Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 10, 2026Exploration of Foods and FoodomicsOpen Access

Nutritional, functional, and sensory properties of sorghum-okara composite flakes

View Full Paper
Ask AI
Bookmark
Share

Authors

CNChibuzo Stanley NwankwoUniversity of AgricultureSISeember Jacintha IorverUniversity of AgricultureCBComfort Mkpentseen Bunde-TsegbaUniversity of Agriculture

Discussion

Loading...

Member takes

Overview

Randomized trial evaluates the effects of okara on nutritional properties of sorghum flakes, indicating potential health benefits.

Key Points

  • This study aims to assess the nutritional, functional, and sensory attributes of sorghum-okara flakes.
  • Composite blends of white sorghum and okara were produced with 0–20% okara substitution.
  • Flours were prepared using standardized milling and drying techniques and processed into flakes through mixing, sheeting, baking, and toasting.
  • Nutritional, physical, and sensory properties were evaluated for different okara inclusion levels.
  • Okara substitution (0–20%) significantly influenced properties: bulk density decreased, while water absorption and swelling index increased.
  • Protein content increased from 15.36% to 22.82%, while carbohydrate content decreased from 67.85% to 56.32%.
  • Sensory evaluation demonstrated good consumer acceptability despite the presence of increased anti-nutritional factors.

Cite This Study

Nwankwo et al. (2026) studied this question.

synapsesocial.com/papers/6a28fecb6f82f25be989bf74https://doi.org/10.37349/eff.2026.1010160
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of fibre-rich okara-based expanded snack via single screw extrusion2024 · 4 citations
  2. 2Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend2020 · 4 citations
  3. 3Management Strategies for the Anti-nutrient Oxalic Acid in Foods: A Comprehensive Overview of Its Dietary Sources, Roles, Metabolism, and Processing2025 · 40 citations
  4. 4Production and Evaluation of Breakfast Cereals from Blends of African Yam Bean (Sphenostylis stenocarpa ), Maize (Zea mays ) and Defatted Coconut (Cocus nucifera )2013 · 40 citations
  5. 5Ensuring Global Food Security by Improving Protein Content in Major Grain Legumes Using Breeding and ‘Omics’ Tools2022 · 51 citations