Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manhfiot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan And Cocoyam (Xantliosoma Sagittifolium).
ABSTRACT
The production of Spring rolls from flour
blends were prepared from cassava (Manihot escuenta), pigeon pea (Cajanus
cajan), cocoyam (Xanthosoma sagittifoum) and wheat (Triticurn aestvum) and
supplemented with carrot at different propotions. The proximate composition,
functional properties, organoleptic acceptance, vitamin A content and anti-nutritional
factor of the flour sample were evaluated. The proximate composition reavaled
that the flour blend J the different smpIcs had moisture content, ash, crude
fibre , crude protein, fat, carbohydrate and a bulk density of O.36g1m1 to
O.44g1m1, gelatinization temperature of 75.30oc - 83.65°c , oil absorption
capacity of 1.48gm1/g - 2.11ml/g water absorption capacity of 1.49 ml/g -
2.48m1/g, foam capacity and foam stability of 13.8% - 17.6% and 6.37% - 10.6%,
Emulsion capacity and emulsion stability of 18.7m1/g - 27.4m1/g and 12.7m1/g -
20.4m1/g. The vitamin A content of, the flour ranged from 3.64% - 5.76%.
Alkanoid, tannin, phytate, oxalate, and hydrogen cyanide were all determined
from the anti-nutrients. The result of the organoleptic acceptance of the
product based on the nine-point hedonic scale showed that the spring roll
sample had 3.62 to 6.00 texture, 4.00 to 6.37 taste, 4.37 to 5.56 colour, 4.75
to 6.37 aroma and 4.00 to 6.93 overall acceptability. Spring roll sample
501(90%pigeon pea flour: 10% cocoyam flour), sample 503(25% cassava flour: 25%
wheat flour: 50% pigeon pea flour) were most accepted by the panelists.
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NWOKE, A (2021). Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manhfiot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan And Cocoyam (Xantliosoma Sagittifolium). . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manhfiot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xantliosoma-sagittifolium-7-2
AHUNNA, NWOKE. "Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manhfiot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan And Cocoyam (Xantliosoma Sagittifolium). " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manhfiot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xantliosoma-sagittifolium-7-2. Accessed 25 Nov. 2024.
AHUNNA, NWOKE. "Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manhfiot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan And Cocoyam (Xantliosoma Sagittifolium). ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manhfiot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xantliosoma-sagittifolium-7-2 >.
AHUNNA, NWOKE. "Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manhfiot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan And Cocoyam (Xantliosoma Sagittifolium). " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manhfiot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xantliosoma-sagittifolium-7-2