Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour

Noah Abimbola A ,Abiaziem Chioma V

doi:10.7176/fsqm/92-05

Abstract

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soy-coconut flour (100, 80:10:10, 70:15:15, 60:20:20, 50:25:25) to produce tapioca soy-coconut. Proximate, mineral composition and sensory evaluation were determined by standard methods. The proximate composition of tapioca meals ranged in values of 7.67 to 10.67%; 1.03 to 30.09%, 0.24 to 9.80%, 1.26 to 4.71%, 1.08 to 9.14 % and 35.59 to 88.72% for moisture, crude protein, fat ,ash, crude fiber and carbohydrate respectively. There were increase in the values of tapioca as the level of soy-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mineral content of all the samples shows an increase in the value. Fortification of tapioca with soybean and coconut flour significantly increased the nutritional and sensory quality. The sensory evaluation result in terms of overall acceptability shows that 80:10:10 was most preferred than the other fortified samples. Hence fortified tapioca is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population. Keywords: soybean, cassava, tapioca, fortification, coconut DOI : 10.7176/FSQM/92-05 Publication date: December 31 st 2019

Highlights

Cassava (Manihot esculentus) is a major staple food in the developing world, providing a basic diet for over half a billion people
Nigeria is the world’s largest producer of cassava, while Thailand is the largest exporter of dried cassava (Franquet et al, 2000)
Cassava root is essentially a carbohydrate source, they are poor in protein and other nutrients (Olumude, 2004)

Summary

Introduction

Cassava (Manihot esculentus) is a major staple food in the developing world, providing a basic diet for over half a billion people. Cassava is classified as either sweet or bitter like other roots and tubers, both bitter and sweet varieties of cassava contain anti-nutritional factors and toxins with larger amounts. They must be properly prepared before consumption as enough residual cyanide to cause acute cyanide intoxication, goiters and even ataxia or partial paralysis (Adebowale et al, 2005). Tapioca is essentially a flavorless starchy ingredient produced from treated and dried cassava root (FAO, 2005) It is a staple food commonly consumed with cow milk because of it low nutritive value and blande taste (Adeniyi et al, 2017). Soy bean meal is a significant and cheap source of protein for animal feeds and many packaged meals (Riaz, 2006)

Objectives

Methods

Conclusion