ISSN: 2182-1054 International Journal of Food Studies Progress and Optimization of Food Products Quality – Special Issue Volume 10 | February 2021 International Journal of Food Studies The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peerreviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Manuscripts focusing on Food related Education topics are particularly welcome. The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product’s safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy. Editor-in-Chief PROFESSOR CRISTINA L. M. SILVA Catholic University of Portugal - College of Biotechnology, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal Vice Editors-in-Chief Professor Margarida Cortez Vieira Professor Paulo José do Amaral Sobral High Institute of Engineering of University of Algarve, University of São Paulo - Faculty of Animal Science and Estrada da Penha 139, 8005-139 Faro, Portugal Food Engineering, Av. Duque de Caxias Norte, 225, Campus Fernando Costa – USP, CEP 13635-900 Pirassununga, São Paulo, Brazil Associate Editors Professor Liliana Tudoreanu Professor Rui Costa University of Agronomic Sciences and Veterinary College of Agriculture - Polytechnic Institute of Coimbra, Portugal Medicine Bucharest, Romania Dr. Rui Cruz Professor Margarida Cortez Vieira University of Algarve, Portugal University of Algarve, Portugal Professor Tanaboon Sajjaanantakul Professor Paulo José do Amaral Sobral Kasetsart University, Thailand University of São Paulo - Faculty of Animal Science and Food Engineering, Brazil Professor Victoria Jideani Cape Peninsula University of Technology, South Professor Petras Rimantas Venskutonis Kaunas University of Technology, Lithuania Professor Fabio Napolitano Università degli Studi della Basilicata, Italy Advisory Board Afam Jideani Gustavo Gutiérrez-López Peter Ho University of Venda, South Africa National School of Biological Sciences, University of Leeds, United Kingdom António Vicente Mexico Pilar Buera Universidade do Minho, Portugal José António Teixeira School of Exact and Natural Sciences, Brian McKenna Universidade do Minho, Portugal Argentina University College Dublin, Ireland Kristberg Kristbergsson Sam Saguy Elisabeth Dumoulin University of Iceland, Iceland Hebrew University of Jerusalem, Israel Paris Institute of Technology for Life, Mustapha El Idrissi Teresa Brandão France Mohamed Premier University, Morocco Catholic University of Portugal, Ferruh Erdogdu Pablo Ribotta Portugal Ankara University, Turkey School of Exact Physics and Natural V. Prakash Gerhard Schleining Sciences, Argentina Central Food Technological Research BOKU, Austria Paul Singh Institute, India Gustavo V. Barbosa-Canovas University of California - Davis, Venkatesh Meda Washington State University, United States University of Saskatchewan, Canada United States of America Paola Pittia University of Teramo, Italy INTERNATIONAL JOURNAL OF FOOD STUDIES Volume 10, SPECIAL ISSUE (2021) (Published 24 February 2021) CONTENTS 1 Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation GHANIYAH O. AJIBOLA AND ABIODUN A. OLAPADE 14 Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake ANUJ SAKLANI, RAVINDER KAUSHIK, PRINCE CHAWLA, NAVEEN KUMAR AND MUKUL KUMAR 26 Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants WAN ZUNAIRAH WAN-IBADULLAH, AW YING HONG, M.A.R. NOR-KHAIZURA, NOR AFIZAH MUSTAPHA, Z. A. NUR HANANI, MOHAMMAD RASHEDI ISMAIL-FITRY AND ANIS SHOBIRIN MEOR HUSIN 41 Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage ANJALI SHARMA, PRASAD RASANE, ANIRBAN DEY, JYOTI SINGH, SAWINDER KAUR, KAJAL DHAWAN, ASHWANI KUMAR AND HARI SHANKAR JOSHI 57 Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment SOBHY A. EL-SOHAIMY, MARAGETA A. BRENNAN, AMIRA M. G. DARWISH AND CHARLES S. BRENNAN 72 Nutritional Evaluation of Unripe Plantain, Moringa Seed and Defatted Sesame Seed Cookies MOPELOLA A. SODIPO, MATTHEW O. OLUWAMUKOMI, ZIANAB A. ODERINDE AND OLUGBENGA O. AWOLU 82 Chemical Characteristics and Sensory Properties of Novel Snacks Produced with Okara Fortified with Omega-3 from Fish Oil TRINIDAD SANDRA ÁLVAREZ AND DANIELA LORENA LAMAS 95 Study of Antimicrobial, Antioxidant and Cytotoxicity Properties of Selected Plant Extracts for Food Preservative Applications TANIA ISLAM, MD NAZRUL ISLAM, WAHIDU ZZAMAN AND MD MORSALINE BILLAH 112 The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball ARIS SRI WIDATI, DJALAL ROSYIDI, LILIK EKA RADIATI AND HAPPY NURSYAM 121 Potential for Development of Novel Food Products from Azanza garckeana Tree Fruit: A Review JOHNSON MWOVE International Journal of Food Studies IJFS February 2021 Volume 10 pages SI1{SI13 Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation Ghaniyah O. Ajibolaa* and Abiodun A. Olapadea a Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria. *Corresponding author [email protected] Tel.: +234-8056348979 Received: 14 November 2017; Published online: 24 February 2021 Abstract Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat flour which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots (Manihot esculenta Crantz) and African yam bean seeds (AYB) (Sphenostylis stenocarpa) were processed into flours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β-carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best flour blend sample of 69.23% cassava flour to 30.77% AYB flour gave the actual value of total β-carotene 6.76 µg/g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCNeqv/kg, 1.69 mg phytate/g and 0.37 mg tannin/g. Keywords: Flour blends; Noodles; Nutritional quality; Pro-vitamin A cassava; Response Surface Methodology 1 Introduction potato. Seibel (2006) opined that no other crop can accomplish the baking properties of wheat. Many developing countries spend an exorbitant Hence, composite flour has become the emphasis amount of their foreign exchange on importation of various studies. There has arisen the need to of wheat (Ohimain, 2014). This is due to use affordable indigenous crops that still provide the high rate of wheat consumption in those optimum nutritive value and good processing countries. According to Oyeku et al. (2008), attributes to substitute for wheat flour in the it would be of great economic importance if food industry. wheat importation is minimized drastically by Local raw material replacement for wheat flour replacing it with other locally available raw is increasingly essential due to the rising market materials such as cassava, rice, cowpea, maize, Copyright ©2021 ISEKI-Food Association (IFA) 10.7455/ijfs/10.SI.2021.a1 SI2 Ajibola and Olapade for confectioneries (Noor Aziah & Komathi, food. 2009) and convenience foods in emerging coun- The anti-nutrients like trypsin inhibitors, phytic tries. Thus, many developing countries have acid, saponins, heamagglutinins and tannins are encouraged the commencement of programmes some of the undesirable components in legumes to assess the feasibility of alternative and locally that could hinder utilization of important accessible flours as a substitute for wheat flour minerals such as calcium, magnesium, iron and (Abdelghafor, Mustafa, Ibrahim & Krishnan, zinc. They interfere with the absorption and 2011). Therefore, utilization of composite flour utilization of minerals and thereby contribute is considered beneficial in emerging nations to mineral deficiency (Qayyum, Butt, Anjum as it decreases the imported wheat flour and & Nawaz, 2012; Vasagam & Rajkumar, 2011). boosts the use of indigenous crops as flour They are generally toxic and may negatively (Hugo, Rooney & Taylor, 2000; Mamat et al., affect the nutrient value of legume seeds by 2014). This will generate income for farmers, impairing protein digestibility