ABSTRACT

This study evaluated the upcycling of cassava press cake residue for the production of swallow flour with millet. Specifically the study evaluated the glycemic index, carbohydrate digestibility, proximate composition, functional properties, rheological properties and fibre contents of the swallow dough. The cassava press cake residues were collected from local cassava grating centres within Umudike and Umuariaga, Ikwuano Oboro Local Government Area of Abia State while the millets were purchased from Orieugba Market in Umuahia North Local Government Area of Abia State. Standardized laboratory methods for various parameters were carried out. Findings ofthe study revealed no significant (p>0.05) difference between the glycemic index of sample 2 (80% Millet + 20% Cassava), when compared to sample 1 (49.05 %) while sample 3 was significantly (p<0.05) higher (56.76%) in glycemic index than sample. The carbohydrate digestibility of the swallow flour samples differed significantly (p<0.05) across the formulations with Sample 3 (90% Millet + 10% Cassava) having highest digestibility value (68.44). Proximate composition showed significant difference (p<0.05) in all the proximate parameters across all the samples with Sample 3 (90% Millet + 10% Cassava) having higher moisture (11.67%), ash (2.18%), crude protein (10.68 %), crude fibre (2.85%), fat (2.37%) and carbohydrate content (18.06%). Results of the functional properties revealed significance difference (p<0.05) in all the functional properties with Sample 1 having higher bulk density (0.62g/ml), swelling index (2.16 g/cm3), foaming capacity (16.72 g/cm3), foaming stability (8.41 g/cm3) and solubility (12.32 g/cm3), while sample 3 (90% millet and 10% cassava) had higher water absorption capacity (1.58 g/g) and emulsion capacity (19.73 g/cm3). Sample 1 (50% millet -I- 50% cassava) had high general acceptability (8.40). The fibre contents of the swallow flour samples varied significantly (p<0.05) with Sample 3 (90% millet + 10% Cassava) having higher insoluble dietary fibre (1.34 %), soluble dietary fibre (9.46 %) and total dietary fibre (10.79 %). The study concluded that the substitution of cassava flours lor millet flours resulted in composite flours with improved nutritional and functional properties. The study further recommended that studies should be conducted to investigate processing techniques that preserve nutritional integrity and optimize functional properties in composite flour applications.