Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour

Noah, Abimbola and Abiaziem, C. V (2019) Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour. Food Science and Quality Management, 92. pp. 36-41. ISSN ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)

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Abstract

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soy-coconut flour (100, 80:10:10, 70:15:15, 60:20:20, 50:25:25) to produce tapioca soy-coconut. Proximate, mineral composition and sensory evaluation were determined by standard methods. The proximate composition of tapioca meals ranged in values of 7.67 to 10.67%; 1.03 to 30.09%, 0.24 to 9.80%, 1.26 to 4.71%, 1.08 to 9.14 % and 35.59 to 88.72% for moisture, crude protein, fat ,ash, crude fiber and carbohydrate respectively. There were increase in the values of tapioca as the level of soy-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mineral content of all the samples shows an increase in the value. Fortification of tapioca with soybean and coconut flour significantly increased the nutritional and sensory quality. The sensory evaluation result in terms of overall acceptability shows that 80:10:10 was most preferred than the other fortified samples. Hence fortified tapioca is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	03 Jun 2020 19:47
Last Modified:	03 Jun 2020 19:47
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/343

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