Open AccessFormulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea
Author(s) -
Dada Toluwase A.,
Barber Lucretia I.,
Ngoma Lubanza,
Mwanza Mulunda
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.568
Subject(s) - proximate , food science , shelf life , moisture , control sample , peroxide value , carbohydrate , composition (language) , water content , chemistry , biochemistry , linguistics , philosophy , geotechnical engineering , organic chemistry , engineering
The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4.1%–4.2%) and fiber (5.0%) contents which were similar. Protein content increased from 0.9% to 2.6%, fat 24.6% to 28.5%, carbohydrate 59.7% to 61.1%, and ash 1.8% to 2.5% in both control and most preferred sample. Results showed no changes in their peroxide value (2.4 mEq/kg), moisture content (4.1%), and bacterial count of 0 × 10 2 CFU/g at ambient storage temperature for 4 weeks. The addition of cowpea flour increased the nutritional quality of the cassava strips.