PROMOTING ACCESS TO AFRICAN RESEARCH

Nigerian Food Journal

Log in or Register to get access to full text downloads.

Remember me or Register



DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Evaluation of some properties of wheat-brewers’ spent cassava flour blends

A.T. Omidiran, L.O. Sanni, O.P. Sobukola, S.A. Sanni, A.A. Adebowale, A.O. Obadina, O.E. Kajihausa, M.O. Adegunwa, K. Tomlins, T. Wolfgang

Abstract


Brewers’ spent cassava mash, a by-product from brewing process using cassava as the main substrate for beer production. This study investigated the proximate, functional and nutritional properties of wheat-brewers’ spent cassava flour blends. The mash was dried at 70oC for 16 h and milled into flour. Blends from wheat flour (WF) and brewers’ spent cassava flour (BSCF) were prepared at ratios of 80:20 (WF: BSCF), 70:30 (WF: BSCF), 60:40 (WF: BSCF), 100% BSCF and 100 % WF. The proximate, functional properties, some minerals and vitamin composition of the blends were determined and data obtained were subjected to one way analysis of variance. There were significant (p < 0.05) differences in the properties of the blends. Appreciable quantities of magnesium, phosphorus, potassium and thiamine were observed in BSCF. This study established the proximate, functional and pasting properties of wheat-brewers’ spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems.


Keywords: Brewers’ spent cassava flour, wheat flour, proximate, functional properties.




AJOL African Journals Online