Influence of moringa seed flour supplementation on the pasting properties of sweet potato-based tapioca grits

Abstract

This study aimed to evaluate the influence of moringa seed flour (MSF) inclusion on the pasting properties of sweet potato-based tapioca grits. The MSF (2-10%) was properly blended with the sweet potato starch (SPS) (90-98%), using the ratios derived from the Central Composite Rotatable Design of the Design-Expert Software. Each blend of the SPS and the MSF, 100%SPS, and 100%cassava starch (CS) were separately toasted for 20 min at between 120 oC-150 oC, after which their pasting properties were determined using a standard method. The results depict that the pasting properties of the CS tapioca were significantly (p<0.05) higher than that of the SPS tapioca except in the peak and breakdown viscosities, where the SPS tapioca was significantly higher. The addition of the MSF increased the peak viscosity of the SPS tapioca from 333 RVU to 426 RVU in 98%SPS:2%MSF and reduced it to 202 RVU in 98%SPS:10%MSF. Conversely, the breakdown viscosity of the SPS tapioca reduced generally with the inclusion of the MSF from 171 RVU to 29 RVU in the 98%SPS:10%MSF. Also, there was a general increase in the trough, final, and setback (except 98%SPS:10%MSF) viscosities, as well as the peak time and pasting temperature of the SPS tapioca substituted with the MSF. Therefore, the addition of MSF in the production of the SPS tapioca grits increases most of the pasting properties, which may allow consumers to choose based on the level of viscosity preferred. However, the pasting temperature of all the tapioca grits was generally lower than the boiling point of water; hence the tapioca grits can form gruel in hot water below the boiling point and less than 6 min. This, at a commercial level, is a remarkable cost saving in terms of energy used.