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|Title: ||Acceptability of Instant Cassava-soybean Based Complementary Food by Weaning Mothers|
|Authors: ||Mabel Birago, Otu|
Wireko-Manu, Faustina Dufie
|Keywords: ||steam blanching|
|Issue Date: ||2016|
|Publisher: ||SCIENCEDOMAIN international|
|Citation: ||Wireko-Manu et al.; BJAST, 18(6): 1-11, 2016; Article no.BJAST.30162|
|Abstract: ||Aims: The objective of this study was to formulate and evaluate some functional properties and
sensory qualities of cassava-soybean complementary food using a relatively cheaper method;
Study Design: Qualitative and quantitative.
Place and Duration of Study: Department of Food Science and Technology, Kwame Nkrumah
University of Science and Technology and Ayeduase Community Clinic in Kumasi, Ghana between
August 2014 and May 2015.
Methodology: The processing and heat treatment used were varied (fermentation (24 h) and nonfermentation; steam blanching (15 min) and non-steam blanching) to obtain Fermented Steam
Blanched (FSB) blend, Non-Fermented Steam Blanched (NFSB) blend, Fermented Non-Steam
Blanched (FNSB) blend and Non-Fermented Non-Steam Blanched (NFNSB) blend. Four cassavasoybean blends in a 65:35 ratio were processed. The products were formulated using 75% cassava-soybean blend, 20% sugar and 5% mango. Fifty (50) mothers assessed the attributes of
the formulated blends using preference test with 5-point hedonic scale.
Results: Results showed that the flavour and taste of steam blanched blends were most preferred
while non-steam blanched blends were most preferred in terms of smoothness. There was no
significant difference between the acceptability of the blends in terms of colour at p = 0.05. Steam
blanching significantly affected the sensory qualities and functional properties; FSB and NFSB
were scored 2.02±0.73 and 2.05±0.85 while FNSB and NFNSB scored 2.19± 0.74 and 2.12±0.83
respectively in terms of preference of their sensory attributes. Steam blanched blends had higher
bulk densities and swelling index as compared to non-steam blanched blends. Fermentation
decreased the swelling power of the blends but not at a significant level because of the shorter
duration (less than 48 h) Fermented Steam Blanched product scored the highest in terms of all the
sensory attributes and had low bulk density (0.70±0.02) and swelling index (2.63± 0.13).
Conclusion: The study showed that Steam Blanching could be employed in developing an instant
cassava-based complementary food capable of meeting the nutritional needs of children 9-11
|Description: ||This article was published in British Journal of Applied Science & Technology
18(6): 1-11, 2016; Article no.BJAST.30162
ISSN: 2231-0843, NLM ID: 101664541|
|Appears in Collections:||College of Science|
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