Evaluation Of The Functional And Organoleptic Properties Of Mungbean (Vigna Radiata), Acha (Digitaria Exilis) And Crayfish (Atacus Fluviatilis) Flour Blends And Their Products
ABSTRACT
The study determined the
functional properties of mungbean, acha, and crayfish flour blends and the
organoleptic properties of products made from the flour blends. The flour
samples, their blends and products were analyzed for functional and sensory
properties using the standard methods. The sample M (Nutrend) had the highest
gelatinization temperature (98.00°C), wettability (120 seconds), swelling index
(2.98), water absorption capacity (1 .90g), acceptable colour (7.33), taste
(8.00), aroma (7.86) and overall general acceptability (7.76). Sample F
(Dehulled mungbean flour: Acha flour: Crayfish flour) (60:20:20) had the
highest bulk density (0,97g/ml). Sample D (Undehulled mungbean flour: Acha
flour) (60:40) had the highest foam capacity (14.00%) and foam stability (71.03%).
Sample A (Dehulled mungbean flour: Acha flour) (70:30) had the highest oil
absorption capacity (2.05g). For the individual flour sample, AF (Acha Flour)
had the highest bulk density (0.97g/ml), gelatinization temperature (91 .33°C),
foam stability (50.00%), oil absorption capacity (1.67g), swelling index (3.59)
and viscosity (220.35mpa.s). The result of this study revealed the high
functional potential of mungbean and acha flour blends as they could act as a complete
replacement for wheat flour in baked products like biscuit and could he used in
preparing gruels of nutritious and acceptable quality.
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NWAOGU, C (2021). Evaluation Of The Functional And Organoleptic Properties Of Mungbean (Vigna Radiata), Acha (Digitaria Exilis) And Crayfish (Atacus Fluviatilis) Flour Blends And Their Products. Mouau.afribary.org: Retrieved Nov 19, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-and-organoleptic-properties-of-mungbean-vigna-radiata-acha-digitaria-exilis-and-crayfish-atacus-fluviatilis-flour-blends-and-their-products-7-2
CHINWENDU, NWAOGU. "Evaluation Of The Functional And Organoleptic Properties Of Mungbean (Vigna Radiata), Acha (Digitaria Exilis) And Crayfish (Atacus Fluviatilis) Flour Blends And Their Products" Mouau.afribary.org. Mouau.afribary.org, 12 Aug. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-and-organoleptic-properties-of-mungbean-vigna-radiata-acha-digitaria-exilis-and-crayfish-atacus-fluviatilis-flour-blends-and-their-products-7-2. Accessed 19 Nov. 2024.
CHINWENDU, NWAOGU. "Evaluation Of The Functional And Organoleptic Properties Of Mungbean (Vigna Radiata), Acha (Digitaria Exilis) And Crayfish (Atacus Fluviatilis) Flour Blends And Their Products". Mouau.afribary.org, Mouau.afribary.org, 12 Aug. 2021. Web. 19 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-and-organoleptic-properties-of-mungbean-vigna-radiata-acha-digitaria-exilis-and-crayfish-atacus-fluviatilis-flour-blends-and-their-products-7-2 >.
CHINWENDU, NWAOGU. "Evaluation Of The Functional And Organoleptic Properties Of Mungbean (Vigna Radiata), Acha (Digitaria Exilis) And Crayfish (Atacus Fluviatilis) Flour Blends And Their Products" Mouau.afribary.org (2021). Accessed 19 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-and-organoleptic-properties-of-mungbean-vigna-radiata-acha-digitaria-exilis-and-crayfish-atacus-fluviatilis-flour-blends-and-their-products-7-2