Published ArticleAn experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein content were comparable with one another. However, fibre content increased with the increase in the levels of CF in the sausage. The highest fibre content of 0.43% was recorded in sausage with 15% CF. Fat content tended to decrease with increase in the levels of CF in the sausage. Values obtained for cooking and refrigeration losses were comparable with one another. Cooking losses ranged between 1.08 - 1.85% while refrigeration loss ranged from 7.60-8.53%. Compared with the control, higher panel scores were recorded on sensory qualities for sausages containing CF. 
WF in beef sausage can be substituted with 100% CF without adverse effect on chemical composition, processing yield or sensory qualities. This approach will satisfy the growing demand of consumers for gluten-free meat products, thereby minimising the incidence of coeliac disease in humans

Abiola, S.S.

Ewebajo, O.O.

English

Central University Of Technology Free State - LibraryCUT, South Africa

Journal for New Generation Sciences: Volume 7 Number 21SUBSTITUTION OF WHEAT FLOUR FOR CASSAVA FLOURIN THE MANUFACTURE OF BEEF SAUSAGESS ABIOLA AND OO EWEBAJOABSTRACTKeywords:1. INTRODUCTIONAn experiment was conducted to investigate the effects of substituting wheatflour (WF) for cassava flour (CF) on chemical composition, storage stabilityand sensory qualities of beef sausage. The WF in the sausage was replacedwith CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein contentwere comparable with one another. However, fibre content increased with theincrease in the levels of CF in the sausage. The highest fibre content of 0.43%was recorded in sausage with 15% CF. Fat content tended to decrease withincrease in the levels of CF in the sausage. Values obtained for cooking andrefrigeration losses were comparable with one another. Cooking lossesranged between 1.08 -1.85%while refrigeration loss ranged from7.60-8.53%.Compared with the control, higher panel scores were recorded on sensoryqualities for sausages containingCF.WF in beef sausage can be substituted with 100% CF without adverse effecton chemical composition, processing yield or sensory qualities. Thisapproach will satisfy the growing demand of consumers for gluten-free meatproducts, therebyminimising the incidence of coeliac disease in humans.Substitution, wheat flour, cassava flour, beef sausageThe meat industry is one of the most important industries in the world andresearch into related but new products is continuous in order to meetconsumer demand. Such research is directed at providing healthyalternatives to what has frequently been accused of causing a variety ofpathologies [1]. The vast majority of today's flour consumption is taken in theform of wheat flour (WF). The popularity of WF is because of an importantproperty. When WF is mixed with water, a complex protein called glutendevelops which is responsible for gas retention and production of lightleavened products. However, certain individuals suffer from intolerance towheat gluten resulting in coeliac disease, which is one of the commonestchronic disorders in Western countries [2]. Increased awareness of thisdisorder has led to an increased demand for gluten-free products.The use of cassava in human and animal nutrition is not a new development. Itis a major staple food in Brazil and tropical countries [3]. Processed cassava(Manihot esculenta Crantz) roots provide more than 60% of the daily energyintake for the population of the Democratic Republic of Congo [4].Although itslimitations have been recognised, particularly the cyanide content of somevarieties [5], the lack of gluten in its flour has necessitated its use as2formulation ingredient particularly in meat processing. Products based on ablend of WF and soybeans have been developed. Zasypkin and Tung-Ching[6] indicate that extruded soybean flour blended with up to 20% WF could beused as textured protein. The use of CF as a non-conventional filler incomminuted meat products has been investigated [7]. The authors observedthat 9% CF could conveniently replace fat in comminuted meat products.Bread with 20% CF was made from International Institute for TropicalAgriculture (IITA) improved varieties of cassava [8].Formulations that reduce cost are of prime concern to the meat processingfactories. In someAfrican countries, wheat and yeast are usually imported tomeet the needs of fermentation industries [9]. A need therefore exists for theuse of cheaper and readily available filler ingredient such as CF in theproduction of gluten-free meat products. The present study was designed todetermine the effect of substituting WF with CF on quality characteristics ofbeef sausage.The IITA cassava variety TMS 30572 with low cyanide content was used forthe preparation of CF. The tubers were peeled, washed with clean water,sliced into chips and sun-dried for 3 days. The cassava chips were laterground and sieved to remove impurities. The flow chart for preparation of CF ispresented in Figure 1 and its chemical composition is presented in Table 1.TheWFused for the studywas purchased froma localmarket.Figure 1: Flow chart for preparation of flour fromcassava tuber2. MATERIALSAND METHODFresh cassava tuberPeelingWashingChippingSun dryingGrinding and sieving3Table 1: Chemical composition (%) of cassava flourConstituents %CompositionDrymatter 87.12Ash 1.00Ether extract 4.25Crude fibre 2.00Crude protein 3.40Nitrogen free extract 76.47Thigh muscle and back fat of freshly slaughtered cattle obtained from theslaughter slab were ground separately in a Kenwood Chef Model A901 foodprocessor. Five batches of beef sausage (2kg/batch) were prepared in whichWF was substituted with CF at 0, 25, 50, 75and 100% levels. Equal amountsof seasoning (salt, spices and herbs) and water were added to each batch ofsausage. Ingredient composition of the sausages is shown inTable 2.Table 2: Composition (%) of beef sausagesReplacement levels of cassava flourIngredients 0% 25% 50% 75% 100%Leanbeef 55.00 55.00 55.00 55.00 55.00Beef back fat 10.00 10.00 10.00 10.00 10.00Wheat flour 20.00 15.00 10.00 5.00 -Cassava flour - 5.00 10.00 15.00 20.00*Seasoning 1.89 1.89 1.89 1.89 1.89Water 13.11 13.11 13.11 13.11 13.11TOTAL 100.00 100.00 100.00 100.00 100.00*Contained (g/100g): Salt 0.78g; Nutmeg 0.16g; Coriander 0.14g; Pepper0.46g;Mace 0.16g; Ginger 0.14Samples of the sausage were used for proximate analysis according to themethod of [10] while some samples were stuffed separately into 35mmdiameter cellulose casing and tied at both ends. After labeling, samples ofsausage in cellulose casing were refrigerated at 20C for 24 hours while somesamples were cooked in Gallenkamp water bath model 204 at 800C for 15minutes. Treatment in both cases was replicated three times and the studywas repeated twice.Cooking losses were based on the pre- and post-cooking weights of sampleswhile refrigeration losseswere based on pre- and post-refrigerationweights ofsamples. The cooked beef sausages were organoleptically evaluated by 10Journal for New Generation Sciences: Volume 7 Number 24trained panelists for colour, flavour, juiciness, tenderness and overallacceptability on a 1-7 hedonic scale (1 = unacceptability; 2 = very poor; 3 =poor; 4 = fair; 5 = fairly good; 6 = good; 7 = excellent).Data collected were subjected to analysis of variance while means werecompared using theDuncan'sNewMultipleRangeTest [11].Results of chemical composition of sausage samples are presented in Table3. Values obtained for moisture, protein, fibre and fat were not statisticallysignificant (P>0.05). However moisture content ranged between 57.74-59.51% with the highest value recorded on batch 3 sausage containing 10%CF. The high water binding quality of CF has been documented. Annor-Frempong et al. [7] report that products with CF had higher water contents dueto the higher water binding and retention capacity of cassava. The authorsrecorded moisture content of 56-64% for cassava products. In the presentstudy, values obtained for protein in all products were comparable with eachother. This suggests that the WF and CF used in this study probably hadcomparable amounts of protein content. Narpinder et al. [12] report proteincontent of 8.60% for WF (WL-1562 variety) while [13] report a comparablevalue of 6.50% protein for CF. Cereal flour obtained from wheat or corn isusually low in protein and poor in emulsification ability [14].Table 3: Chemical composition of beef sausagesReplacement levels of cassava flourParameters 0% 25% 50% 75% 100%Moisture (%) 57.74 58.26 59.51 57.81 57.01Protein (%) 15.36 15.16 15.55 16.16 15.16Fibre (%) 0.29 0.28 0.30 0.43 0.41Fat (%) 10.80 10.01 11.10 10.28 9.92Carbohydrate (%) 23.07ab 23.91ab 25.64a 25.46a 24.38aa, b, Means in the same row with different superscripts are significantlydifferent (P< 0.05)The fibre content increasedwith an increase in the levels of CF in the sausage.The highest fibre content of 0.43% was recorded on sausage containing 15%CF. This finding confirms that CF has higher fibre content than WF. IbeawuchiandEchumba [13] record a value of 3.4%crude fibre for CFwhileMalwinder etal. [15] report 0.55% crude fibre for WF. The significance of dietary fibre inmeat products has been reported in various studies. Fibre has been used incooked meat products to increase the cooking yield due to its water-bindingand fat-binding properties to improve texture [16]. Values obtained for3. RESULTSAND DISCUSSION5carbohydrate are statistically significant (P<0.05). All four cassava productscontainedmore carbohydrate than the control.Results obtained for cooking and refrigeration losses were not statisticallysignificant (P>0.05) as shown in Table 4. However, cooking losses rangedbetween 1.08-1.87%. In a related study,Annor-Frempong et al. [7] report leastcooking loss of 19% in the product containing 10.80% CF. Abiola and Soremi[17] indicate thatWFmore satisfactorily controlled shrinkage than corn flour inpure beef liver sausage.Weight losses during storage have been attributed toseveral factors. Air, temperature and relative humidity in the chill room alsohave effects onweight loss [18].Table 4: Cooking and refrigeration losses in beef sausagesReplacement levels of cassava flourParameters 0% 25% 50% 75% 100%Cooking loss:Initial weight (g) 50.00 50.00 50.00 50.00 50.00Final weight (g) 49.39 49.07 49.19 49.07 49.46Weight loss (%) 1.22 1.85 1.61 1.85 1.08Refrigeration loss:Initial weight (g) 50.00 50.00 50.00 50.00 50.00Final weight (g) 46.21 45.74 45.87 46.00 45.76Weight loss (%) 7.60 8.53 8.30 7.61 8.48Means in the same roware not significantly different (P> 0.05)Table 5 shows the results of sensory evaluation for the batches of beefsausages. All cassava products were superior in sensory propertiescompared to the control. The values obtained for colour and acceptabilitywere statistically significant (P<0.05). Flavour increased with increase in thelevels of CF in the sausage while scores for tenderness and juiciness werehighest for sausagewith 50%CF.Table 5: Sensory evaluation of cooked beef sausagesReplacement levels of cassava flourParameters 0% 25% 50% 75% 100%Colour 4.70b 5.10ab 6.10a 6.10a 5.30abFlavour 4.80 5.00 5.10 5.30 5.80Tenderness 4.80 5.10 5.60 5.10 5.50Juiciness 4.50 4.90 5.90 4.70 5.30Acceptability 3.90c 4.50bc 5.40ab 4.90ab 5.50aJournal for New Generation Sciences: Volume 7 Number 26a, b, c, Means in the same row with different superscripts are significantlydifferent (P< 0.05)CF, popularly called tapioca flour, can replace 100% WF in beef sausagewithout adverse effects on processing yield or sensory qualities. Suchformulation will reduce sausage production cost, which is a prime concern tosausage manufacturing companies, and satisfy the growing demand ofconsumers for gluten-free meat products thereby minimising the incidence ofcoeliac disease.1. Jimenez-Colomenero, F. (2000). Relevant factors in strategies for fatreduction inmeat products. , 11: 56-66.2. Steinman, H. (2001). Wheat, gluten allergy, gluten intolerance and glutenenteropathy.3. Nassar, N.M. and Marques, A.O. (2006). Cassava leaves as a source ofprotein. 4(1): 187-188.4. Ngudi, D.D. Kuo, Y. and Lambein, F. (2002). Food safety and amino acidbalance in processed cassava 'Cossettes'.50(10): 3042-3049.5. Gomez, G.,Valdivieso, M., De la Cuesta, D. and Kawano, K. (1984)Cyanide content in whole root chips of ten cassava cultivars and itsreduction by oven drying or sun drying on trays. . 19: 97-102.6. Zasypkin, D.V. and Tung-Ching, Lee. (1998). Extrusion of soybean andwheat flour as affected by moisture content. 63(6): 1058-1061.7. Annor-Frempong, I.E.,Annan-Prah,A. andWiredu, R. (1996). Cassava asa non-conventional filler in comminuted meat products. 44: 193-202.8. IITA. (1990). Cassava in tropicalAfrica.Areferencemanual. p 118.9. Vickery, M.L. and Vickery, B. (1979). .MacmillanPress London. 166pp.10.A.O.A.C. (1990). 15 ed.Association of officialAnalytical ChemistsWashingtonD.C.USA.11.Steel, R.G.D. and Torrie, J.H. (1980).. 2 ed.McGraw-Hill NewYork.12.Narpinder, S., Amarjeet, K., Singh, R.P. and Sekhon, K.S. (1989).Rheological and cookie making studies on wheat rice flour blends.26(2): 90-94.13 Ibeawuchi, J.A. and Echumba, J.O. (1996). The effects of ensilage on thenutritive characteristics of poultry waste-carbohydratemixture as livestockfeed. 23(1): 72-75.4. CONCLUSION5. REFERENCESTrendsFoodSci. TechJour. Food,Agric. &Env.Jour. Agric. Food Chem.Jour. Food TechJour. Food Sci.Meat Sci.Plant products of tropical AfricaOfficial methods of analysisPrinciples and procedures ofstatisticsJour.FoodSci. Tech.Nig. Jour.Anim. Prod.http://www.scieceinafrica.co.za/2001/december/gluten.htmthnd714.Forrest, J.C., Aberle, E.D., Hedrick, H.B, Judge, M.D. and Merkel, R.A.(1975).. W.H. Freeman and Company. San Francisco.pp. 212-214.15.Malwinder, K., Sukhwant, K.M., Charanjeet, K.H. and Satinder, B. (1988).Effect of Musk melon (cucumis mole) seed supplementation on thenutritive value ofwheat chapate. Jour. 25(5): 263-266.16.Cofrades, S., Guerra, M.A., Carballo, J., Fernandez-Martin, F. andJimenez-Colmenero, F. (2000). Plasma protein and soy fibre content effecton bologna sausage properties as influenced by fat level. .65: 281-287.17.Abiola, S.S. and Soremi, B.S. (1999). Replacement value of corn flour withwheat flour in pure beef liver sausage. . 2: 119-123.18.Califano,A. N. and Calveno,A. (1980). Weight loss in sausages.5(1): 1Principles of meat scienceFoodSci. andTech.Jour. Food SciTrop. Anim. Prod. InvestMeat Sci.Journal for New Generation Sciences: Volume 7 Number 2

Substitution of wheat flour for cassava flour in the manufacture of beef sausage

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Substitution of wheat flour for cassava flour in the manufacture of beef sausage

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Central University Of Technology Free State - LibraryCUT, South Africa