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Cassava and soyabean flours and resting time effects on sensory and physical characteristics of reconstituted miondo
Author(s) -
Mpondo Georges Tiky
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199802)76:2<310::aid-jsfa962>3.0.co;2-x
Subject(s) - steeping , chemistry , food science , fermentation
Sensory and physical characteristics of miondo made with three types of cassava flour (CF) (CF1, shredding of roots and drying; CF2, shredding of roots, 24‐h natural fermentation, and drying; CF3, 3‐day steeping of roots and drying) containing 0, 5 and 10% of added soybean flour (SF) were evaluated after 0, 1, 2, 3 and 4 h of resting (RT) before cooking to determine the optimum CF and SF levels and RT. Results indicated that miondo made with CF3 were more palatable ( P <0·05) and firmer ( P <0·05) than those of CF1 and CF2. Upon resting, there was no significant changes in sensory characteristics of cooked miondo , although the instrumental firmness (hardness) of miondo (made with CF3) increased ( P <0·05). Upon addition of SF, products became less palatable, more yellow in colour, softer, less sticky; weight loss of raw miondo decreased; water retention ratio (WRR), crude protein contents, and total ashes of CF3 increased. WRR and protein content of CF3–SF blends correlated negatively with hardness of miondo ( r =‐0·90 and ‐0·99, respectively). CF3 with no added SF was most appropriate for making palatable miondo , regardless of the resting time. © 1998 SCI.