Production and Comparative Assessment of Alcoholic Drinks Produced From Cassava, Maize and Plantain Flour Using Locally Produced and Imported Enzymes

SOBOWALE, Sunday Sunday; OLATIDOYE, Olawale Paul; ANIMASHAUN, Habibat Oluwatoyin; ODUNMBAKU, Ayinde Lukman

doi:10.4316/fens.2021.039

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…When selecting a food product, people prefer the color of the meal. The color of cassava measured as lightness, redness/greenness, and yellowness/blueness [7].…”

Section: Colormentioning

confidence: 99%

An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia

Wale

2024

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Cassava (Manihot esculenta Crantz) is tuberous roots, drought tolerant, which is high in carbohydrate content and a cheap source of food. However it needs removal of toxic substance which is called hydrogen cyanide (HCN) which can be easily removed. There are two types of common preparation methods, preparing it by drying it in the sun and preparing it by boiling. Removing toxic cyanide by drying is less effective, however boiling is better method of removing cyanide from cassava roots. Cassava is used as a raw material in different food industries. In Ethiopia, there is cassava processing industry around Addis Ababa located at Dukem area. There are different trends of cassava based recipe preparations. Especially in Ethiopia there are exotic cassava based recipe items. Some of the trends in Ethiopia as formulated by Jimma Agricultural Research Center are; cassava bread with different flour compositions, cassava with corn flour composite recipe, cassava with teff flour composite recipe, Cassava syrup stew, Cassava porridge, Cassava biscuits and so on are exotic recipe with good sensorial values and proximate compositions. Due to its drought tolerant nature and nutritional excellence; cassava production, utilization and popularization is best strategy for food system resilience in the world wide.

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“…When selecting a food product, people prefer the color of the meal. The color of cassava measured as lightness, redness/greenness, and yellowness/blueness [7].…”

Section: Colormentioning

confidence: 99%

An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia

Wale

2024

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“…Despite achaflour's availability in the market, its incorporation into processed food products is currently underutilized. Acha stands out as one of the most nutritionally rich grains, containing essential amino acids like methionine and cystine (Sobowale et. al., 2021b).…”

Section: Introductionmentioning

confidence: 99%

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Sobowale,

Omotoso,

Agbawodike

2024

Preprint

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This study investigated the effect of fermentation durations on the acha flour and resultant cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour served as the control sample. The functional, pasting, nutritional and micro-structural properties of the fermented acha flour and sensory evaluation of the cookies were examined. The results indicate significant differences (p<0.05) in the functional and pasting properties of the flour and cookies samples. An increase in fermentation duration enhances oil absorption capacity and dispersibility of the samples. The protein and ash content of the acha flour samples increased. The mineral element showed significant difference (p<0.05) in the calcium, sodium, and zinc content. The Fourier transform infrared (FTIR) spectra increase the band intensities. The peaks occurred in the range 3860 - 3650 cm . The X-ray diffraction (XRD) pattern revealed a slight increase in the crystallinity of the fermented flour samples. The flour samples exhibited an A-type XRD pattern while the cookies samples had V-type XRD pattern. Scanning electron microscopy (SEM) revealed that fermentation modified the microstructure of the flour, causing it to change from an irregular compact granular to a regular loose structure. Cookies samples produced from native and fermented acha flour were acceptable by the panelist. Therefore, cookies with improved nutritional and acceptable sensory properties were produced from native and acha flour fermented between 24 and 72 h. This suggests that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

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Production and Comparative Assessment of Alcoholic Drinks Produced From Cassava, Maize and Plantain Flour Using Locally Produced and Imported Enzymes

Cited by 2 publications

References 15 publications

An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia

An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

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