Opara et al Greener Journal of Agricultural Sciences Vol. 3 (2), pp.185-192, February 2013 ISSN: 2276-7770 Research Paper Manuscript Number:121912331 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 Abstract: 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, flour Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Reference: Aba DA, Idem NUA, Marley PS and Malgida DN (2004). 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