PROCESSING AND ACCEPTABILITY OF FRIED CASSAVA BALLS ("AKARA-AKPU") SUPPLEMENTED WITH MELON AND SOYBEAN FLOURS

Abstract

The processing and acceptability of fried cassava balls (Akara-akpu) supplemented with melon and soybean flours were studied. Cassava flour, defatted soybean flour and cassava mash were produced. Some functional and chemical properties of the flours were determined. Akara-akpu prepared from 100% cassava mash served as control; 100% cassava flour, 80% cassava flour + 20% defatted soybean and 70% cassava flour + 30% defatted melon flour were prepared. Akara-akpu balls were subjected to chemical and physical analyses. Akara-akpu prepared from composite flour blends had higher protein, fat, ash and energy value than Akara-akpu from 100% cassava mash. The cyanide content and degree of starch gelatinization of Akara-akpu prepared from 100% cassava mash (control) were higher than Akara-akpu prepared from cassava mash plus composite flour blends. There was a significant difference (P ≤ 0.05) in weight and yield between Akara-akpu prepared from 100% cassava mash (control) and cassava mash plus composite flour blends. There was no significant difference (P ≤ 0.05) in volume between Akara-akpu made from control sample and those cassava plus composite flour blends.