Nutritional composition and functional properties of fermented maize and tigernut flour blends Department:Food Science Technology By: Ayodeji1224 Project ID: 7871 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractThis study investigated the potential of blending Corn-Ogi with Tiger nut-Ogi. Ogi is known as a fermented cereal gruel, that was produced from composite flour of fermented maize and tiger nut flour in different ratio of 100:0, 85:15 and 70:30 respectively. Three samples were obtained and were analyzed for proximate, functional, mineral, antioxidant activities, and sensory evaluation using standard methods. The result showed that moisture content ranged from 15.85 - 18.03%, crude protein 5.31– 9.12%, fat 3.04– 10.04%, ash 1.56– 4.21, fiber 3.58– 8.02% and carbohydrate 41.93– 68.01%. There were significant differences in the functional properties: Water absorption capacity 9.91 -10.32 mg/g, oil absorption capacity 8.27 -11.84 mg/g, swelling index 0.11– 0.26%, foam capacity 16.21– 22.54%, foam stability 13.47– 20.22% and bulk density 1.02 -1.39g/ml. The result also revealed that blended samples exhibited increased levels of iron, magnesium, calcium, and phosphorus in the mineral composition analysis. The evaluation of antioxidant properties indicated higher hydroxyl radical scavenging activity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and metal chelation activity in the blended samples. Sensory evaluation scores revealed improved appearance, taste, texture, and aroma in the blended samples. Overall, the incorporation of tiger nut-Ogi into the Corn-Ogi blends enhanced their nutritional value, functional properties, mineral composition, antioxidant capacity, and sensory attributes. These findings suggest the potential of blended products as nutritious and functional food options...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour