September 2008

Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro

  Kokoro a local maize snack was made from substitution of maize flour with either defatted soybean or groundnut cake flour (9:1, 7:3, 5:5, 3:7 and 1:9 substitution ratios) were evaluated for proximate and sensory qualities. Increase in substitution ratio produced kokoro with higher nutritional content (28.46 and 35.10 percent protein for those made from 1:9 substitution ratio respectively). Increase in...

Author(s): P. I. Uzor-Peters, N. U. Arisa, C. O. Lawrence, N. S. Osondu, and A. Adelaja

September 2008

Some properties of starches from cocoyam (Colocasia esculenta) and cassava (Manihot esculenta Crantz.) grown in Malawi

  The physicochemical and functional properties of starch from cocoyam and ten varieties of cassava grown in Malawi were studied to unravel their potential in industrial application. The properties of starch varied significantly with crop and among varieties. Cocoyam starch granules exhibited polygonal truncated shapes and small sizes (average of 7µm) while the cassava starch granules were rounded,...

Author(s): Davies E. Mweta, Maryke T. Labuschagne, Elizma Koen, Ibrahim R. M. Benesi, and John D. K. Saka