Nutritive value and sensory quality of fermented cassava soy supplemented flour

Jk Ikya,Bt Gbagir,Mo Eke

doi:10.4314/as.v13i2.6

Abstract

In this study unfermented cassava mash was prepared and developed into four different samples A, B ,C and D as an approach to add and improve nutritive value. To obtain flour sample (A) containing only 100% unfermented cassava, the mash was dried and milled. Part of the unfermented cassava mash was supplemented with to prepare flour sample (B) in the ratio of 80:20 respectively. Flour sample (D), 100% was obtained by fermenting cassava mash for 48 hours followed by drying and milling. Flour sample (C) was obtained from fermented cassava mash supplemented with soy mash of ratio of 80:20 respectively. All the cassava flour samples were each subjected to proximate composition, hydrocyanic acid, sensory quality and nutritive value analyses. The results showed that protein, fat, ash, crude fiber increased with fermentation. The protein content of fermented cassava-soy flour was 12.14+0.28 and was found to be greater than the unfermented cassava-soy flour (9.84+0.04). Hydrocyanic acid deceased with soy supplementation and fermentation. The results of sensory quality analysis showed that there was no significant difference (p>0.05 in the overall acceptability of the various cassava flours at. However, the results revealed significant differences in colour, aroma, texture and taste of the four cassava flours. The fermented soy supplemented cassava flour was higher in nutritive value than the rest of the flour samples in all aspects including; WG (4.01), NU (0.02), FND (52.56),PER (0.033), and FCE (54.76). These were closely related to the control (casein). Keywords : Supplementation, fermentation, cassava, Sensory, Nutritive(c)

Highlights

The increasing demand for high quality cassava composite flour in Nigeria occasioned by a deliberate Federal Government policy of 40% cassava inclusion in bread has thrown up a series of new challenges to food scientist and technologist in Nigeria
Fermentation of the cassava roots used in the production of fermented cassava flour can enhance micronutrient bioavailability and ensure removal of the toxic cyanogenic glucosides according to previous studies (Hahn and Keyser, 1985)
Proximate composition of cassava flour samples: From the results in Table 3, it was observed that protein values increased with the addition of 20% soy flour to 80% cassava flour

Summary

Introduction

The increasing demand for high quality cassava composite flour in Nigeria occasioned by a deliberate Federal Government policy of 40% cassava inclusion in bread has thrown up a series of new challenges to food scientist and technologist in Nigeria. This is because of the need to develop flours that possess qualities close to those of wheat, which has for many years been the primary source of flour used by bakers. Fermentation of the cassava roots used in the production of fermented cassava flour can enhance micronutrient bioavailability and ensure removal of the toxic cyanogenic glucosides according to previous studies (Hahn and Keyser, 1985).

Objectives

Methods

Results

Conclusion