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The flexibility of hydrothermal conditions gives rise to an array of effects on the properties of starch-containing systems. This study examined and optimised moisture, temperature and time conditions with regards to functional properties of cassava flour and starch. The derived optimal conditions for cassava flour were 25%, 90 °C and 45 min, respectively, while cassava starch were 27%, 120 °C and 21 min, respectively. Consequently, effect of the optimal conditions on structural, physicochemical, rheological and melting characteristics of cassava flour and starch were studied. Optimal heat-moisture treatments changed both morphology and size distribution of cassava flour and starch granules. Relative crystallinity of cassava flour increased (34 to 40%) and cassava starch decreased (32% to 23%) following optimal-heat-moisture treatment. Both cassava flour and starch upon optimal dry-heat-moisture treatment exhibited enhanced; swelling power (15.57 to 21.62 g/g and 17.24 to 19.64 g/g, respectively), peak viscosity (3555 to 5493 cP and 6377 to 8701 cP, respectively), elasticity (tan δ) (0.31 to 0.24 and 0.58 to 0.47, respectively) and melting onset temperature to conclusion temperature range (14.66 to 15.75 °C and 23.26 to 30.69 °C, respectively). This research presents hydrothermal conditions that can effectively be applied in industry to improve the bakery potentials of cassava flour and starch., (Copyright © 2019. Published by Elsevier B.V.)

In this study, moisture, steam-temperature and time conditions were optimised in relation to functional properties of cassava flour and starch. The optimal conditions for cassava flour were 15% moisture, 120 °C and 1 bar for 10 min and for cassava starch were 19% moisture, 120 °C and 1 bar for 20 min. Structural, physicochemical, viscoelastic and thermal characteristics of cassava flour and starch upon the optimal steam-heat-moisture treatments were examined Volume-based diameter (D (4.3) ) of cassava flour granules reduced (107.87 to 42.94 μm) and cassava starch granules increased (17.67 to 50.88 μm) when subjected to optimal steam-heat-moisture treatments. The optimal steam-heat-moisture treatments had no effect on the crystal patterns of cassava flour and starch (A-type), nonetheless, relative crystallinity of cassava flour was increased (34 to 59%) and cassava starch was decreased (32 to 27%). Increments in swelling power (17.24 to 19.07 g/g) and peak viscosity (6377 and 7330 cP) and, reductions in solubility and loss factor (tanδ) were ensued by the optimal steam-heat-moisture treatment of cassava starch. Both optimal steam-heat-moisture treatments of cassava flour and starch had increased thermal stability but reduced breakdown viscosity, setback viscosity (528 to 230 cP and 1259 to 938 cP, respectively) and gelatinisation enthalpy., (Copyright © 2018. Published by Elsevier B.V.)

Hydrothermal processing of gluten-free flours has been shown to enhance their functional and baking properties. Process variables such as temperature, moisture and treatment time conditions were optimised in relation to quality characteristics of acha flour and using a three-variable Box–Behnken design based on response surface methodology. The derived optimal heat-moisture treatment conditions for acha flour were 80 °C, 25% moisture and 17 min, and their effect on proximate and functional properties of acha flour was studied. It was revealed that optimal heat-moisture treatment had minimal impact on the proximate compositions of acha flour but increase water and oil absorption capacities (135% and 90%), swelling power (32%), peak viscosity (8%), pasting temperature (6%) and decreased solubility (9%), breakdown viscosity (9%), setback viscosity (42%) and bulk density (22%). Optimal modified acha flour or was blended with wheat flour at ratios 10:90, 20:80 and 30:70 and utilised in production of bread, and their physical properties and sensory acceptability were studied in relation to their native counterparts and 100% wheat flour. It was revealed that acha flour-wheat flour breads containing optimal heat-moisture treated flours had higher specific volumes and consumer acceptability scores, and more open crumb structures than those of their native acha counterparts regardless of inclusion level. Ratio 10:90 of optimal heat-moisture treated flour and wheat flour produced bread with properties closest to 100% wheat flour bread. Thus, the derived optimal heat-moisture treatment conditions were successful in enhancing the functional and baking properties of acha. Findings from this study will be of relevance to the flour mills and the baking industry as well as will enhance knowledge on the baking prospects of hydrothermal treatment and acha flour properties. [ABSTRACT FROM AUTHOR]

Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure‐cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite flours. Cooked tamarind seed flour showed the highest water absorption capacity (520%) compared with other flours (118%–276%). Processed tamarind flours had higher total phenolic contents (1.72–2.71 mg GAE/g) compared with the whole wheat flour (1.26 mg GAE/g). Cookies enriched with roasted tamarind showed higher antioxidant activities and hardness than the control wheat cookies. The protein content (15.52%–17.25%) of enriched cookies was significantly higher than that of the whole wheat cookies (14.28%). Results from this study have shown the possibility of enhancing the value of tamarind seed by exploring the processed seeds in cookie enrichment. Practical applications: This paper describes the possibility of enhancing the value of tamarind seed beyond the current level of usage by means of traditional processing methods to reduce antinutrients in the seed and further enriching wheat cookies with the processed flours. The results demonstrated that cookies with superior nutritional value can be made from whole wheat and processed tamarind seed composite flour. This further provides another avenue for increased utilization of the seed flour, which can be used at household levels and industrially. [ABSTRACT FROM AUTHOR]

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Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro‐component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications: Refrigeration is a low‐temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small‐holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use. [ABSTRACT FROM AUTHOR]

Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria. This study determined the physicochemical and sensory properties of steamed or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the samples were evaluated. Addition of defatted soybean flour increased the protein, ash and fiber contents, of abari. Processing methods and soybean flour addition generally did not affect the appearance and color of the samples, but they did affect the textural properties of the samples. Steamed samples were rated higher in all sensory parameters and were softer than baked samples. Although baking provided another variety in the consumption of abari, steamed abari were preffered to baked samples due to the farmiliarity with steamed samples. The consumption of baked abari may be increased through consumers enlightenment on its superior nutritional value. Practical applications: This study has demonstrated the possibility of improving the nutritional value and textural properties of a traditional food (abari) by enriching it with a protein‐rich legume. The defatting step could be done in rural communities through mechanical or manual pressing of the ground seeds and the oil may be used with little processing for cooking. The major advancement in this study is to concentrate the protein of the food through defatting and to improve the textural properties, which otherwise would be soggy without defatting. [ABSTRACT FROM AUTHOR]

Abstract Bambara groundnuts (Vigna subterranea) are a good source of starch that may be potentially used for various industrial applications. The effect of microwave heating time (0, 10, 30 and 60 s) on the physicochemical and functional properties of Bambara groundnut starch was investigated. Native and microwaved Bambara groundnut showed the A-type crystallinity pattern. However, there was a decrease in the relative crystallinity of the starch after microwaving. Microscopically, the native starch granules were smooth but had pinholes after microwaving. Microwaving resulted in significant (p ≤ 0.05) reduction in peak viscosity, hot paste viscosity, cold paste viscosity, pasting temperature and set back ratio. The swelling power of Bambara groundnut starch similarly decreased with increasing microwaving time. Microwave heating led to a shift in the gelatinization range to higher temperatures. However, the enthalpy of gelatinization decreased after microwaving. Short microwaving times (≤60 s) were sufficient to cause significant improvement in the pasting and thermal properties of Bambara groundnut starch. Microwaved Bambara groundnut starch with reduced swelling can be potentially used in food products that do not require high swelling such as noodles. Graphical abstract fx1 [ABSTRACT FROM AUTHOR]

Bitter yam ( Dioscorea dumetorum ) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (>80 °C) are frequently encountered. [ABSTRACT FROM AUTHOR]

Introduction. Tapioca grit is a partly gelatinized dried starch obtained from cassava. Fortifying tapioca with fermented bambara flour may be important to improve its nutritional value. Materials and methods. The pasting, functional, nutritional and sensory properties of tapioca meal fortified with fermented bambara flour at varying levels of 10, 20, 30, 40 and 50% were investigated using standard methods. Results and discussion. Cabohydrate was the major nutrient in the control tapioca (84%) and the fortified tapioca samples (64-80%). However, with increasing levels of fermented bambara flour, the protein contents of the tapioca meal progressively increased. The higher protein content of the fortified samples is expected since bambara is a good cource of protein. Fortified tapioca meals showed a slight decrease in water absorption capacity but significant increase in swelling power. Increased swelling of the tapioca meal could be due to the effect of heat which may have enhanced starch disruption. Further, the increase in protein content of the fortified samples may also have contributed to their higher swelling power. Peak viscosity of tapioca samples decreased with increasing levels of fermented bambara flour up to 30%, but thereafter increased. This behaviour was attributed to increase in starch content. Cyanide contents of the control tapioca and fortified amples (5.82-6.34 mg/kg) are within the acceptable limits in foods. Tapioca cake fortified with 10% fermented bambara flour compared favourably with the control sample in colour, taste, aroma, consistency and overall acceptability. Conclusions. Acceptable tapioca meal with improved swelling power and nutritional value can be produced from cassava starch fortified with 10% fermented bambara flour. [ABSTRACT FROM AUTHOR]

Effects of drying method and maturity on color, chemical and functional properties of plantain (Agbagba and Obino L'ewai) and cooking banana flour were investigated. Generally, dried cooking bananas and plantain cultivars showed higher CIE L (60.96-84.86), lower a (0.39-9.01) and b (11.08-26.88) than fresh (undried) samples (CIE L = 62.22-70.32; a = 2.52-11.06; b = 24.5-30.02). Loose bulk density of unripe, turning and yellow ripe cooking and plantain cultivars varied from 0.459 to 0.556, 0.267 to 0.546 and 0.204 to 0.562 g/mL, while the packed bulk density varied from 0.560 to 0.668, 0.295 to 0.665 and 0.233 to 0.640 g/mL, respectively. Flour of unripe samples showed significantly higher water absorption capacity (WAC). The WAC of unripe, turning and yellow ripe cooking bananas and plantain cultivars varied from 0.98-1.69, 0.68-2.35 and 0.61-0.89 g water/g flour while oil absorption capacity ranged from 0.90 to 1.39, 1.00 to 2.41 and 1.03 to 2.65 g oil/g flour, respectively. Cyclodextrins (A and B), L(-)-glucose, D-(+) glucose, L-glyceraldehyde, α- and β-D-(+) glucose, α -D-(+) galactose, Octyl-β- D-(+) glucose were found in the flour. [ABSTRACT FROM AUTHOR]

There is an increase in the use of adoptable bioprocessing methods for the development of high-quality pulse ingredients. This study investigated the nutritional composition, physicochemical, bioactivity, in vitro digestibility, functional, pasting, thermal and colour characteristics of germinated (24–72 h) pigeon pea. Germination increased (p ≤ 0.05) protein, dietary fiber, calcium, iron, zinc, vitamins B, vitamin C (1.25–8.46 mg/100 g), resistant starch, protein digestibility (72.30–82.66 g/100 g), total phenolic content, antioxidant activities and most amino acids. Phytic acid, tannin and trypsin inhibitor activity decreased significantly during germination. Germination also increased water absorption capacity, protein solubility, foaming capacity, emulsion stability and activity of the flours while bulk density decreased. Functional, pasting, thermal and color, properties of pigeon pea was modified following germination. This study demonstrated that short-term germination is a natural means for the development of functional pigeon pea flour to promote its application in the food industry. • Germination increased the resistant starch contents of pigeon pea flour. • Anti-nutrients decreased but vitamins and minerals increased during germination. • Germinated flours contained higher total phenols and antioxidant activities. • Amino acid, protein content and protein digestibility improved with germination. • Functional, pasting and thermal properties of the flour improved with germination. [ABSTRACT FROM AUTHOR]

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products. [ABSTRACT FROM AUTHOR]

Flour-additive complexes exhibit noteworthy characteristics which can be exploited in food applications. In this study, food additives namely guar gum (GG) and sodium stearoyl lactylate (SSL) were respectively complexed with cassava flour (CF) using dry-heat-moisture treatment and steam-heat-moisture treatment, respectively. Thus, the effect of the complexation processes on structural, functional, viscoelastic and thermal characteristics of CF were examined. It was revealed that all the complexation processes increased granule deformity and decreased granule size (d [4.3] ; 48%–73%), as well as increased relative crystallinity (5%–19%), gelatinisation onset to conclusion temperature range (22%–51%) and gelatinisation enthalpy (Δ H ; 23%–36%) of CF. All the complexation processes also decreased the swelling characteristics (swelling power and peak viscosity) and amylose retrogradation tendency (setback viscosity; 43%–64%) of CF. Furthermore, irrespective of heat-moisture treatment, CF-SSL complexes exhibited larger d [4.3] and greater paste and gel resistance to structural deformation and relative crystallinities than CF-GG complexes. It was also deduced that heat-moisture treatment had contrasting effects on the characteristics of the CF-additive complexes. Thus, the heat-moisture treated CF-additive complexes presented in this study can be used as structuring agents in food systems. [ABSTRACT FROM AUTHOR]

In this study, novel cookies were prepared from cassava root fermented for 24, 48, 72 and 96 hr. The proximate composition, colour and functional properties of the flour and the chemical composition of the cookies, physical and sensory properties were assessed. Wheat flour had considerably higher protein (16.30%) than the unfermented (4.25%) and fermented cassava flour (5.51%–5.95%). The cyanide contents of flours (0.98–1.48 mg/kg) and cookies (0.41–1.29 mg/kg) are within the WHO recommended safe levels of 10 mg/kg. Cookies appearance and hardness were influenced by flour composition. Hardness of the cookies reduced with fermentation period and was substantially lower than wheat cookies. Sensory attributes of the cassava cookies were not significantly affected by fermentation generally except the aroma. Future studies are required to improve the aroma and taste of the cookies using food grade additives as panel members described the cookies from fermented cassava root as chalky. Practical applications: This paper describes a novel way of producing non‐gluten cookies using flour from fermented cassava roots. The results demonstrated that cookies with superior appearance and comparable quality can be made from fermented cassava flour. This result further provides another avenue for increased utilization of cassava roots through value addition. [ABSTRACT FROM AUTHOR]

[Display omitted] • Effect of roasting conditions on SWIR spectra of wheat and flour were evaluated. • ASCA was used to investigate effects of design factors on spectral profiles. • Roasting frequency significantly affected moisture, protein and carbohydrates. • Rapid Visco Analyser confirmed significant differences observed for wheat type. ANOVA-simultaneous component analysis (ASCA) was used to investigate the effect of roasting and wheat type on shortwave-infrared (SWIR) spectra of whole wheat and flour through assessment of statistical significance and characterisation of the contributing spectral features. The full factorial experimental design included two wheat types, three roasting temperatures and three roasting frequencies. SWIR spectral images were collected from the two roasted wheat types and their two milled samples. Three ASCA models, one for each wheat conformation (kernel, whole wheat flour, white flour) were investigated. It was evidenced that all factors and interaction in the whole wheat flour model had a significant (p ≤ 0.05) effect on spectral data. Only the factor roasting frequency was not significant in white flour model and only the interaction between roasting frequency and wheat type was not significant for the kernel model. The main variations in the loading line plots were identified and characterised by chemical structural differences that occur within the sample. The effect of roasting frequency had a more adverse effect on protein stability, moisture evaporation, water soluble carbohydrates and aromatic amino acids, compared to roasting temperature. A Rapid Visco-Analyser (RVA) was used to further investigate difference in wheat type as almost all spectral data sets differed significantly. The most prominent difference between the two wheat types was observed as differences in amylase activity and presence of lipids. ASCA applied to SWIR whole wheat and flour spectral data effectively characterised the significant effect of roasting on wheat starch and protein structures. [ABSTRACT FROM AUTHOR]

Complexation of cassava flour with additives provides promising bakery functionality. In this study, cassava flour was complexed with guar gum (GG) and sodium stearoyl lactylate (SSL) using dry-heat-moisture treatment (250 g/kg, 90 °C and 45 min) and steam-heat-moisture treatment (150 g/kg, 120 °C/2 × 105 Pa and 10 min), respectively, and blended with wheat flour at 300 g/kg substitution level. Effect of heat-moisture treated cassava flour-GG/SSL complexes on dough rheological characteristics (farinograph, extensograph and viscoelasticity), bread characteristics (physical, crumb structure and texture) and bread staling kinetics of wheat-cassava composite flour were studied. Notably, wheat flour-dry-heat-moisture treated cassava flour-SSL complex ensued higher dough stability, loaf specific volume (26%) and bread crumb porosity and lower crumb hardness (19%) and loaf density (20%) relative to wheat-native cassava flour. Wheat flour-dry-heat-moisture treated cassava flour-GG complex revealed higher dough viscoelasticity and crumb adhesiveness (83%) relative to wheat-native cassava flour. Higher dough resistance to extension/extensibility ratio and lower amylopectin retrogradation kinetics was shown by wheat flour-steam-heat-moisture treated cassava flour-SSL complex when compared with wheat flour-native cassava flour. Wheat flour-steam-heat-moisture treated cassava flour-GG complex had higher crumb cohesiveness (33%), springiness (11%) and chewiness (30%) than wheat flour-native cassava flour. Noteworthy relationships between dough and bread characteristics were revealed. • Baking potentials of cassava flour improved after complexation with food-grade additives. • Modified cassava flours increased loaf volume and crumb porosity of wheat bread. • Cassava flour-sodium stearoyl lactylate complex elicited distinct bread properties. • Modified cassava flours retarded amylopectin retrogradation of wheat bread. [ABSTRACT FROM AUTHOR]