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

Oluwafemi Ajayi; Gibson Arueya; Olajide Adedeji; Ajose Akinlabi

doi:10.2478/aucft-2020-0020

.blurhash-client-img { display: none !important; }

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

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 24 (2020): Issue 2 (December 2020)

By: Oluwafemi Ajayi, Gibson Arueya, Olajide Adedeji and Ajose Akinlabi

Open Access

|Dec 2020

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.

References

1. Ajani, A.O., Alade, O.A., Olagbaju, A.R., Fasoyiro, S.B., Arowora, K.A. & Oyelakin, M.O. (2016). Chemical and sensory qualities of stored gari fortified with soybean and groundnut flour. Applied Tropical Agriculture, 21(2), 79-83.
Search in Google Scholar Back to article
2. Akinwale, T.E., Shittu, T.A,, Adebowale, A.A., Adewuyi, S. & Abass A.B. (2017). Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch- based custard. Food Science and Nutrition, 5, 1163-1169.10.1002/fsn3.507569488329188044
Search in Google Scholar Back to article
3. AOAC (2000). Official Methods of Analysis, Washington, DC., Association of the Official Analytical Chemists.
Search in Google Scholar Back to article
4. AOAC (2005). Official Methods of Analysis, Gathersburg, MD U.S.A, Association of Official Analytical Chemists International.
Search in Google Scholar Back to article
5. Aristizábal, J., García, J.A. & Ospina, B. (2017). Refined cassava flour in bread making: a review. Ingeniería e Investigación, 37(1), 25-33. http://dx.doi.org/10.15446/ing.investig.v37n1.5730610.15446/ing.investig.v37n1.57306
Search in Google Scholar Back to article
6. Awolu, O.O. & Oseyemi, G.F. (2016). Physicochemical and rheological properties of optimised cocoyam-based composite flour comprising cassava starch. Acta Universitatis Cibiniensis Series E: Food Technology, 20(2), 65-84. 10.1515/aucft-2016-0016.10.1515/aucft-2016-0016
Search in Google Scholar Back to article
7. Ayele, H.A., Bultosa, G., Abera, T. & Astatkie, T. (2017). Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours. Cogent Food and Agriculture, 3, 1331892. https://doi.org/10.1080/23311932.2017.1331892.10.1080/23311932.2017.1331892
Search in Google Scholar Back to article
8. Banigo, E.B. & Kiin-Kabari, D.B. (2016). Effect of African yam bean (AYB) (Sphenostylis stenocarpa) on the quality characteristic of extended meat ball. Journal of Food and Nutrition Research, 4(2), 121-125. 10.12691/jfnr-4-2-9.
Search in Google Scholar Back to article
9. Chadare, F.J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T.K., Kénou, C., Honfo, S., Azokpota, P., Linnemann, A.R. & Hounhouigan, D.J. (2019). Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. Food Science and Nutrition, 7, 2781–279510.1002/fsn3.1133676660331576203
Search in Google Scholar Back to article
10. Eduardo, M., Svanberg, U., Oliveira, J. & Ahrné, L. (2013). Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types. International Journal of Food Science, 2013, 305407. http://dx.doi.org/10.1155/2013/30540710.1155/2013/305407474553226904595
Search in Google Scholar Back to article
11. Esan, Y.O. & Fasasi, O.S. (2013). Amino acid composition and antioxidant properties of African yam bean (Spenostylis stenocarpa) protein hydrolysates. African Journal of Food Science and Technology, 4(5), 100-105.
Search in Google Scholar Back to article
12. Food and Agriculture Organization (2020). Cassava. Retrieved on 23 June, 2020, from http://www.fao.org/3/x4007e/X4007E04.htm#:~:text=Cassava%20yields%20vary%20with%20cultivars,cassava%20yields%20are%20much%20lower.
Search in Google Scholar Back to article
13. Idowu, A. (2015). Chemical composition and sensory and pasting properties of blends of maize-African yam bean seed. Journal of Nutritional Health and Food Science, 3(3), 1-6. http://dx.doi.org/10.15226/jnhfs.2015.0014610.15226/jnhfs.2015.00146
Search in Google Scholar Back to article
14. Igbabul, B.D., Onoja, E.C. & Ukeyima, M.T. (2019). Quality evaluation of composite bread produced from wheat, water yam and brown hamburger bean flours. African Journal of Food Science and Technology, 10(2), 42-48. http:/dx.doi.org/10.14303/ajfst.2019.008
Search in Google Scholar Back to article
15. International Institute for Tropical Agriculture (2020). Cassava. Retrieved on 23 June, 2020, fromhttps://www.iita.org/cropsnew/cassava/#:~:text=More%20than%20291%20million%20tons,increase%20in%20the%20last%20decade.
Search in Google Scholar Back to article
16. Iwe, M.O., Onyeukwu, U. & Agiriga. A.N. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food and Agriculture, 2, 1142409.10.1080/23311932.2016.1142409
Search in Google Scholar Back to article
17. Jisha, S., Sheriff, J.T. & Padmaja, G. (2010). Nutritional, functional and physical properties of extrudates from blends of cassava flour with cereal and legume flours. International Journal of Food Properties, 13(5), 1002-1011. https://doi.org/10.1080/10942910902934090.10.1080/10942910902934090
Search in Google Scholar Back to article
18. Khan, M.I., Anjum, F.M., Zahoor, T., Sarwar, M. & Ahab, S. (2009). Nutritional characterization of wheat-soy unleavened flat bread by rat bioassay. Sarhad Journal of Agriculture, 25(1), 73-80.
Search in Google Scholar Back to article
19. Laswai, H. S., Pacific, R. & Hussein, J. (2017). Suitability of cassava starch in making baked and fried composite flour products. Tanzania Journal of Agricultural Sciences, 16(1), 9-16.
Search in Google Scholar Back to article
20. Laya, A., Koubala, B.B., Kouninki, H. & Nukenine, E.N. (2018). Effect of harvest period on the proximate composition and functional and sensory properties of gari produced from local and improved cassava (Manihot esculenta) varieties. International Journal of Food Science, 2018, 6241035. https://doi.org/10.1155/2018/624103510.1155/2018/6241035590752329850481
Search in Google Scholar Back to article
21. Maziya-Dixon, B., Alamu, E.O., Popoola, I.O. & Yomeni, M. (2017). Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend. Food Science and Nutrition, 5:805–811. 10.1002/fsn3.464.
Search in Google Scholar Back to article
22. Margier, M., Georgé, S., Hafnaoui, N., Remond, D., Nowicki, M., Du Chaffaut, L., Amiot, M. & Reboul, E. (2018). Nutritional composition and bioactive content of legumes: characterization of pulses frequently consumed in France and effect of the cooking method. Nutrients, 2018, 10, 1668. 10.3390/nu10111668
Search in Google Scholar Back to article
23. Ndidi, U.S., Ndidi, C.U., Olagunju, A., Muhammad, A., Billy, F.G. & Okpe, O. (2014). Proximate, antinutrients and mineral composition of raw and processed (boiled and roasted) Sphenostylis stenocarpa seeds from Southern Kaduna, Northwest Nigeria. ISRN Nutrition, 2014, 280837. http://dx.doi.org/10.1155/2014/28083710.1155/2014/280837404530724967265
Search in Google Scholar Back to article
24. Obadina, O.A., Oyewole, O.B., & Williams. O.E. (2013). Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun), Food Science and Nutrition, 1(4), 350–356.10.1002/fsn3.43395160124804039
Search in Google Scholar Back to article
25. Ocheme, O.B., Adedeji, O.E., Chinma, C.E., Yakubu, C.M. & Ajibo UH. (2018). Proximate composition, functional and pasting properties of wheat and groundnut protein concentrate flour blends. Food Science and Nutrition, 6(5), 1173-1178.10.1002/fsn3.670606090430065817
Search in Google Scholar Back to article
26. Okoye, E.C. & Ezeugwu, E.H. (2019). Production, quality evaluation and acceptability of bread from wheat, Bambara groundnut and yellow root cassava flours. International Journal of Food and Bioscience, 1(2), 11-17.
Search in Google Scholar Back to article
27. Olawuni, I., Osobie, C.C., Peter-Ikechukwu, A., Kabuo, O.N., Bede, N.E. & Odimegwu, N. (2014). Physicochemical and functional properties of flour from dehulled white African Yam Bean (Sphenostylis sternocarpa) grown in Anambra state, Nigeria. Natural Products, 10(6), 171-177.
Search in Google Scholar Back to article
28. Uzor-Peters, P.I., Arisa, N.U., Lawrence, C.O., Osondu, N.S. & Adelaja, A. (2008). Effect of defatted soybean and groundnut flours on proximate and sensory characteristics of kokoro. African Journal of Food science, 2, 98-101.
Search in Google Scholar Back to article
29. Wordu, G. O. & Akusu, M. O. (2016). Nutritional and sensory evaluation of enriched gurudi (a cassava starch snack food). International Journal of Research Studies in Biosciences, 4(1), 28-31. http://dx.doi.org/10.20431/2349-0365.0401006.10.20431/2349-0365.0401006
Search in Google Scholar Back to article

Articles in this issue

DOI: https://doi.org/10.2478/aucft-2020-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Journal RSS Feed

Language: English

Page range: 215 - 222

Submitted on: Jul 9, 2020

Accepted on: Sep 25, 2020

Published on: Dec 24, 2020

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2020 Oluwafemi Ajayi, Gibson Arueya, Olajide Adedeji, Ajose Akinlabi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 24 (2020): Issue 2 (December 2020)