Browsing by Author "Awoyale Wasiu, Sanni O. Lateef, Shittu A. Taofik, Adegunwa O. Mojisola,"

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    The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder
    (Springer, 2016-01-25) Awoyale Wasiu, Sanni O. Lateef, Shittu A. Taofik, Adegunwa O. Mojisola,
    The effect of biofortified cassava root starch (YfCRS) (90–98 %) and whole egg powder (WEP) (2–10 %) on the pasting, chemical and sensory properties of cassava starch-based custard powder (CbCP) were studied using response surface methodology. The result revealed that there are variations in the pasting properties of the CbCP notwithstanding the levels of WEP inclusion, and all the custard powder could form paste below the boiling point of water at the peak time of \5 min. Addi tionally, the CbCP with high quantity of WEP had the highest protein (6.39 %), iron (29.39 mg/kg) and zinc (4.25 mg/kg) contents, but with low amylose (18.68 %) and trans-b-carotene (0.0756 lg/g) contents. The YfCRS increased the amylose and trans-b-carotene contents of the custard powder. The models for the responses were highly adequate (R2[80 %), except for peak viscosity, pasting temperature, hydrogen cyanide and overall acceptability. Although all the sensory attributes of the formulated CbCP gruel fall within the likeness range, 93.13 % YfCRS and 7.56 % WEPisthe optimum combinations for good quality CbCP. Therefore, to replace maize starch with cassava starch in the production of a quality CbCP, 93.13 % YfCRS and 7.56 % WEP could be used.