Functional Properties and Nutrient Composition of Stiff Dough Produced From Composite Flour of Pearl Millet, White Maize and Cassava in Enugu State, Nigeria
Francisca N. Onyeka1 , Ukamaka G. Okwume1*
1Department of Home Economics and Hospitality Management Education, University of Nigeria, Nsukka, P.M.B. 41001 Nsukka, Enugu State, Nigeria
*Correspondence: Francisca N. Onyeka, Department of Home Economics and Hospitality Management Education, University of Nigeria, Nsukka, P.M.B. 41001 Nsukka, Enugu State, Nigeria. (Email: franjetkenkosy2014@gmail.com).
Abstract: The study prepared stiff dough blends from composite flour of pearl millet, white maize, and cassava in three formulations. Data collected for this study was analyzed using mean and standard deviation for the research questions while ANOVA was utilized in testing the hypothesis at 0.05 level of significance. Findings for the proximate compositions of the stiff dough samples revealed that moisture ranges from 10.42% to 10.60%. Ash content was within ranges of 1.10% to 1.34%. Crude fibre content was within ranges of 2.30% to 8.20%. Fats/oil content was from 1.20% to 5.40%. Protein was within ranges of 2.50% to 12.60%. Carbohydrate content was within ranges of 65.58 to 82.15%. The functional properties revealed that the values for bulk density ranged from 0.56cm3 to 0.69 g/cm3; water absorption capacity was 186.2%, 170.4% and 150.2%; oil absorption capacity was 160.4%, 154.0% and 132.9%; swelling capacity values were 15.2%, 6.8 % and 5.4% while flour dispersibility values were 68.0 g/g, 52.4 g/g and 44.6 g/g. Home makers can produce stiff dough from composite flour of pearl millet, white maize and cassava for family use thereby reducing consumption of commercially available composite flours. Furthermore, community nutrition education and awareness of the stiff dough can be created to promote consumption and improvement of the general health of the public.
Keywords: Cassava, Functional-properties, Maize, Pearl-millet, Stiff-dough
References
Adedeji, O.E. & Tadawus, N. (2019). Functional properties of maize flour (Zea mays) and stability of its paste (Tuwo) as influenced by processing methods and baobab (Adansoniadigitata) pulp inclusion. Ukrainian Journal of Food Science, 7(1), 8-12. http://doi.org/10.24263/2310-1008-2019-7-1-7
Akingbala, J.O., Oyewole, O.B., Uzo-Peters, P.I., Karim, R.O. & Bacuss-Taylor, G.S.H. (2005). Evaluating stored cassava quality in Gari production. Journal of Food, Agriculture and Environment, 3(1), 75-80.
Akoja, S.S. & Coker, O.J. (2018). Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with okra powder. International Journal of Food Science and Nutrition, 3(5), 64-70.
Aremu, M.O., Olaofe, O., Akintayo, E.T. & Adeyeye, E.I. (2008). Foaming, water absorption, emulsification and gelation properties of Kersting’s groundnut (Kerstingiella geocarpa) and bambara groundnut (Vigna subterranean) Flours as influenced by neutral salts and their concentrations. Pakistan Journal of Nutrition, 7(1), 194-201. https://doi.org/10.3923/pjn.2008.194.201
Association of Official Analytical Chemists (AOAC). (2010). Official Methods of Analysis, Association of Analytical Chemists. 19th ed. AOAC.
Basirat, A.O.S., Idowu, O.A. & Olanrewaju, D.F. (2021). Quality assessment of “Tuwo” (maize dumpling) made from maize flour modified with maize and cassava starch. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 15(6), 15-29.
Bolarin, F.M., Olotu, F. B., Saheed, A. & Afolabi, R.A. (2018). Effect of processing methods on the functional properties of cocoyam flour. International Research Journal of Natural Sciences, 6 (1), 13-17.
Chandra, S., Singh, S. & Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688. https://doi.org/10.1007/s13197-014-1427-2
Chilungo, S. (2013). Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours. (Master’s Thesis), Michigan State University.
Eke-Ejiofor, J, & Oparaodu, F.O. (2019). Chemical, functional and pasting properties of flour from three millet varieties. Research Journal of Food and Nutrition, 3(3), 15-21. https://doi.org/10.47672/ajfsn.739
Eke-Ejiofor, J. & Beleya, E. A. (2017). Chemical, mineral, pasting and sensory properties of spiced Ogi (Gruel). American Journal of Food Science and Technology, 5 (5), 204-209. https://doi.org/10.12691/ajfst-5-5-6
Eke-Ejiofor, J. & Mbaka, V. (2018). Physicochemical, pasting and sensory properties of food blends of maize, yellow cassava and sweet potato starch, defatted soybean and groundnut flour. American Journal of Food Science and Technology, 6(1), 42-49. https://doi.org/10.12691/ajfst-6-1-7
Emmambux, M.N. & Taylor, J.R.N. (2013). Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa – review. Starch, 65(9-10), 715-729. https://doi.org/10.1002/star.201200263
Food and Agricultural Organisation (FAO). (2014). Wheat production. https://www.faostat.fao.org
Food and Agriculture Organization (FAO) (2021). Statistical database, statistical division. https://www.faostat.fao.org/html.
Idowu, O.A, Olaoye, O.A, Sogotemi, C.M. & Ajayi, B. (2013). Quality assessment of flours and Amala produced from three varieties of Sweet Potato Ipomea batatas. International Journal of Food and Nutritional Sciences, 2(4), 1-9.
Ikujenlola, A.V. & Ogunba, O.B. (2018). Potential Complementary food from quality protein maize (Zea mays L.) Supplemented with Sesame (Sesamum indicum) and Mushroom (Oudemansiellaradicata). Journal of Nutrition and Food Sciences, 8(3), 1-7.
Kacou, M.A., Ekissi, G.S.E., Ebbah-Djedji, B.C., N‘zue, B. & Kouame, P.L. (2018). Assessment of functional properties of flours from seven blends of cassava (Manihot esculenta Crantz) consumed in Cote d’Ivoire. International Journal of Current Microbiology and Applied Sciences, 7(10), 815-826. https://doi.org/10.20546/ijcmas.2018.710.090
Kiin-Kabari, D.B & Eke-Ejiofor, J. (2013). Physico-chemical and sensory properties of cakes and cookies produced from composite flours of wheat and plantain. Wudpecker Journal of Food Technology, 1(1), 9-13.
Meka, B.D. & Igbabul, J.I. (2019). Chemical and functional properties of composite flours made from yellow maize, soybeans, and jackfruit seed. International Journal of Research and Innovation in Applied Science (IJRIAS), 4(11), 57-63
Mohammed, A.B., Ayanlere, A.F., Ibrahim, U. & Muhammed, A.L. (2012). Economic analysis of maize production in Ogori/Magongo Local Government Area of Kogi State, Nigeria. International Journal of Agricultural Science, Research and Technology, 2(3), 111-115.
Olapade, A.A., Aworh, O.C. & Oluwole, O.B. (2010). Quality attributes of biscuits from acha (digitariaexilis) flour supplemented with cowpea (Vigna unguiculata) flour. African Journal of Food Science and Technology, 2(9), 198-203.
Olusanya, J.O., Eyis, O., Anfani-Joe, M.E., Ogunjide, L.O. & Egbuchulam, B. (1990). Foods and Nutrition for Secondary Schools, Books 1-3. Ibadan: University Press.
Onyango, C. (2014). Physical properties of dried milled maize meals and their relationship with the texture of thin and thick porridge. African Journal of Food Science, 8(8), 435-443. https://doi.org/10.5897/AJFS2014.1185
Tortoe, C., Akonor, P.T., Hagan, L., Kanton, R.A.L., Asungre, P.A. & Ansoba, E.Y. (2019). Assessing the suitability of flours from five pearl millet (Pennisetum americanum) varieties for bread production. International Food Research Journal, 26(1), 329-336.
Ukom, A.N, Richard, C.P. & Abasiekong, S.K. (2018). Effect of processing on the proximate, functional and anti-nutritional properties of cocoyam (XanthosomaMaffa (Scoth)) Flour. Official Journal of Nigerian Institute of Food Science and Technology, 35(2), 9-17.
Publication date:
DOI
License
Vol
Issue
Page Number
How to cite:
Onyeka, F.N. & Okume, U.G. (2023).Functional Properties and Nutrient Composition of Stiff Dough Produced From Composite Flour of Pearl Millet, White Maize and Cassava in Enugu State, Nigeria. International Journal of Home Economics, Hospitality and Allied Research, 2(1), 119-134. https://doi.org/10.57012/ijhhr.v2n1.009