| Popis: |
Rheological and sensory properties of unripe plantain and water yam selected cooked paste blends were investigated. Flour samples (unripe plantain and water yam flours) and the selected blends 90:10 (C), 80:20 (D) and 50:50 (E); water yam flour-WYF: (unripe plantain flour-UPF) were produced from oven dried unripe plantain (UP) and water yam (WY) chips. Commercial whole wheat flour (WWF-A) acted as a positive control. Sample B; water yam flour alone, acted as negative control. The flour samples were analyzed for proximate, selected functional, mineral and vitamin C composition using standard methods. Gelatinization temperature and viscosity measurement of the flour blend dispersions were also determined using standard methods. Values obtained for proximate composition ranged from 7.03 to 10.18 % for moisture contents while crude protein contents (11.64 – 7.65%) for samples were moderately reduced through blending of the flours. Fat contents of the blended samples varied between 0.32 and 1.45 %. Ash, fibre and carbohydrate contents moderately increased as inclusion of plantain flour increased. Sample D had the highest vitamin C content out of the variants and E had highest amount of magnesium and iron. There was no significant (p > 0.05) difference in the values for bulk density that ranged from 0.64 – 0.96g/cm3. Effect of temperature on consistency index modeled using Arrhenius-type equation indicated that all sample flour dispersions exhibited dilatants fluid behavior. Activation energies (8.30, 17.70 and 23.0 J/mole, respectively, for samples C, D and E) increased directly with inclusion of plantain flour. Acceptability of water yam cooked paste and other blends had no significant (p > 0.05) difference.Keywords: Flour dispersion, gelatinization temperature, unripe plantain, viscosity, water yam. |
