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Okakpu, Kasie
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Humanities Electrical & Electronics Engineering Energy

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Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products: Composite Flour from Cocoyam and Mungbean Offia-Olua, Blessing; Okakpu, Kasie; Okakpu, Chidiebere; Onwuzuruike, Uzochukwu; Okafor, O.D
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.33762

Abstract

This study evaluated the physiochemical and sensory properties of composite flour from cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were produced and blended into different proportions (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50). Flour made from 100% cocoyam served as the control. The proximate composition, functional, physicochemical and pasting properties of the cocoyam and mungbean composite flour and sensory properties of their fufu-like products were evaluated using standard procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22). The result of the functional properties of the flour blends showed that the bulk density ranged from 0.68 to 0.83 g/ml, 1.12 to 1.61 g/ml (water absorption capacity), 0.39 to 0.62 Sec (wettability) and 66.00 to 83.50 °C (gelatinization temperature). The result of the proximate composition showed that the moisture content ranged from ranged from 8.57 to 8.92 %, 7.11 to 15.58 % (crude protein), 1.37 to 1.78 % (fat), 2.96 to 5.05 % (crude fibre), 1.82 to 3.85 % (ash,) 65.18 to 77.90 % (carbohydrate). Physicochemical properties of the flour blends showed that the pH ranged from 6.07 to 6.49, 0.54 to 1.02 g/cm2 (specific gravity), 0.15 to 0.68 % (total titratable acidity) and 1.66 to 1.72 NTU (turbidity). The sensory properties of the fufu-like products made from flour blends of cocoyam and mungbean showed the fufu-like products were generally accepted by the panelists. Therefore, flour and fufu-like products of acceptable and good quality can be produced from blends of cocoyam and mungbean. This will help increase the utilization of cocoyam and mungbean in food system.
Production and Evaluation of Instant Breakfast Cereals Using Whole Corn, Millet, Sorghum and Rice : Instant Breakfast Cereals Okakpu, Chidiebere; Okakpu, kasie; Ebere, UC; Ukpai, Favour; Onyenweaku, OO; Ndife, Ndife
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.34009

Abstract

This research investigated the production and evaluation of instant breakfast cereals from blends of whole corn, millet, sorghum and rice. Commercial Quaker oat was used as control. Two pre-cooking methods were adopted viz: steaming at 104 oC for 55 minutes and toasting at 250 oC for 55 minutes. The grains were milled into individual grits prior to formulation. A total of sixteen samples were formulated, eight were steamed (100:0 = SC, SM, SR, SS; 50:50 = SCR, SCM, SCS; 25:25:25:25= SBG), and the other eight were toasted (100:0 = TC, TM, TR, TS, and 50:50 = TCR, TCM, TCS; 25:25:25:25 = TBG). The samples were assessed for their functional properties, reconstitution time, solubility and sensory attributes. The result of the functional properties revealed the following: pH (5.15 to 6.60), bulk density (0.43 to 3.55 g/ml), oil absorption capacity (0.24 to 3.02 %), water absorption capacity (1.13 to 188.5 g/g), gelation temperature (50.95 to 124 oC), wettability (15.60 to 80.20 seconds), and emulsion capacity (15.15 to 35.15%). The reconstitution time and solubility test values ranged from 20.6 to 49.4 s and 2.20 to 17.55% respectively. The appearance, consistency, aroma, taste, mouth feel and overall acceptability of the breakfast cereals differ significantly (p<0.05) when assessed for their sensory attributes. Samples developed from toasted 25% corn + 25% rice + 25% millet + 25% sorghum was best accepted and preferred. Conclusively, acceptable instant breakfast cereals with improved nutrition could be developed from blends of whole corn, millet, sorghum and rice.
Comparative Study on the Physicochemical and Sensory Attributes of Okoho Root (Cissus Populnea) and the Two Varieties of Ogbono Seeds (Irvingia Gabonensis and Irvingia Wombolu) Okakpu, Kasie; Ubbor, Stella; Okakpu, Chidiebere
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 1 (2025): Journal of Bio-Geo Material and Energy (BiGME), March 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i1.41847

Abstract

This study investigated the physicochemical and sensory attributes of Okoho(Cissus populnea) and varieties of Ogbono seeds (Irvingia gabonensis and Irvingia wombolu). Okoho root and Ogbono seeds were processed into flours. The flours were used to formulate six samples which were analysed for functional properties, proximate composition, phytochemical composition and sensory attributes. The result of the functional properties of the flour samples showed that the value of the bulk density ranged from 0.65 to 0.95 g/ml, oil absorption capacity (9.23 to 10.53 g/ml), water absorption capacity (0.93 to 10.00 g/ml), swelling index (1.68 to 10.53 g/ml), foam capacity (0.98 to 11.76 g/ml), emulsion capacity (23.77 to 40.33 g/ml), wettability (0.46 to 7.37min/sec), viscosity (3.02 to 3.19 Pa.s ), gelation temperature (39.02 to 80.04 oC), and gelation time (0.43 to 2.30 min/sec. The result of the proximate composition showed that the moisture content ranged from 6.30 to 8.53%, crude protein (8.02 to 20.62%), crude fibre (2.04 to 20. 72%), ether extract (3.34 to 69.68%), ash (2.52 to 3.57%), and carbohydrate (10.24 to 43.65%). For phytochemical composition of the flour samples, the values of phytate ranged from 0.09 to 0.72%, oxalate (0.02 to 2.15%), phenol (0.11 to 10.27 mg/100g), saponin (0.61 to 2.72 mg/100g), steroid (0.01 to 6.16 mg/100g), tannin (0.25 to 1.67 mg/100g), alkaloid (0.87 to 1.72%), and flavonoid (1.16 to 4.87 mg/100g). The result of the sensory evaluation showed that the soup samples were generally acceptable by the consumers The result of this study showed that Okoho root contained the highest vital nutrient and could be used as a substitute for the costly and over-used Ogbono seeds.
Co-Authors Ebere, UC Ndife, Ndife Offia-Olua, Blessing Okafor, O.D Okakpu, Chidiebere Onwuzuruike, Uzochukwu Onyenweaku, OO Ubbor, Stella Ukpai, Favour