Original scientific paper DOI: 10.17508/CJFST.2019.10.2.04
Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie
IDOWU MICHAEL AYODELE1, ADEOLA ABIODUN ADEROJU2, 
OKE EMMANUEL KEHINDE*1, AMUSA AYODEJI JOSEPH1,
OMONIYISAHEED ADEWALE3
1Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
2Food and Nutrition Research Programme, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Ogun State Abeokuta, Nigeria.
3Department of Home Science and Management, Federal University, Gashua, Yobe State Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received: February 10, 2018 Accepted: January 19, 2019 |
This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 – 10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 – 0.75 g/mL, 0.62 – 0.96%, 4.06 – 4.47 g/g, and 2.45 – 13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 – 135.9 RVU, 76.7 – 90.2 RVU, 36.0 – 45.8 RVU, 170 – 183.7 RVU, 91.0 – 93.6 RVU, 5.07 – 6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p < 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie. |
| Keywords: functional properties, sensory qualities, wheat flour, tigernut pomace flour, meat pie |