Food Engineering

Permanent URI for this collection

http://etd.aau.edu.et/handle/12345678/130

Browse

Browsing Food Engineering by Subject "Anchote"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Development of Anchote (Coccinia Abyssinica) based Ready to Eat Baby Food Products
    (Addis Ababa University, 2019-12) Iyob, Deresa; Adamu, Zegeye (Assoc Prof.)
    Anchote is an endemic and potentially valuable crop of Ethiopia and nutritionally, it is a good source of minerals and fiber. The crop is used as food security plant during food shortage since they are drought-tolerant and high yielding. This study was aimed at developing and enhancing the value of anchote based ready to eat food products for the babies in the age group of 6 to 18 months using drum dryer, and to evaluate their suitability and wholesomeness. Accordingly, anchote, oat and soybean were selected based on their nutritional value, affordability and availability to develop a protein and energy complementary food. Response surface methodology (RSM) was implemented to study the effect of drum drying process parameters on proximate and mineral composition, antinutritional factors, physical and functional properties, microbial load and sensory quality attributes. By applying mixture design D-optimal software, a formulation containing 54.11g/100g anchote, 26.59g/100g oat, and 19.28g/100g soybean flour was selected as the best source of energy (380.03kcal) and protein (18.01g/100g). The drum drying process variables were: drum temperature (145 and 160°C), drum speed (200 and 300 rpm) and product particle size (0.6 and 0.8mm). The optimum protein and energy contents of the product obtained at 145 o C drum temperature, 200rpm drum speed and 0.6mm particle size were 18.68% protein, 5.3 % fat, 4.27% ash, and 68.94 % total CHO and 399.82kcal/100g of utilizable energy. The vitamin B2, Ca, Zn, Fe, Mg and K contents of drum dried products were (0.48, 168, 0.51, 1.46, 86 and 54 mg/100g) higher than the raw formulated flour (0.46, 148, 1.24, 0.22, 81.03 and 68mg/100g). The antinutritional reduction of phytate was from 190.34 to 113.41mg/g and that of tannin was from 12.23 to 3.89mg/g. The functional properties: namely water absorption, oil absorption, swelling power, dispersibility and solubility (2.75g/mL, 1.48mL/g, 3.75g/g, 65.77% and 63.2%) of the drum dried products were higher than that of formulated raw flour (1.26ml/g, 1.42mL/g, 2.68g/g, 50.5% and 41.23% ) due to starch gelatinization. The sensory results of the product produced at a drum temperature of 160 C, drum speed of 300 rpm and particle size of 0.6mm was perceived as the most acceptable ones. Microbiological analysis results showed that Coliform and E. coli were not detected in all products. The total plate count, yeast and mold count analysis showed results in the safe limit according to FAO and WHO recommendations. The optimum protein and energy contents of the product obtained at 145 o C drum temperature, 200rpm drum speed and 0.6mm particle size content have been found to be ideal operating o variables for production of anchote-based ready to eat baby food product.
  • No Thumbnail Available
    Item
    Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit
    (Addis Ababa University, 2013-02) Shebabaw, Habtamu; Kumar, Yogesh (professor)
    The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their effects on proximate composition, antinutritional factors, physicochemical and functional properties. The moisture content of samples was 6.36% for Nekemte sample and 6.60% for Dembidollo sample for raw flour samples. Based on dry weight basis, the ash, fat, protein, crude fibre and total carbohydrate were 3.96, 1.15, 7.28, 3.94, and 77.31%, respectively for the raw sample of Nekmte and 4.67, 0.88, 5.17, 4.73, 77.95% for the raw sample of Dembidollo. The energy values were 348.71and 340.40Kcal/100g for Nekemte and Dembidollo samples, respectively. Among antinutritional factors analyzed, the level of phytate, tannin, oxalate and cyanide, were 20.65, 50.19, 6.56 and 5.32mg/100g in raw Nekemte sample and 33.06, 56.34, 7.32 and 6.06mg/100g in raw Dembidollo flour samples, respectively. Significant difference (P<0.05) was observed in level of all the antinutrients of the two samples. A reduction of 29.5, 56.6, 35.8 and 17.50% in the level of phytate, tannin, oxalate and cyanide was achieved by boiling process, respectively. Fermentation reduced about 54.8, 72.4, 62.6 and 47.7%, in the level of phytate, tannin oxalate and cyanide in Nekemte sample. Phytate, tannin, oxalate and cyanide were reduced by 32.8, 52.5, 43.6 and 30.4% by boiling and 65.4, 71.1, 63.5 and 50.3% reduction was achieved by fermentation for Dembidollo sample. Natural fermentation has resulted in significant reduction in all types of antinutrients. Nekemte sample is preferred where it contains lowest levels of antinutritional factors compared to Dembidollo sample. The possibility of using anchote flour for the production of biscuit by blending with wheat flour was also investigated. Fermented anchote and wheat flour were blended using 10, 20 and 30% proportion. The proximate composition and mineral composition of biscuit were evaluated. Sensory qualities of biscuit were evaluated in terms of color, flavor, crispiness and overall acceptability. The biscuits made from wheat flour supplemented with 10% fermented anchote flour rated at par to control biscuits with respect to sensory characteristics without significant difference and also improved nutritional profile of mineral and crude fiber content significantly. Key words: Anchote, Fermentation, Boiling, Roasting, Effect of processing, Antinutritional factors, Physicochemical properties, Functional properties, Composite biscuit