Pasting Properties of Quality Protein Maize and Teff Composite Flours

Umer Asrat Yasin

doi:doi:10.11648/j.ijfet.20210501.12

| Peer-Reviewed

Pasting Properties of Quality Protein Maize and Teff Composite Flours

Umer Asrat Yasin

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 1)

Received: 22 January 2021 Accepted: 17 March 2021 Published: 30 March 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 1)
DOI	10.11648/j.ijfet.20210501.12
Page(s)	1-7
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Quality Protein Maize, Teff, Composite Flour, Pasting Properties

References

[1]	Adefris, T., Dagne, W., Abraham, T., Birhanu, T., Kassahun, B., Dennis, F., and Prasanna, B. M. (2015). Quality Protein Maize (QPM); A guide to the technology and its promotion in Ethiopia. CIMMYT: Addis Ababa, Ethiopia.
[2]	Adegunwa, M. O., Ganiyu, A. A., Bakare, H. A., and Adebowale, A. A. (2014). Quality evaluation of composite millet chinchin. Agric. Biol. J. N. Am., 5 (1): 33–39.
[3]	Adetuyi, F. O., Badejo, O. F., Ikujenlola, A. V., and Omosuli, S. V. (2009). Storage influence on the functional properties of malted and un-malted maize (Zea mays L.) and soybean (Glycine max) flour blends. Afr. J. Food Sci., 3 (2): 56–60.
[4]	Ajanaku, K. O., Ajanaku, C. O., Edobor-Osoh, A., and Nwinyi, O. C. (2012). Nutritive value of sorghum ogi fortified with groundnut seed (Arachis hypogaea L.). Am. J. Food Technol., 7: 82–88.
[5]	Barrera, G. N., Pérez, G. T., Ribotta, P. D., and Léon, A. E. (2007). Inﬂuence of damaged starch on cookie and bread-making quality. Eur. Food Res. Technol., 225: 1–7.
[6]	Birara, E. (2017). Teff production and marketing in Ethiopia. Radix International Journal of Research in Social Science, 6: 1–17.
[7]	Chomba, E., Westcott, C. M., Westcott, J. E., Mpabalwani, E. M., Krebs, N. F., Patinkin, Z. W., Palacios, N., and Hambidge, K. M. (2013). Zinc absorption from biofortified maize meets the requirements of young rural Zambian children. Journal of Nutrition, 145: 514–519.
[8]	Deka, D., and Sit, N. (2016). Dual modification of taro starch by microwave and other heat moisture treatments. International Journal of Biological Macromolecules, 92: 416–422.
[9]	Desalegn, A., and Hailu, D. (2020). Particle size distribution, rheological and pasting properties of wheat, anchote and their composite flour. Int. J. Food Nutri. Sci., 5 (2): 131–143.
[10]	Kiin-Kabari, D. B., Eke-Ejiofor, J., and Giami, S. Y. (2015). Functional and pasting properties of wheat/plantain flours enriched with bambara groundnut protein concentrate. International Journal of Food Science and Nutrition Engineering, 5 (2): 75–81.
[11]	Krivanek, A. F., De Groote, H., Gunaratna, N. S., Diallo, A. O., and Friesen, D. (2007). Breeding and disseminating quality protein maize (QPM) for Africa. Afr. J. Biotech., 6: 312–324.
[12]	Machida, L., Derera, J., Tongoona, P., Langyintuo, A., and Macrobert. J. (2014). Exploration of farmers’ preferences and perceptions of maize varieties: Implications on development and adoption of quality protein maize (QPM) varieties in Zimbabwe. Journal of Sustainable Development, 7: 194–207.
[13]	Mbuya, K., Nkongolo, K. K., and Kalonji-Mbuyi, A. (2011). Nutritional analysis of quality protein maize varieties selected for agronomic characteristics in a breeding program. Int. J. Plant Breed. Genet., 5: 317–327.
[14]	Mekonnen, M., Zarnkow, M., and Becker, T. (2014). Teff [Eragrostis teff (Zucc.) Trotter] as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: A review. J. Food Sci. Technol., 51 (11): 2881–2895.
[15]	Nuss, E. T., and Tanumihardjo, S. A. (2011). Quality Protein Maize for Africa: Closing the protein inadequacy gap in vulnerable populations. Adv. Nutr., 2: 217–222.
[16]	Ocheme, O. B., Adedeji, O. E., Chinma, C. E., Yakubu, C. M., and Ajibo, U. H. (2018). Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. Food Sci. Nutr., 6: 1173–1178.
[17]	Osungbaro, T. O., Jimoh, D., and Osundeyi, E. (2010). Functional and pasting properties of composite cassava-sorghum flour meals. Agric. Biol. J. N. Am., 1 (4): 715–720.
[18]	Ranskiv, V. S., Indira, V., and Chandhi, S. (2016). A study on quality protein maize (QPM) and genetic management for the nutritional protection of maize: Review. Glob. J. Anim. Breed. Genet., 4 (8): 295–304.
[19]	Sagbo, F. S. Y., Aïssi, M. V., Hounkpatin, W. A., Houedo, C., Dansi, A., and Soumanou, M. M. (2017). Physicochemical and pasting properties of some local and improved maize varieties cultivated in Benin. Int. J. Biol. Chem. Sci., 11 (4): 1753–1765.
[20]	Sangeeta, and Grewal, R. B. (2018). Pasting properties of maize flour from variety HQPM-1 and HQPM-7. Journal of Pharmacognosy and Phytochemistry, 7 (2): 223–225.
[21]	Sanni, L. O., Ikuomola, D. P., and Sanni, S. A. (2001). Effect of length of fermentation and varieties on the qualities of sweet potato gari. Proceedings of the 8th Triennial Symposium of the International Society for Tropical Root Crops; 12 -16; Ibadan, Nigeria.
[22]	Sofi, P. A., Wani, S. A., Rather, A. G., and Wani, S. H. (2009). Quality protein maize (QPM): Genetic manipulation for the nutritional fortification of maize. J. Plant Breed. Crop Sci., 1: 244–253.
[23]	Tatham, A. S., Fido, R. J., Moore, C. M., Kasarda, D. D., Kuzmicky, D. D., Keen, J. N., and Shewry, P. R. (1996). Characterization of the major prolamins of teff (Eragrostis teff) and finger millet (Eleusine Coracana). Journal of Cereal Science, 24: 65–71.
[24]	Teshome, A. (2017). The effect of the viscosity of ready to bake teff batter on the weight and other qualities of injera. Master’s thesis: Addis Ababa University.
[25]	Umer, A. (2019). Effect of blending ratio and natural fermentation time on the qualities of injera prepared from quality protein maize and teff flours. Master’s thesis: Haramaya University.
[26]	Workineh, A., and Ronda, F. (2014). Rheological and textural properties of teff [Eragrostis teff (Zucc.) Trotter] grain flour gels. Journal of Cereal Science, 60 (1): 122–130.
[27]	E. Obeng-Bio, B. Badu-Apraku, B. E. Ifie, A. Danquah, E. T. Blay, B. Annor. (2019). Genetic analysis of grain yield and agronomic traits of early pro-vitamin A quality protein maize inbred lines in contrasting environments. The Journal of Agricultural Science 157, 413–433. https://doi.org/10.1017/S0021859619000753.
[28]	Eke-Ejiofor, J., and Awajiogak, C. U. (2019). Effect of processing methods on the physicochemical, anti-nutrient and pasting properties of three commonly consumed soup thickeners in Nigeria. Asian Food Science Journal, 13 (4), 1-16. https://doi.org/10.9734/afsj/2019/v13i430115.
[29]	Fan Zhu. (2019). Chemical composition and food uses of teff (Eragrostis tef). Food Chemistry, 15 (239): 402-415. doi: 10.1016/j.foodchem.2017.06.101.
[30]	Gunaratna, N. S., De Groote, H., Nestel, P., Pixley, K. V., and Mccabe, G. P. (2010). A meta-analysis of community-based studies on quality protein maize. Food Policy, 35 (3): 202-210.
[31]	J. O. Adepehin. (2020). Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs. Food Bioscience, 37: ISSN 2212-4292.
[32]	Nkundabombi Marie Grace, Dororthy Nakimbugwe, and John H. Muyonga. (2016). Effect of processing methods on nutritional, sensory and physicochemical characteristics of biofortified bean flour. Food Science & Nutrition, 4 (3): 384–397.
[33]	Önder Yildiz, Bayram Yurt, Ayhan Baştürk, Ömer Said Toker, Mustafa Tahsin Yilmaz, Safa Karaman, Orhan Dağlıoğlu. (2013). Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems, Food Research International, 53 (1): 278-290.
[34]	Toibudeen, A. S., Omolola, H. G., Eunice, M. O., and Kudirat, T. A. (2020). Quality assessment of cookies made from composite flour of wheat, sorrel seed protein isolate and yellow cassava flours. Journal of Microbiology, Biotechnology and Food Sciences, 9: 6, doi: 10.15414/jmbfs.2020.9.6.1073-1079.

Cite This Article

Plain Text BibTeX RIS

APA Style

Umer Asrat Yasin. (2021). Pasting Properties of Quality Protein Maize and Teff Composite Flours. International Journal of Food Engineering and Technology, 5(1), 1-7. https://doi.org/10.11648/j.ijfet.20210501.12

Copy | Download

ACS Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int. J. Food Eng. Technol. 2021, 5(1), 1-7. doi: 10.11648/j.ijfet.20210501.12

Copy | Download

AMA Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int J Food Eng Technol. 2021;5(1):1-7. doi: 10.11648/j.ijfet.20210501.12

Copy | Download

@article{10.11648/j.ijfet.20210501.12,
  author = {Umer Asrat Yasin},
  title = {Pasting Properties of Quality Protein Maize and Teff Composite Flours},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfet.20210501.12},
  url = {https://doi.org/10.11648/j.ijfet.20210501.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210501.12},
  abstract = {Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Pasting Properties of Quality Protein Maize and Teff Composite Flours
AU  - Umer Asrat Yasin
Y1  - 2021/03/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210501.12
DO  - 10.11648/j.ijfet.20210501.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210501.12
AB  - Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.
VL  - 5
IS  - 1
ER  -

Copy | Download

Author Information

Umer Asrat Yasin

Food Science and Nutrition Research Directorate, Pawe Agricultural Research Center, Ethiopian Institute of Agricultural Research, Pawe, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Umer Asrat Yasin. (2021). Pasting Properties of Quality Protein Maize and Teff Composite Flours. International Journal of Food Engineering and Technology, 5(1), 1-7. https://doi.org/10.11648/j.ijfet.20210501.12

Copy | Download

ACS Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int. J. Food Eng. Technol. 2021, 5(1), 1-7. doi: 10.11648/j.ijfet.20210501.12

Copy | Download

AMA Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int J Food Eng Technol. 2021;5(1):1-7. doi: 10.11648/j.ijfet.20210501.12

Copy | Download

@article{10.11648/j.ijfet.20210501.12,
  author = {Umer Asrat Yasin},
  title = {Pasting Properties of Quality Protein Maize and Teff Composite Flours},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfet.20210501.12},
  url = {https://doi.org/10.11648/j.ijfet.20210501.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210501.12},
  abstract = {Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Pasting Properties of Quality Protein Maize and Teff Composite Flours
AU  - Umer Asrat Yasin
Y1  - 2021/03/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210501.12
DO  - 10.11648/j.ijfet.20210501.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210501.12
AB  - Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.
VL  - 5
IS  - 1
ER  -

Copy | Download