EFFECTS OF FERMENTED CASSAVA FLOUR (LAFUN) SUBSTITUTION ON THE NUTRITIONAL, QUALITY CHARACTERISTICS AND ACCEPTABILITY OF QUALITY PROTEIN MAIZE (QPM)TUWO GRUEL
Abstract
The effects of fermented cassava flour (lafun) substitution on the nutritional, quality characteristics and acceptability of quality protein maize (QPM) tuwo gruel were studied. The tuwoflour samples were formulated as sample A (100% quality protein maize flour), sample B (90% quality protein maize flour + 10% lafun fermented for 48 h), sample C (90% quality protein maize flour + 10% lafun fermented for 72 h) and sample D (90% quality protein maize flour + 10% lafun fermented for 96 h). The tuwo flour samples were evaluated for functional, chemical and pasting properties using standard analytical methods. The sensory properties of the tuwo dumpling samples were assessed using standard 9-point hedonic scale. The functional properties result showed that water absorption capacity varied from 493.96 to 544.36%, oil absorption capacity from 103.87 to 133.18%, bulk density from 1.70 to 2.00 g/ml, dispersibility from 25.25 to 28.05%, solubility index from 28.50 to 32.80%, swelling index from 30.65 to 36.75% and least gelation capacity from 17.80 to 21.85%. The chemical properties result showed that amylose varied from 26.83 to 34.80%, amylopectin from 18.81 to 26.78% and total carbohydrate from 62.86 to 66.83%. The pasting properties result showed that peak viscosity varied from 487.60 to 507.50 RVU, trough viscosity from 205.20 to 213.80 RVU, breakdown viscosity from 101.90 to 111.30 RVU, final viscosity from 349.40 to 389.83 RVU, setback viscosity from 80.70 to 81.66 RVU, pasting temperature from 64.50 to 70.55 oC and peak time from 5.15 to 5.65 min. The sensory properties result showed that tuwo dumpling from sample C was the most preferred by the sensory assessors. The study concluded that supplementation of quality protein maize with lafun fermented at varying periods improved the quality properties of the tuwo flour and dumplings in respect to functional, pasting, chemical and sensory properties
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