PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASSAVA AND AFRICAN YAM BEAN FLOUR BLENDS

• G. O. Ajibola

  Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.

  Author

• A. A. Olapade

  Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.

  Author

The purpose of this study was to investigate the physico-chemical and functional properties of Pro-vitamin A cassava (Manihot esculenta CRANTZ) (07/593) and African yam bean (Sphenostylis stenocarpa) (TSs 94) flour blends. The crops were processed into flour and their desirable flour blends combinations were obtained using Response Surface Methodology (RSM) of central composite rotatable design. Pro-vitamin A cassava flour and African yam bean flour ranged from 40-90% and 10-40% respectively. The physico-chemical and functional properties were determined based on the standard methods. The physico-chemical properties were colour: l*(78.73 to 102.99): a*(-1.79 to 4.23) and b* (13.50 to 37.21):titratable acidity (0.17-0.25): pH (5.92 to 6.87): starch(49.93 to 60.34%): sugar (2.00 to 4.34%): amylose (18.56 to 24.05%) and amylopectin (75.95 to 81.18%).The functional properties- water absorption capacity, oil absorption capacity, packed bulk density, loose bulk density, dispersibility, swelling power, foam capacity and stability and least gelation capacity ranged from 1.5 to 2 g/g, 0.9-1.3 g/g, 0.60 to 0.97 g/ml, 0.38 to 0.75 g/ml, 60.00 to 73.33%, 1.62 to 5.5, 5.63 to 9.9% and 2% respectively. There were significant differences (p<0.05) in physico-chemical and functional properties of the flour blends except the least gelation capacity that were not significantly different from one another.

1. G. O. Ajibola, Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.

   Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.

2. A. A. Olapade, Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.

   Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria.

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