Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

Ayandipe, Dorcas Oluwadara; Adebowale, A.A.; Obadina, Olusegun A.; Sanwo, K. A.; Kosoko, Sulaimon Babatunde; Omohimi, Celestina Ibitayo

doi:10.1080/15428052.2020.1799280

Cited by 11 publications

(16 citation statements)

References 51 publications

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“…Similarly, the chicken sausage was optimized by adding composite coconut and cassava flour. The textural criteria like springiness and cohesiveness in the optimized sausage were higher than the control sausage (Ayandipe et al., 2020). In a similar study, beef meatballs were developed with functional ingredients such as pumpkin seed kernel flour to replace fat which in turn had reduced springiness significantly (Öztürk & Turhan, 2020).…”

Section: Resultsmentioning

confidence: 98%

“…Ayandipe et al. (2020) developed a chicken sausage composed of coconut composite flour and cassava flour of high quality with carbohydrate content ranged between 3.95% and 11.00%. In this study, carbohydrate content was higher in the developed sausage due to carbohydrate‐rich ingredients.…”

Section: Resultsmentioning

confidence: 99%

“…Carbohydrate level in samples C and S2 has no considerable differences, but in samples S1 and S3 substantial variations were observed. Ayandipe et al (2020) developed a chicken sausage composed of coconut composite flour and cassava flour of high quality with carbohydrate content ranged between 3.95% and 11.00%.…”

Section: Proximate Analysismentioning

confidence: 99%

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Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Priya

Rawson

Vidhyalakshmi

et al. 2021

Food Processing Preservation

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In this decade, there has been a surge in concerns for one's health, environment, and sustainable lifestyle, paving the way for meat alternatives in the market. This research aimed to develop a plant‐based meat analog that mimics the structure of the meat. In this study, vegan sausages were developed using three varied combinations of raw jackfruit (RJF) and banana floret (BF), tested for textural, physico‐chemical, and sensorial properties. The developed sausage was compared with commercial chicken sausage. Developed vegan sausage S1, S2, and S3 showed significant overall acceptability (p > .05) and had similar flavor preference as control. High fiber (5.30 ± 0.04%) and high protein (19.10 ± 0.36%) content was obtained in S2 and S3. As a result, a novel vegan sausage was developed using unique and readily available ingredients such as RJF and BF, which had a high sensory acceptance and large economic potential. Novelty impact statement Effective utilization of plant‐based ingredients (Jackfruit and Banana floret) in the development of meat analog. The vegan sausage resulted in less fat, high fiber, and high protein. Jackfruit and banana floret are underutilized bio‐mass, valorization of these ingredients into meat analog obtained a greater sensory acceptance product.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

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Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Priya

Rawson

Vidhyalakshmi

et al. 2021

Food Processing Preservation

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“…Alternatively, cassava-based industries have developed high-quality cassava flour (HQCF) from processed cassava roots without fermentation, no-off odor, and appealing taste [126]. HCQF can replace wheat flour by addition of protein-rich mushroom flour to HQCF, which makes it a suitable food commodity [127,128].…”

Section: Bioprocessing To Improve Nutritive Quality Of Cassava Starchmentioning

confidence: 99%

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Muiruri¹,

Fathima²

2024

Cassava - Recent Updates on Food, Feed, and Industry

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Cassava is an important staple crop globally; its roots and leaves are directly consumed as food or undergo secondary processing in food industries or as animal feed. Inherent biological challenges in cassava affect the quality and quantity of food and feed. Although trait consolidation has been explored, the diversity in cassava food products has led to stratification of target crop characteristics. Among the traits targeted, crop improvement for food includes: yield and starch quality for different applications such as pounding, resistant starch, waxy starch, and even post-harvest deterioration. The presence of the antinutritional compound cyanide reduces the quality of food and feed, and efforts to reduce cyanide levels are continuously explored. In this Chapter, we review biological and technological research efforts in cassava geared toward improving the quality/quantity of cassava for food and feed. These efforts cut across target trait improvement efforts to new bioprocessing technologies.

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“…The incorporation of llers into meat products such as sausages has some advantages such as increasing the product yield and quality, enhancing the formulation properties, improving the health and nutritional benets, and reducing cost. 56,57 Positive results have been reported in the incorporation of different llers such as tapioca starch and our from wheat, cassava, rice, coconut, and high-quality cassava 55,[58][59][60] in sausages. A comparison of the optimized sample with the control revealed that the control sample had higher mean values for moisture, fat, and protein contents.…”

Section: Comparison Of the Characteristics Of Optimized Hot-air And D...mentioning

confidence: 99%

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Adeola,

Philip,

Adesola

et al. 2024

Sustainable Food Technol.

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Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

Cited by 11 publications

References 51 publications

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

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