Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

Abstract

The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4.1%–4.2%) and fiber (5.0%) contents which were similar. Protein content increased from 0.9% to 2.6%, fat 24.6% to 28.5%, carbohydrate 59.7% to 61.1%, and ash 1.8% to 2.5% in both control and most preferred sample. Results showed no changes in their peroxide value (2.4 mEq/kg), moisture content (4.1%), and bacterial count of 0 × 10 2 CFU/g at ambient storage temperature for 4 weeks. The addition of cowpea flour increased the nutritional quality of the cassava strips.

Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes

“…Dry matter content of instant dried Jackbean, cowpea, and pigeon pea powders were significantly higher than instant Bambara and African yam bean powders. Low moisture content gave rise to high dry matter in sample and would increase the storability of the product (Dada et al, 2018). The protein content of instant Jackbean, cowpea, and pigeon pea soup powders was significantly higher than instant Bambara and African yam bean powders.…”

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…Due to high amount of carbohydrate contents (>80%) of the flours of studied cassava varieties, it can be utilized in formulating composite flour blends in the food manufacturing. In particular, high carbohydrate contents facilitate manufacturing foods such as cassava strips [ 5 ], snacks [ 29 ], gruels [ 27 , 30 ], short biscuits [ 6 ], porridges [ 9 ], instant flours [ 10 ], and gluten-free pasta [ 8 ].…”

“…Gegios et al [ 40 ] has stated that cassava varieties with colored flesh contained higher amount of carotene than varieties with white flesh. The color of cassava flour is important in foods such as ice creams, flavored beverages, desserts, cakes [ 41 ], strips [ 5 ], gruels [ 28 , 30 ], gluten-free pasta [ 8 ], and gluten-free cookies [ 42 ]. Moreover, it is important in cassava starch industry [ 43 ].…”

“…Cassava has many applications in the product diversification, varying from food to nonfood products [ 4 ]. Being a rich source of carbohydrate, cassava facilitates the utilization of its flour in the applications such as manufacturing cassava strips [ 5 ], short biscuits [ 6 ], pasta [ 7 , 8 ], porridges [ 9 ], instant flour [ 10 ], and starch films [ 11 ].…”

Quality Assessment of Strips produced from Soybean and Cassava Flour Blends

“…Strips were produced according to the procedure of Dada et al (2017) (Figure 1). The recipe for the production of soybean-cassava strips comprised wheat flour (100 g), cassava flour (350 g), soybean flour (350 g), onion (360 g), salt (40 g), water (1200 mL) and vegetable oil (3000 mL).…”