Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri</span><span style="font-family:Verdana;">acyl</span><span style="font-family:"&quo...Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri</span><span style="font-family:Verdana;">acyl</span><span style="font-family:""><span style="font-family:Verdana;">glycerols with their fatty acids in varying proportions. While large types of fatty acids are found in natural fats and oils, only a few of them are important to the body. Vegetable oils are an important part of an energetically balanced and healthy diet. The objective of this study was to evaluate the quality properties of three commonly consumed oils in Ghana. The chemical properties of the three oil samples, vegetable oil (Frytol), palm kernel oil, and coconut oil were analyzed to determine the peroxide value, saponification value, free fatty acid value, iodine value and moisture content. The moisture contents of the oil samples were 0.40%, 3.33% and 0.14% for vegetable oil, palm kernel oil and coconut oil respectively. Palm kernel oil recorded the highest value (11.64%) for free fatty acid and the least value of 0.17% being vegetable oil. Coconut oil recorded the least peroxide value of 0.59 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg followed by palm kernel oil (0.78 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg) and vegetable oil (0.80 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg). A high saponification value was recorded for all the oil samples with coconut oil recording the highest value of 292.12 mg/g KOH. The iodine value of the oil samples ranged from 102.59 to 237.27 mg I</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/g). The high iodine values reported in this study is an indication that these oils have a high degree of unsaturation.展开更多
Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread produc...Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. <span style="font-family:Verdana;">The aim of the study was</span><span style="font-family:Verdana;"> to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">×</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">80% wheat flour and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">D</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was </span><span style="font-family:Verdana;">significant</span><span style="font-family:Verdana;"> difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall </span><span style="font-family:Verdana;">acceptability</span><span style="font-family:Verdana;"> 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.</span></span></span></span>展开更多
文摘Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri</span><span style="font-family:Verdana;">acyl</span><span style="font-family:""><span style="font-family:Verdana;">glycerols with their fatty acids in varying proportions. While large types of fatty acids are found in natural fats and oils, only a few of them are important to the body. Vegetable oils are an important part of an energetically balanced and healthy diet. The objective of this study was to evaluate the quality properties of three commonly consumed oils in Ghana. The chemical properties of the three oil samples, vegetable oil (Frytol), palm kernel oil, and coconut oil were analyzed to determine the peroxide value, saponification value, free fatty acid value, iodine value and moisture content. The moisture contents of the oil samples were 0.40%, 3.33% and 0.14% for vegetable oil, palm kernel oil and coconut oil respectively. Palm kernel oil recorded the highest value (11.64%) for free fatty acid and the least value of 0.17% being vegetable oil. Coconut oil recorded the least peroxide value of 0.59 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg followed by palm kernel oil (0.78 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg) and vegetable oil (0.80 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg). A high saponification value was recorded for all the oil samples with coconut oil recording the highest value of 292.12 mg/g KOH. The iodine value of the oil samples ranged from 102.59 to 237.27 mg I</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/g). The high iodine values reported in this study is an indication that these oils have a high degree of unsaturation.
文摘Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. <span style="font-family:Verdana;">The aim of the study was</span><span style="font-family:Verdana;"> to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">×</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">80% wheat flour and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">D</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was </span><span style="font-family:Verdana;">significant</span><span style="font-family:Verdana;"> difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall </span><span style="font-family:Verdana;">acceptability</span><span style="font-family:Verdana;"> 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.</span></span></span></span>