Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Acta Universitatis Cibiniensis. Series E: Food Technology

Awolu Olugbenga Olufemi¹  Oseyemi Grace Funmilayo¹ 

[1] Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria;

关键词: cassava starch;    cocoyam flour;    composite flour;    optimised;    viscoelastic;    pasting characteristics;   

DOI  :  10.1515/aucft-2016-0016

来源: DOAJ

【 摘 要 】

Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

【 授权许可】

Unknown