Determination of Proximate Compositions, Functional Properties and Pasting Properties of Selected Cereals Grains from Mali

Aminata Coulibaly^1, , Nah Traore², Fassé Samake¹, Ibok Oduro³ and Drissa Samake¹

¹Department of Bioengineering, Institute of Applied Sciences, University of Science, Technology and Technology of Bamako, Mali

²Department of Chemistry, Faculty of Sciences and Technology, University of Science, Technology and Technology of Bamako, Mali

³Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Cite this paper:
Aminata Coulibaly, Nah Traore, Fassé Samake, Ibok Oduro and Drissa Samake. Determination of Proximate Compositions, Functional Properties and Pasting Properties of Selected Cereals Grains from Mali. American Journal of Food Science and Technology. 2022; 10(5):207-213. doi: 10.12691/ajfst-10-5-1

Abstract

In this work, we determine proximate composition, functional properties and pasting properties of six samples of cereals grain (millet, wheat, rice, corn, sorghum and cowpea). The raw materials were sampling at three sites in MALI (Region of Ségou, Sikasso and center market of Bamako) and were cultivated in the same year. The proximate composition were chemically analyzed using the standard method . As for the functional properties of flours, we focused on pH, Bulk Density of Tapped (g/mL), Water Absorption Capacity (WAC, %), Oil Absorption Capacity (OAC, g/g), Swelling Powder (SP, g/g) and Least Gelation Concentration (LGC, w/v). The Pasting properties of different flours were determined by using the methods advocated in and . The results of proximate composition of the flours revealed that the following parameters ranged from their smallest value to highest value given by: content of fiber (15.06 to 33.67%), protein (12.47 to 48.52%) and carbohydrate (20.06 to 56.56%). The means of moisture content values ranged from (5.71 to 11.33%) which are lower than the level stability (15%) for cereal grain. The ash content of the rice (RSk17 and RSg) and cowpea (CaB18 and CaSk17) were significantly higher than (P< 0.05) whereas the other samples satisfy this bond. This is certainly due to the fact that these samples were not decorticated. The values of crude fat of Sikasso are significantly difference from that of the others regions. The protein values found for each variety is almost the same for all the three regions. Majority of samples have high carbohydrate content, which shows that our samples are rich in sugar and have a good energy value. The highest pH value is observed in the rice sample (RB 18). The pH of the samples are less than or equal to 7 indicating that the cereals grains are slightly acidic. The functional properties of flours variated as follows: bulk density of tapped ranged from (0.56 to 0.77g/mL), Water Absorption Capacity ranged from (81.68 to 159.13%), Oil Absorption Capacity ranged from (1.86 to 2.29g/g), Swelling Powder ranged from (11.90 to 16.95g/g) and Least Gelation Concentration ranged from (9.41 to 25.03g/100 mL). These values will be used as data in different processing processes of cereals. Besides, the pasting properties exhibited that, all the flours have highest maximum viscosity ranging from (541.33 to 2976.33), long time of hot temperature during processing and lowest rate of breakdown viscosity ranged from (24.33 to 474). More importantly, we observed a re-association between the starch molecules during cooling in setback viscosity except only the starch molecules of the CnB17 (1229.67) sample which was not retrograded. Finally, the peak time ranged from (4.78 to 5.71 minutes), signaling that this value will be used as data during cooking.

Keywords:
proximate functional properties pasting properties cereals grain

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