Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour
ABSTRACT
Flour blends prepared from sweet potato (Ipomeabatata L) and
cowpea (VignaUngiculata) at different proportions were extruded into strips
using a locally fabricated and manually operated extruder. The proximate
composition of the strips was determined, the functional properties of flour
blendes were also determined. The sensory properties of the strips produced
were carried out. The sample values ranged from 12.73 to 13.94% moisture, 1.94
to 2. 81% ash, 1.0.5 to 4.05% fat, 1.01 to 2.38% crude fibre, 14. 68 to 17.74%
protein and 60.45 to 65.57% carbohydrate. The functional properties of the
flour blends were ranging from 0.19 to O.32glml bulk density, 2.11 to 5.05g/ml
emulsion capacity, 1.2 to I .44g/g oil absorption capacity, 11.25 to 14.3 lg/ml
gelation capacity, 1.27 to 1.30g1m1 swelling index, 13.80 to 20.05% foam
capacity, 70.25 to 80.20°c gelation temperature and 1.30 to 1.55g/sec
wettability. The result of the sensory evaluation of the different quality
attributes based on the nine point Hedonic scale showed that sample 503 was
found to be the most acceptable to the panelist.
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CHIMA, R (2021). Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-strips-produced-from-sweet-potato-and-cowpea-composite-flour-7-2
REJOICE, CHIMA. "Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Dec. 2021, https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-strips-produced-from-sweet-potato-and-cowpea-composite-flour-7-2. Accessed 24 Nov. 2024.
REJOICE, CHIMA. "Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-strips-produced-from-sweet-potato-and-cowpea-composite-flour-7-2 >.
REJOICE, CHIMA. "Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-strips-produced-from-sweet-potato-and-cowpea-composite-flour-7-2