Functional and Nutritional Characteristics of Cassava Flour (Lafun) Fortified with Soybeans

Bankole, Y.O.; Tanimola, A.O.; Odunukan, R.O.; Samuel, D.O.

doi:10.5901/jesr.2013.v3n8p163

Cited by 13 publications

(16 citation statements)

References 3 publications

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“…Except for the fat contents, which reduced with increasing storage period, other components did not follow any particular trend. The fat contents (0.85–0.94 g/100 g) in this study were lower than values (1.85–2.62 g/100 g) reported for lafun enriched with soybean flour (Bankole, Tanimola, Odunukan, & Samuel, 2013). The moisture contents (6.45 to 8.38 g/100 g) of lafun were relatively low, suggesting that these flours will have a relatively long shelf life.…”

Section: Resultscontrasting

confidence: 91%

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

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Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro‐component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications Refrigeration is a low‐temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small‐holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use.

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Section: Resultscontrasting

confidence: 91%

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

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“…The manioc starch (1.2% protein, 1.6% crude fiber, 0.4% fat, 0.8% ash, and 13.01% carbohydrate) [19] was purchased in local market, as well as the other ingredients. The inulin was provided by Orafti Chile S. A.…”

Section: Raw Materialmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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“…It was determined according to Bankole et al, (2013). 50 g flour sample was put into a 100 ml measuring cylinder.…”

Section: Bulk Density Determinationmentioning

confidence: 99%

“…It was determined according to Bankole et al, (2013). 10g of sample was placed in 100 ml measuring cylinder and distilled water was added to reach the graduated volume 100 ml.…”

Section: Dispensabilitymentioning

confidence: 99%

“…Nutritional deficiency is a major limitation in native meals such as cassava products and this causes poor nutrition and leads to poor health conditions such as marasmus and kwashiorkor. More than 840 million people lack access to enough food to meet their daily basic needs, while more than one third of the world's children are stunted due to diets inadequate in quantity and quality (Bankole, et al, 2013). Several efforts have been made to address the protein deficiencies of native meals such as cassava products in Nigeria.…”

Section: Introductionmentioning

confidence: 99%

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Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean

K¹,

A²,

A³

et al. 2020

SDRP-JFST

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and labelled T1, T2, T3 and T4 respectively. Composite flours produced were analyzed for proximate, mineral, pasting and functional properties, sensory evaluation and hydrogen cyanide determination. The moisture content, protein, ash, fat, crude fiber and carbohydrate of the composites ranged from 11.57-12.40% dry bases, 1.37-13.17%, 0.37-0.74%, 0.12-0.34%, 3.23-3.65% and 70.48-82.37% respectively. The magnesium, iron, calcium and phosphorus of the composites in conc/ppm ranged from 184.67-221.33, 9.033-10.03, 216.33-544.66 and 0.167-3543.67 respectively while zinc was not detected. There was no significant difference (P > 0.05) recorded for pH, bulk density, swelling power, solubility index, water absorption capacity, oil absorption capacity and dispensability of the four blends of composite flour. The ranges of Peak 1, trough 1, breakdown, final viscosity, set back, peak time and pasting temperature are 737.

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Functional and Nutritional Characteristics of Cassava Flour (Lafun) Fortified with Soybeans

Cited by 13 publications

References 3 publications

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean

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