Abstract
In this study, the proximate composition, microbiological, and nutrition evaluation of wheat-mango flakes was studied. A preliminary research work was done to ascertain the optimum acceptable levels of mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected. Consequently, in the main research, the level of mango pulp was varied in a ratio of 0 to 50 giving rise to a total of five (5) samples. Proximate composition and microbiological analyses were done using standard analytical methods; furthermore, nutritive composition of the resultant flakes was also done using standard analytical procedures. The Flakes from 50:50 W: M had the highest protein content 14.4±0.02 %. The feed conversion efficiency (FCE), protein efficiency ratio (PER), net protein ratio (NPR), and apparent digestibility (AD) increased with the incorporation of mango pulp, yeast and mould counts ranged from 4 to 23 Cfu/g with 50:50 W: M having the highest count of 23 Cfu/g.
Subject
General Materials Science
Reference22 articles.
1. Waleed A, Zhang L, Mohammed D, et al. Physicochemical, Nutritional and Functional Properties of the Epicarp, Flesh and Pitted Sample of Doum Fruit (Hyphaene Thebaica). Journal of Food and Nutrition Research. 2014;2(4):95-96.
2. Prediction of the effect of temperature on water sorption isotherm of food materials;HA;Journal of Food Science and Technology,1976
3. Henk WH. Soy protein and formulated meat products. Wathiford Press. 2008:p22.
4. Joseph A, Simon VI, Adesola S. Moisture adsorption characteristics of ginger slices. Food Science and Technology. 2003;29(1):155-164.
5. Laura D'Evoli, Massimo L, del Pulgar JS, et al. Nutrients and Bioactive Molecules of the Early and Late Cultivars of the Treviso Red Chicory (Cichorium intybus L.) Food and Nutrition Sciences. 2017;8(5).