A.O. Falola
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
O.P. Olatidoye
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
S.O. Adesala
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
M. Amusan
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
ABSTRACT
Effect of modification and quality characteristics of cocoyam starch for the production of chin-chin was investigated. Cocoyam (Xanthosoma sagittifollium) starch was subjected to acid modification, blended with wheat flour in the ratios 90:10, 80:20, 70:30 and 60:40, the 100% and used to prepare chin-chin samples, 100% wheat flour was used as the control sample. Functional and pasting properties of the modified cocoyam starch, wheat flour and the blends were assessed; proximate composition and sensory properties of the chin-chin produced from the blends were investigated. Bulk density of the 100% modified cocoyam starch, 100% wheat flour, 80:50, 70:30 and 50:20 blends were 0.51, 0.66, 0.56, 0.62 and 0.68 g/mL, respectively. Oil absorption capacity, water absorption capacity and pasting temperature ranged between, 2.07-2.24 g/g, 1.42-1.78 g/g and 90.90-94.33°C, respectively. Proximate analysis revealed that the chin-chin sample from 100% modified cocoyam starch had the highest carbohydrate, ash and crude fibre (73.43±0.07, 1.625±0.0, 1.965±0.0, respectively), closely followed by 70:30 blend whereas sample from 100% wheat had the lowest. Sensory evaluation on the chin-chin samples revealed that the 70:30 blends was the most acceptable sample. Modified cocoyam starch blended with wheat flour gave good functional properties and the chin-chin samples produced from them have good sensory qualities which showed an enhancement in its utilization.
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How to cite this article
A.O. Falola, O.P. Olatidoye, S.O. Adesala and M. Amusan, 2014. Modification and Quality Characteristics of Cocoyam Starch and its Potential for Chin-Chin Production. Pakistan Journal of Nutrition, 13: 768-773.
DOI: 10.3923/pjn.2014.768.773
URL: https://scialert.net/abstract/?doi=pjn.2014.768.773
DOI: 10.3923/pjn.2014.768.773
URL: https://scialert.net/abstract/?doi=pjn.2014.768.773
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