Abstract
This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.53 to 0.77 g/mL for bulk density, 3.76 to 12.88% for foam capacity, 1.92 to 49.00% for foam stability, 108.00 to 204.00 g/mL for oil absorption capacity, 81.00 to 140.50 g/mL for water absorption capacity and 61.07 to 87.00°C for gelatinization temperature. The results of proximate analysis ranged from 1.44 to 3.46% for moisture, 1.63 to 3.91% for ash, 2.04 to 10.76% for fat, 0.18 to 1.37% for crude fibre, 4.07 to 24.16% for protein and 60.46 to 88.10% for carbohydrate. The phytate, tannin, trypsin inhibitor, saponin and hydrogen cyanide ranged from 0.22 to 5.59 mg/100g, 0.34 to 4.13 mg/100g, 0.04 to 1.69 mg/100g, 0.02 to 0.36 mg/100g and 0.00 to 2.11 mg/100g respectively. Sensory analysis revealed that 80% soybean flour and 20% cassava flour possessed better organoleptic characteristics. Production of strips from blends of soybean and cassava flours improved the nutrient composition, sensory properties with acceptable/safe antinutrient limit which can be optimized for value addition.
Highlights
IntroductionComposite flours are a mixture of flours from tubers cannot be economically produced in tropical rich in starch (e.g. cassava, yam, sweet potato) countries like Nigeria due to unfavourable climatic and/or protein-rich flours (e.g. soy, peanut) and/or conditions
Composite flours are a mixture of flours from tubers cannot be economically produced in tropical rich in starch countries like Nigeria due to unfavourable climatic and/or protein-rich flours and/or conditions
The findings of this study showed the applicability of soybean and cassava flours in the production of strips
Summary
Composite flours are a mixture of flours from tubers cannot be economically produced in tropical rich in starch (e.g. cassava, yam, sweet potato) countries like Nigeria due to unfavourable climatic and/or protein-rich flours (e.g. soy, peanut) and/or conditions For these reasons, local staples like cereals (e.g. maize, rice, millet, buckwheat), with or soybean and cassava are currently being without wheat flour. Production of strips from flour blends of cassava and soybean will reduce the over dependence on wheat flour for snack production, improve farmer’s livelihood, create variety, contribute in combating protein energy malnutrition and vitamin A deficiency, make strips affordable and increase the demand of soybean and cassava for food development. This study is aimed at producing and evaluating strips from blends of cassava and soybean flours and finding alternative ways of exploiting the industrial potential and nutritional benefits of cassava and soybean
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
