| Abstrakt: |
This study evaluated the chemical, functional and sensory properties of flour blends of water yam (WYF), pigeon pea (PPF) and carrot pomace (CPF). Simplex centroid mixture design was used to study the effect of flour combination on chemical, functional and sensory properties of the blends. Ten experimental runs were generated. Chemical and functional were determined using standard laboratory procedures. A 50-member panel assessed the sensory attributes of cooked pastes obtained from the flour blends using a 9-point hedonic scale. Data were subjected to analysis of variance and the means were separated using Duncan's Multiple Range Test (p<0.05). The proximate composition of the blends were significantly (p<0.05) different for moisture (9.14-10.97 %), ash (1.01-4.87%), protein (5.19-20.98%),crude fibre (2.15-5.70%),. The blends are rich in calcium (13.22-150.52mg/kg), potassium (192-248mg/kg) and phosphorus (76.35-196.65. The pH of the blends was between 4.97 and 6.56 while L*, a* and b* ranged from 79.46-84.39, 2.0-6.21 and 14.20-24.84, respectively. mg/kg). The wettability (39-124s), water absorption (164.00 - 369.25%)and least gelation concentration (15-20%) of the blends increased while the bulk density (0.58-1.05g/ml), dispersibility (20-72%), swelling power(3.93-16.09%) and solubility index (2.90 - 18.11%) decreased as the CPF content increased. The peak, trough, breakdown, final and setback viscosities increased while the peak time and pasting temperature reduced, with increase in WYF content. Cooked paste from 100 % WYF was the most acceptable with a score of 7.0. [ABSTRACT FROM AUTHOR] |
