Subscribe Now Subscribe Today
Research Article
 

Evaluation of the Proximate, Pasting and Sensory Characteristics of Cassava Flour (Fufu) Fortified with Pigeon Pea Flour



S.S. Akoja and A.O. Mohammed
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

The nutritious value of Fufu-fermented cassava flour was improved through supplementation with 10, 20, 30 and 40% pigeon pea flour and the products were subjected to proximate composition, pasting characteristics and sensory tests, with 100% cassava flour as control. The results showed that the pigeon pea Fufu flour contained 7.70% protein, 0.27% fat, 1.08% ash at 10% level of inclusion and this increased to 16.45, 0.54 and 1.24% for protein, fat and ash respectively at 40% level of inclusion. Meanwhile, the carbohydrate contents decreased from 90.28 to 80.81% at 10% and 40% inclusion of pigeon pea flour respectively. Pasting characteristic decreased with increased pigeon pea inclusion. Peak viscosity decreased from 341.92 to 219.80 (RVU) final viscosity from 301.71 to 191.00 (RVU), setback value from 82.29 to 58.21 (RVU) likewise the peak time from 4.93 to 4.33 min at 10% and 40% level of inclusion of pigeon pea respectively. There was a slight significant difference in overall acceptability between 10% level of inclusion and the control (100% cassava flour).

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

S.S. Akoja and A.O. Mohammed, 2011. Evaluation of the Proximate, Pasting and Sensory Characteristics of Cassava Flour (Fufu) Fortified with Pigeon Pea Flour. Pakistan Journal of Nutrition, 10: 124-128.

DOI: 10.3923/pjn.2011.124.128

URL: https://scialert.net/abstract/?doi=pjn.2011.124.128

REFERENCES
1:  Adebowale, A.A., L.O. Sanni and S.O. Awonorin, 2005. Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Sci. Technol. Int., 11: 373-382.
CrossRef  |  

2:  Akinele, T.O. and B.O. Omotola, 1986. Energy and protein intake of infants and children from the low income group of Ibadan. Nutr. Res., 26: 129-137.
CrossRef  |  

3:  AOAC, 1995. Official Method of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC., USA., pp: 1-18.

4:  Aykroyd, W.R., J. Doughty and A. Walker, 1982. Legumes in Human Nutrition. Food and Agricultural Organization of the United Nations (FAO), Rome.

5:  Egouletey, M. and O.C. Aworh, 1991. Production and Physiocochemical properties of tempe-fortified maize based weaning food. Proceedings of the AAU/UNU International Seminar of the Development of High Protein-Energy Foods from Grain Legumes, February 5-7, 1991, Accra, Ghan, pp: 5-7.

6:  Fashakin, J.B., M.B. Awoyefa and P. Furst, 1986. The application of protein concentrates from locally available legumes in the development of weaning foods. Zeitschrift fur Ernahrungswissenschaft, 25: 220-227.
CrossRef  |  Direct Link  |  

7:  Grace, M.R., 1977. Cassava processing. FAO Plant Production and Protection Series No. 3, Rome Italy. http://www.fao.org.

8:  Hodge, J.E. and E.M. Osman, 1971. Carbohydrates. In: Principle of Food Science (Part I Food Chemistry). Fenema, O.R., Mercel Dekker Publishers, New York, pp: 41-138.

9:  Karlson, A. and U. Svanberg, 1982. Dietary bulk as a limiting factor for nutrient intake in primary school children IV Effect of digestive enzymes on the viscocity of starch based weaning food. J. Trop. Pediatric, 28: 230-235.

10:  Newport Scientific, 1998. Applications manual for the rapid visco-analyzer using thermocline for windows. Newport Scientific pty Ltd., .

11:  Nweke, F.I., 1994. Farm level practice relevant to Cassava plant protection. Afr. Crop Sci. J., 2: 563-582.

12:  Ologhobo, A.D. and B.L. Fetuga, 1982. Chemical composition of Promising Cowpea (Vigna unigulata) varieties, Nutr. Re. Internl., 25: 913-919.

13:  Ologhobo, A.D. and B.L. Fetuga, 1984. Biochemical Assessment of some new varities of soybeans. Food Chem., 13: 103-115.

14:  Osho, S.M., 2003. The processing and acceptability of a fortified Cassava based product (garri) with Soybean. Nutr. Food Sci., 3: 278-283.

15:  Padmaja, G. and S. Jisha, 2005. Nutritional characteristics of cassava based composite flours. J. Root Crops, 31: 40-49.

16:  Shimelis, E., M. Meaza and S. Rakshit, 2006. Physico-chemical properties, Pasting behaviour and functional characteristics of flour and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East Africa. E.J. Agric. Eng. Int., 8: 1-18.

17:  SPSS., 2001. Statistical Package for Social Sciences. 11th Edn., LEAD Technologies Inc., New Jersey.

©  2021 Science Alert. All Rights Reserved