African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

Adedola S. Adeboye
  • Adedola S. Adeboye
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Adefunke Bamgbose
  • Adefunke Bamgbose
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar
Oluwafemi A. Adebo
  • Oluwafemi A. Adebo
  • Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.
  • Search for this author on:
  • Google Scholar
Damaris C. Okafor
  • Damaris C. Okafor
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
  • Search for this author on:
  • Google Scholar
Tajudeen B. Azeez
  • Tajudeen B. Azeez
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
  • Search for this author on:
  • Google Scholar


  •  Received: 18 July 2018
  •  Accepted: 25 September 2018
  •  Published: 31 August 2019

Abstract

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.

 

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 13 No. 8
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES