Draper, A. The Potential of Traditional Technologies for Increasing the Energy Density of Weaning Foods. a Critical Review of Existing Knowledge with Particular Reference to Malting and Fermentation. WHO/CBDEDP/92.4. Geneva: WHO, 1992.
   Google Scholar
• Abioye, V.F.; Ade-Omowaye, B.I.O.; Babarinde, G.O.; Adesigbin, M.K. Chemical, Physico-Chemical and Sensory Properties of Soy-Plantain Flour. Afr. J. Food Sci. 2011, 5, 176–180.
   Google Scholar
• Coşkuner, Y.; Ercan, R.; Karababa, E.; Nazlıcan, A.N. Physical and Chemical Properties of Chufa (Cyperus esculentus L.) Tubers Grown in the Cuijkurova Region of Turkey. J. Sci. Food Agric. 2002, 82, 625–631.10.1002/jsfa.1091
   Google Scholar
• Adegunwa, M.O.; Alamu, E.O.; Fasanya, O.O. Effects of Processing on the Physicochemical Properties and Carotenoid Contents of Plantain Flour. J. Food Process. Preserv. 2012, 36(4), 339–347.
   Google Scholar
• Sánchez-Zapata, E.; Fernández-López, J.; Angel Pérez-Alvarez, J. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Comp. Rev. Food Sci. Food Saf. 2012, 11, 366–377.10.1111/j.1541-4337.2012.00190.x
   Google Scholar
• Okladnikov, I.; Vorkel, L.; Trubachev, I.; Vlasova, N.; Kalacheva, G. Inclusion of Chufa in the Human Diet as a Source of Polyunsaturated Fatty Acids. Vopr. Pitan. 1977, 3, 45–48.
   Google Scholar
• Ezebor, F.; Igwe, C.C.; Owolabi, F.A.T.; Okoh, S.O. Comparison of the Physico-Chemical Characteristics, Oxidative and Hydrolytic Stabilities of Oil and Fat of Cyperus Esculentus L. and Butyrospermum Parkii (Shea Nut) from Middle-Belt States of Nigeria. Niger. Food J. 2005, 23, 33–39.
   Google Scholar
• Zhang, H.Y.; Hanna, M.A.; Ali, Yusuf; Nan, L. Yellow Nut-Sedge (Cyperus Esculentus L) Tuber Oil as a Fuel. Ind. Crops Prod. 1996, 5, 177–181.10.1016/0926-6690(96)89446-5
   Google Scholar
• Official Journal of European Commission. COMMISSION REGULATION (EU) No 1047/2012 of 8 November 2012; Amending Regulation (EC) No 1924/2006 with Regard to the List of Nutrition Claims, 2012.
   Google Scholar
• Kaur, M.; Singh, N. Relationships between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars. Inter. J. Food Prop. 2006, 9, 597–608.10.1080/10942910600853774
   Google Scholar
• Siddiq, M.; Nasir, M.; Ravi, R.; Dolan, K.D.; Butt, M.S. Effect of Defatted Maize Germ Addition on the Functional and Textural Properties of Wheat Flour. Inter. J. Food Prop. 2009, 12, 860–870.10.1080/10942910802103028
   Google Scholar
• Adebowale, A.A.; Sanni, S.A.; Oladapo, F.O. Chemical, Functional and Sensory Properties of Instant Yam Breadfruit Flour. Niger. Food J. 2008, 26, 2–12.
   Google Scholar
• Padmashrre, T.S.; Vijayalashmi, L.; Puttaraj, S. Effect of Traditional Processing on the Functional Properties of Cowpea (Vigna Catjang) Flour. J. Food Sci. Technology 1987, 24, 221–225.
   Google Scholar
• Akpata, M.I.; Akubor, P.I. Chemical Composition and Selected Functional Properties of Sweet Orange (Citrus Sinensis) Seed Flour. Plant Food Hum. Nutr. 1999, 54, 353–362.10.1023/A:1008153228280
   Google Scholar
• Adeyeye, E.I.; Aye, P.A. The Effect of Sample Preparation on Proximate Composition and the Functional Properties of African Yam Bean Flours. Note 1. Riv Ital Sostanze Gr. 1998, LXXV-Maggio, 253–261.
   Google Scholar
• Kaushal, P.; Kumar, V.; Sharma, H.K. Comparative Study of Physico-Chemical, Functional, Anti-Nutritional and Pasting Properties of Taro (Colocasia esculenta), Rice (Oryza sativa), Pegion Pea (Cajanus cajan) Flour and Their Blends. LWT-Food Sci. Technol. 2012, 48, 59–68.10.1016/j.lwt.2012.02.028
   Google Scholar
• Adebowale, Y.A.; Adeyemi, I.A.; Oshodi, A.A. Functional and Physicochemical Properties of Flour of Six Mucuna Species. Afr. J. Biotechnol. 2005, 4, 1461–1468.
   Google Scholar
• Iwe, M.O. Handbook of Sensory Methods and Analysis. Rojoint Communications Services Ltd, Uwani—Enugu, 2002.
   Google Scholar
• Sanni, L.; Onitilo, M.; Oyewole, O.B.; Keiths, T.; Westby, A. Studies into Production and Qualities of Cassava Grits (Tapioca) in Nigeria. Paper presented at the sixth International Scientific Meeting of the Cassava Biotechnology Network, 8–14 March 2004, CIAT, Cali Columbia, 2004.
   Google Scholar
• Maziya-Dixon, B.; Dixon, A.G.O.; Adebowale, A.A. Targeting Different End Uses of Cassava: Genotypic Variations for Cyanogenic Potentials and Pasting Properties. A paper presented at ISTRC-AB Symposium, 31 October – 5 November 2004, Whitesands Hotel, Mombassa, Kenya, 2004.
   Google Scholar
• Shittu, T.A.; Lasekan, O.O.; Sanni, L.O.; Oladosu, M.O. The Effect of Drying Methods on the Functional and Sensory Characteristics of Pukuru-a Fermented Cassava Product. ASSET-An Inter. J. 2001, 1, 9–16.
   Google Scholar
• Newport Scientific. Applications Manual for the Rapid Visco Analyzer Using Thermocline for Windows. Newport Scientific Pty Ltd.: Warriewood, 1998; pp. 2–26.
   Google Scholar
• Awolu, O.O. Optimization of the Functional Characteristics, Pasting and Rheological Properties of Pearl Millet-Based Composite Flour. Heliyon 2017, 3, e00240.10.1016/j.heliyon.2017.e00240
   Google Scholar