American Journal of Food Science and Technology

ISSN (Print): 2333-4827

ISSN (Online): 2333-4835

Editor-in-Chief: Hyo Choi




Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius) Flour Blends

1Department of Food Science and Technology, University of Mkar P.M.B. 017 Gboko, Nigeria

2Department of Food Science and Technology, University of Agriculture P.M.B. 2373 Makurdi, Nigeria

3Department of Food Science and Nutrition, Federal University of Technology P.M.B. 65 Minna, Nigeria

American Journal of Food Science and Technology. 2017, 5(1), 11-18
doi: 10.12691/ajfst-5-1-3
Copyright © 2016 Science and Education Publishing

Cite this paper:
Ojo M.O., Ariahu C.C., Chinma E.C.. Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius) Flour Blends. American Journal of Food Science and Technology. 2017; 5(1):11-18. doi: 10.12691/ajfst-5-1-3.

Correspondence to: Ojo  M.O., Department of Food Science and Technology, University of Mkar P.M.B. 017 Gboko, Nigeria. Email:


Our interest in this study is the production of cassava starch and mushroom (Pleurotus pulmonaris) composite blends for the purpose of edible film production. Therefore the determination of the proximate, functional and pasting properties is points of interest. Composite flour blends was prepared from Cassava starch (CS) and mushroom Pleurotus pulmonarius (MS) to obtain flour blends of cassava starch: mushroom (P. pulmonarius) flour; CS:MS 100:00, 90:10, 80:20, 70:30 and 60:40. The proximate, functional and pasting properties were determined using standard procedures and 100% cassava starch was used as control. The proximate analysis ranged from 8.79 to 9.35%, 0.55 to 26.23%, 0.34 to 2.01%, 0.32 to 8.24% and 0.10 to 17.86% for moisture, protein, fat and ash respectively while Carbohydrate ranged from 36.31 to 89.62%, amylose contents 18.47 to 25.35% and energy value ranged from 268.23 to 363.73Kcal. There were significant (p≤ 0.05) differences in the water absorption capacity, swelling power and solubility measured at various temperatures. The peak and trough viscosity ranged from 161.95 to 244.91RVU and 100.36 to 175.61 with the lowest value at CS:MS 60:40% and CS:MS100:00% as the highest. Final viscosity ranged from 227.32(CS:MS 60:40) to 315.10RVU (CS100%) while the pasting temperature and time ranged from 81.43 to 83.29 °C and 4.79 (CS:MS 80:20) to 5.75 (CS:MS 60:40%). These results suggest an improvement in the nutritional properties of the composite blends and strong dependence of the pasting and functional properties of the flours on the composition.



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A Study on Nutritional Composition and Value Addition of Crab Apple (Malus baccata)

1Department of Nutrition Biology, School of Interdisciplinary and Life Sciences, Central University of Haryana, Mahendergarh, Haryana -123039, India

2Department of Food Science, Nutrition and Technology, College of Home Science, CSKHPKV, Palampur- 176 062, India

American Journal of Food Science and Technology. 2017, 5(1), 19-22
doi: 10.12691/ajfst-5-1-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
Anita Kumari, Y. S Dhaliwal. A Study on Nutritional Composition and Value Addition of Crab Apple (Malus baccata). American Journal of Food Science and Technology. 2017; 5(1):19-22. doi: 10.12691/ajfst-5-1-4.

Correspondence to: Anita  Kumari, Department of Nutrition Biology, School of Interdisciplinary and Life Sciences, Central University of Haryana, Mahendergarh, Haryana -123039, India. Email:


Apple cultivation is main occupation of farmers in dry and high hills of Himachal Pradesh but this species of crab apple (Malus baccata) is grown wildly in the state but due to their smaller size, improper shape, poor colour, the fruit could not fetch good market value and gone as waste. By considering these parameters of the fruit, the study was conducted to evaluate nutritive composition and to develop food products i.e. fruit bar/ gelatinized layers and apple jam from highly nutritious underutilized fruit. The fruit contain high amounts of vitamin C content (17.13 mg/100g) and pectin content (5.57 % as calcium pectate). The nutritive composition in crab apple based fruit bar/ gelatinized layers and jam were studied during storage interval of 9 months. The results for fruit bar/ gelatinized layers shows that the TSS (0B), pH, ascorbic acid(mg/100g), total and non-reducing sugars (%) decreased from 750B – 74.370B, 3.06-2.96, 5.27-5.05, 64.67-62.49 and 8.26 – 5.32, respectively while acidity and reducing sugars(%) increased from 1.20 -1.37 and 55.98 -58.60 with the increase of storage intervals. Similar trend was observed for crab apple jam during storage interval. The prepared products viz., fruit bar/gelatinized layers and apple jam was subjected for sensory evaluation to a panel of members at different storage intervals i.e. (fresh, 3, 6 and 9 months of storage period) and the products were found as acceptable in terms of colour, taste, consistency/texture even up to storage interval of 9 months at ambient conditions.



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1Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

2Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

American Journal of Food Science and Technology. 2017, 5(1), 23-30
doi: 10.12691/ajfst-5-1-5
Copyright © 2017 Science and Education Publishing

Cite this paper:
Florence Abolaji Bello, Adebanjo Ayobamidele Badejo. Combined Effects of Packaging Film and Temperatures on the Nutritional Composition of Stored Fresh Maize (Zea mays) on the Cob. American Journal of Food Science and Technology. 2017; 5(1):23-30. doi: 10.12691/ajfst-5-1-5.

Correspondence to: Florence  Abolaji Bello, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria. Email:


This study investigated the effects of passive modified atmosphere packaging (PMAP), storage temperature (5 and 10°C) and duration of 8 days on the sugar, proximate and mineral compositions of fresh maize (Zea mays) on the cob. Freshly harvested maize (control) was analysed immediately after harvesting while the remaining maize were grouped into unpackaged undehusked, unpackaged dehusked and PMAP samples where the maize was placed singly in low density polyethylene (LDPE) film of 25 µm and 30 µm gauge, sealed and stored appropriately for 8 days. The results of proximate composition of fresh maize showed 61.82 mg/g total sugar, 61.13% moisture content, 3.93% ash, 13.12% crude protein, 4.78% crude fat, 5.43% crude fibre and 72.74% carbohydrate. K, P, Na and Mg were the minerals abundantly found in fresh maize and K had the highest content (801.98 mg/100g). The results of stored samples showed that as storage days progressed the nutrients decreased gradually. Nevertheless, the nutritional quality of fresh maize was still maintained at these low temperatures. It is therefore be concluded that the most suitable packaging gauge and storage conditions to preserve the nutritional compositions and extend the shelf life of fresh maize up to 8 days were found to be dehusked maize packaged with 25 µm LDPE at 5°C.



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