Abstract
This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional “Ajogun”, fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P < 0.05) between the control sample and the extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P < 0.05) between the extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that “Ajogun”, which is a lesser known cassava product, is rich in protein and fat.
Highlights
Food extrusion is a process in which a food material is forced to flow under one or more varieties of conditions of mixing, heating, and shearing through a die that is designed to form and/or puff-dry the ingredients (Rossen and Miller 1973)
The sample EA2 has the highest carbohydrate content while sample EA1 has the least carbohydrate content. This was due to the fact that the samples were composed of mainly carbohydrate rich materials, which are cassava mash and sugar
The result of the sensory analyses showed that the appearance, texture, and taste influenced the overall acceptability of this cassava-based product by the panel of consumers
Summary
Food extrusion is a process in which a food material is forced to flow under one or more varieties of conditions of mixing, heating, and shearing through a die that is designed to form and/or puff-dry the ingredients (Rossen and Miller 1973). It is a very important high-temperature short-time process in producing fiber-rich products, and in producing a wide range of products such as breakfast cereals, snacks, pet foods, and texturized vegetable protein from starchy food material. In its simplest form, the pasta is rolled out into a sheet and cut into strips, which are either cooked immediately or allowed to dry and kept for later consumption
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