Cassava and soyabean flours and resting time effects on sensory and physical characteristics of reconstitutedmiondo

Abstract

Sensory and physical characteristics of miondo made with three types of cassava flour (CF) (CFI, shredding of roots and drying; CF2, shredding of roots, 24-h natural fermentation, and drying; CF3, 3-day steeping of roots and drying) containing 0, 5 and 10% of added soybean flour (SF) were evaluated after 0, 1, 2, 3 and 4 h of resting (RT) before cooking to determine the optimum CF and SF levels and RT. Results indicated that miondo made with CF3 were more palatable (P < 0.05) and firmer (P < 0.05) than those of CF1 and CF2. Upon resting, there was no significant changes in sensory characteristics of cooked miondo, although the instrumental firmness (hardness) of miondo (made with CF3) increased (P < 0.05). Upon addition of SF, products became less palatable, more yellow in colour, softer, less sticky; weight loss of raw miondo decreased; water retention ratio (WRR), crude protein contents, and total ashes of CF3 increased. WRR and protein content of CF3-SF blends correlated negatively with hardness of miondo (r = -0.90 and -0.99, respectively). CF3 with no added SF was most appropriate for making palatable miondo, regardless of the resting time.