Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum

Mahamat, Daidai; Tatsadjieu, N. L.; Kaptso, Kuaté Giscard; Njintang, Yanou Nicolas

doi:10.1007/s11694-016-9342-z

Cited by 5 publications

(1 citation statement)

References 24 publications

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“…The tubers can be fried, baked, boiled, roasted, and steamed. Sweet potato has also been used in the production of purees (Musyoka et al., 2018; Selvakumaran, Shukri, Ramli, Dek & Ibadullah, 2019) and these can be used as an ingredient in different products such as beverages (Lee et al., 2015), soups, ethanol (Lareo & Ferrari, 2019), patties, cooked products (Walter, Truong & Sylvia, 2001), restructured fries, biscuits (Srivastava, Genitha & Vrijesh, 2012), cookies (Abayomi et al., 2013), crunchy snacks (Olapade & Ogunade, 2014), bread (Wanjuu et al., 2018), cakes (Olatunji, Omotoye, & Amodu, 2017), pies, puddings, semolina (Mahamat, Tatsadjieu, Kaptso, & Njintang, 2016), casseroles, and baby food. Non‐gluten cookies and Noodles have been produced from fermented cassava root flour (Oyeyinka et al., 2018) and sweet potatoes (Menon, Padmaja, Jyothi, Asha, & Sajeev, 2016), respectively.…”

Section: Introductionmentioning

confidence: 99%

Development and acceptability of snacks from yellow‐fleshed sweet potato and wheat flours

Agu

Yunana

Jideani

2020

J Food Process Preserv

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Composite flour from YFSP and wheat flours were utilized for the production of biscuit, cake, and chin‐chin snacks. For each snack‐type, five samples in the ratio 20:80, 40:60, 60:40, 80:40, and 100:0 of YFSP and wheat flours, respectively, were produced. Sensory evaluation and proximate composition of the snacks were determined. The sensory evaluation showed that 20:80, 40:60, and 20:80% YFSP/wheat flour cakes, biscuits, and chin‐chin, respectively, compared favorably in all the sensory attributes with the control sample (100% wheat flour cake). The proximate composition (%) of the 100:0 of YFSP/wheat flour snacks ranged from 2.99 to 12.06 moisture, 5.16 to 10.88 protein, 11.93 to 20.91 fat, 2.86 to 3.87 ash, 1.65 to 4.15 crude fiber, and 50.48 to 72.88 carbohydrate. The 100:0 ratio of YFSP/wheat flour biscuit, cake, and chin‐chin had the highest energy contents (kcal/100 g). The study further enhances the strengths of YFSP in new product formulation for the snacks food industry. Practical application The possibility of producing snacks from yellow‐fleshed sweet potato (YFSP) and wheat flours, especially where the conventional flour is not financially feasible. The optimized process can be used for commercial production of these snacks (cake, biscuit, and chin‐chin) from YFSP for nutritional, health benefits, food security, and economic impact.

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