African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

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.
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Adefunke Bamgbose
  • Adefunke Bamgbose
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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Oluwafemi A. Adebo
  • Oluwafemi A. Adebo
  • Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.
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Damaris C. Okafor
  • Damaris C. Okafor
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
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Tajudeen B. Azeez
  • Tajudeen B. Azeez
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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  •  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.