Functional and Nutritional Characteristics of Cassava Flour (Lafun) Fortified with Soybeans

Y.O. Bankole, A.O. Tanimola, R.O. Odunukan, D.O. Samuel


This study was designed for nutrition fortification of cassava flour lafun with soya beans. Five different samples of lafun to soya beans were (100:0, 90:10, 80:20, 70:30, and 60:40). The following proximate analysis of these samples were carried out ash determination, crude fiber, protein, moisture and fat. The results ranges were 0.84-2.46%, 1.63-2.12%, 1.16-12.54%, 13.01- 11.28% and 0.44-2.62% respectively. Functional properties of the formulation were also evaluated and the result obtained showed that loose and packed bulk density were 0.2-0.3% and 0.5- 0.55%, the water absorption and oil capacity were 163-127% and 167-113.5% respectively. Swelling capacity and disposability were also 6.2-2.95% and 93.7-81.4% while the regulation and solubility are 24.5-18.99 and 6.7-4.95 respectively. The pasting properties results were also revealed that at a peak of 244.17-112.33rvu, the trough was 129.17-58.83rvc,and the breakdown was 115.00-52.50rvu, the final viscosity was between 164.33-81.92rvu,set back 35.17-23.08rvu, peak time 4.46-3.91 and pasting temperature 63.15-63.850C.

DOI: 10.5901/jesr.2013.v3n8p163

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Journal of Educational and Social Research ISSN 2239-978X(Print) ISSN 2240-0524(Online)

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