Physico-Chemical, Pasting and Functional Properties of Tapioca Enriched with Tigernut Flour
International Journal of Food Engineering and Technology
Volume 1, Issue 1, December 2017, Pages: 9-16
Received: Nov. 7, 2016;
Accepted: Nov. 23, 2016;
Published: May 10, 2017
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Adeoti Oluwole A., Department of Food Science and Technology, the Oke-Ogun Polytechnic Saki, Oyo State, Nigeria
Alabi Abosede. O., Department of Food Science and Technology, the Oke-Ogun Polytechnic Saki, Oyo State, Nigeria
Elutilo Olushola O., Department of Food Science and Technology, the Oke-Ogun Polytechnic Saki, Oyo State, Nigeria
The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and staple crops such as cassava. This work was described to evaluate the effect of fermentation and germination of tiger nut flour enrichment on the nutritional compositions of Tapioca- a partially gelatinized irregular starch grit made from cassava. Starch was extracted from cassava and tiger nut-tapioca was produced by incorporation of germinated and fermented tiger nut into moist starch at varying proportions (0:100; 5:95; 15:85; 35:65; 50:50) before granulation and gelatinization with the aim of producing a more balanced product. The moisture and protein contents of the samples varied from 7.66-10.96% (0:100 and 50:50 GM) and 0.40-1.35% (0:100 and 50:50 FM) respectively. Fat and carbohydrate contents of the sample were 0.24-1.03 % (0:100 and 50:50 FM) and 85.44-88.95 % (0:100 and 50:50 FM) respectively. The mineral compositions of the samples showed that potassium was highest with the values ranged from 302.04-358.17 mg/g (0:100 and 50:50 GM while Zinc was lowest with the values ranged from 1.23-1.60 mg/g (0:100 and 50:50 FM). The peak viscosity of the samples ranged from 44.42-99.51 RVU (35:65 FM and 0:100) while the final viscosity ranged from 64.58-265.02 RVU (15.85 FM and 0:100). The bulk density and swelling power of the samples ranged from 0.40-0.67 g/ml (50:50 FM and 0:100) and 9.27-9.47% (50:50 FM and 0:100) respectively. The result of this work shows that the nutrient composition of the tapioca increased with increasing level of substitution with tiger nut flour. The samples can therefore be used to reduce the problem of food security especially among the children in the sub-Sahara region of Africa where protein malnutrition is prevalent.
Adeoti Oluwole A.,
Alabi Abosede. O.,
Elutilo Olushola O.,
Physico-Chemical, Pasting and Functional Properties of Tapioca Enriched with Tigernut Flour, International Journal of Food Engineering and Technology.
Vol. 1, No. 1,
2017, pp. 9-16.
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