Browsing by Author "Etong, D. I, Mustapha, A.O., I.G. Lawrence, A.G. Jacob and Oladimeji, M.O."

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    Nutritional and Physicochemical properties of Wheat (Triticum vulgare), Cassava (Manihot esculenta) and Sweet potato (Ipomea batatas) flours.
    (Universities and Research Institutions in Pakistan., 2014-03-21) Etong, D. I, Mustapha, A.O., I.G. Lawrence, A.G. Jacob and Oladimeji, M.O.
    The flours from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and wheat (Triticum vulgare), were analyzed for proximate composition, functional properties and some anti-nutritional factors using standard methods. Results of proximate composition indicates that the ash contents ranges between 2.18-6.26%, with potato flour having the highest and cassava the least. The protein content ranges between 7.21-20.96% with cassava flour having the least and wheat the highest value. The fat content ranges between 0.45% for cassava to 9.60% for wheat, crude fiber 2.80% for potato to 6.19% for cassava, moisture content 7.20% for wheat to 8.23% for cassava, carbohydrate 53.89% for wheat to 75.74% for cassava and energy content 327.81kcal for cassava to 385.56kcal for wheat. The result of functional properties indicates that water absorption capacity ranges between 125 to 210%, oil absorption capacity 168.30 to 191.68%, foaming capacity 4 to 27%, foaming stability 1 to 4%, emulsion stability 47 to 53%, least gelation 2 to 4%, bulk density 59.98 to 66.03%. Anti-nutritional factor indicates that the samples were richer in phytate than oxalates which ranges between 9.06 to 14.83 and 2.07 to 4.50 mg/g, respectively. These result shows that cassava and potato are suitable for the baking industry and blending makes them more acceptable due to synergetic effect.