Abstract
Gurasa is a delicacy that was introduced to Kano by settlers from the Kingdom of Saudi Arabia, who settled around
the ancient Dala hills, and widely consumed in northern Nigeria. In this research, composite ‘Gurasa’ were produced
from wheat and Acha flour blends mixed in the ratio of 90:10, 80:20, 70:30 and 60;40 of wheat to Acha with 10g of
Moringa leave powder running through each sample for fortification. Control for the study was produced from 100%
wheat flour. The samples were subjected to different methods of quality evaluation. Functional properties of the flours
were determined by different standard methods. Proximate analysis was carried out according to AOAC (2005) method.
Also, standard methods were used for minerals determination. The products were presented for sensory evaluation by
administering 9-point hedonic scale questionnaire, 10 judges indicate their preference for color, taste, aroma, texture
and overall acceptability. Data obtained were analyzed statistically by ANOVA. The results of analysis of functional
properties showed that foaming Capacity of samples 6.30 % of 100% wheat flour to 7.80% of 60:40 wheat and Acha
flour. Also, water Absorption capacity and gelatinization temperature increased with proportional increase in Acha flour.
Then proximate analysis revealed that protein content was 12.68 %, 16.22%, 19.65%, 23.00% and 25.70 for 100% wheat
gurasa,90:10, 80:20,7030 and 60;40 wheat and Acha respectively. Fat content also increased with increased Acha flour.
Mineral composition showed that addition of Acha flour increased the mineral content. Sensory evaluation showed that
the taste, aroma and texture of 100% wheat flour gurasa was preferred (P≤ 0.05). However, an acceptable gurasa can be
produced from the composite flours of wheat and Acha.
the ancient Dala hills, and widely consumed in northern Nigeria. In this research, composite ‘Gurasa’ were produced
from wheat and Acha flour blends mixed in the ratio of 90:10, 80:20, 70:30 and 60;40 of wheat to Acha with 10g of
Moringa leave powder running through each sample for fortification. Control for the study was produced from 100%
wheat flour. The samples were subjected to different methods of quality evaluation. Functional properties of the flours
were determined by different standard methods. Proximate analysis was carried out according to AOAC (2005) method.
Also, standard methods were used for minerals determination. The products were presented for sensory evaluation by
administering 9-point hedonic scale questionnaire, 10 judges indicate their preference for color, taste, aroma, texture
and overall acceptability. Data obtained were analyzed statistically by ANOVA. The results of analysis of functional
properties showed that foaming Capacity of samples 6.30 % of 100% wheat flour to 7.80% of 60:40 wheat and Acha
flour. Also, water Absorption capacity and gelatinization temperature increased with proportional increase in Acha flour.
Then proximate analysis revealed that protein content was 12.68 %, 16.22%, 19.65%, 23.00% and 25.70 for 100% wheat
gurasa,90:10, 80:20,7030 and 60;40 wheat and Acha respectively. Fat content also increased with increased Acha flour.
Mineral composition showed that addition of Acha flour increased the mineral content. Sensory evaluation showed that
the taste, aroma and texture of 100% wheat flour gurasa was preferred (P≤ 0.05). However, an acceptable gurasa can be
produced from the composite flours of wheat and Acha.
| Original language | English |
|---|---|
| Number of pages | 10 |
| Journal | Journal of Biogeneric Science and Research |
| Volume | 11 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published (in print/issue) - 18 Apr 2022 |
Keywords
- Gurasa
- Fortification
- Wheat
- Acha and Moringa leave
