Aluge, O.O. and Akinola, S.A. and Osundahunsi, O.F. (2016) Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries. Food and Nutrition Sciences, 7 (13). pp. 1241-1252.
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Abstract
Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Malting, Sorghum, Soybean, Composite Flour, Quality |
| Author Affiliation: | Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria |
| Subjects: | Crop Improvement |
| Divisions: | Sorghum Soyabean |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 22 Nov 2016 06:10 |
| Last Modified: | 22 Nov 2016 06:10 |
| Official URL: | http://dx.doi.org/10.4236/fns.2016.713114 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14590 |
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