Opara Et Al 2

Opara et al

Journal of  Agricultural Sciences

Vol. 3 (
2), pp.185-192,
February 2013

 ISSN: 2276-7770 




DOI: http://dx.doi.org/10.15580/GJAS.2013.2.121912331


Deep Fat
Frying Properties of Malted Sorghum Buns with Cassava
and Rice Flour as Binders


Opara Charles Chukwumah, *Edem Utibe Benedict and
Anierobi Benedette Ugochukwu


Department of Chemical Engineering, University of Port
Harcourt, Nigeria.


*Corresponding author Email:

edem_benedict@ yahoo. com
Tel: 08023458637


The high price of wheat flour coupled with an unfavourable
climatic condition for profitable wheat production in
Nigeria has led to the search for alternative flours for the
production of bakery and deep fat fried foods, such as
bread, chinchin, buns, doughnuts, etc. In this project,
malted sorghum flour was used with cassava and rice flour as
binders for the production of buns (a deep fat fried
product). Buns were formulated from 100% flour; 25% fat; 30%
sugar; 2% salt; 10% egg and 20% water. The effects of
percentage binder used, temperature and time of frying on
oil penetration were investigated. Proximate analysis of the
product showed that moisture content ranged from 10.5% to
11.6%; ash content from 1.15% to 1.25%; protein content
4.64% to 4.77%; fibre content 0.35% to 0.4% and the volume
was the same, about 208.86cm3 irrespective of the binder
used. The extent of oil penetration decreased with
increasing binder: flour ratio as well as with increased
temperature of frying, but increased with time of frying
until after 420 seconds when it becomes constant. The
sensory evaluation of 15- member panel rated the buns above
7 points in a 9-point hedonic scale.
Keywords: deep fat, fry, cassava, sorghum, rice,


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