Characterization of Some Quality Attributes of Cassava Starch-Mushroom Blends and its Cooked Paste
2025
Oke Emmanuel Kehinde | Adeola Abiodun Aderoju | Ojo Oluwakemi Abosede | Akinpelumi Mosunmola Ebunoluwa | Omoniyi Saheed Adewale | Akinwande Femi Fidelis
Using cassava starch–mushroom flour blends and their respective cooked pastes, this study investigated the quality characteristics. Cassava starch and mushroom were converted into flour, mixed in different proportions and a D-optimal mixture design was used to obtain nine experimental formulations. The standard methods were used to determine the chemical composition, functional properties and pasting nature of the blends. Cooked pastes were also determined for colour and sensory qualities. Statistical analysis was applied using SPSS version 21.0, significance tested at p ≤ 0.05 through ANOVA and Duncan’s multiple range test. The values indicated that moisture content was between 2.74% and 8.43%, while crude fat was between 1.24% and 1.88%, ash between 2.18% and 2.96%, protein between 4.18% and 7.35%, fibre was between 2.06% and 3.14%, and total carbohydrate varied between 78.76% and 87.62%. Amylose and amylopectin contents were varied from 20.64%-28.22% and 71.79%-79.35%, respectively. Notable levels of (p < 0.05) were found in functional and pasting properties with increasing levels of mushroom flour. Colour analysis of the cooked pastes showed values ranging from 51.50–58.56 (lightness), 4.28–4.70 (redness), 2.95–8.50 (yellowness), and 41.44–48.50 (browning index). Although the cooked paste made from 100% cassava starch had the highest overall acceptability, the blend with 90% cassava starch and 10% mushroom flour was also rated as acceptable. The findings suggest that incorporating up to 10% mushroom flour into cassava starch can enhance the nutritional makeup of the product without adversely affecting its sensory appeal.
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