Data/hora: 09/06/2024 05:21:49

Provedor de dados: 	111	
País: 	China	
Título: 	Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour	
Autores: 	Asoiro, Felix Uzochukwu; Simeon, Meshack Imologie; Azuka, Chinenye Eberechukwu; Orji, Precious Chimaraoge.	
Data: 	2022-09-30	
Ano: 	2022	
Palavras-chave: 	Phytochemical composition; Postharvest processing; Functional properties; Proximate composition; Mucuna solannie; Blending proportion; Flour blends.	
Resumo: 	Brachystegia eurycoma (BE), Afzelia Africana (AA) and Mucuna solannie (MS) flours were blended (%, w/w) at varying proportions: 50:50, 60:40, 70:30, 80:20 and 100:0, with 100% of flours as the control; then analyzed based on the phyto-chemical, functional and proximate compositions. Tanin, saponin, alkaloid and flavonoid values were 4.19, 1.47, 1.49 and 1.15 mg 100 g-1 dm; 3.44, 0.45, 1.34  and 1.13 mg 100 g-1 dm; and 4.1, 0.61, 1.36 and 1.18 mg 100 g-1 dm in MS, AA and BE flours respectively. Increased AA and BE proportions in MS flour increased the swelling index (1.49% -1.76%) whereas AA and BE inclusions (%) resulted in significant () increase in the moisture content of the composite flours (8.3- 14 %). Increase in % AA flour inclusion resulted in significant improvement in carbohydrate content while % BE flour inclusion recorded a decrease. As % BE flour inclusion increased from 20% to 40%, % protein content in the blends significantly improved (15.65% - 16.25%) while % AA inclusion, increased protein content by 30%. The study could help to optimize the products made from MS, AA and BE flour blends, in terms of their properties than products made solely from a single flour.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.cigrjournal.org/index.php/Ejounral/article/view/7405	
Editor: 	International Commission of Agricultural and Biosystems Engineering	
Relação: 	http://www.cigrjournal.org/index.php/Ejounral/article/view/7405/3921	
Formato: 	application/pdf	
Fonte: 	Agricultural Engineering International: CIGR Journal; Vol. 24 No. 3 (2022): CIGR Journal

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Fonte: 	Copyright (c) 2022 Agricultural Engineering International: CIGR Journal