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Articles by N.A. Obeta
Total Records ( 2 ) for N.A. Obeta
  N.A. Obeta , A.N. Ukom and Ossai
  Background and Objective: Instant rice is rice that has been precooked, dehydrated and can be rehydrated in a relatively shorter period of time than the normal time for cooking. The aim for instant rice is to shorten the cooking time of rice which add value and increase consumer acceptability of the product. Materials and Methods: Three local rice varieties (Akujie, Igbo and Mass) and three processing methods (boiling, fissuring and pressing) were used for instant rice processing. The boiled samples were prepared by boiling rice between 100-105°C for 12 min, freezing for 24 h before oven drying at 50°C. The fissured samples were prepared by dry heating (130-140°C) the rice, boiling for 12 min and drying at 50°C. Pressed samples were prepared by pressing the rice between rolls after boiling (12 min) and then dried at 50°C to 10% moisture content. All the samples were reconstituted by boiling (1:1.5 rice-to-water ratio) for 6 min and used for analysis. Results: The results obtained were statistically analyzed using one way ANOVA at p<0.05. The proximate composition results revealed that fissured Akujie rice (RFA) had highest (p<0.05) crude protein (9.30%) and moisture contents (78.90%) but lowest (p<0.05) fat (0.25%) and crude fibre (0.65%) contents. Akujie rice (RBA) contained highest (p<0.05) crude fibre (0.73%) and carbohydrate contents (84.55%) but lowest (p<0.05) moisture (7.60%) content pressed Igbo rice (RPM) had highest (p<0.05) fat (0.60%) and least ash (0.50%) contents. The functional properties results showed that RBI (boiled Igbo rice) had highest (p<0.05) bulk density (0.79%), rehydration ratio (2.20) and volume expansion (2.83%), RFI (fissured Igbo rice) had the lowest (p<0.05) bulk density (0.59%) rehydration ratio (1.95%) but highest in oil absorption capacity (2.00%). The sensory evaluation revealed that the boiled samples were the most accepted instant rice at the “like moderately” level. The Akujie rice variety was the most preferred in terms of sensory attributes like appearance, taste, flavour and overall acceptability. Conclusion: In summary, the instant rice produced reconstituted within six minutes of boiling, RBI had the best functional properties while RBA was the most preferred. Therefore instant rice of acceptable quality could be produced from local rice varieties in Abonyi state.
  E.U. Onwurafor , E.O. Uzodinma , N.A. Obeta and V.O. Akubueze

Background and Objective: Utilization of flour from local cereals and legumes for partial replacement of wheat flour in noodle production can improve nutrient composition and result in gluten-free noodles. The study aimed at developing noodles from blends of wheat, maize and mungbean malt flours and evaluates the quality of the noodles. Materials and Methods: Mungbean grain germinated for 72 h and sun-dried was dehulled, winnowed, milled and sieved into flour. The maize grain was processed into flour after tempering in water, degerming and drying. Mixtures of 100:0:0, 70:20:10, 40:30:30, 20:70:10, 0:70:30, 50:50:0 (wheat:maize:mungbean malt) were obtained. The flours and the blends were analyzed for proximate composition and subsequently used in noodles production. The noodles in addition, were analyzed for physical and sensory properties. Results: The results revealed that mungbean malt flour had the highest ash content (2.69%), protein (28.68%) and fibre (4.35%) compared to wheat and maize flours. Protein, fibre and ash contents significantly (p<0.05) increased in noodles containing a higher quantity of mungbean malt and less maize flour while fat content decreased. Substitution of wheat flour with mungbean malt flour up to 30% gave noodles with high protein, ash and fibre content and the sensory attributes which compare well with the control. Conclusion: The use of 20% maize flour and 30% mungbean malt flour showed great potential in improving the quality of noodles in terms of nutrient contents, physical properties and acceptability.

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