@article{jfs2017536,
author={{C., Okafor D. and C.M., Osuji and B.C., Ijioma and A.A., Nwakaudu and O., Alagbaoso S. and P.N., Obi and U., Onyeka E. and G, Ubakanma U.},
title={Production and Evaluation of Enriched Tapioca Gruel},
journal={Journal of Food Security},
volume={5},
number={3},
pages={107--112},
year={2017},
url={http://pubs.sciepub.com/jfs/5/3/6},
issn={2372-0107},
abstract={Enriched Tapioca product was made from cassava tubers (TMS 30572). Soya milk was added to the tapioca to improve the flavor, color and more importantly the nutritional content. The Tapioca gruels were further enriched with strawberry flavorant and carmoisine and quinolene colorants, granulated, tossed at 60ˇăC and dried in the oven at 55ˇăC. Five samples A (100g of cassava starch + 0ml of soymilk), B (90g of cassava starch + 10ml of soymilk), C (80g of cassava starch + 20ml of soymilk), D (70g of cassava starch + 30ml of soymilk) and E (60g of cassava starch + 40ml of soymilk) were produced in all. Proximate and sensory analyses were carried out to ascertain the chemical composition and consumer acceptance of the product. The samples were also subjected to chemical and to functional analysis. The proximate composition of the samples significantly (p=0.05) increased with increasing level of soya milk. The only exceptions were carbohydrate and crude fiber. The Ash content increased from 0.8 to 5.00% while the fat increased from 4.78 to 5.10% with the Total titratable acidity decreasing from 0.490 to 0.0099% as soya milk level increased. The water absorption capacity increased from 2.5 to 3.3% with a decrease in solubility from 3 to 1%. Judges confirmed that the favored sample was the 40% soymilk enriched.},
doi={10.12691/jfs-5-3-6}
publisher={Science and Education Publishing}
}