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

Stephano Tambo Tene

doi:10.55147/efse.1461684

EN

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

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.

Keywords

wheat , coconuts , chemical properties , mixture design , principal component analysis

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Details

Primary Language

English

Subjects

Food Engineering , Basic Food Processes

Journal Section

Research Article

Authors

Stephano Tambo Tene ^*
0000-0002-2454-5983
Cameroon

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 Volume: 5 Number: 1

DOI

https://doi.org/10.55147/efse.1461684

IZ

https://izlik.org/JA65XZ69PN

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

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Journal of Food Processing and Preservation

https://doi.org/10.1155/jfpp/5546527

Öz

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

Abstract

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References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region

Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Processing