Abstract
ABSTRACT This study aimed at producing gluten-free chicken sausages using High-Quality Cassava Flour (HQCF) and coconut composite flour as fillers. The composite flour constituted 20% of the sausage recipe. D-optimal mixture design was used to optimize the inclusion of the two flours(HQCF (12.5–17.25%) and coconut flour (2.5 − 7.5%)) in the chicken sausages. The proximate composition, textural and physicochemical properties of the sausages were determined. Fiber content was highest in the sample having the higher inclusion amount of both flours. An optimized inclusion level of 15.20% HQCF and 4.80% coconut flour was selected as the best. Sensory acceptability of the optimized sausage revealed that there was no significant (p > .05) difference in the aroma, appearance, taste and tenderness compared to sausage processed from wheat flour and HQCF separately. The study concluded that coconut flour (4.80%) and HQCF (15.20%) can replace wheat flour as fillers in chicken sausages.
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