<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of <italic>sakada</italic>. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. <italic>Sakada</italic> was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of <italic>sakada</italic> increased (p &lt; 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in <italic>sakada</italic> resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of <italic>sakada</italic> that contained ≤ 20% AYF compared favourably with <italic>sakada</italic> produced using 100% FCM. This study showed that the nutritional quality of <italic>sakada</italic> improved following AYF incorporation.</p></abstract>

This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained ≤ 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation.

Nutritional Properties of <italic>Sakada</italic> Produced from Blends of Cassava and African Yam Bean Flours

Department of Food Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Nutritional Properties of  Produced from Blends of Cassava and African Yam Bean Flours

This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p  4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained ≤ 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation.

This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at...

Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours

Publicado en línea: 24 dic 2020

Páginas: 215 - 222

Recibido: 09 jul 2020

Aceptado: 25 sept 2020

DOI: https://doi.org/10.2478/aucft-2020-0020

Palabras clave
African yam bean, cassava mash, enrichment, snack

© 2020 Oluwafemi Ajayi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours

Publicado en línea: 24 dic 2020

Páginas: 215 - 222

Recibido: 09 jul 2020

Aceptado: 25 sept 2020

DOI: https://doi.org/10.2478/aucft-2020-0020

Palabras claveAfrican yam bean, cassava mash, enrichment, snack

© 2020 Oluwafemi Ajayi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
African yam bean, cassava mash, enrichment, snack