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Iwe, Maduebibisi Ofo
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology Iwe, Maduebibisi Ofo; Uduma, Emmanuel; Agiriga, Anna Ngozi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.23866

Abstract

Foam-mat drying of Ngu using egg white as a foaming agent was investigated. Three concentrations of Ngu sample- 60, 80, and 100% were used for the study. The Ngu samples were enriched with egg white at 20, 25, and 30% concentration respectively at room temperature. The mixture was beaten for 5, 9, and 12 mins. A central composite response surface design was employed to investigate the impact of whipping duration, egg white, and Ngu concentration on the mineral composition of dried Ngu powder. Regression models showed that the experimental variables had significant (p<0.05) effects on the dry Ngu powder's iron, zinc, calcium, sodium, phosphorus, potassium, and magnesium contents. The optimal values for all responses were achieved using a combination of 10 mins of whipping time, 20.8% egg white, and 100% Ngu concentration. The optimal values for the mineral content of Ngu powder were determined to be 17.46 mg/g for iron, 1.03mg/g for zinc, 0.58 mg/g for calcium, 12.72 mg/g for sodium, 2.26 mg/g for phosphorus, 1.36 mg/g for potassium and 0.26 mg/g for magnesium.
Effect of Different Particle Sizes on The Akara Making Potentials of Pigeon Pea Flour Linus-Chibuezeh, Adindu; Okoye-Okeke, Chinenye; Adindu-Linus, Chidiamara; Iwe, Maduebibisi Ofo
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5 Nomor 1, December 2021 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i1.14698

Abstract

The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake). The flour samples were produced by soaking the seeds in water, dehulled, oven dried and ground to flour and divided into 4 units. The flour was passed through sieve of different size while the control was not sieved. Physicochemical and sensory analyses were conducted for the flour and akara using standard methods and results were presented as mean ± standard deviation using ANOVA. Significance was accepted for p≤0.05 by Duncan multiple range test. Result of functional properties showed that the sieved pigeon pea bulk density, emulsion capacity and foam capacity increased with increase sieve aperture in the range 0.73 to 0.81(g/mg), 43.08 to 46.66, and 44.35 to 46.14 respectively, while wettability (1.53 to 1.88) and gelation capacity (11.10 to 11.17) decreased. The results of the proximate composition of the akara showed values for pigeon pea and cowpea flours in moisture content, ash, fibre, protein and carbohydrates. The Sensory evaluation results showed that all the sensory parameters evaluated increased with decreased sieve aperture and differed significantly with respect to overall acceptability. Keywords: proximate, sensory, quality, cowpea
Evaluation of Functional Bread From Wheat, Yellow Corn, African Catfish, Mackerel, and Red Crayfish Flour Blends Agiriga, Anna Ngozi; Iwe, Maduebibisi Ofo; Ajani, Sofiat Abiodun; Oyewole, Rofihat Tolase; Akinola, Mabel Mosunmola
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36069

Abstract

Consumers’ awareness of the need to eat functional foods is increasing. Functional bread was produced from wheat, yellow corn, African catfish, mackerel fish, and red crayfish. 100% wheat flour (WF100) was the control. Ten bread samples were formulated: a control (100% wheat flour, SWF100) and nine composite variations with increasing substitution levels of yellow corn, African catfish, mackerel fish, and red crayfish flours. Functional properties of the flour samples were determined. Proximate, physical, and sensory properties of the bread samples were evaluated. The water absorption capacity of the blends ranged between 1.30 to 1.58 g/ml, oil absorption capacity, 1.01 to 1.50 g/ml; bulk density, 0.41 to 0.54 g/cm3; foaming capacity, 3.43% to 4.13%; and solubility, 14.45% to 18.33%. The protein content of the bread samples ranged between 12.83% to 17.91%; fat, 1.60% to 7.33%; ash, 1.53% to 3.87%; fibre, 0.35% to 0.49%; and carbohydrates, 43.57% to 54.98%. The weight of the bread samples ranged from 221.37 to 247.90 g, Height, 3.13 to 3.90 cm; volume, 508.76 to 812.02 cm3, and specific volume, 2.14 to 3.67 cm3/g.  SWF100 had the lowest value in all the nutritional attributes analyzed, but the highest carbohydrate content. The functional bread samples compared favorably with SWF100 in all the sensory attributes assessed. Bread samples from wheat (90%), yellow corn (5%), and mackerel fish (5%) (SWYM90:5:5), were the most acceptable with an acceptability score of 7.80 and compared favorably with SWF100 with an acceptability score of 7.85. The functional breads offer a nutritious alternative to wheat bread.
Co-Authors Adindu-Linus, Chidiamara Agiriga, Anna Ngozi Agiriga, Anna Ngozi Ajani, Sofiat Abiodun Akinola, Mabel Mosunmola Linus-Chibuezeh, Adindu Okoye-Okeke, Chinenye Oyewole, Rofihat Tolase Uduma, Emmanuel