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VOL. 6, ISSUE 2 (2021)
Physico-functional properties of flour blends and dakere (A Nigerian steamed agglomerated dumpling) as affected by flour fractionation and grain legume fortification
Authors
Umar Sabo Gadzama, Gervase Ikechukwu Agbara
Abstract
Dakere is an agglomerated dumpling produced from a blend of millet and sorghum flours and eaten either fresh or dried for future use. Three fractions (< 250mm fine (f). 250-350mm medium (m) and coarse (c) 350-500mm) were made from debraned millet and sorghum flours. The blended fractions (1:1) were fortified with either 30% Bambara (B) groundnut or sesame (Se) flour or both (BSe). A 3x2x3 factorial was used to generate the experimental runs twelve in all: MfSf, MmSm, McSc, MfSfB, MmSmB, McScB,MfSfSe, MmSmSe, McScSe,MfSfBSe,MmSmBSe and McScBSe. The Control was 1:1 of unfractionated and unfortified millet and sorghum flour. The particle size distribution and functional properties of the blends and dakere were studied. Particle size of the fortified blended fractions or dakere were higher as shown by higher retentions on the sieves with bigger mesh size which in turn impacted on functional properties and chemical compositions of the blends and dakere. Fortification of the blended fractions with legume flours modified the solubility, bulk density, water absorption capacity(WAC) and swelling capacity of the blends and the various dakere: 19.53-25.205, 0.68-1.90g/ml, 69.45-81.41%, 16.46-21.55% respectively for the blends., 18.03-25.20%, 0.58-0.97g/ml, 70.42-82.65%, and 18.36-23.15% for the various dakere respectively. Solubility and WAC were higher in the unfortified blends or dakere while swelling power and bulk density were higher in the fortified blends and dakere. It was concluded that blended similar fractions of millet and sorghum flours responded differently to legume flour fortification in terms of functional properties and particle/ granular size distribution of either the blends or dakere. The study revealed the effects of flour fractions on physical properties of foods as well as the beneficial effects of fortification of flour fractions with legume flour.
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Pages:12-17
How to cite this article:
Umar Sabo Gadzama, Gervase Ikechukwu Agbara "Physico-functional properties of flour blends and dakere (A Nigerian steamed agglomerated dumpling) as affected by flour fractionation and grain legume fortification ". International Journal of Advanced Science and Research, Vol 6, Issue 2, 2021, Pages 12-17
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