Research Article
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Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour

Year 2024, , 8 - 19, 30.06.2024
https://doi.org/10.55147/efse.1461684

Abstract

The use of wheat flour alone in the formulation of many products in Africa not only causes a large deficit in the balance of trade, but also nutritional problems, as it is poor in many nutrients. Thus, the present article concern the physico-chemical and functional properties of flours formulated from coconut and wheat. Coconut pulp was used to formulate the flours in association with wheat flour. Using the two-factor centered mixture design, we generated five formulations (F1 to F5) and then the physico-chemical and functional properties were performed. Physico-chemical and functional properties revealed a variation in the various parameters with the substitution percentage. In fact, fiber, lipid, protein, and ash content, as well as energy density, increased with the percentage of coconut flour. The same phenomenon was observed with minerals. All the functional and physical properties were significantly (P˂0.05) improved by substitution. Principal component analysis showed small-group correlation between some samples overall. These results show the need to partial substitute wheat with foods from other classes in order to improve the nutritional values and functional properties of derived products. In addition, they offer a way out for African policies to reduce wheat imports and thus retain foreign currency.

References

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Year 2024, , 8 - 19, 30.06.2024
https://doi.org/10.55147/efse.1461684

Abstract

References

  • Adeoti, O. A., Alabi, A. O., Olatidoye, O. P., Elutilo, O. O., & Adebayo-Alabi, I. B. (2023). Effect of cocoa bean (Theobroma cacao) powder on the physico-chemical, antioxidant and acceptability properties of bread produced from blends of selected cereals flour. Journal of Human Nutrition & Food Science, 11(3), 1169.
  • Aini, N., Hariyadi, P., Muchtadi, T. R., & Andarwulan, N. (2010). Hubungan anta-ra waktu fermentasi grits jagung putih dengan sifat gelatinisasi te-pung jagung putih yang dipengaruhi ukuran partikel. Jurnal Teknologi dan Industri Pangan, 21, 18-24.
  • Ajjata, M. A., Akinola, S. A., & Osundahunsi, O. F. (2016). Proximate functional and pasting properties of composite flour made from wheat, breadfruit, and cassava starch. Applied Tropical Agriculture, 21(3), 158–165.
  • Akhtar, S., Anjum, F. M., Rehman, S. U., Sheikh, M. A., & Farzana, K. (2008). Effect of fortification on physico-chemical and microbiological stability of whole wheat flour. Food Chemistry, 110(1), 113-119. doi:10.1016/j.foodchem.2008.01.065
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  • Bajo, W., Gudisa, A., & Nugusu, Y. (2021). Optimization and evaluation of finger millet-common bean flour blending for better nutritional and sensory acceptability of porridge. Modern Chemistry, 9(1), 1-7. doi:10.11648/j.mc.20210901.11
  • Bakke, A., & Vickers, Z. (2007). Consumer liking of refined and whole wheat breads. Journal of Food Science, 72, 473-480. doi:10.1111/j.1750-3841.2007.00440.x
  • Bello, A. F., & Esin, U. D. (2023). Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour. Food Science and Applied Biotechnology, 6(2), 282-294. doi:10.30721/fsab2023.v6.i2.280
  • Botella-Martínez, C., Muñoz-Tebar, N., Lucas-González, R., Pérez-Álvarez, J.A., Fernández-López, J., & Viuda-Martos, M. (2023). Assessment of chemical, physico-chemical and sensory properties of low-sodium beef burgers formulated with flours from different mushroom types. Foods, 12, 3591. doi:10.3390/foods12193591
  • Chandra, S., Singh, S., & Kumari, D. (2015). Evaluation of functional properties of composite flour and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681-3688, doi:10.1007/s13197-014-1427-2
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  • Cisse, M., Doué, G. G., Zoué, L. T., & Koffi, D. M. (2023). Improvement of nutritional properties of Attiéké by co-fermenting cassava paste with three local legume (cowpea, voandzou and bean) flours. Journal of Advances in Biology and Biotechnology, 26(8), 41-51. doi:10.9734/JABB/2023/v26i8650
  • Diallo, K. F., Niamketchi, C. L., Soro, D., & Assidjo, N. E. (2024). Determination of essential mineral content of bambara groundnut (Vigna subterranea L.) produced in North of Côte d’Ivoire. Journal of Food and Nutrition Research, 12(2), 98-104. doi:10.12691/jfnr-12-2-4
  • Djikeng, F., Djikeng, C., Womeni, H., Ndefo, D., Pougoué, A., Tambo, S., & Esatbeyoglu, T. (2022). Effect of different processing methods on the chemical composition, antioxidant activity and lipid quality of tiger nuts (Cyperus esculentus). Applied Food Research, 8, 1-14. doi:10.1016/j.afres.2022.100124
  • Dongmo, H., Tambo, T. S., Teboukeu, B. G., Mboukap, N. A., Fotso, S. B., Djuidje, T. M. C., & Klang, J. M. (2020). Effect of process and variety on physico-chemical and rheological properties of two new corn flour varieties (Atp and Kassaï). Journal of Agriculture and Food Research, 2, 10075. doi:10.1016/j.jafr.2020.100075
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  • Fida, R., Pramafisi, G., & Cahyana, Y. (2020). Application of banana starch and banana flour in various food product: A review. IOP Conference Series in Earth and Environmental Science, 443, 012057. doi:10.1088/1755-1315/443/1/012057
  • Fife, B. F., Uwubanmwen, I. O., Nwawe, C. N., Okene, R. A., Dada, M., & Eseigbe, E. (2011). Harnessing the potentials of the coconut palm in the-Nigerian economy. Journal of Agricultural Sciences; 7(6), 684-691.
  • Gunathilake, K. D. P. P., Yalegama, C., & Kumara, A. A. N. (2009). Use of coconut flour as a source of protein and dietary fibre in wheat bread. Asian Journal of Food and Agro-Industry, 2(3), 386-395. Hasmadi, M., Noorfarahzilah, M., Noraidah, H., Zainol, M. & Jahurul, M. (2020). Functional properties of composite four: A review. Food Research, 4, 1820-1831.
  • Hossain, S., Rezaul, M. I. S., Saifullah, M., Kayshar, M. S., Tonmoy, S. W., Rahman, A., & Shams, M. (2016). Incorporation of coconut flour in plain cake and investigation of the effect of sugar and baking powder on its baking quality. International Journal of Nutrition and Food Sciences, 5(1), 31-38. doi:10.11648/j.ijnfs.20160501.15
  • IUPAC (International Union of Pure Applied Chemistry). (1979). Méthodes d’analyse des matières grasses (6e édition). International Digest of Health Legislation, 46(2), 1-241
  • Jarvis, C., & Walker, J. (1993). Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin. Journal of the Science of Food and Agriculture, 63(9), 53-57. doi:10.1002/jsfa.2740630109
  • Jha, A. K., & Sit, N. (2024). Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties. Sustainable Food Technology, 2, 362-372. doi:10.1039/d3fb00131h
  • Jisha, S., Padmaja, G., Moorthy, S. N., & Rajeshkumar, K. (2008). Pre-treatment effect on the nutritional and functional properties of selected cassava-based composite flours. Innovative Food Science & Emerging Technologies, 9(4), 587-592. doi:10.1016/j.ifset.2008.06.003
  • Klang, J. M., Tambo, T. S., Doungmo, F. A., Tsopbeng, T. A. B., & Womeni, H. M. (2019a). Application of germinated corn flour on the reduction of flow velocities of the gruels made from corn, soybean, Moringa oleifera leaf powder and cassava. Journal of Food Processing and Technology, 10(7), 800. doi:10.4172/2157-7110.1000800
  • Klang, J. M., Tambo, T. S., Nguemguo, K. L. G., Teboukeu, B. G., Ndomou, H. S. C., Kohole, F. H. A., & Womeni, H. M. (2019b). Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon). Heliyon, 5(12), e02982. doi:10.1016/j.heliyon.2019.e02982 Kohajdova, Z., Karovicova, D., & Jurasova M. (2012). Influence of carrot pomace flour on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Scientiarum Polonorum, Technologia Alimentaria, 11(4), 381-387. Kumarakuru, K., Paarree, V., Sundar, K., & Javith Hussain, A. (2024). Nutritional profile, antioxidant capacity and physicochemical properties of processed Labeo bata. Research and Innovation in Food Science and Technology, 13(1), 27-36. doi:10.22101/jrifst.2023.353563.1381
  • Kwon, K., Park, K. H., & Rhee, K. C. (1996). Fractionation and characterization of proteins from coconut (Cocos nucifera L.). Journal of Agricultural and Food Chemistry, 44(7), 1741-1745. doi:10.1021/jf9504273 Lin, M. J. Y., Humbert, E. S., & Sosulski, F. W. (1974). Certain functional properties of sunflower meal products. Journal of Food Science, 39, 368-370. doi:10.1111/j.1365-2621.1974.tb02896.x
  • Malomo, S. A., Eleyinmi, A. F., & Fashakin, J. B. (2011). Chemical composition, rheological properties and bread-making potentials of composite flour from breadfruit, breadnut, and wheat. African Journal of Food Science, 5(7), 400-410
  • Matidza, M., Kgatla, T. E., & Mashau, M. E. (2023). Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours. AIMS Agriculture and Food, 8(4), 978-994. doi:10.3934/agrfood.2023052
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There are 50 citations in total.

Details

Primary Language English
Subjects Food Engineering, Basic Food Processes
Journal Section Research Articles
Authors

Stephano Tambo Tene 0000-0002-2454-5983

Early Pub Date June 7, 2024
Publication Date June 30, 2024
Submission Date March 30, 2024
Acceptance Date May 27, 2024
Published in Issue Year 2024

Cite

APA Tambo Tene, S. (2024). Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour. European Food Science and Engineering, 5(1), 8-19. https://doi.org/10.55147/efse.1461684