An average moisture content in flour and wheat samples figure 2. Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples. Whole wheat flour is highest in protein content at. Physiochemical properties, proximate composition, and. Quality prediction and study of physical and textural changes during storage. Pdf proximate composition and some functional properties of. Effect of processing methods on proximate composition of. Ape david i 1, nwogu nwanyinnaya a 2, uwakwe ezekiel i 3, ikedinobi chinelo s 4. Proximate analysis and determination of some selected. Reagents and chemicals for proximate analysis were obtained from sigmaaldrich chemical suppliers, nairobi.
Microbiological, proximate analysis and sensory evaluation. Proximate composition of composite flour wheat, cocoyam and bambara groundnut flour the result of the proximate composition of composite flour is presented in table 2. Proximate analysis, mineral contents and functional. Proximate analysis and determination of some selected vitamins and minerals contents of terminalia catappa endocarp flour philemon c anuforo1, ngozi k achi1, anthony cemaluk c egbuonu1 and elizabeth u egu2 1department of biochemistry, michael okpara university of agriculture, umudike, umuahia abia state, nigeria. Food safety including but not limited to mycotoxins such as aflatoxins and visible. A 100% hard winter wheat flour, yeast instant dry yeast, fat, baking powder, sugar and salt were purchased from local shops in morogoro, tanzania. The flours were analyzed for their proximate composi tion and. The objective of the current study was to assess the nutritive quality of commercial wheat flour soft flour sf through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide bpo. The chemical composition and functional properties of composite flours showed that they contains more protein, fat, and ash and less carbohydrate than sweet potato flour.
Proximate composition proximate analyses of the samples were carried out using official aoac methods 8. Comparative proximate analysis of maize and sorghum bought. Instalab used for chemical analyses of wheat and flour constituents 0 2 4 6 8 10 12 14 16 18 p1 p2 p3 p4 p5 moisture content % series 1 series 2 series 3 0 0,2 0,4 0,6 0,8 1 1,2 1,4 1,6 1,8 p1 p2 p3 p4 p5 an average ash content % series 1 series 2 series 3 figure 1. Advantages of proximate analysis comparison of feeds on a specific basis it is a common basis for the feed purchasing and for ration formulation no substitute till today except for fiber component it forms starting point for specific analysis used for analysis of feeds, faeces, urine, body tissues, body fluids 17. The results showed that the soft wheat flour had higher 1.
The objective of this research was to assess the proximate composition and selected functional properties of soft wheat flour. Proportions of wheat and cassava flour in bread making different proportions of wheat and cassava flour were used in the bread making and included the following proportions for wheatcassava flour blends. In brief, for 100 mg of rice flour, 1 ml of ethanol 95% and 9 ml of 1 n naoh were added in a volumetric flask 100 ml followed by thorough mixing. Agronomical and technological methods to improve organic wheat quality sheet no 1 1. Optimization of proximate composition and functional. Proximate composition and some functional properties of.
Pdf microbiological, proximate analysis and sensory evaluation. Further, samples were heated on a boiling water bath for 10 min to gelatinize the starch and later on cooled to room temperature. The crude protein, fibre, moisture and ash content were all lower in soft wheat flour as. Approximate composition of wheat flour comprises of 8 to % protein, 1. White wheat flour was substituted with 10 and 15% levels of commercial oat bran to. Proximate composition, bread characteristics and sensory. The chemical composition and functional properties of the blends were. According to them barley and rye contained relatively lower starch content 53. Wheat flour is significantly higher p functional and pasting properties were determined using standard procedures and 100% cassava starch was used as control. Maida refined flour exhibited maximum wet gluten content but dry gluten content was found to be.
Proximate composition of whole wheat bread prepared with. The fat content of wheat flour from this study was found to be lower than1. M3 and dalhatu m3 1department of forestry, college of agriculture and technology hussaini adamu federal polytechnic kazaure, jigawa state. Comparative analysis on phytochemicals, proximate composition and mineral element of aqueous seed extract of three varieties of wheat cultivated in kazaure gambo i1, rabi r. Download proximate composition and some functional properties of. Vitamin a, vitamin b1, vitamin b12, folic acid, iron and zinc in wheat flour d. Food science and nutrition, banasthali vidyapith, banasthali, rajasthan india. Proximate composition, functional, and pasting properties of wheat. The commercially available soft wheat flour was purchased from local suppliers at kajetia market in kumasighana. Basic infor mation is presented on standardized testing procedures for wheat and flour quality characteristics. Composite flour samples containing wheat and plantain flours were formulated at 0, 5, 10, 20 and 30% ww level of wheat flour substitutions for bread making and for biscuits at 0, 50, 60, 70, 80, 90 and 100% ww levels. Press cake and meals plus other vegetable oils and animal fats.
Proximate, phytochemical and antinutrient analysis of unprocessed and processed barnyard millet flours dr. Physicochemical and functional properties of wheat triticum. Quality evaluation of differently processed wheat flours. Ekta singh chouhan1, shivangi yadav2, nidhi negi3 1associate professor dept2research scholar, 3msc student dept. The moisture content of composite flour ranged from 10. Read quran the final testament authorized proximate analysis of wheat flour pdf english version translated from the original by rashad khalifa.
Nutrient composition of retail samples of sorghum, millet. Wheat and groundnut concentrate flours were blended %, ww at ratios 100. The differences in fat content may be due to location and varietal differences. Mixed and finished feed ruminant, swine, poultry plus concentrates plus ingredients such as oil. Effect of commercial oat bran on the characteristics and. A whole wheat bread wwb and cocoyamcomposite breads ccb1,ccb 2 and ccb 3 were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively. Share copy and redistribute the material in any medium or format. Comparative proximate analysis of maize and sorghum bought from ogbete main market of enugu state, nigeria. The proximate composition of the wheat flour, coconut flour, and composite samples were determined using standard procedures aoac, 2012. Rooney a costeffective, faster and efficient way of screening wheat samples suitable for tortilla production is needed.
Pdf the possibility of making bread of good nutritional, microbiological and sensory qualities from blends of wheatbreadfruit flours was. Croatian journal of food science and technology the evaluation of. This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyamwheat composite breads at different levels of cocoyam flour substitution for human consumption. Fullfat african breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. Proximate composition and selected functional properties.
The result of the proximate analysis of the whole wheat bread wwb and composite bread samples showed that crude protein contents % of 7. The absence of gluten in the nonwheat flours led to firmer and denser bread. Determination of proximate composition and bioactive compounds. Pdf proximate composition and functional properties of african. Flour particle size distribution was determined with an ls. Background extensive milling processes have deprived wheat flour from essential nutrients. But in general foods made with 25% soy flour in combination with 75% rice flour had lower available carbohydrate content analyzed by enzymatic method than obtained by difference method. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased.
The proximate analysis reveal the moisture content to be 9. The bread production was repeated with the other four dough improvers. The principle of sampling is to obtain an average sample of grain or flour corresponding in every respect of the average characteristics and composition of the field, lot, parcel, etc. Assessment of proximate compositions and functional properties of. Flour blends were prepared from the toasted abs and wheat flours. Major nutrients of wheat flour samples are presented in table 1.
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