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Articles by C.E. Chinma
Total Records ( 3 ) for C.E. Chinma
  C.E. Chinma and M.A. Igyor
  Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cassava balls (Akara-akpu). Results showed that the degree of starch gelatinization of Akara-akpu increased with increasing oil temperature ( °C), time and moisture content of Akara-akpu paste. Optimum starch gelatinization value of 29.62-34.41% was established for Akara-akpu samples. Based on consumer panel results, oil temperature of 160 °C at 5 min and 180 °C at 4 min should be used to produce acceptable Akara-akpu. It was evident that higher sensory scores in terms of crunchiness, overall quality and willingness to purchase were obtained at the established optimum gelatinization range.
  C.E. Chinma , B.D. Igbabul and O.O. Omotayo
  The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite blends were higher than 100% wheat flour. The protein, fat, ash and crude fiber contents of unripe plantain-defatted sesame cookies were significantly (p≤0.05) higher than control while carbohydrate contents decreased. The composite cookies had low total sugar (11.59 to 12.97%) than control (14.35%), low in vitro starch digestibility (32.68 to 43.39%) than wheat cookie (53.42%) and high protein digestibility (70.28 to 80.11%) than control (72.05%). The iron and magnesium contents of composite cookies were significantly (p≤0.05) higher with low sodium content than control. The diameter and thickness of composite cookies were not significantly (p≥0.05) different from control while weight of former was significantly higher than latter. There were no significant (p≥0.05) differences in sensory properties between composite cookies and control.
  C.E. Chinma , I.G. Emelife and I.C. Alemede
  The physicochemical and functional properties of four local varieties of cowpea seeds (Achishiru, Akidi, Jokada and Odudu) in Nigeria were studied. Length, major and minor diameter of seeds were in the range 6.70-12.90 mm, 3.33-5.58 mm, 3.18-4.65 mm while grain weight of seeds varied between 8.40 to 34.90 g. Cooking time ranged from 28.00 to 40.00 min. Cooking yield were in the range of 55.43 to 59.77% and the dissolved solid ranged from 0.27 to 0.93%. Cowpea seeds contain high value of crude protein in the range of 25.79 to 29.25%. Moisture, dry matter, fat, ash and crude fibre value were in the range of 8.57 to 10.07%, 89.93 to 91.44%, 0.79 to 3.18%, 2.72 to 3.73% and 1.92 to 3.37% respectively. Carbohydrate content varied between 53.56 to 57.36%, while energy value ranged from 337.57 to 360.67 Kcal / 100g. Cowpea seed flours were good sources of calcium (424.00-582.00 mg / 100g), iron (4.00-4.82 mg /100g), magnesium (128.54-145.12 mg /100g) and copper 5.55-6.13 mg /100g water absorption capacity varied between 1.60 and 1.94 g/g while oil absorption capacity ranged from 0.35 to 0.54 g/g. Bulk density and foam capacity were in the range 0.29 to 0.40 g /mL and 100.52 to 126.50 mL. Foam stability and Nitrogen solubility showed high value. The cowpea seed flours are functional foods for nutrition and utilization.
 
 
 
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