tailieunhanh - Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour

This study were to determine physicochemical and functional characteristic of the flour from cocoyam varieties soaked for 0 - 24h at 30±2 oC, and subsequently investigate sensory and physical stability of WASDA for ease of application in food processing. | PHYSICOCHEMICAL TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF WEST AFRICAN STIFF DOUGH AMALA MADE FROM SOAKED AND UNSOAKED COCOYAM FLOUR Rahman Akinoso1 Adetunji Ismael Lawal 1 Kazeem Koledoye Olatoye2 Dorcas Olawunmi Olayioye1 Address es Dr. Adetunji Ismael Lawal 1 Department of Food Technology Faculty of Technology University of Ibadan Nigeria 234 8036245805. 2 Department of Food Science and Technology Faculty of Agriculture Kwara State University Malete . Ilorin Kwara State Nigeria. Corresponding author tunjawal@ https ARTICLE INFO ABSTRACT Received 18. 9. 2020 Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour and West African stiff dough amala Revised 24. 3. 2021 WASDA - commonly produce from white yam flour would enhance cocoyam utilization and reduce pressure on white yam. A 3 x 2 Accepted 8. 4. 2021 factorial experiment with 3 soaking period 0 12 and 24 h after peeling at ambient conditions 30 2 oC and 2 varieties Colocasia spp. Published 1. 10. 2021 and Xanthosoma spp. were used. The physicochemical functional and pasting properties and sensory attributes of the flours and WASDA were analyzed. The soaking processes significantly p J Microbiol Biotech Food Sci Akinoso et al. 2021 11 1 e3728 Color evaluation and pH Pasting properties Color of the flour samples were carried out using Hunter colorimeter D 25 The pasting properties of flours were measured using a rheometer DHR-2 TA Reston Va USA and L a and b values were recorded. The hand held pH Delaware USA . Flour sample 3 g was weighed in the canister and required meter AMT03 China was used to measure pH of 10 flour-water suspension amount of water to obtain 14 g flour 100 g was dispensed in the canister w v in 100 mL beaker. The suspension was allowed to settled for 15 min 30 2 containing the sample. The mixture stirred and canister inserted into RVA. The o C prior to measurement based on the procedure of AACC .

• Sinh học
• Biotechnology and food sciences
• Organoleptic characteristics of west african
• Stiff dough ‘amala’
• Unsoaked cocoyam flour
• Physicochemical properties
• Pasting properties
• Bacteriophages target
• Food borne pathogens in food industry
• Food borne illnesses
• Bacterial pathogens
• Design of novel pyrimidine analogs
• Synthesis of novel pyrimidine analogs
• Anti tubercular agents targeting thymidine kinase domain
• Molecular docking
• Thymidine kinase
• Nutritional factors influencing the biosynthesis
• Amyloid bioemulsifier beam1 applicable in food industry
• Plackett Burman
• Response surface method
• Solibacillus silvestris AM1 S silvestris
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
• Clinical specimens from Lebanon
• Multidrug resistant bacteria
• Foodborne diseases
• Maillard reaction marker
• Foods including jam
• Baby food
• Formation of chosen MRPs
• Nutritional content of souro
• Iranian traditional food
• In vitro evaluation
• Bile salt resistance
• Bacterial diversity in raw fish ceviche
• Raw fish ceviche
• Food safety
• The analyzed samples
• Chitosan nanoparticles
• Nanoparticles conjugate bacteriocin
• Lactococcus lactis subsp lactis
• Food borne pathogenic bacteria
• Magnetic micro dispersive solid phase extraction
• Food additive
• The FDA guidelines
• Self assembling manner
• Salt reduction
• Sensory preference
• Physicochemical parameters
• Image analysis
• External preference mapping
• Antitumor properties of vegetable oil extract
• Green microalga coelastrella sp
• Vegetable oil extract
• Antitumor activity
• Sunflower oil extract
• Taxonomic investigation of euplanktonic diatom communities
• New record
• High copper exposed area
• Harmful species Halamphora coffeiformis
• Virulence factors among
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• ESBLs producing escherichia coli
• Phylogenetic groups
• Pathogenicity islands PAIs
• Morphological of different cassava varieties
• Chemical characteristics of different cassava varieties
• The quality attributes
• Cassava varieties
• Quercetin functional parameters
• Dihydroquercetin on functional parameters
• Rat liver mitochondria
• Antioxidant activity
• Bioconversion of wine pomace by lentinus edodes
• Solid state system
• Lentinus edodes
• Phenolic compounds
• High polymer DNA
• Sspecies of hydrobionts
• Bovine spleen 4 11 times
• Degree of depolymerization
• Gray mold disease
• Visible/near infrared
• Early detection
• Multivariate data analysis
• Principal component analysis
• Usnea longissima
• Infectious disease
• Chromobacterium violaceum
• Evaluate antimicrobial
• Antiquorum sensing
• Locally available preservatives
• The fungus causing tomato fruit rot disease
• The shelf life of tomatoes
• Seasonal variations
• Fatty acid composition of common carp
• Open waters
• Fatty acid composition
• High PUFA content
• Burkholderia cepacia bam 12
• Mungbean field in Rajasthan augments plant growth
• Agricultural field soil of Gujarat
• Burkholderia cepacia catecholate
• Phosphate solubilizing bacteria
• Novel association between GnRHR gene
• Growth traits in awassi
• Single strand conformation polymorphism
• GnRHR gene exon 2
• Bio profiling
• Antimycobacterial bacteriocin
• Bacillus subtilis of ethnomedicinal origin
• Bioassay guided TLC techniques
• Bacteriocin producing lactic acid bacteria
• Salted dried camel meat
• Goat cheese against staphylococcus aureus
• Staphylococcus aureus