This page has only limited features, please log in for full access.

Unclaimed
Henry Silungwe
Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa

Basic Info

Basic Info is private.

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 03 July 2020 in Molecules
Reads 0
Downloads 0

The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

ACS Style

Mpho Edward Mashau; Tumelo Mabodze; Ompilela Justice Tshiakhatho; Henry Silungwe; Shonisani Eugenia Ramashia. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules 2020, 25, 3035 .

AMA Style

Mpho Edward Mashau, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, Shonisani Eugenia Ramashia. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules. 2020; 25 (13):3035.

Chicago/Turabian Style

Mpho Edward Mashau; Tumelo Mabodze; Ompilela Justice Tshiakhatho; Henry Silungwe; Shonisani Eugenia Ramashia. 2020. "Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour." Molecules 25, no. 13: 3035.