Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours
Author:
Ajayi Oluwafemi1, Arueya Gibson2, Adedeji Olajide3, Akinlabi Ajose2
Affiliation:
1. Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations , Rome , Italy . 2. Department of Food Technology , University of Ibadan , Ibadan , Nigeria . 3. Department of Food Science and Technology , Federal University Wukari , Wukari , Nigeria .
Abstract
Abstract
This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained ≤ 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation.
Publisher
Walter de Gruyter GmbH
Subject
Industrial and Manufacturing Engineering,Food Science
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