Figure 1: Pasting properties of flakes formulas, control= 100% corn grits, 1= 85% corn grits + 15% defatted sunflower meal, 2=70% corn grits + 30% defatted sunflower meal, 3= 55% corn grits + 45% defatted sunflower meal.
FIGURE 1
Ingredients |
Corn flakes formulas (g) |
|||
Control |
1 |
2 |
3 |
|
CG |
100 |
85.00 |
70.00 |
55.00 |
DSFM |
- |
15.00 |
30.00 |
45.00 |
Salt |
0.30 |
0.30 |
0.30 |
0.30 |
Sugar |
2.00 |
2.00 |
2.00 |
2.00 |
Vanilla powder |
2.00 |
2.00 |
2.00 |
2.00 |
Table 1: Corn flakes formulation with different replacement ratios of defatted sunflower meal
CG= corn grits, DSFM= defatted sunflower meal.
Approximate analysis (d.w.b) |
Raw materials |
|
Corn grits |
Defatted sunflower meal |
|
Moisture (%) |
10.05 |
6.24 |
Ash (%) |
2.51 |
6.98 |
Fat (%) |
3.83 |
1.56 |
Protein (%) |
9.85 |
55.0 |
Crude fiber (%) |
2.61 |
5.65 |
NFE (%) |
81.20 |
30.81 |
Iron (mg/100g) |
2.43 |
6.05 |
Zinc (mg/100g) |
1.57 |
4.98 |
Phosphorus (mg/100g) |
219.30 |
704.90 |
Calcium (mg/100g) |
11.94 |
630.00 |
Table 2: Chemical composition of raw materials (corn grits and defatted sunflower meal)
NFE= nitrogen free extract
Pasting behavior |
Samples |
|||
Control |
1 |
2 |
3 |
|
Peak Viscosity (cP) |
3610.00 |
2579.0 |
2093.0 |
1410.0 |
Pasting Temperature (°C) |
62.3 |
62.9 |
68.7 |
69.4 |
Peak Temperature (°C) |
94.7 |
94.6 |
94.8 |
95.0 |
Holding Strength (cP) |
2429.0 |
1724.0 |
1536.0 |
1071.0 |
Breakdown (cP) |
1181.0 |
873.7 |
557.5 |
339.0 |
Final Viscosity (cP) |
5791.0 |
4789.0 |
3701.0 |
2152.0 |
Setback from Trough (cP) |
4610.0 |
3915.0 |
3143.0 |
1813.0 |
Table 3: Pasting properties of mixture blends
Control= 100% corn grits, 1= 85% corn grits + 15% defatted sunflower meal, 2= 70% corn grits + 30% defatted sunflower meal,
3= 55% corn grits + 45% defatted sunflower meal
Approximate analysis (d.w.b) |
Raw materials |
LSD at 0.05 |
|||
Control |
1 |
2 |
3 |
||
Moisture (%) |
2.98d |
3.20c |
3.45b |
3.78a |
0.197 |
Ash (%) |
2.45c |
2.77c |
3.52b |
4.28a |
0.443 |
Fat (%) |
3.75a |
3.48ab |
3.12bc |
2.76c |
0.476 |
Protein (%) |
8.47d |
16.30c |
23.18b |
29.59a |
1.098 |
Crude fiber (%) |
2.55d |
3.00c |
3.47b |
3.89a |
0.410 |
NFE (%) |
82.78a |
74.45b |
66.71c |
59.48d |
3.557 |
Iron (mg/100g) |
2.16d |
3.06c |
3.61b |
4.15a |
0.336 |
Zinc (mg/100g) |
1.38d |
2.14c |
2.69b |
3.31a |
0.385 |
Phosphorus (mg/100g) |
210.08d |
303.54c |
368.75b |
450.71a |
34.700 |
Calcium (mg/100g) |
11.06d |
113.17c |
205.59b |
306.52a |
33.321 |
Table 4: Chemical composition and minerals content of prepared flakes
Means in the same row with different letters are significantly different (P< 0.05).
Physical parameters |
Flakes samples |
LSD at 0.05 |
|||
Control |
1 |
2 |
3 |
||
Bulk density (g/ cm3) |
0.44a |
0.40ab |
0.37bc |
0.33c |
0.052 |
L* |
63.14a |
57.97b |
53.29c |
48.20d |
4.452 |
a* |
8.80a |
6.84b |
4.92c |
2.16d |
0.365 |
b* |
25.47a |
22.10b |
17.61c |
13.30d |
3.352 |
Browning index |
7.45a |
6.11b |
4.44c |
2.85d |
0.377 |
WAC at 30 °C (g/g) |
18.66c |
20.53c |
24.87b |
29.71a |
2.260 |
WAC at 50 °C (g/g) |
54.74c |
59.29b |
64.99a |
67.74a |
3.122 |
WAC at 70 °C (g/g) |
66.15d |
70.65c |
76.64b |
81.97a |
1.749 |
Table 5: Physical properties of flakes
Means in the same row with different letters are significantly different (P< 0.05). control= 100% corn grits, 1= 85% corn grits +
15% defatted sunflower meal, 2= 70% corn grits + 30% defatted sunflower meal, 3= 55% corn grits + 45% defatted sunflower
meal.
Amino acids |
Amino acids content of raw materials (g/100g protein) |
|||
Control |
1 |
2 |
3 |
|
Essential amino acids (EAA) |
||||
Lysine |
2.24 |
3.07 |
3.87 |
4.8 |
Cysteine |
1.05 |
0.27 |
0.19 |
0.12 |
Methionine |
2.73 |
2.4 |
2.1 |
1.58 |
Phenylalanine |
2.47 |
2.82 |
3.16 |
4.31 |
Threonine |
10.09 |
10.74 |
11.48 |
12.13 |
Valine |
4.06 |
5.33 |
7.6 |
9.27 |
Tyrosine |
2.3 |
2.57 |
2.82 |
3.08 |
Isoleucine |
4.45 |
4.71 |
5.36 |
5.94 |
Leucine |
8.07 |
8.26 |
8.65 |
9.04 |
Histidine |
3.34 |
3.74 |
4.15 |
5.25 |
Total EAA |
40.80 |
43.91 |
49.38 |
55.52 |
Non-essential amino acids (NEAA) |
||||
Proline |
3.66 |
3.15 |
2.65 |
2.14 |
Arginine |
7.64 |
6.22 |
4.81 |
3.39 |
Serine |
13.19 |
10.37 |
7.54 |
4.72 |
Glutamic acid |
9.93 |
10.39 |
10.85 |
11.31 |
Glycine |
5.19 |
5.40 |
5.60 |
5.79 |
Alanine |
3.14 |
2.40 |
1.66 |
0.92 |
Aspartic acid |
5.03 |
7.10 |
9.18 |
11.25 |
Total NEAA |
47.78 |
45.03 |
42.29 |
39.52 |
Table 6: Amino acids content of prepared flakes
control= 100% corn grits, 1= 85% corn grits + 15% defatted sunflower meal, 2= 70% corn grits + 30% defatted sunflower meal,
3= 55% corn grits + 45% defatted sunflower meal.
Amino acids |
FAO/WHO/UNU (1985) |
Amino acids score for prepared flakes |
|||
Control |
1 |
2 |
3 |
||
Lysine |
5.80 |
0.39* |
0.53* |
0.67* |
0.83** |
Methionine + Cysteine |
2.50 |
1.51 |
1.07*** |
0.92** |
0.68* |
Phenylalanine + Tyrosine |
6.30 |
0.76** |
0.86** |
0.95*** |
1.17*** |
Threonine |
3.40 |
2.97 |
3.16 |
3.38 |
3.57 |
Valine |
3.50 |
1.16*** |
1.52 |
2.17 |
2.65 |
Isoleucine |
2.80 |
1.59 |
1.68 |
1.91 |
2.12 |
Leucine |
6.60 |
1.22 |
1.25 |
1.31 |
1.37 |
Histidine |
1.90 |
1.76 |
1.97 |
2.18 |
2.76 |
Table 7: The chemical scores of prepared flakes compared with the required pattern control recommended by
FAO/WHO/UNU (1985)
Chemical score was calculated as a percentage of the FAO/WHO/UNU (1985) indispensable amino acid*: First limiting amino
acid**: Second limiting amino acid. ***: Third limiting amino acid.
Protein quality parameters |
Amino acids score for prepared flakes |
|||
Control |
1 |
2 |
3 |
|
Protein Efficiency Ratio (PER)a |
3.95 |
4.06 |
4.26 |
4.46 |
Protein Efficiency Ratio (PER)b |
3.92 |
3.98 |
4.13 |
4.28 |
Biological value% (B.V) |
59.46 |
66.84 |
73.95 |
82.22 |
Table 8: Protein quality of prepared flakes
Sensory parameters |
Samples |
LSD at 0.05 |
|||
Control |
1 |
2 |
3 |
||
Taste (9) |
7.40ab |
7.60ab |
7.80a |
7.20b |
0.567 |
Odor (9) |
8.40a |
7.80b |
7.60b |
7.40b |
0.595 |
Color (9) |
8.40a |
8.20ab |
7.80b |
6.80c |
0.538 |
Crispness (9) |
8.60a |
8.40a |
7.81b |
7.20c |
0.568 |
Appearance (9) |
8.60a |
8.40a |
8.00ab |
7.60b |
0.671 |
Overall acceptability (9) |
8.40a |
8.00ab |
7.40bc |
7.20c |
0.647 |
Table 9: Organoleptic characteristics of prepared flakes
Means in the same row with different letters are significantly different (P< 0.05). Control= 100% corn grits, 1= 85% corn grits +
15% defatted sunflower meal, 2= 70% corn grits + 30% defatted sunflower meal, 3= 55% corn grits + 45% defatted sunflower
meal.
Figure 1: Pasting properties of flakes formulas, control= 100% corn grits, 1= 85% corn grits + 15% defatted sunflower meal, 2=70% corn grits + 30% defatted sunflower meal, 3= 55% corn grits + 45% defatted sunflower meal.
Figure 2: Photographs of prepared flakes, control= 100% corn grits, 1= 85% corn grits + 15% defatted sunflower meal, 2= 70%corn grits + 30% defatted sunflower meal, 3= 55% corn grits + 45% defatted sunflower meal.
Figure 3: hardness of prepared flakes
Where: control= 100% corn grits, 1= 85% corn grits + 15% defatted sunflower meal, 2= 70% corn grits + 30% defatted sunflower meal, 3= 55% corn grits + 45% defatted sunflower meal
Tables at a glance
Figures at a glance