SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR

Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in sausage roll...

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Autores principales:	Emmanuel Kehinde OKE, Michael Ayodele IDOWU, Nurat Oluwadamilola THANNI, Omobolanle Omowunmi OLORODE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	tigernut flour wheat flour sausage roll Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/182efb021c9c4e299f57b040dd3d27ec
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spelling	oai:doaj.org-article:182efb021c9c4e299f57b040dd3d27ec2021-12-02T19:35:53ZSOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR2068-66092559-6381https://doaj.org/article/182efb021c9c4e299f57b040dd3d27ec2019-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/687https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in sausage roll production. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs, processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. Sausage roll was baked from the flour blends and was analyzed for proximate, mineral composition, physical properties (oven spring, weight, volume, specific volume and colour) and sensory evaluation. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 25.43 to 28.14%, 7.09 to7.79%, 1.87 to 2.29%, 1.70 to 1.80%, 8.59 to 9.25% and 51.14 to 55.20% respectively. Significant differences (p<0.05) also exist in the mineral composition of the sausage roll. Substitution of tigernut flour into wheat flour led to a decrease in oven spring, weight, volume and specific volume of the sausage roll. Addition of tigernut flour up to 40% could be acceptable for sausage roll. However, the use of tiger nut flour in sausage roll production improved the protein, fat and mineral content (sodium, calcium and phosphorus) of sausage roll. The lightness, redness and yellowness of the sausage roll samples varied significantly among different levels of substitution.Emmanuel Kehinde OKEMichael Ayodele IDOWUNurat Oluwadamilola THANNIOmobolanle Omowunmi OLORODEStefan cel Mare University of Suceavaarticletigernut flourwheat floursausage rollFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 4, Pp 287-297 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	tigernut flour wheat flour sausage roll Food processing and manufacture TP368-456
spellingShingle	tigernut flour wheat flour sausage roll Food processing and manufacture TP368-456 Emmanuel Kehinde OKE Michael Ayodele IDOWU Nurat Oluwadamilola THANNI Omobolanle Omowunmi OLORODE SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
description	Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in sausage roll production. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs, processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. Sausage roll was baked from the flour blends and was analyzed for proximate, mineral composition, physical properties (oven spring, weight, volume, specific volume and colour) and sensory evaluation. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 25.43 to 28.14%, 7.09 to7.79%, 1.87 to 2.29%, 1.70 to 1.80%, 8.59 to 9.25% and 51.14 to 55.20% respectively. Significant differences (p<0.05) also exist in the mineral composition of the sausage roll. Substitution of tigernut flour into wheat flour led to a decrease in oven spring, weight, volume and specific volume of the sausage roll. Addition of tigernut flour up to 40% could be acceptable for sausage roll. However, the use of tiger nut flour in sausage roll production improved the protein, fat and mineral content (sodium, calcium and phosphorus) of sausage roll. The lightness, redness and yellowness of the sausage roll samples varied significantly among different levels of substitution.
format	article
author	Emmanuel Kehinde OKE Michael Ayodele IDOWU Nurat Oluwadamilola THANNI Omobolanle Omowunmi OLORODE
author_facet	Emmanuel Kehinde OKE Michael Ayodele IDOWU Nurat Oluwadamilola THANNI Omobolanle Omowunmi OLORODE
author_sort	Emmanuel Kehinde OKE
title	SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
title_short	SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
title_full	SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
title_fullStr	SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
title_full_unstemmed	SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
title_sort	some quality attributes of sausage roll produced from wheat-tigernut composite flour
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/182efb021c9c4e299f57b040dd3d27ec
work_keys_str_mv	AT emmanuelkehindeoke somequalityattributesofsausagerollproducedfromwheattigernutcompositeflour AT michaelayodeleidowu somequalityattributesofsausagerollproducedfromwheattigernutcompositeflour AT nuratoluwadamilolathanni somequalityattributesofsausagerollproducedfromwheattigernutcompositeflour AT omobolanleomowunmiolorode somequalityattributesofsausagerollproducedfromwheattigernutcompositeflour
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SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR

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