ABSTRACT

Soy-cassava flour blends were produced from soybean and cassava flour, sting two varieties of cassava (TMS 419 and NR 8082). Half of the samples were subjected to fermentation for 48 hours while the other half was unfermented. The chemical composition (proximate, ant nutrients and minerals) and functional properties of the soy-cassava composite flour samples were assessed. The shelf-life of the soy-cassava composite flour samples was determined. The organoleptic qualities (colour, taste, texture, odour, handfeel and general acceptability) were so determined. The protein content of the fermented soy-cassava composite flour samples from the two cassava varieties were higher than that of the unfermented samp.es (P<0.05).Cya: ide contents were higher in the fermented samples. Fermentation reduced the trypsin inhibitor content, ash, crude fiber, carbohydrate, sodium and potassium contents of all the samples. The phosphorus content of the soy-cassava composite flour varied with variety of cassava and fermentation increased the phosphorus content of NR 8082 (from 17.82mg/lOOg to 120.67mg1 100g) but decreased the phosphorus content of TMS 419 (flom112.78mg/1OC to 102.98mg/bOg). No significant difference existed in the magnesium content of fermented and unfermented soy-cassava composite flour samples. The water absorption capacity of the unfermented soy-cassava composite flour(4.03g/g) was higher (P<O.05) than that of the fermented samples(2.47g/g).The fermented soy-cassava composite flour samples had higher pasting temperatures (82.70°C for TMS 419 and 84.15°C for NR 8082) than that of the unfermented samples (82.60°C for TMS 419 and 81.10°C for NIR 802). 4R 8082 had a Fighter nutrient composition, hydrogen cyanide content and paste viscosity than TMS 419.The  total viable counts of bacteria and fungi (mean x104CFU/g) increased as storage progressed from day one and reached a stationary phase at week 8. The sensory characteristics indicated that 100% TMS 419,unfermented TMS 419/soybean, and fermented NR8O82hoybean were the most preferred samples and conformed well with the control while un-fermented NR 8082/soybean was the least preferred by the panelist.