Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends
| Autor: | Adefunke Bamgbose, Tajudeen B. Azeez, Oluwafemi Ayodeji Adebo, A. S. Adeboye, D. C. Okafor |
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| Rok vydání: | 2019 |
| Předmět: |
Marketing
0303 health sciences Economics and Econometrics Taste Absorption of water biology 030309 nutrition & dietetics Starch General Chemical Engineering Cyanide Manihot esculenta Terminalia food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Protein supplementation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Plant protein General Materials Science Food science |
| Zdroj: | African Journal of Food Science. 13:182-190 |
| ISSN: | 1996-0794 |
| DOI: | 10.5897/ajfs2018.1739 |
| Popis: | The growing occurrence of malnutrition in developing countries is gradually receiving the needed research attention. Plant protein products exhibited potential for protein supplementation of tapioca and was thus explored in this study. Cassava tubers (Manihot esculenta) were processed into tapioca grits (partially gelatinised irregular flakes from roasted cassava starch grits) with different proportion of almond seed (Terminalia catappa) flour (ASF) (0 to 50% ASF w/w). The samples were evaluated for their proximate composition, energy value, functional and sensory properties. The results showed that the ASF-cassava starch grits had significantly (p < 0.05) higher protein, fat and ash contents but lower water absorption and swelling capacities, compared to the 100% cassava tapioca. Substitution of cassava starch with ASF significantly (p < 0.05) reduced the acidity and cyanide content of the tapioca but had a negative effect on the pasting properties of starch grits and sensory attributes (taste, colour and texture) of the tapioca. The study concluded that the fortification of cassava starch with ASF at 10% level has commercial potential. Key words: Cassava starch, almond seed flour, physicochemical properties, functional properties, acceptability. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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