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... formulated flour blend samples were used in producing sausage roll respectively. The ingredients used for the production and their right proportions are shown in Table 2. Sausage rolls were prepared according to the method of Nigerian Sausage roll preparation (www.nigerianfoodtv.com) ...Context 2
... formulated flour blend samples were used in producing sausage roll respectively. The ingredients used for the production and their right proportions are shown in Table 2. Sausage rolls were prepared according to the method of Nigerian Sausage roll preparation (www.nigerianfoodtv.com) ...Similar publications
Tempe merupakan salah satu jenis makanan yang mudah mengalami kerusakan. Penggunaan mikroorganisme probiotik dalam pembuatan tempe diharapkan dapat meningkatkan daya simpan dan kualitas sensori tempe. Penelitian ini bertujuan mengetahui pengaruh konsentrasi tepung terigu dan suhu rendah penyimpanan yang dapat memperpanjang umur simpan dan mempertah...
The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated...
The article considers the possibility of using non-traditional raw material - tiger-nut flour (chufa-nut)–in the production of flour confectionery biscuit cake mix. During the research, experimental baking of biscuits was carried out with a different dosage of tiger-nut flour and wheat flour. Samples of biscuits with a different combination of tige...
Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties...
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... The bran (the outer layer), germ, and endosperm make up the structure of wheat. According to Peter-Ikechukwu et al. (2019) [17] , wheat has dietary fibre (0.5%), mineral content (7.2%), protein (25%), and fat (8-13%). Wheat grains are a common ingredient in flour, leavened, flat, and steamed breads, cookies, cakes, breakfast cereal, pasta, and noodles. ...
... They are also used in the fermentation process that creates beer and other alcoholic beverages. Due to its gluten content, which other cereals lack (Ishiwu et al., 2014) [12] , and the fact that it enhances baking quality (Kumar et al., 2011;Peter-Ikechukwu et al., 2019) [13,17] , wheat continues to be the preferred flour for baked goods. A type of confectionery food known as cookies is often dried to have a low moisture content and a softer tongue feel. ...
... They are also used in the fermentation process that creates beer and other alcoholic beverages. Due to its gluten content, which other cereals lack (Ishiwu et al., 2014) [12] , and the fact that it enhances baking quality (Kumar et al., 2011;Peter-Ikechukwu et al., 2019) [13,17] , wheat continues to be the preferred flour for baked goods. A type of confectionery food known as cookies is often dried to have a low moisture content and a softer tongue feel. ...
... Factors influencing the revenues of the HQCF actors included the cost of labour, farm size, costs of inputs, years of worker experience, capital assets, alternate source of electricity/power, and transportation. and Thailand, which have mean yields of 23.4 tonnes and 22.2 tonnes per hectare, respectively, Nigeria's mean yield of 11 metric tons per hectare can be considered extremely low (Peter-Ikechukwu et al., 2019). The dilemma faced by ...
... In particular, Nigeria produces approximately one fifth of the global production of cassava (52,000,000 tonnes per year), followed by Thailand, Indonesia, Brazil, Ghana, Congo and other nations (Lamboll et al., 2018). Growing more cassava than any of these countries, Nigeria's cassava production is done primarily by smallholder farmers, who cultivate less than 2 hectares in scattered parcels (Peter-Ikechukwu, Osuji, Ihediohamma, Okafor, & Chukwu, 2019) When compared to Indonesia the above is how Nigeria, as largest global producer of cassava, can raise the average yield per hectare to match the capabilities of the other leading producers. ...
High-Quality Cassava Flour (HQCF) as one of the value added products of cassava has the potential to revolutionizing the Nigeria cassava sector. Profitability of the actors in the production of HQCF in South-western Nigeria is therefore the subject of this study. A four multistage sampling technique was used to investigate the working efficiencies and practices of cassava farmers. Mapping surveys for all the areas of production and marketing of HQCF were produced. A total of 381 valid actors (311 cassava producers, 18 processors and 26 marketers) were used. The resulting data was were analysed using descriptive statistics and profitability analysis. Age, household size, and farming experience of the HQCF actors were; 48.3±8.46, 47.6±8.08, 44.1±6.79 years, 6.91±2.15, 5.26±1.03, 7.08±2.47 members, and 21.7±10.81, 8.4±2.11, 10±1.38 years, respectively. Profitability indicators were gross margin and net farm income. The HQCF actors were; ₦849,361.17 and ₦828,499.28/ha/year for cassava farmers. ₦46,028,307.98 and ₦43,761,365.97 for HQCF processors. Marketing margin was ₦8,249.88/year for HQCF marketers. Profitability Index (PI) for the actors were 0.98 and 0.35 cassava farmers and HQCF processors respectively.
... Wheat structure is made up of bran (the outer layer), germ and endosperm. Nutritionally, wheat consists of dietary fibre (0.5%), mineral content (7.2%), protein (25%) and fat (8-13%) (Peter-Ikechukwu et al., 2019.). Wheat grains are staple food used to make flour, for leavened, flat and steamed breads, cookies, cakes, breakfast, cereal, pasta, noodles and for fermentation to make beer and other alcoholic beverages.Wheat remains the choice flour for baked products because of its gluten content which other cereals lack (Ishiwu et al., 2014) and improved the baking quality (Kumar et al., 2011;Peter-Ikechukwu et al., 2019). ...
... Nutritionally, wheat consists of dietary fibre (0.5%), mineral content (7.2%), protein (25%) and fat (8-13%) (Peter-Ikechukwu et al., 2019.). Wheat grains are staple food used to make flour, for leavened, flat and steamed breads, cookies, cakes, breakfast, cereal, pasta, noodles and for fermentation to make beer and other alcoholic beverages.Wheat remains the choice flour for baked products because of its gluten content which other cereals lack (Ishiwu et al., 2014) and improved the baking quality (Kumar et al., 2011;Peter-Ikechukwu et al., 2019). Watermelon (Citrillus lanatus), is a typical fruit from the Crucurbitaceae. ...
... Each panelist was given the cookie sample to taste and compare. A 9-point hedonic scale was used where 9 represented "like extremely", 5 represented neither like nor dislike and 1 represented dislike extremely (Peter-Ikechukwu et al., 2019). ...
Composite flour of different ratios were produced from wheat, date fruit pulp and toasted watermelon seeds. Cookies of various blends (CHU= 100% wheat Flour without fat and sugar; CHUY=100% wheat flour with sugar and fat; CHUY1=90%: 5%:5%; CHUY2= 80%:10%:10%; CHUY3=70%:15%: 15%; CHUY4= 60%: 20%:20% wheat flour: toasted watermelon seed: date fruit pulp flour respectively) were produced. The physical and organoleptic properties of the cookies were determined and Mean values of the triplicate data were subjected to One-Way ANOVA. The means were separated using Fishers’ test (p≤0.05). CHUY3 was preferred in physical properties: spread ratio (3.95), thickness (11.65mm), diameter (45.66mm) and weight (7.30g). The organoleptic qualities of CHUY: aroma (7.15), Colour (7.45), taste (7.55), texture (7.45), crispness (7.35) and overall acceptability (7.35) were better. However no significant (p≤0.05) difference was observed in overall acceptability. Efforts should be geared towards the commercial production of this cookies as well as suitable packaging material for it.
... Yet soybean-based foods are not widely acceptable due mainly to the beany flavour and also the belief that they cause flatulence. Preparation of fermented foods using lactic acid bacteria has been suggested to improve their acceptability [8][9][10]. ...
... MRS agar was used for the selective cultivation of the LAB. The regents used were of analytic grade [10]. ...
... The panelists were instructed to evaluate the coded samples for appearance, taste, texture, aroma, mouthfeel and overall acceptability. A 9-point hedonic scale quality analysis as described by Peter-Ikechukwu et al. [10] was used with 1=dislike extremely, 5=neither like nor dislike, and 9=like extremely. The panelists were instructed to rinse their mouths with water after tasting every sample and not to make comments during evaluation to prevent influencing other panelists. ...
