Quality Characteristics Of Instant Foods Produced From Soybean, Cocoyam And Sorghum Flour Blends.

ABSTRACT

The production and evaluation of instant products from the composite flour of soybean (Glycine max) cocoyam (Xanthosoma sagittifoilum) and (Sorghum bicolor) was undertaken in this research work. The proximate, mineral and functional properties of the samples were determined. The sensory attributes of the sample blends were evaluated by a 20 member panel using golden as the control sample. The products samples had proximate composition ranging from 17.38% -l9.4% moisture, 80.54% 82.120/0 dry matters, 1.43% -l.64% ash, 1.17% -1.27% fibre, 3.47% -4.19% fat, 7.49°/a -8.94% crude protein, 65.00% -68.50°/a carbohydrate and 332.22% -337.80% caloric value. Mineral composition ranged from 90mg/100g -200mg/100g of calcium, l30mg/100g - 250mg/100g of sodium, 3Omg/100g -120mg/I 00g of magnesium, 90mg/100g - 150mg/100g of phosphorus and 240mg/100g -480mg/100g of potassium. The composite flour samples had functional properties that ranged from I .85m1/g -2.29m1/g and 2.21m1./g -2.53rn1/g for oil absorption capacity and water absorption capacity respectively. Emulsion capacity and stability of the flour blends ranged from 17. 1 7m1/g - 19.27m1/g and 1 I.47m1/g —I3.91m1/g respectively. The gelatinization temperature and gelation capacity were 68.25°C -72. 15°C and 0.25m1/g -0.75rn1/g respectively. The wettability of the four blends ranged from 46.50S -75.50S. The swelling index of the flour blends ranged from 2.95 -3.45. Samples B, (soybean/sorghum, 10:90), C (soybean/cocoyam, 20:80) and E (soybean/sorghum/cocoyam 30:20:50) were rated highest and showed no significant differences between each other in general acceptability. Sample A (soybean/sorghum 20:80) had the poorest sensory attribute.