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Effect Of Soy On The Physico-Chemical Properties Of Pupuru Flour
Abstract
Cassava mash was fortified with defatted soybean cake during pupuru production to produce soy-fortified “pupuru” flours at different percentage combination. “Pupuru” made from 100% cassava and four blends of soy fortified pupuru flours were produced in ratios 10:90, 15:85, 20:80 and 25:75 soybeans to cassava levels.
Proximate analysis, percentage yield, amylose and damaged starch levels of all samples were determined.
Functional properties, pasting characteristics and sensory qualities were also assessed.
The flour yield, fibre, total titratable acidity and amylose content decreased as the level of fortification increased. In the same way, bulk density, water binding, water absorption index, pH, moisture content, protein, fats and ash contents increased as the fortification level increased.
At 800 C, “pupuru” flour fortified with 10% soybean had the highest swelling power compared to the other fortified flours. Pasting characteristics showed that 25% level of fortification of “pupuru” flour had less cooking time, followed by pupuru flour with 10% soybean inclusion. The pupuru flour with 15% soybean inclusion had the lowest tendency to retrograde, Followed by pupuru flour with 10% soybean inclusion Pupuru flours with 10% and 25% soybean inclusion had the lowest pasting temperature.
Key words: Physico-chemical properties, pupuru, soy
Nigerian Food Journal Vol.22 2004: 87-96
Proximate analysis, percentage yield, amylose and damaged starch levels of all samples were determined.
Functional properties, pasting characteristics and sensory qualities were also assessed.
The flour yield, fibre, total titratable acidity and amylose content decreased as the level of fortification increased. In the same way, bulk density, water binding, water absorption index, pH, moisture content, protein, fats and ash contents increased as the fortification level increased.
At 800 C, “pupuru” flour fortified with 10% soybean had the highest swelling power compared to the other fortified flours. Pasting characteristics showed that 25% level of fortification of “pupuru” flour had less cooking time, followed by pupuru flour with 10% soybean inclusion. The pupuru flour with 15% soybean inclusion had the lowest tendency to retrograde, Followed by pupuru flour with 10% soybean inclusion Pupuru flours with 10% and 25% soybean inclusion had the lowest pasting temperature.
Key words: Physico-chemical properties, pupuru, soy
Nigerian Food Journal Vol.22 2004: 87-96
