Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake

Sanful, Rita Elsie; Darko, Sophia

doi:10.3923/pjn.2010.810.814

Cited by 22 publications

(25 citation statements)

References 1 publication

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“…However the mean indicated that there is non-significant difference between the colours of the samples. These results are similar to the one reported by Sanful and Darko [13]. The flavour of the bread refers to its palatability.…”

Section: Resultssupporting

confidence: 91%

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Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Malik¹

2016

J Food Process Technol

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The main aim for the development of multigrain breads was to meet the increasing demand of healthy diet with reference to economy. The multigrain breads were developed by replacing wheat flour by 5.10, 15, 20 and 30% of oat, barley, maize and rice flours and 1% flax seeds were incorporated in bread making to increase its pharmaceutical value. A prominent change was observed in case of protein content by altering the substitution levels. Similarly fat, fibre and ash also vary by varying the flour ratios. The colour analysis showed certain change in L * , a * and b * values. More the fibre content was introduced in the samples, more the brown colour appeared. The texture profile analysis (hardness, springiness, chewiness & cohesiveness) increased by increasing the percentage of composite flours in the blends. Physical characteristics (bread volume, dough expansion and specific volume) increased by decreasing the percentage of blends in the bread samples and vice versa.

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Section: Resultssupporting

confidence: 91%

“…It is evident from the Table 1 that the protein content varied from 6.00% (T9) to 8.40% (T6) in various multigrain bread samples. Similar results were reported by Sanful and Darko [13]. The data in the Table 1 showed that minimum value of fat content (2%) was observed in T9 while as maximum value was observed in T2 (4.6%).…”

Section: Resultssupporting

confidence: 88%

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Malik¹

2016

J Food Process Technol

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“…The characteristics of cocoyam such as energy giving, carbohydrate content, mineral content, easy to cook, light and can be prepared into different local delicacies has made it's consumption frequent within households. This is supported by result of Sanful and Darko (2010). The distance from home to market is significant and positively related, which is against our a-priori expectation.…”

Section: Resultssupporting

confidence: 58%

“…(Xanthosoma sagittifolium) contributes significant portion of the carbohydrate content of the diet in many regions in sub-Sahara Africa and provide edible starchy storage corms or cormels (Sanful and Darko, 2010). According to Opara (2002), cocoyam is perceived to be less important than other tropical roots such as yam, cassava and sweet potato.…”

Section: Cocoyammentioning

confidence: 99%

“…Cocoyam is being put to different uses like other staple foods such as yam, cassava and potatoes. Although, it is not considered as prestigious as yam, its flour has the added advantage that, it is highly digestible and so is used for ingredient in baby foods (Sanful and Darko, 2010). According to Enwelu et al (2014), consumption of mixture of cocoyam and beans is fairly good and should be encouraged because most people in rural areas eat unbalanced diets usually made up of carbohydrates.…”

Section: Cocoyammentioning

confidence: 99%

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Determinants of households consumption preference for processed cocoyam in Enugu State, Nigeria

Adeosun¹,

Amaechina²,

Nnaji³

2017

J. Dev. Agric. Econ.

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Cocoyam is a nutritious food crop which is consumed in different parts of Nigeria. Its importance in the food systems of many communities in Nigeria, particularly among the Igbo people is based on its nutritive value and its relative ease in cultivation. Studies on the crop focused more on production and marketing without examining consumer behaviour. Although, an understanding of the determinants of the consumption of various processed forms as well as volume consumed by households is important information for policy makers, this has scarcely been examined in Nigeria. Understanding the socioeconomic dynamics that make consumers choose one form of the product and not another is crucial for ensuring the food security of the poor. This study therefore examined the factors that influenced consumption of processed cocoyam and the volume consumed. For the study, multistage sampling technique was used to select the respondents. Data collected was analyzed using multiple linear regression and multinomial logistic regression. The results show that income allocated for cocoyam consumption, hectares of cocoyam cultivated, number of times cocoyam is consumed, distance from home to market and household size are important determinants of volume of cocoyam consumed by households, while, household size, quantity of cocoyam consumed by households, farming experience, age, marital status and income spent on cocoyam are important determinants of consumption of processed cocoyam.

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Digestibility and metabolizable energy values of processed cassava chips for growing and finishing pigs

Lokaewmanee

Kanto

Juttupornpong

et al. 2010

Trop Anim Health Prod

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Determinations of digestibility of dry matter (DM), digestible energy (DE), and metabolizable energy (ME) in cassava chips with different levels of crude fiber (CF) were measured in growing pigs (20 kg) and finishing pigs (60 kg). The treatments were (1) cassava starch (0% CF), (2) peeled cassava chips (2.5% CF), (3) non-peeled washed cassava chips (3.9% CF), and (4) non-peeled and non-washed cassava chips (5.2% CF). In the growing pigs, peeled cassava chips, non-peeled washed cassava chips, and non-peeled and non-washed cassava chips had DM digestibility of 87.51%, 78.63%, and 73.89%, respectively. Their DE was 3.69, 3.49, and 3.32 Mcal/kg DM, respectively (DE of cassava starch is 3.90 Mcal/kg DM). ME was 3.54, 3.35, and 3.19 Mcal/kg DM, respectively (ME of cassava starch is 3.74 Mcal/kg DM). On the other hand, in the finishing pigs, the digestibility of DM was 89.13%, 80.63%, and 76.13%, respectively. Their DE was 3.72, 3.53, and 3.43 Mcal/kg DM, respectively (DE of cassava starch is 3.91 Mcal/kg DM). ME was 3.57, 3.38, and 3.29 Mcal/kg DM, respectively (ME of cassava starch is 3.75 Mcal/kg DM). These values increased with decreasing CF content, and the peeled cassava chips had the highest values (P < 0.01). These suggest that the digestibility values of DM, DE, and ME of cassava chips is inversely related to the CF content in cassava chips. It is recommended that cassava chips be peeled for better nutrition for growing and finishing pigs.

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Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake

Cited by 22 publications

References 1 publication

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Determinants of households consumption preference for processed cocoyam in Enugu State, Nigeria

Digestibility and metabolizable energy values of processed cassava chips for growing and finishing pigs

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