Suitability of cassava starch in making baked and fried composite flour products

Abstract

Except for carbohydrate, cassava is a poor source of protein, fats, minerals, and vitamins, but when blended with other foods it makes products of high nutritional quality. The suitability of cassava starch in making baked and fried products was investigated in this study. Materials used were cassava starch and soy flour obtained from former main Morogoro Market. Cassava starch-soy flour formulations (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) were carried out based on percentage by weight. There was an increase in nutrient content of the composite flour as percentage of soy flour increased. Cassava starch (100%) was unsuitable for bread, pan cakes and buns as it gelatinized to form products of rubbery texture. Cassava starch: soy flour (80:20) produced highly acceptable breads. Incorporating 20-60% soy flour in cassava starch was observed to be suitable in making pan cakes. Addition of 20-40% soy flour to cassava starch produced fried buns of good sensory characteristics. Sensory evaluation of breads, buns and pan cakes was carried out to determine acceptance of the products. Products made from a composition with more than 60% soy flour were not accepted because of strong grassy-beany flavour and bitter taste of soybean. It was concluded that, cassava starch 100% and 100% soy flour were unsuitable in baking and frying of products. However, at certain ratios (60:40 and 80:20) when cassava starch was mixed with soy flour, it became suitable for baking and frying. It was recommended that cassava starch can be exploited in making baked and fried food products.

Keywords: Cassava starch, Soybean, Baked products, Acceptability