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VOL. 8, ISSUE 2 (2023)
Evaluation of the Functional, Proximate and Pasting Properties of Cocoyam (Xanthosoma sagittifolium) and Soybean (Glycine max L) Composite Flour
Authors
Patience Chisa Obinna-Echem, Miracle Ogbuagha
Abstract
Functional, proximate and pasting properties
of cocoyam (Xanthosoma sagittifolium) and soybean (Glycine max L)
flour blends as ingredients for the production of pancakes was evaluated. Six
blends designated as CS1, CS2, CS3, CS4, CS5 and CS6 were prepared by mixing
cocoyam and soybean flour in the percentage of 95:5, 90:10, 85:15, 80:20, 75:25
and 70:30 respectively, while 100% wheat (WF) and 100% cocoyam (CF) flours
served as the control. Standard analytical methods were used for all analysis.
Least gelation capacity, swelling power, water absorption capacity, oil
absorption capacity, bulk density and dispersibility of the cocoyam-soybean
flour blends ranged respectively, from 5.00 – 9.00 %, 3.50 – 11.00 g/g, 1.85 –
3.20 g/g, 1.64 – 3.05 g/g, 0.71 – 0.87 g/cm3 and 23.00 – 34.00%.
Addition of soybean flour to cocoyam flour led to significant (P<0.05)
increase in the contents of protein (13.56 – 20.85%), ash (2.48 – 5.97%), and
crude fibre (2.40 – 6.00%); decrease in carbohydrate (52.09 – 70.58%) and
energy (372.72 – 386.06 Kcal/100g) while there was no significant (P>0.05)
variation in moisture (5.40 – 6.24%) content. Values
for the pasting properties ranged from 145.96 - 342.80, 99.25-196.78,
46.71-146.01, 143.88 - 344.00 and 44.68 -147.22 RVU respectively, for peak,
trough, breakdown, final and setback viscosities; pasting time and temperature
ranged from 4.90 - 5.04 min and 86.56 – 87.78oC respectively. The
result revealed that the cocoyam-soybean flour blends had good functional and
pasting properties with improved nutrient content. Flour
samples with 5 – 20% soybean flour will be able to withstand disintegration
during food preparation, which is desirable for pancake making.
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Pages:17-24
How to cite this article:
Patience Chisa Obinna-Echem, Miracle Ogbuagha "Evaluation of the Functional, Proximate and Pasting Properties of Cocoyam <i>(Xanthosoma sagittifolium) </i>and<i> </i>Soybean (<i>Glycine max </i>L<i>) </i>Composite Flour". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 17-24
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