Functional and Nutritional Characteristics of Cassava Flour (Lafun) Fortified with Soybeans

Y.O. Bankole; A.O. Tanimola; R.O. Odunukan; D.O. Samuel

Authors

Y.O. Bankole Department of Agricultural & Bio-Environmental Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
A.O. Tanimola Department of Agricultural & Bio-Environmental Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
R.O. Odunukan Department of Agricultural & Bio-Environmental Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
D.O. Samuel Department of Food Technology; School of Technology, Lagos State Polytechnic, Ikorodu-Nigeria

Abstract

This study was designed for nutrition fortification of cassava flour lafun with soya beans. Five different samples of lafun to soya beans were (100:0, 90:10, 80:20, 70:30, and 60:40). The following proximate analysis of these samples were carried out ash determination, crude fiber, protein, moisture and fat. The results ranges were 0.84-2.46%, 1.63-2.12%, 1.16-12.54%, 13.01- 11.28% and 0.44-2.62% respectively. Functional properties of the formulation were also evaluated and the result obtained showed that loose and packed bulk density were 0.2-0.3% and 0.5- 0.55%, the water absorption and oil capacity were 163-127% and 167-113.5% respectively. Swelling capacity and disposability were also 6.2-2.95% and 93.7-81.4% while the regulation and solubility are 24.5-18.99 and 6.7-4.95 respectively. The pasting properties results were also revealed that at a peak of 244.17-112.33rvu, the trough was 129.17-58.83rvc,and the breakdown was 115.00-52.50rvu, the final viscosity was between 164.33-81.92rvu,set back 35.17-23.08rvu, peak time 4.46-3.91 and pasting temperature 63.15-63.850C.

DOI: 10.5901/jesr.2013.v3n8p163