Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

O.O Alake,A.A Adebowale,J.M Babajide,M.A Adebisi,Fatih Yildiz

doi:10.1080/23311932.2016.1246116

O.O Alake, A.A Adebowale + Show 3 more

Open Access

https://doi.org/10.1080/23311932.2016.1246116

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Abstract

AbstractIn view of the increasingly produced biofortified cassava roots in Nigeria, it becomes necessary to assess more of its utilization. This study therefore aimed at evaluating the nutrients value of custard powder produced from HQYCS (High quality yellow cassava starch) enriched with PDSF (Partially defatted soybean flour) at varying proportions of 10, 20, 30 and 40%. Proximate composition, carotenoid content, functional and pasting properties of the mixture were determined. Gruel prepared from the mixture were evaluated for consumer acceptability using commercial custard as control. Data obtained were subjected to analysis of variance (ANOVA) and significant means were separated using Tukey’s Test. Correlation analysis were performed on the data to determine the association between the parameters. Proximate composition that contains 13.29% protein, 8.31% fat, 1.24% fibre, 1.18% ash at 10% PDSF enrichment level increased to 15.45, 10.05, 3.96 and 2.15% for protein, fat, fibre and ash at 40% PDSF resp...

Highlights

The problem of malnutrition as a results of vitamin A deficiency in the developing countries has been a challenge (Mayer, Pfeiffer, & Beyer, 2008)
As a result of this, most research institutes like National Root Crops Research Institute (NRCRI), Umudike, International Institute of Tropical Research Institute (IITA), Ibadan to mention but few involved in biofortification of some major stable crops such as cassava roots to minimize the effect and complement Nigeria Government’s efforts to check vitamin A malnutrition (Mayer et al, 2008; Tanumihardjo, 2008)
The use of the starch produced from biofortified cassava roots in the production of custard powder which has gradually find its application in food formulation and composite flour preparations in Nigeria would be one of the sustainable strategy to prevent and minimize the deficiency of vitamin A

Summary

Introduction

The problem of malnutrition as a results of vitamin A deficiency in the developing countries has been a challenge (Mayer, Pfeiffer, & Beyer, 2008). The use of the starch produced from biofortified cassava roots in the production of custard powder which has gradually find its application in food formulation and composite flour preparations in Nigeria would be one of the sustainable strategy to prevent and minimize the deficiency of vitamin A. As a result of financial situation of the populace, many consume custard without addition of milk or egg, which results in dietary deficiencies of protein, and this has been another growing nutritional problem in Nigeria. Soybean (Glycine max) is one such protein source, which when used partially to enrich cassava starch-based custard would help tremendously in improving the nutritional quality of the product. Incorporating soybean-flour into cassava starch may change the physicochemical properties, this work was aimed to determine the effect of soybean flour enrichment on the chemical and physicochemical properties of custard powder and to evaluate the consumer acceptability of the reconstituted thick gruel, a common food similar to ogi in Nigeria

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