Research Article Open Access

Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet

Authors

O.S. Fasasi
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
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I.A. Adeyemi
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomosho, Nigeria
|
O.A. Fagbenro
Department of Fisheries and Wildlife, Federal University of Technology, Akure, Nigeria
Published on: June 15, 2007
DOI 10.3923/pjn.2007.304.309
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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 -MUF 1 , MUF 2 , MFF 3 and MFF 4 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.

Keywords:

Fermented maize flour, functional properties, pasting properties, tilapia flour

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Copyright (c) 2007 Asian Network for Scientific Information

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How to Cite

Fasasi, O., Adeyemi, I., & Fagbenro, O. (2007). Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet. Pakistan Journal of Nutrition, 6(4), 304-309. https://doi.org/10.3923/pjn.2007.304.309
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