Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)
ABSTRACT
The study was conducted to
produce sausage rolls from whole wheat, sweet potato, and bambara groundnut
flour blends. Proximate compositions of the sausage rolls and functional
properties of the composite flours were evaluated. The sensory properties of
the sausage rolls were also determined using the sausage roll produced from
fresh 100% whole wheat flour as control. The samples had proximate composition
ranging from 23.45% to 24.43% moisture, 1.72% to 2.47% ash, 0.87% to 1.27%
crude fibre, 8.78 to 12.49% crude protein, 10.12% to 11.73% fat, 48.69% to
55.52% carbohydrate and Dry matter of 75 .58% to 76.52%. The result obtained
from functional properties revealed bulk density ranges from
0.69glml-0.95g1m1.The samples had water absorption capacity of
2.43m11g-2.84m1/g and oil absorption capacity of l.84m11g-2.5lmllg.
Emulsification capacity ranged from 6.55m11g to 9.1 9m1/g and 1.05% to 1.21%
swelling power. The foaming capacity ranged from 16.30% to 19.16%, while
gelation capacity ranged from 67.50% to 74.00%. The physical properties results
for the sausage rolls ranged from 140.08g to 168 .00g for weight, 11.53cm to
13.02cm for height, 4.48cm to 5.43cm for diameter, 2.93cm to 3.33 for width and
138.20cm3to 15 1.60cm3for volume. The results of the sensory evaluation based
on the nine points Hedonic scale, showed that the samples had for appearance
5.20 to 5.80, for taste 3.92 to 6.44, texture 4.64 to 6.08, and 3.24 to 6.60
for general acceptability.The sensory results showed that sample 100:0:0:(wheat
flour: bambara groundnut: sweet potato) with a general acceptability rating of
6.60 was more generally accepted by the panelist.
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ONUIGBO, O (2021). Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-sausage-rolls-from-bleids-of-wheat-triticum-aestivum-sweet-potato-ipomea-bataas-and-bambara-groundnut-voandzeia-sub-terranean-l-thouars-7-2
OLUCHI, ONUIGBO. "Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-sausage-rolls-from-bleids-of-wheat-triticum-aestivum-sweet-potato-ipomea-bataas-and-bambara-groundnut-voandzeia-sub-terranean-l-thouars-7-2. Accessed 24 Nov. 2024.
OLUCHI, ONUIGBO. "Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-sausage-rolls-from-bleids-of-wheat-triticum-aestivum-sweet-potato-ipomea-bataas-and-bambara-groundnut-voandzeia-sub-terranean-l-thouars-7-2 >.
OLUCHI, ONUIGBO. "Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-sausage-rolls-from-bleids-of-wheat-triticum-aestivum-sweet-potato-ipomea-bataas-and-bambara-groundnut-voandzeia-sub-terranean-l-thouars-7-2