Open AccessFunctional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour
Author(s) -
A. I. Peter–Ikechukwu,
J. C. Ibeabuchi,
Chioma N. Eluchie,
Ijeoma M. Agunwah,
E.J. Aneke,
M. N. Chukwu,
J.C. Ogbuagu,
D. C. Okafor
Publication year - 2019
Publication title -
food science and nutrition studies
Language(s) - English
Resource type - Journals
eISSN - 2573-167X
pISSN - 2573-1661
DOI - 10.22158/fsns.v3n2p39
Subject(s) - absorption of water , food science , wheat flour , emulsion , significant difference , swelling capacity , chemistry , swelling , materials science , mathematics , composite material , biochemistry , statistics
Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.