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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12781

Title: Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles
Authors: Abe-Inge, Vincent
Asaam, Esumaba Serwa
Agbenorhevi, Jacob K.
Bawa, Nadratu Musah
Keywords: Borassus aethiopum
composite flour
food waste
underutilized tropical fruits
Issue Date: 13-Apr-2020
Publisher: Taylor & Francis Group
Citation: Vincent Abe-Inge, Esumaba Serwa Asaam, Jacob K. Agbenorhevi, Nadratu Musah Bawa & Fidelis M. Kpodo | (2020) Development and evaluation of African palmyra palm (Borassus￿aethiopum) fruit flour–wheat composite flour noodles, Cogent Food & Agriculture, 6:1, 1749216
Abstract: Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the presentwork, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall acceptability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.
Description: An article published by Taylor and Francis Group and also available at https://doi.org/10.1080/23311932.2020.1749216
URI: http://hdl.handle.net/123456789/12781
Appears in Collections:College of Science

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