Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel

“…The WAC recorded for the soy-flour supplemented tapioca (Otegbayo et al, 2013) fell within the range of values reported for tapioca grits in the current investigation at 98 g SPS:10 g MSF, 99.66 g SPS:6 g MSF, 90 g SPS:10 g MSF, and 94 g SPS:11.66 g MSF. In contrast to this study, tiger-nut-supplemented tapioca (Adeoti et al, 2017) had a lower WAC. Also, the WAC of the SPS-MSF tapioca grits decreased as the MSF inclusion level increased, which is not in agreement with what Otegbayo et al (2013) observed when tapioca grits were supplemented with soy flour.…”

“…From this investigation, it was also discovered that adding MSF decreased the BD of the SPS-MSF tapioca grits. This finding is consistent with those made by Otegbayo et al (2013) when they added soy flour to tapioca, and by Adeoti et al (2017), when they added tiger nut flour to tapioca.…”

“…The SPS-MSF tapioca grits with a higher SI may have the same effect. The SI for tapioca grits enhanced with tiger nuts reported by Adeoti et al (2017) fell within the range of values found in the current investigation.…”

“…The BD of the SPS-MSF tapioca grits ranged from 60% to 83%, with 90 g SPS: 2 g MSF tapioca grits having the highest BD and 94 g SPS:11.66 g MSF tapioca grits having the lowest BD (Table 2). The BD of the tapioca grits was higher than that of tapioca supplemented with soy flour (Otegbayo et al, 2013) and tiger nut flour (Adeoti et al, 2017) but within the range of values reported by Ijeoma et al (2016) for tapioca grits produced from different cassava varieties. The BD of the tapioca grits from 90 g SPS: 2 g MSF, 9.66 g SPS: 6 g MSF, 94 g SPS: 0.34 g MSF, and CS, on the other hand, did not differ significantly (p>0.05).…”

“…In situations where the moisture content is low, a product's ability to associate with water is expressed by the WAC (Awoyale et al, 2019). The WAC varies with shape, presence of protein, carbohydrate, lipids, pH, and salt (Adeoti et al, 2017). It is also the ability of the food particles to entrap large amounts of water, such that exudation is minimized (Onyeneke, 2019).…”