Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour

Efuribe Nnenna Edith; Adebowale Abdul-Rasaq Adesola; Shittu Taofik Akinyemi; Adebambo Ayotunde Olutumininu

doi:doi:10.11648/j.jfns.20180606.11

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Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour

Efuribe Nnenna Edith, Adebowale Abdul-Rasaq Adesola, Shittu Taofik Akinyemi, Adebambo Ayotunde Olutumininu

Published in Journal of Food and Nutrition Sciences (Volume 6, Issue 6)

Received: 5 November 2018 Accepted: 14 December 2018 Published: 10 January 2019

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Abstract

Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Tigernut seeds and chicken feet were processed into flour respectively. Simplex centroid mixture design was used to generate fourteen (14) blends based on the HQCF (70-90%), CFF (5-45%) and DTNF (5-45%). Standard laboratory procedures were used to determine the functional properties (swelling power (SP), water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), least gelation concentration (LGC) and pasting properties of the blends. Results showed significant differences (P<0.05) in the functional properties of composite flour in terms of swelling power, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD) and least gelation concentration (LGC) ranging from 3.83-5.72 (g/g), 90.43-110.40 (%), 87.86-107.23 (%), 0.51-0.75 (g/ml), and 2.00-10.00 (%w/v) respectively. The pasting profile (peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and peak temperature) of the high quality cassava-defatted tigernut-chicken feet flour blends had significant differences (P<0.05) with values ranging from 76.50-434(RVU), 52.17 – 157.09 (RVU), 20.33 -262.96 (RVU), 76.71-215.13 (RVU), 24.55-59.25 (RVU), 4.17-4.90 (Min) and 94.28-95.88(0C). As CFF and DTNF inclusion increased, the peak, trough, breakdown, final and setback viscosities decreased. This study revealed that chicken feet flour could be a good food ingredient in food formulations such as short crust pastries, sauces, weaning foods and gravies to reduce their paste thickness.

Published in	Journal of Food and Nutrition Sciences (Volume 6, Issue 6)
DOI	10.11648/j.jfns.20180606.11
Page(s)	135-142
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Chicken Feet Flour, Defatted Tigernut Flour, High Quality Cassava Flour, Functional and Pasting Properties

References

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Efuribe Nnenna Edith, Adebowale Abdul-Rasaq Adesola, Shittu Taofik Akinyemi, Adebambo Ayotunde Olutumininu. (2019). Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour. Journal of Food and Nutrition Sciences, 6(6), 135-142. https://doi.org/10.11648/j.jfns.20180606.11

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Efuribe Nnenna Edith; Adebowale Abdul-Rasaq Adesola; Shittu Taofik Akinyemi; Adebambo Ayotunde Olutumininu. Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour. J. Food Nutr. Sci. 2019, 6(6), 135-142. doi: 10.11648/j.jfns.20180606.11

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AMA Style

Efuribe Nnenna Edith, Adebowale Abdul-Rasaq Adesola, Shittu Taofik Akinyemi, Adebambo Ayotunde Olutumininu. Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour. J Food Nutr Sci. 2019;6(6):135-142. doi: 10.11648/j.jfns.20180606.11

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@article{10.11648/j.jfns.20180606.11,
  author = {Efuribe Nnenna Edith and Adebowale Abdul-Rasaq Adesola and Shittu Taofik Akinyemi and Adebambo Ayotunde Olutumininu},
  title = {Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {6},
  pages = {135-142},
  doi = {10.11648/j.jfns.20180606.11},
  url = {https://doi.org/10.11648/j.jfns.20180606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180606.11},
  abstract = {Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Tigernut seeds and chicken feet were processed into flour respectively. Simplex centroid mixture design was used to generate fourteen (14) blends based on the HQCF (70-90%), CFF (5-45%) and DTNF (5-45%). Standard laboratory procedures were used to determine the functional properties (swelling power (SP), water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), least gelation concentration (LGC) and pasting properties of the blends. Results showed significant differences (P<0.05) in the functional properties of composite flour in terms of swelling power, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD) and least gelation concentration (LGC) ranging from 3.83-5.72 (g/g), 90.43-110.40 (%), 87.86-107.23 (%), 0.51-0.75 (g/ml), and 2.00-10.00 (%w/v) respectively. The pasting profile (peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and peak temperature) of the high quality cassava-defatted tigernut-chicken feet flour blends had significant differences (P<0.05) with values ranging from 76.50-434(RVU), 52.17 – 157.09 (RVU), 20.33 -262.96 (RVU), 76.71-215.13 (RVU), 24.55-59.25 (RVU), 4.17-4.90 (Min) and 94.28-95.88(0C). As CFF and DTNF inclusion increased, the peak, trough, breakdown, final and setback viscosities decreased. This study revealed that chicken feet flour could be a good food ingredient in food formulations such as short crust pastries, sauces, weaning foods and gravies to reduce their paste thickness.},
 year = {2019}
}

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TY  - JOUR
T1  - Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour
AU  - Efuribe Nnenna Edith
AU  - Adebowale Abdul-Rasaq Adesola
AU  - Shittu Taofik Akinyemi
AU  - Adebambo Ayotunde Olutumininu
Y1  - 2019/01/10
PY  - 2019
N1  - https://doi.org/10.11648/j.jfns.20180606.11
DO  - 10.11648/j.jfns.20180606.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 135
EP  - 142
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180606.11
AB  - Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Tigernut seeds and chicken feet were processed into flour respectively. Simplex centroid mixture design was used to generate fourteen (14) blends based on the HQCF (70-90%), CFF (5-45%) and DTNF (5-45%). Standard laboratory procedures were used to determine the functional properties (swelling power (SP), water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), least gelation concentration (LGC) and pasting properties of the blends. Results showed significant differences (P<0.05) in the functional properties of composite flour in terms of swelling power, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD) and least gelation concentration (LGC) ranging from 3.83-5.72 (g/g), 90.43-110.40 (%), 87.86-107.23 (%), 0.51-0.75 (g/ml), and 2.00-10.00 (%w/v) respectively. The pasting profile (peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and peak temperature) of the high quality cassava-defatted tigernut-chicken feet flour blends had significant differences (P<0.05) with values ranging from 76.50-434(RVU), 52.17 – 157.09 (RVU), 20.33 -262.96 (RVU), 76.71-215.13 (RVU), 24.55-59.25 (RVU), 4.17-4.90 (Min) and 94.28-95.88(0C). As CFF and DTNF inclusion increased, the peak, trough, breakdown, final and setback viscosities decreased. This study revealed that chicken feet flour could be a good food ingredient in food formulations such as short crust pastries, sauces, weaning foods and gravies to reduce their paste thickness.
VL  - 6
IS  - 6
ER  -

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Author Information

Efuribe Nnenna Edith

Department of Food Processing and Value Addition, Centre of Excellence in Agricultural Development and Sustainable Environment (CEADESE), Federal University of Agriculture, Abeokuta, Nigeria
Adebowale Abdul-Rasaq Adesola

Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Shittu Taofik Akinyemi

Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Adebambo Ayotunde Olutumininu

Department of Animal Breeding and Genetics, Federal University of Agriculture, Abeokuta, Nigeria

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Efuribe Nnenna Edith, Adebowale Abdul-Rasaq Adesola, Shittu Taofik Akinyemi, Adebambo Ayotunde Olutumininu. (2019). Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour. Journal of Food and Nutrition Sciences, 6(6), 135-142. https://doi.org/10.11648/j.jfns.20180606.11

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Efuribe Nnenna Edith; Adebowale Abdul-Rasaq Adesola; Shittu Taofik Akinyemi; Adebambo Ayotunde Olutumininu. Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour. J. Food Nutr. Sci. 2019, 6(6), 135-142. doi: 10.11648/j.jfns.20180606.11

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AMA Style

Efuribe Nnenna Edith, Adebowale Abdul-Rasaq Adesola, Shittu Taofik Akinyemi, Adebambo Ayotunde Olutumininu. Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour. J Food Nutr Sci. 2019;6(6):135-142. doi: 10.11648/j.jfns.20180606.11

Copy | Download

@article{10.11648/j.jfns.20180606.11,
  author = {Efuribe Nnenna Edith and Adebowale Abdul-Rasaq Adesola and Shittu Taofik Akinyemi and Adebambo Ayotunde Olutumininu},
  title = {Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {6},
  pages = {135-142},
  doi = {10.11648/j.jfns.20180606.11},
  url = {https://doi.org/10.11648/j.jfns.20180606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180606.11},
  abstract = {Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Tigernut seeds and chicken feet were processed into flour respectively. Simplex centroid mixture design was used to generate fourteen (14) blends based on the HQCF (70-90%), CFF (5-45%) and DTNF (5-45%). Standard laboratory procedures were used to determine the functional properties (swelling power (SP), water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), least gelation concentration (LGC) and pasting properties of the blends. Results showed significant differences (P<0.05) in the functional properties of composite flour in terms of swelling power, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD) and least gelation concentration (LGC) ranging from 3.83-5.72 (g/g), 90.43-110.40 (%), 87.86-107.23 (%), 0.51-0.75 (g/ml), and 2.00-10.00 (%w/v) respectively. The pasting profile (peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and peak temperature) of the high quality cassava-defatted tigernut-chicken feet flour blends had significant differences (P<0.05) with values ranging from 76.50-434(RVU), 52.17 – 157.09 (RVU), 20.33 -262.96 (RVU), 76.71-215.13 (RVU), 24.55-59.25 (RVU), 4.17-4.90 (Min) and 94.28-95.88(0C). As CFF and DTNF inclusion increased, the peak, trough, breakdown, final and setback viscosities decreased. This study revealed that chicken feet flour could be a good food ingredient in food formulations such as short crust pastries, sauces, weaning foods and gravies to reduce their paste thickness.},
 year = {2019}
}

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TY  - JOUR
T1  - Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour
AU  - Efuribe Nnenna Edith
AU  - Adebowale Abdul-Rasaq Adesola
AU  - Shittu Taofik Akinyemi
AU  - Adebambo Ayotunde Olutumininu
Y1  - 2019/01/10
PY  - 2019
N1  - https://doi.org/10.11648/j.jfns.20180606.11
DO  - 10.11648/j.jfns.20180606.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 135
EP  - 142
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180606.11
AB  - Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Tigernut seeds and chicken feet were processed into flour respectively. Simplex centroid mixture design was used to generate fourteen (14) blends based on the HQCF (70-90%), CFF (5-45%) and DTNF (5-45%). Standard laboratory procedures were used to determine the functional properties (swelling power (SP), water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), least gelation concentration (LGC) and pasting properties of the blends. Results showed significant differences (P<0.05) in the functional properties of composite flour in terms of swelling power, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD) and least gelation concentration (LGC) ranging from 3.83-5.72 (g/g), 90.43-110.40 (%), 87.86-107.23 (%), 0.51-0.75 (g/ml), and 2.00-10.00 (%w/v) respectively. The pasting profile (peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and peak temperature) of the high quality cassava-defatted tigernut-chicken feet flour blends had significant differences (P<0.05) with values ranging from 76.50-434(RVU), 52.17 – 157.09 (RVU), 20.33 -262.96 (RVU), 76.71-215.13 (RVU), 24.55-59.25 (RVU), 4.17-4.90 (Min) and 94.28-95.88(0C). As CFF and DTNF inclusion increased, the peak, trough, breakdown, final and setback viscosities decreased. This study revealed that chicken feet flour could be a good food ingredient in food formulations such as short crust pastries, sauces, weaning foods and gravies to reduce their paste thickness.
VL  - 6
IS  - 6
ER  -

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