ABSTRACT

Mixtures of full-fat soy flour and ighu and soy okara flour and ighu were produced in the range of 25-75% soy product incorporation. Proximate, functional and sensory properties of the mixtures were analysed, Addition of full-fat soy flour and soy okara flour into ighu significantly (P<0. 05) increased the protein, ash and ether extract of the flour mixtures. Water and Oil absorption capacities and bulk density of the mixtures decreased with increasing level of soy flour samples in the mixture. On the other hand, least gelation concentration, foam capacity and stability increased as soy flours increased. Appearance and hand feel of flour mixtures were significantly (P<0.05) affected by increase in soy flours content. Although, there was significant change in general acceptability of the flour mixtures, panelists appreciated the samples, which contained 25-50% full-fat soy flour or soy okara flour most.

TABLE OF CONTENTS

Title Page

Certification ii

Dedication iii

Acknowledgement iv

Table Of Contents V-Vi

List Of Tables vii

List Of Figures Viii

List Of Appendices ix

Abstract X

Chapter One

1.0 Introduction

1.1 Statement Of Problem

1.2 Justification

1.3 Objective

Chapter Two

2.0 Literature Review 4

2.1 Cassava Nutritional Disorder 45

2.2 Cassava Products And Utilization 5

2.2.1 Ighu 6

2.2.2 Gari 6

2.2.3 Cassava Starch 7

2.2.4 Cassava Flour 7

2.2.5 Cassava Chip 7

2.3 Soy Flour And Its Composition 8

2.4 Soy Flour Utilization 9-1 1

Chapter Three

3.0 Materials And Methods 12

3.1 Samples Preparation 12

3.1.1 Preparation Of Full-Fat Soy Flour 12

3.1.2 Preparation Of Soy Okara Flour 12

3.1.3 Preparation Of Ighu-Soy Flours Mixtures 14

3.2 Proximate Analysis 14

3.2.1 Moisture Content 14

3.2.2 Ash Content 14

3.2.3 Crude Protein 15

3.2.4 EtherExtract 15

3.2.5 Carbohydrate 15

3.2.6 Food Energy Value 15

3.3 Functional Properties 15

3.3.1 Water Absorption Capacity 15

3.3.2 Oil Absorption Capacity 16

3.3.3 Bulk Density 16

3.3.4 Gelation Property 16

3.3.5 Foam Capacity And Stability 16

3.4 Sensory Evaluation 16

3.5 Statistical Analysis 17

Chapter Four

4.0 Results And Discussion 18

4.1 Proximate Analysis 18-19

4.2 Functional Properties 20-2 1

4.2.1 Water Absorption Capacity 2 1-22

4.2.2 Oil Absorption Capacity 22

4.2.3 Bulk Density 22

4.2.4 Least Gelation Concentration 22-23

4.2.5 Foam Capacity And Stability 23-24

4.3 Sensory Evaluation Of Flour Mixtures 24-25

Chapter Five

Conclusion And Recommendation 26

References 27-3 0

Appendices 31-34