Quality evaluation of cocoyam and fermented plantain composite flour and their cooked pasteAuthor(s):
Oloye DA, Ibrahim TA and Omosuli SVAbstract:
Blends of cocoyam and fermented plantain flours in the ratio of 90:10, 80:20 and 50:50 were produced while 100% cocoyam flour served as the control. The samples were analyzed for their proximate, selected functional, mineral and sensory properties using standard methods. Results of the proximate composition showed that the moisture content ranged between 7.00% and 8.50%; ash (4.00-5.00%); crude fibre (1.25%-6.00); fat (6.50%-11.50%); protein (3.50%-6.13%); carbohydrate (67.37%-76.24%) and energy value (370.50-406.50kcal). There was no significant difference in the values for bulk density that ranged from 1.29-1.43g/cm^3. A higher water absorption capacity of 210.00% was obtained from sample with the highest plantain four (50:50) and all the samples gelled between 4.00-8.00. Potassium was the most abundant mineral element determined ranging between 28.90 and 38.30ppm while iron was the least (0.61-0.84ppm). The Na/k ratio of less than 1 (0.39-0.44) was obtained for the flours in this study. Acceptability of cocoyam and fermented plantain flour blends pastes had no significant (p>
0.05) difference in all the sensory properties (colour, taste, aroma, texture and general acceptability) assessed this study.Pages: 164-168 | Views: 844 | Downloads: 357Download Full Article: Click Here
How to cite this article:
Oloye DA, Ibrahim TA, Omosuli SV. Quality evaluation of cocoyam and fermented plantain composite flour and their cooked paste. Int J Adv Acad Stud 2020;2(3):164-168.