Suitability of cassava starch in making baked and fried composite flour products
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Date
2017
Authors
Journal Title
Journal ISSN
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Publisher
AJOL
Abstract
Except for carbohydrate, cassava is a poor source of protein, fats, minerals, and vitamins, but when
blended with other foods it makes products of high nutritional quality. The suitability of cassava
starch in making baked and fried products was investigated in this study. Materials used were
cassava starch and soy flour obtained from former main Morogoro Market. Cassava starch-soy flour
formulations (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) were carried out based on percentage by
weight. There was an increase in nutrient content of the composite flour as percentage of soy flour
increased. Cassava starch (100%) was unsuitable for bread, pan cakes and buns as it gelatinized
to form products of rubbery texture. Cassava starch: soy flour (80:20) produced highly acceptable
breads. Incorporating 20-60% soy flour in cassava starch was observed to be suitable in making
pan cakes. Addition of 20-40% soy flour to cassava starch produced fried buns of good sensory
characteristics. Sensory evaluation of breads, buns and pan cakes was carried out to determine
acceptance of the products. Products made from a composition with more than 60% soy flour were
not accepted because of strong grassy-beany flavour and bitter taste of soybean. It was concluded
that, cassava starch 100% and 100% soy flour were unsuitable in baking and frying of products.
However, at certain ratios (60:40 and 80:20) when cassava starch was mixed with soy flour, it
became suitable for baking and frying. It was recommended that cassava starch can be exploited
in making baked and fried food products.
Description
Tanzania Journal of Agricultural Sciences (2017) Vol. 16 No. 1, pg 9-16
Keywords
Cassava starch, Soybean, Baked products, Acceptability