Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea.

Toluwase A Dada,Lucretia I Barber,Mulunda Mwanza,Lubanza Ngoma

doi:10.1002/fsn3.568

Toluwase A Dada, Lucretia I Barber + Show 2 more

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https://doi.org/10.1002/fsn3.568

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Abstract

The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4.1%–4.2%) and fiber (5.0%) contents which were similar. Protein content increased from 0.9% to 2.6%, fat 24.6% to 28.5%, carbohydrate 59.7% to 61.1%, and ash 1.8% to 2.5% in both control and most preferred sample. Results showed no changes in their peroxide value (2.4 mEq/kg), moisture content (4.1%), and bacterial count of 0 × 102 CFU/g at ambient storage temperature for 4 weeks. The addition of cowpea flour increased the nutritional quality of the cassava strips.

Highlights

Cassava (Manihot esculenta Crantz, 30572) is a major food crop in the tropical region of Africa and a key source of energy for millions of people in this region (Allem, 2002; Asiedu et al, 1992)
The attributes of the strips evaluated were taste, color, texture, aroma, and overall acceptability of the cassava strips prepared from four different blends of cassava/cowpea flour, the strips with 80% cassava flour and 20% cowpea flour blend was most preferred by the 30 untrained panelists of sensory assessors
Cassava strips are usually prepared from cassava flour and cowpea paste (International Institute for Tropical Agriculture, 2006), which introduces good taste and aroma to the product

Summary

Introduction

Cassava (Manihot esculenta Crantz, 30572) is a major food crop in the tropical region of Africa and a key source of energy for millions of people in this region (Allem, 2002; Asiedu et al, 1992). The major uses of cassava in Nigeria include flour production, feed for livestock, ethanol production, confectionaries, starch for the manufacture of textiles, paints, adhesives, pharmaceuticals, chips, pellets, and gari a white granular flour slightly fermented with sour taste (Adebayo, 2009; Aniedu et al, 2012; Nwosu, 2005; Philip et al, 2005). Cassava can be boiled, pounded, or stirred in boiled water to obtain fufu, which is popular in Nigeria, Ghana, and to some extent in Cameroon (Hahn, 1997)

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