Balogun, M.A., Kolawole, F.L., Akeem, S.A., Abdukareem, T.N., Aghemwenhio, I.S

• access_time6 June, 2025

  subjectCategory: Agricultural Sciences

• Tuwo shinkafa, a dumpling widely consumed in the northern part of Nigeria, is usually produced from nonparboiled, soft, mashed white rice. With the aim of enhancing its nutritional composition and making it suitable for consumers suffering from diabetes, obesity and other related health issues, the suitability of rice and unripe plantain composite flour for tuwo production was examined. Rice and unripe plantain flour were produced and mixed at varying ratios;100:0 (control), 95:5, 90:10, 85:15 and 80:20. The proximate, functional properties and microbial stability of the composite flour and sensory acceptability of the tuwo produced were investigated. The ash (0.88-3.76%), fibre (5.63-6.06%), swelling capacity (218.30-236.90%) and water absorption capacity (178.40-194.80%) of the rice-unripe plantain composite flour increased while the packed bulk density (0.18-0.32 g/ml) decreased with increase in the level of plantain flour substitution. The 100% rice flour exhibited the highest (p<0.05)oil absorption capacity (65.83%). Although no bacterial growth was observed on all the fresh flour, the bacterial and fungal counts of the flour increased with increase in the level of plantain flour substitution and also as the storage duration increased. This study revealed that up to 20%unripe plantain flour could be substituted in rice flour for the production of highly nutritive, wholesome and acceptable tuwo shinkafa, though 10% substitution is recommended based on the sensory ratings.
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