1. E-mail: ooawolu@futa.edu.ng, Registrant ID# 2156
SP24-11
Rheological and physicochemical properties of optimized cocoyam (Colocasia esculenta) - based flours and quality characteristics of produced biscuit.
Olugbenga Olufemi Awolu1*, Grace Funmilayo Oseyemi1 and Beatrice Olawumi Temilade Ifesan1.
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
Registrant ID# 2156
Introduction
Cereals-legume based food is being advocated as alternative to wheat-based food. It is high in protein, minerals, energy and antioxidants. Bambara groundnut is rich in protein lysine which complements cereals in the diet (Ocran et al., 1998). Cassava starch has high paste viscosity, high paste clarity, and high freeze- thaw stability, which are of industrial advantages. In this work, gluten-free snacks were produced using cocoyam and bambara groundnut flours using either xanthan gum or cassava starch as binders.
M&M
Cocoyam and Bambara groundnut obtained locally, Cassava starch from Matna foods, Nigeria; Experiment- al design using Optimal mixture design of Response Surface Methodology(Design Expert, ); Cocoyam flour produced (Ukonze, 2010); Bambara groundnut flour produced (Olapade and Adetuyi, 2007); Proximate and Mineral analyses (AOAC, 2005); Functional properties (Onwuka, 2005); Pasting characteristics (RVA); Biscuits produced, its quality and acceptability evaluated.
Results
Table 1: Optimization of Cassava-Based (CBC) and Xanthan Gum-Based (CBX) Composite Flour Proximate
*A-Cocoyam flour, B-Bambara G.N. flour, C-Cassava Starch (Binder), X-Xanthan gum (Binder)
Tables 2: Optimized Xanthan Gum-Based (CBX) and Cassava Starch-Based (CBC) and Wheat-based Composite Flour
*BD-Bulk Density, WAC/OAC- Water/Oil Absorption Capacity, LG-Least Gelation, FS-Foaming Stability, P-Peak viscosity, T-Trough, Br=Breakdown, F.V.-Final viscosity, S.B.-Setback
Table3: Sensory Evaluation of Produced Biscuit
*CBX-Xanthan gum-based, CBC-Cassava starch based, CBW-wheat based
Conclusion: In all, Cocoyam-based flour competes favourably with wheat-based; cassava starch also competes favourably with xanthan gum
(use the bottom of the poster only is necessary)
Param.
CBC
CBX
Model
Sig. terms (p≤0.05)
R Sq.
Adj. R sq.
Adj R. Sq
Protein
Quad
Model, AB, BC
0.7283
0.5925
Cubic
0.8793
0.6883
CHO
Model,L.M.,AB, AB(A-B), AC(A-C),BC(B-C)
0.9755
0.9388 AB
0.8531
0.6325
Ash
Model, L.M., AB, AC, BC, ABC, AB(A-B), AC(A-C), BC(B-C)
0.9977
0.9943
Model, AB(A-B)
0.9363
0.8408
Fibre
Model, AC(A-C), BC(B-C)
Quad.
0.6100
0.4149
Moist.
Model, L.M., AB, AC,ABC, AB(A-B), AC(A-C), BC(B-C)
0.9974
0.9934 -
0.4041
0.1062
Composite flours
Functional Properties
Minerals
Pasting Characteristics A B
X/C BD
WAC
OAC LG FS Ca K Zn Fe P T Br
F.V.
S.B.
CBX
75.88
23.88
0.25
0.74
2.6
1.6
2.4
3.75
59.3
46.0
0.36
0.12
4001
3223
778
5233
2017
77.92
21.83
0.71
2.8
2.10
64.2
50.9
0.16
0.08
2119
2046 73
3291
1245
CBC
70.00
18.33
11.67
7.45
7.25
0.4
3.9
3.5
137
0.64
2310
2111
149
3353
1242
69.17
16.67
14.17
0.72
8.05
2.95
132
0.23
0.59
2121
174
3355
1233
CBW
19.00
9.00
72.00 (Wheat)
2391
1518
873
3801
2283
Taste
Aroma
Appearance
Crispiness
Overall acceptability
CBX2
7.33a
6.92a
7.00a
7.17a
7.25a
CBC2
6.75a
6.67a
6.50a
6.58a
CBW
7.50a
7.08a
7.42a