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Pakistan Journal of Nutrition
  Year: 2007 | Volume: 6 | Issue: 4 | Page No.: 304-309
DOI: 10.3923/pjn.2007.304.309
Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet
O.S. Fasasi, I. A. Adeyemi and O.A. Fagbenro

Abstract:
The proximate composition, pasting characteristics, Water Absorption Capacities (WAC), Oil Absorption Capacities (OAC), bulk densities (packed and loosed), Least Gelation Concentrations (LGC) swelling capacity, solubility, and viscosity of fermented and unfermented maize-tilapia mixes namely -MUF1, MUF2, MFF3 and MFF4 was investigated. WAC, OAC, PBD, LBD and LGC obtained are 271.7%; 176.0%; 0.570gmL-1; 0.468g/ml; 10% (w/v) and 253.3-300%; 150.0-246.7%;0 355-0.468gmL-1; 0. 513-0.610gmL-1; 4.0-8.0% (w/v) respectively. Solubility and swelling power increased with increase in temperature. Viscosity increased with increase in the cold paste concentration and temperature. Peak viscosity of MF was 300RVA and 253.83-270.33 RVA in the formulated maize-tilapia mixes.
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How to cite this article:

O.S. Fasasi, I. A. Adeyemi and O.A. Fagbenro, 2007. Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet. Pakistan Journal of Nutrition, 6: 304-309.

DOI: 10.3923/pjn.2007.304.309

URL: https://scialert.net/abstract/?doi=pjn.2007.304.309

COMMENTS
18 May, 2009
iqbal prawira:
what, is more importan in swelling power????
that lipid and protein is make swelling power is less??
how about if value swelling power is too small
thx very much?
 
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