Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers
ABSTRACT
The use of mixtures of sweet potato (Ipomoea batatas) and
Bambara groundnut (Voandzeia subterranea (L) Thours) flours as fillers in
sausage —like products were investigated. Sensory evaluation was conducted on
the sausage-like products samples, data collected were subjected to statistical
analysis using analysis of variance (ANOVA). Sausage-like product made from
100% whole meat (Control Sample) was significantly preferred than other samples
formulated. This was followed by 100% bambara nut flour sausage-like product.
Proximate analysis conducted on their flours and the processed sausage-like
products indicated a great improvement in the nutritional composition of the
products. Functional properties of raw flour and the products were
investigated. Water absorption capacity of sweet potato flour was 1 .70%, oil
absorption capacity, 1 .60%, gelation point temperature, 65°C swelling index,
1.40, bulk density, 0.644g1cm3and foam capacity, 3.70%. On the other hand, the
water absorption capacity of bambara nut was 1.50%, oil absorption capacity,
2.00%, gelation point temperature, 60°C swelling index, 1.07, bulk density,
0.552g1cm3 and foam capacity, 17.39%. The Result indicated that processing
affected the functional properties of the processed samples.
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AGOMOH, C (2021). Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipomoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2
C, AGOMOH. "Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipomoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2. Accessed 24 Nov. 2024.
C, AGOMOH. "Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipomoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2 >.
C, AGOMOH. "Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipomoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2