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
  • 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

DOI:

https://doi.org/10.3923/pjn.2007.304.309

Keywords:

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

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.

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Published

15.06.2007

Issue

Vol. 6 No. 4 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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