Functional properties of soy-enriched tapioca

The study was conducted to investigate the effect of soy-substitution on functional properties of tapioca a partially gelatinised irregular starch grit made from cassava. Starch was extracted from cassava tubers and soy-tapioca was produced by incorporation of full-fat soy flour into moist starch at four levels of substitution; 15: 85, 25: 75, 50: 50 before granulation and gelatinization. Functional properties of soy-tapioca samples: water absorption, bulk density, swelling capacity, oil absorption capacity, dispersibility, gelation capacity, syneresis, transmittance and pasting characteristics were determined and compared with that of tapioca. Results show that functional properties of soy-tapioca differ from each other as the ratio of soy substitution increases. Gelation, oil absorption, dispersibility, swelling, viscosity and transmittance, decreased as soy-substitution increased while water absorption capacity increased. Functional properties of soy-tapioca (15:85) suggest that it can compare favourably with that of tapioca. Enrichment of tapioca with soy flour to enhance its nutritional value is feasible however; increase in the level of soy substitution beyond 15% will alter the functional properties and affect the gelatinous nature of the tapioca meal. This may affect its acceptability and utilization by the consumers. Soy–tapioca (15: 85) can provide a nutrient dense alternative to tapioca and enhance nutritional security.Keywords: Functional properties, tapioca, cassava, starch grit, soy flour, soy-enriched tapioca, viscosity, soysubstitutionAfrican Journal of Biotechnology Vol. 12(22), pp. 3583-358

Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate ( 63.34 – 70.53%), moisture (4.34 – 4.97%) and vitamin A (11.62 – 35.00 mg/100 g) but lower protein (3.36 – 7.89%), fat (16.91 – 25.09%), calcium (0.73 – 0.89%),  phosphorus (0.24 – 0.32%), iron (0.10 – 0.27%) and ash content (1.17 – 3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrientcomposition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.Keywords: Wheat flour, sweet potato starch, noodles