Development of Convenient Cocoyam Pottage (Mpotompoto)

This study explored the feasibility of developing a ready-to-prepare cocoyam pottage, 'mpotompoto' to meet consumers' need for convenience in traditional dishes. Cocoyam chunks (1.2cm x 1.2cm x 1.2cm) were pre-gelatinized to obtain the instant base ingredient, and an accompanying spice-mix recipe was developed. Standard methods were used to determine the moisture content and selected functional properties of the ready-to-prepare base product. A consumer panel of fifty assessors who were familiar with sensory testing evaluated the product's organoleptic properties. A dish following a traditional recipe was used as control. The moisture content of the instant base was low (10%), signifying the potential for good storability. The water absorption capacity, oil absorption capacity, swelling power and solubility were 247.39 ± 7.12%, 87.98 ± 3.76%, 6.44 ± 0.58% and 3.78 ± 0.29%, respectively, indicating desirable functional characteristics for reconstitution. The consumer panel generally appreciated all evaluated products with mean likeness scores between 5 and 6 for all tested attributes on a 7-point hedonic scale. The convenient cocoyam pottage (mpotompoto) mimicked the traditionally prepared 'mpotompoto'. The study provides baseline information that can be commerciall

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage. The effects of Alu (compared to Suc) on the hardening and microstructural and molecular order of amylopectin-rich (glutinous rice (GR) and corn amylopectin (CAP)) and amylose-rich (corn (C)) starch gels were investigated. Alu and Suc both suppressed hardening in C gels, while Alu but not Suc was effective in GR and CAP gels. SEM results showed that Alu-containing GR and CAP maintained a relatively large pore size compared to Suc-containing gels. The deconvolution of FTIR spectra revealed that Alu-containing GR and CAP gels had lower ratios of intermolecular hydrogen bonds and higher ratios of loose hydrogen bonds than Suc-containing gels. For amylose-rich C gels, on the other hand, such tendencies were not observed. The influence of Alu on amylopectin-rich gels could be because Alu reduced the ratio of intermolecular hydrogen bonds, which might be involved in amylopectin recrystallization, and increased that of loose hydrogen bonds. The results suggest that Alu is more effective than Suc in inhibiting the hardening of amylopectin-rich starch gels during refrigerated storage