Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability
Abstract This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and coo...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-01-01
|
| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-024-00353-z |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832594451018547200 |
|---|---|
| author | Sunday Samuel Sobowale Benjamin Oluwole Omotoso Joy Ikedichi Agbawodike |
| author_facet | Sunday Samuel Sobowale Benjamin Oluwole Omotoso Joy Ikedichi Agbawodike |
| author_sort | Sunday Samuel Sobowale |
| collection | DOAJ |
| description | Abstract This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860–3650 cm− 1). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis. |
| format | Article |
| id | doaj-art-f57416eb83e04c3980a520f1ae3ceb8d |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-f57416eb83e04c3980a520f1ae3ceb8d2025-01-19T12:40:11ZengNature Portfolionpj Science of Food2396-83702025-01-019111310.1038/s41538-024-00353-zEffect of fermentation duration on microstructure and quality of acha flour and its cookies acceptabilitySunday Samuel Sobowale0Benjamin Oluwole Omotoso1Joy Ikedichi Agbawodike2Department of Food Science and Technology, Mountain Top UniversityDepartment of Food Technology, Moshood Abiola PolytechnicDepartment of Family and Consumer Science, New Mexico State UniversityAbstract This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860–3650 cm− 1). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.https://doi.org/10.1038/s41538-024-00353-z |
| spellingShingle | Sunday Samuel Sobowale Benjamin Oluwole Omotoso Joy Ikedichi Agbawodike Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability npj Science of Food |
| title | Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability |
| title_full | Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability |
| title_fullStr | Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability |
| title_full_unstemmed | Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability |
| title_short | Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability |
| title_sort | effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability |
| url | https://doi.org/10.1038/s41538-024-00353-z |
| work_keys_str_mv | AT sundaysamuelsobowale effectoffermentationdurationonmicrostructureandqualityofachaflouranditscookiesacceptability AT benjaminoluwoleomotoso effectoffermentationdurationonmicrostructureandqualityofachaflouranditscookiesacceptability AT joyikedichiagbawodike effectoffermentationdurationonmicrostructureandqualityofachaflouranditscookiesacceptability |