Have a personal or library account? Click to login
Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends Cover

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Open Access
|Nov 2020

References

  1. [1] AACC. Approved methods of the American Association of Cereal Chemists (9th edition). St. Paul, MN: American Association of Cereal Chemists (1995).
  2. [2] Adebowale, A. A., Sanni, L. O., Awonorin, S. O., Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International, 11. 5. (2005) 373–382.10.1177/1082013205058531
  3. [3] Adejuyitan, J. A., Sulaiman, A. O., Kikelomo, O. I., Elizabeth, A. O., Characteristics of composition and sensory qualities of pupuru produced from breadfruit (Altocarpus altilis) and tiger nut. Asian Food Science Journal, 5. 3. (2018) 1–8. Article no AFSJ.42256.10.9734/AFSJ/2018/42256
  4. [4] Adepeju, A. B., Gbadamosi, S. O., Adeniran, A. H., Omobuwajo, T. O., Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours. African Journal of Food Science, 5. 9. (2011) 529–535.
  5. [5] Adetuyi, F. O., Badejo, O. F., Ikujenlola, A. V., Omosuli, S. V., Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp. Mays) and soybean (Glycine max L. Merill) flour blends. African Journal Food Science, 3. 2. (2009) 56–60.
  6. [6] Adeyemi, I. A., Idowu, M. A., Sensory evaluation and nutrient composition of weaning food from pregelatinized maize-sweet potato mixtures. Journal of Plant Foods for Human Nutrition, 44. (1990) 149–155.10.1007/BF01088379
  7. [7] Ajatta, M. A., Akinola, S. A., Osundahunsi, O. F., Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch. Applied Tropical Agriculture, 21. 3. (2016) 158–165.
  8. [8] Akanbi, T. O., Nazamid, S., Adebowale, A. A., Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria. International Food Research Journal, 16. (2009) 151–157.
  9. [9] Alaba, J. O., Famurewa, J. A. V., Oluwamukomi, M. O., Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”). Int. J. Biol. Chem. Sci., 7. 2. (2013) 832–839.10.4314/ijbcs.v7i2.38
  10. [10] Apea-Bah, F. B., Oduro, I., Ellis, W. O., Safo-Kantanka, O., Factor analysis and age at harvest effect on the quality of flour from four cassava varieties. World Journal of Dairy and Food Sciences, 6. 1. (2011) 43–54.
  11. [11] Appiah, I. F., Oduro, I., Ellis, W. O., Functional properties of Artocarpus altilis pulp flour as affected by fermentation. Agriculture and Biology Journal of North America, 2. 5. (2011) 773–779.10.5251/abjna.2011.2.5.773.779
  12. [12] Aremu, M. O., Olonisakin, A., Atolaye, B. O., Ogbu, C. F., Some nutritional and functional studies of Prosopis africana. Electronic Journal of Environmental, Agricultural and Food Chemistry, 5. 6. (2006) 1640–1648.
  13. [13] Ayodeji, O. F., Aletor, V. A., Varietal composition and functional properties of cassava (Manihot esculenta Crantz) leaf meal and leaf protein concentrates. Pakistan Journal of Nutrition, 4. 1. (2005) 43–49.10.3923/pjn.2005.43.49
  14. [14] Bhattacharya, M., Jafari-Shabestari, J., Qualset, C. O., Corke, H., Diversity of starch pasting properties in Iranian hexaploid wheat landraces. Cereal Chemistry, 74. (1997) 417–423.10.1094/CCHEM.1997.74.4.417
  15. [15] Daramola, O. A., Idowu, M. A., Atanda, O. O., Oguntona, C. R. B., Effect of packaging material on the quality of pupuru flour during storage. African Journal of Food Science, 5. 4. (2010) 258–263.
  16. [16] Egounlety, M., Aworh, O. C., Akingbala, J. O., Houben, J. H., Nago, M. C., Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods. International Journal of Food Science and Nutrition, 53. 1. (2002) 15–27.
  17. [17] Hahn, S. K., An overview of traditional processing and utilization of cassava in Africa. Cassava as livestock feed in Africa. Proceedings of the IITA/ILCA/University of Ibadan Workshop on the Potential Utilization of Cassava as Livestock Feed in Africa, 14–18 November 1988, Ibadan, Nigeria (1992).
  18. [18] Hoover, R., Maunal, H., Effect of heat moisture treatment on the structure and physicochemical properties of legumes starches. Foods Research International, 29. 8. (1996) 731–750.10.1016/S0963-9969(97)86873-1
  19. [19] Ikujenlola, A. V., Lawson, S. O., Improving the traditional processing technique of pupuru (a fermented cassava product). The Nigeria Journal of Research and Production, 6. 3. (2005) 84–89.
  20. [20] Ikujenlola, A. V., Opawale, B. O., Effects of processing on the yield and physico-chemical properties of cassava products. Advanced Material Research, 18–19. (2007) 165–170.10.4028/www.scientific.net/AMR.18-19.165
  21. [21] Iwe, M. O., Michael, N., Madu, N. E., Obasi, N. E., Onwuka, G. I., Nwabueze, T. U., Onuh, J. O., Physicochemical and pasting properties high quality cassava flour (HQCF) and wheat flour blends. Agrotechnology, 6. (2017) 167. DOI: 10.4172/2168-9881.1000167.
  22. [22] Makanjuola, O. M., Makanjuola, J. O., Evaluation of functional and pasting properties of different corn starch flours. International Journal of Food Science and Nutrition, 3. 6. (2018) 95–99.
  23. [23] Nwokeke, B., Adedokun, I., Osuji, C., Effect of blending on the proximate, pasting and sensory attributes of cassava-African yam bean fufu flour. International Journal of Scientific and Research Publications, 3. 8. (2013) 1–7.
  24. [24] Ojo, M. O., Ariahu, C. C., Chinma, E. C., Proximate, functional and pasting properties of cassava starch and mushroom (Pleurotus pulmonarius) flour blends. American Journal of Food Science and Technology, 5. 1. (2017) 11–18.
  25. [25] Oluwamukomi, M. O., Jolayemi, O. S., Physico-thermal and pasting properties of soy-melon-enriched “gari” semolina from cassava. CIGR E-Journal, 14. 3. (2012) 105–116.
  26. [26] Omobuwajo, T. O., Compositional characteristics and sensory quality of biscuit, prawn-crackers and fried chips produced from breadfruit. Journal of Innovative Food Science and Emerging Technologies, 4. 2. (2003) 219–225.10.1016/S1466-8564(03)00006-7
  27. [27] Opara, I. U., Yam storage. In: Bakker-Arkema et al. (eds.), CIGR Handbook of Agricultural Engineering, vol. IV: Agro Processing. The American Society of Agricultural Engineers, St. Joseph (1999) 182–214.
  28. [28] Osundahunsi, O. F., Oluwatoyin, F., Effect of drying methods on composition, sensory evaluation and rheological value of pupuru (fermented cassava product). Journal of Food Technology, 3. 3. (2005) 353–355.
  29. [29] Osungbaro, T. O., Jimoh, D., Osundeyi, E., Functional and pasting properties of composite cassava-sorgum flour meals. Agriculture and Biology Journal of North America, 1. 4. (2010) 715–720.
  30. [30] Osunsami, A. T, Akingbala, J. O., Oguntimehin, G. B., Effect of storage on starch content and modification of cassava starch. Starch/Starke, 41. 2. (1989) 54–57.10.1002/star.19890410205
  31. [31] Oyewole, O. B., Ogundele, S. L., Effect of length of fermentation on the functional characteristics of fermented cassava ‘fufu’. Journal of Food Technology in Africa, 6. 2. (2001) 38–40.10.4314/jfta.v6i2.19283
  32. [32] Peroni, F. H. G., Rocha, T. S., Franco, C. M. L., Some structural and physicochemical characteristics of tuber and root starches. Food Science and Technology International, 12. 6. (2006) 505–510.10.1177/1082013206073045
  33. [33] Ragaee, S., Abdel-Aal, E. M., Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chemistry, 95. 1. (2006) 9–18.10.1016/j.foodchem.2004.12.012
  34. [34] Rutkowski, A., Kozlowska, H., Preparaty zywnosciowe bialka roslinnego [Food preparations from plant proteins]. Wydaw-a Naukowo-Techniczne (WNT), Warsaw, Poland (1981) 318–334.
  35. [35] Sandhu, K. S., Singh, N., Some properties of corn starches. II: Physicochemical, gelatinization, retro-gradation, pasting and gel textural properties. Food Chemistry, 101. 4. (2007) 1499–1507.10.1016/j.foodchem.2006.01.060
  36. [36] Sandhu, K. S., Singh, N., Malhi, N. S., Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools. Food Chemistry, 89. 14. (2005) 541–548.10.1016/j.foodchem.2004.03.007
  37. [37] Sandhu, K. S., Singh, N., Malhi, N. S., Some properties of corn grains and their flours. I: Physicochemical, functional and chapati-making properties of flours. Food Chemistry, 101. 3. (2007) 938–946.10.1016/j.foodchem.2006.02.040
  38. [38] Sanni, L. O., Kosoko, S. B., Adebowale, A. A., Adeoye, R. J., The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7. 2. (2004) 229–237.10.1081/JFP-120026059
  39. [39] Sanni, L. O., Onitilo, M., Oyewole, O. B., Dipeolu, A. O., Adebayo, K., Ayinde, I. A., Tomlins, K., Wesby, A., Effect of cassava varieties and processing methods on the qualities of starch in Southwest Nigeria. Paper presented at the Food Africa, Yaounde, Cameroon (2003).
  40. [40] Sathe, S. K., Deshpande, S. S., Salunkhe, D. K., Functional properties of winged bean (Psophocarpus tetragonolobus (L) DC) proteins. Journal of Food Science, 47. 2. (1982) 503–509.10.1111/j.1365-2621.1982.tb10112.x
  41. [41] Sathe, S. K., Salunkhe, D. K., Functional properties of great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties. Journal of Food Science, 46. 1. (1981) 71–81.10.1111/j.1365-2621.1981.tb14533.x
  42. [42] Shittu, T. A., Lasekan, O. O., Sanni, L. O., Oladosu, M. O., The effect of drying methods on the functional and sensory characteristics of pupuru-a fermented cassava product. ASSET Series A, 1. 2. (2001) 9–16.
  43. [43] Sibanda, S., Sychawska, B., A comparative study of wild yam starch from Dioscorea schimperiana. Journal of Applied Science South Africa, 6. 2. (2000) 79–86.10.4314/jassa.v6i2.16841
  44. [44] Sosulski, F. W., The centrifuge method for determining water absorption in hard red spring wheats. Cereal Chemistry, 39. (1962) 334–337.
  45. [45] Takashi, S., Seib, P. A., Paste and gel properties of prime corn and wheat starches with and without native lipids. Journal of Cereal Chemistry, 65. (1988) 474–480.
  46. [46] Udensi, E. A., Oselebe, H. O., Iweala, O. O., The investigation of chemical composition and functional properties of water yam (Dioscorea alata): Effect of varietal differences. Pakistan Journal of Nutrition, 7. 2. (2008) 342–344.10.3923/pjn.2008.342.344
  47. [47] Zobel, H. F., Whistler, R. L., BeMiller, J. N., Paschall, E. F., Gelatinization of starch and mechanical properties of starch pastes. In: Whistler, R. L., BeMiller, J. N., Paschall, E. F. (eds.), Starch: Chemistry and technology. Academic Press, New York (1984) 300–302.
Language: English
Page range: 51 - 68
Published on: Nov 5, 2020
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2020 O. F. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.