Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium)
ABSTRACT
The production of Spring rolls from flour blends were prepared
from cassava (Man/hot esculenta), pigeon pea (Cajanus cajan), cocoyam (
Xanthosorna sag/tt/fo/urn) and wheat (Triticum aest/vurn) 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 el the di1fcent samples had moisture content, ash, crude
fibre , crude protein, fat,, carbohydrate and a bulk density of 0.36g1m1 to
0.44g1m1, gelatinization temperature of 75.30°c -. 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 (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manihot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xanthosoma-sagittifolium-7-2
AHUNNA, NWOKE. "Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manihot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xanthosoma-sagittifolium-7-2. Accessed 24 Nov. 2024.
AHUNNA, NWOKE. "Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manihot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xanthosoma-sagittifolium-7-2 >.
AHUNNA, NWOKE. "Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-spring-rolls-snack-form-cassava-manihot-esculenta-wheat-triticum-aestivum-pigeon-pea-cajanus-cajan-and-cocoyam-xanthosoma-sagittifolium-7-2