Influence of Roasting on the Proximate, Functional and Sensory Properties of Jackfruit Seeds and Amaranth Grain Composite Complementary Flours

  • Agnes Nabubuya Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, CAES, Makerere University, P. O. Box 7062, Kampala, Uganda
  • Robert Mugabi Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, CAES, Makerere University, P. O. Box 7062, Kampala, Uganda
  • Abraham Kaggwa Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, CAES, Makerere University, P. O. Box 7062, Kampala, Uganda
  • Paddy Ainebyona Department of Agricultural and Bio-Systems Engineering, School of Food Technology, Nutrition and Bio-Engineering, CAES, Makerere University, P. O. Box 7062, Kampala, Uganda
  • Rukia Nalugya Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, CAES, Makerere University, P. O. Box 7062, Kampala, Uganda
Keywords: Jackfruit seeds, Amaranth, Composite flour

Abstract

This study evaluated the effects of roasting on jackfruit seeds (JFS) and amaranth grain composite complementary flours. Eleven formulations were used for the study. The moisture, crude protein, crude fat, crude fibre, crude ash and carbohydrate contents varied from 6.5 to 8.7%, 10.66 to 20.9%, 0.93 to 5.98%, 4.46 to 10.2%, 2.6 to 3.76% and 51.3 to 71.7%, respectively. The water absorption capacity (WAC), water solubility index (WSI), oil absorption capacity, swelling power (SP) and bulk density (BD) ranged from 238.9 to 360.5%, 3.9 to 12%, 107.4 to 200.6%, 13.3 to 45.9%, and 0.5 to 0.7 g/mL, respectively. Increasing amaranth flour and roasting JFS increased the WSI and SP but decreased the WAC and BD. The peak viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature varied from 326.5 to 1292 RVU, 15 to 417 RVU, 432 to 1334.5 RVU, 138.5 to 4595 RVU, 4.09 to 7 minutes and 79 to 90.1 °C, respectively. Viscosity of the flours increased with increase in grain amaranth. The porridges made with roasted JFS yielded higher sensory scorers, hence suitable for complementary feeding.

Keywords:    Jackfruit seeds; Amaranth; Composite flour.

Published
2022-03-31
Section
Articles

Journal Identifiers


eISSN: 2507-7961
print ISSN: 0856-1761