Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour
American Journal of Chemical Engineering
Volume 8, Issue 3, May 2020, Pages: 70-75
Received: May 29, 2020;
Accepted: Jun. 15, 2020;
Published: Jul. 28, 2020
Views 323 Downloads 132
Babatunde Kazeem Adeoye, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
Charity John Oladejo, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
Adegbola David Adeniran, Department of Mechanical Engineering, Ladoke Akintola University of Technolgy, Ogbomoso, Oyo State, Nigeria
Habeebah Titilola Opawuyi, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
The adsorption equilibrium moisture contents of corn chips (kokoro) made from blends of maize flour and Bambara nut flour was investigated by measuring water activities at 27°C, 37°C and 40°C using the static gravimetric method. Sorption isotherms followed a type II shape in water activities range from 0.10 - 0.80 showing characteristics of most biological tissues. Five isotherm model equations were used which are BET, GAB, Oswin, Halsey and Henderson. The experiments were performed using polythene packaging and exposed petri dishes. The samples were weighed at two days interval until equilibrium was attained when three identical measurements were obtained. The equilibrium moisture content (EMC) decreased with increase in temperature at constant water activity and polythene packaging had lower EMC compared to petri-dishes. Oswin and Henderson model were best fit at 27°C with RSS = 1.929×10-5, SEE = 0.00011, R2 = 0.99531 and RSS = 0.001192, SEE = 0.00011, R2 = 0.9807 for polythene and petri-dish respectively. Oswin model was best fit for both storage conditions at 37°C and 40°C. The monolayer moisture content at the three temperatures ranged from 0.0193 - 0.0752 and the general model observed for this study that could predict the sorption behavior of Bambara-corn chips was Oswin model.
Babatunde Kazeem Adeoye,
Charity John Oladejo,
Adegbola David Adeniran,
Habeebah Titilola Opawuyi,
Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour, American Journal of Chemical Engineering.
Vol. 8, No. 3,
2020, pp. 70-75.
O. Chukwu and E. S. A. Ajisegiri (2005). Moisture-sorption isotherms of yam and cocoyam. Nigerian Journal of Industrial. System Study, 5 (2): 19-24.
B. Ling, R. Li, H. Y. Gao and S. J. Wang (2017). Moisture sorption characteristics of full fat and defatted pistachio kernel flour. International Journal of Agricultural and Biological Engineering, 10 (3): 283–294.
O. J. Oyelade, T. Y. Tunde-Akintunde, and J. C Igbeka (2008). Predictive equilibrium moisture content equations for yam (Dioscorea rotundata, Poir) flour and hysteresis phenomena under practical storage conditions. Journal of Food Engineering, 87 (2): 229-235.
A. I. Onimawo and P. I. Akubor (2012). Food Chemistry. AMBIK Press Ltd. 132-161.
Iglessias, H. A. and Chirife, J. (1976). A model for describing the water sorption behavior of foods. Journal of Food Science, 41 (5): 984-992.
S. Sahin and S. Gülüm (2006). Physical Properties of Foods. New York, United States: Springer; 205, p. 218.
T. P. Brutnell, J. L. Bennetzen and J. P. Vogel (2015). Brachypodium distachyon and Setaria viridis: model genetic systems for the grasses. Ann. Review of Plant Biology, 66: 465-485.
E. Ramírez-Moreno, M. Cordoba-Díaz, M. de Cortes Sánchez-Mata, C. D. Marqués and Goni. (2015). The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas. LWT-Food Science and Technology, 62 (1): 675-681.
M. Farooq, M. Hussain, A. Wakeel and K. H. Siddique (2015). Salt stress in maize: effects, resistance mechanisms, and management. A review. Agronomy. for Sustainable Development, 35 (2): 461-481.
FAO/WHO/UNU (1991). “Protein quality evaluation”. Food and Agricultural organization of the United Nation Rome; Italy pp. 3-8.
I. Enyisi, V. Umoh, C. Whong, I. Abdullahi and O. Alabi. (2014). Chemical and nutritional value of maize and maize products obtained from selected markets in Kaduna State, Nigeria. African Journal of Food Science and Technology, 5 (4): 100-104.
N. Höcherl, R. Siede, I. Illies, H. Gätschenberger. and J. Tautz (2012). Evaluation of the nutritive value of maize for honey bees. Journal of Insect Physiology, 58 (2): 278-285.
A. C. Nascimento, C. Mota, I. Coelho, S. Gueifão. M. Santos, A. S. Matos, A. Gimenez, M. Lobo, N. Samman, and I. Castanheira (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chemstry. 148: 420-426.
E. I. Sule, V. J. Umoh, C. M. Z. Whong. I. O. Abdullah, and O. Alabi (2014). Chemical and nutritional value of maize and maize products obtained from selected markets in Kaduna State, Nigeria. African Journal of Food Science. and Technology. 5 (4): 100-104.
J. K. Ikya, D. I. Gernah, and I. A. Senges (2013). Proximate composition, nutritive and sensory properties of fermented maize and full fat soy flour blends for agidi production. Journal of food science; 446-450.
N. G. Almeida-Dominguez, M. E. Valencia and I. Higuera-Ciapara (1990) Formulation of corn-based snacks with high nutritive value: Biological and sensory evaluation. Journal of Food Science, 55: 228-331.
O. M. Bamishaye, J. A. Adegbola, and E. I. Bamishaye (2011). Bambara groundnut: an under-utilized nut in Africa. Advances in agricultural biotechnology, 1: 60-72.
A. M. Mazahib, M. O. Nuha, I. S. Salawa and E. E. Babiker (2013). Some nutritional attributes of bambara groundnut as influenced by domestic processing. International Food Research Journal 20 (3): pp 1165-1171.
A. I. Ihekoronye and P. O. Ngoddy (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers Ltd. London. PP: 225.
FAO, WW UNICEF - Rome, Italy: Food and Agriculture Organization of the …, 2017.
F. A. Ayinde, O. T. Bolaji, R. B. Abdus-Salaam (2012). Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum. African Journal of Food Science Vol. 6 (5), pp. 117-123.
Okaka, J. C (2005). Basic Processing of Grain Cereals and Legumes in Handling, Storage and Processing of Plant Foods. OCJ Academic Publishers, Enugu, Nigerian, 30-60.
Uzo-Peters, P. I., N. U. Arisa, C. O. Lawrence, N. S. Osondu, and Adelaja, A. (2008). Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro. African Journal of Food Science, 2: 98-101.
AOAC (2006). Official Methods of Analysis, Association of Official Analytical Chemists, 19th ed. Washington DC.
G. P. Xiaoguang, C. W. Wu and X. Jiang. (2007). Modeling of water sorption isotherm for corn starch. Journal of Food Engineering 80 (2), 562-567.
N. Wang and J. G. Brennan (1991). Moisture sorption isotherm characteristics of potatoes at four temperatures. Journal of Food Engineering, 14 (4), 269-287.
M. M. I. Chowdhury, M. D. Huda, M. A. Hossain and M. S. Hassan (2005). Moisture sorption isotherms for mungbean (Vigna radiate L). Journal of Food Engineering, 74 (4): 462-467.
N. A. Aviara, O. O. Ajibola, O. A. Aregbesola and M. A. Adedeji (2006). Moisture sorption isotherms of sorghum malt at 40 and 50°C. Journal of Stored Products Research, 42: 290-301.
S. S. Sobowale, M. O. Oke, L. A. Odunmbaku and O. A. A. Adebo (2017). Equilibrium sorption isotherms of Moringa oleifera leaves at different temperatures. African Journal of Science and Technology. Innovation and development 9 (1).
E. P. Pollatos, K. A. Riganakos and P. G. Demertzis. (2013). Moisture sorption characteristics of Greek durum wheat semolina. Starch, 65 (11-12): 1051-1060.
J. A. V. Famurewa, M. O. Oluwamukomi and J. O. Alaba (2012). Storage Stability of Pupuru Flour (A Cassava Product) at Room Temperature. British Journal of Applied Science and Technology 2 (2): 138-145.
S. Okubayashi, U. J. Griesser, T. Bechtold (2004). A kinetic study of moisture sorption and desorption on lyocell fibers. Carbohydrate Polymers 58 (3), 293-299.