On-Farm Verification of Cassava-Based Intercropping Systems in Tanzania Mainland

Kapinga, R.; Msabaha, M.; Nyango, A.

doi:10.17660/actahortic.1994.380.93

Cited by 1 publication

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“…Cassava roots are used as a source of energy commonly in countries like Tanzania, they are consumed in different forms such as porridge (soft), “ugali” (stiff porridge) roasted, fried, and cooked cassavas. Cassava crops are commonly grown by subsistence farmers and in areas with adverse conditions where micronutrient deficiency is common (Alamu et al, 2017; Kapinga et al, 2005). Cassava food products are associated with nutritional deficiencies due to food components composition.…”

Section: Introductionmentioning

confidence: 99%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

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The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

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Section: Introductionmentioning

confidence: 99%