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Oluwole, O.B., Olatunji, O.O. and Odunfa, S.A. (2004). A process technology for conversion of dried cassava chips into gari. Journal of Food Science and Technology. 22: 65-77.

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Article

The Physicochemical and Pasting Properties of High Quality Cassava Flour and Tiger Nut Composite Blends in Chin-chin Production

1Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P.M.B.5080, Port Harcourt, Nigeria


American Journal of Food Science and Technology. 2019, Vol. 7 No. 1, 13-21
DOI: 10.12691/ajfst-7-1-3
Copyright © 2019 Science and Education Publishing

Cite this paper:
Eke- Ejiofor J, Allen J. E. The Physicochemical and Pasting Properties of High Quality Cassava Flour and Tiger Nut Composite Blends in Chin-chin Production. American Journal of Food Science and Technology. 2019; 7(1):13-21. doi: 10.12691/ajfst-7-1-3.

Correspondence to: Eke-  Ejiofor J, Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P.M.B.5080, Port Harcourt, Nigeria. Email: joyekee@yahoo.co.uk

Abstract

The study investigated the chemical, functional and pasting properties of composite blends of cassava and tiger nut residue flour as well as the proximate and sensory properties of chin-chin produced from the blends. Analysis was done using standard methods. Chin-chin was prepared from blends of high quality cassava flour (HQCF) and tiger nut residue flours and substituted at 10%, 20%, 30%, 40% and 50% levels. Moisture and ash content for composite flour increased from 11.17% to 15.26% and from 0.10 to 0.75% in sample A (100% HQCF) and E (60% HQCF flour: 40% TR flour) respectively. Sugar and amylose showed a significant (p≤0.05) increase as substitution of tiger nut residue flour increased while pasting properties of the composite flour were observed to decrease significantly (p<0.05) except for the pasting time and temperature which increased with an increase in substitution of tiger nut residue flour. Functional properties showed a significant (p≤0.05) increase in oil and water absorption capacities, swelling power and least gelation concentration of composite blends with increase in the level of substitution of tiger nut residue flour. Results for chemical composition for chin-chin indicated that moisture, fat, protein and fibre contents increased with an increase in the level of tiger nut residue substitution while ash content, carbohydrate and energy in kcal/g decreased with an increase in the level of tiger nut residue flour inclusion. Sensory evaluation result of chin-chin gave acceptable products and showed that sample E with 40% tiger nut residue inclusion was the most preferred in terms of texture 6.75, flavor 7.30, taste 7.85, Crispness 6.80 and general acceptability 7.35. Therefore, the study showed that tiger nut residue flour can find useful application in confectioneries.

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