Storage stability of fried cassava balls ("akara-akpu") supplemented with melon and soyabean flours
2010
CHINMA, CHIEMELA ENYINNAYA | INGBIAN, EMMANUEL KONGO | AKPAPUNAM, MAURICE | IORWUESE, GERNAH DICK
The storage stability of "Akara-akpu" (a deep-fried product from sweet cassava), supplemented with soyabean and melon flour during ambient storage (29 ± 1C), was investigated. "Akara-akpu" balls were produced and packaged in polyethylene bags (0.2 mm thick) and stored at 29 ± 1C for 2 months. Sensory properties, microbial load and chemical composition of "Akara-akpu" were analyzed on a weekly basis. Results indicated that storage increased thiobarbituric acid value, free fatty acid value, peroxide value, moisture content and microbial load of "Akara-akpu." Oiling off values and sensory scores decreased during "Akara-akpu" storage. "Akara-akpu" and its blends were safely stored for 2 and 4 weeks, respectively, when packaged in polyethylene bags at ambient conditions. Supplementing cassava mash/flour with soybean or melon flour for "Akara-akpu" production resulted in products with good physicochemical and sensory properties during storage. The fried cassava balls developed in this work provide an opportunity for an innovative, nutritious and safe product to be introduced to consumers. Also, it will diversify the use of these oil seeds and cassava.
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