Proximate composition and organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour

Abstract

Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.

Profitability Analysis among Actors of High-Quality Cassava Flour in South West Nigeria

“…In particular, Nigeria produces approximately one fifth of the global production of cassava (52,000,000 tonnes per year), followed by Thailand, Indonesia, Brazil, Ghana, Congo and other nations (Lamboll et al, 2018). Growing more cassava than any of these countries, Nigeria's cassava production is done primarily by smallholder farmers, who cultivate less than 2 hectares in scattered parcels (Peter-Ikechukwu, Osuji, Ihediohamma, Okafor, & Chukwu, 2019) When compared to Indonesia and Thailand, which have mean yields of 23.4 tonnes and 22.2 tonnes per hectare, respectively, Nigeria's mean yield of 11 metric tons per hectare can be considered extremely low (Peter-Ikechukwu et al, 2019). The dilemma faced by…”

Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products

“…Colocasia esculenta originated from humid tropical rainforest regions of southeast Asia including India. Various researchers conclude that it is not possible to determine a single place of origin for cocoyam [4]. Evidence from the highlands of Papua New Guinea, indicates that Taro processing was active by at least 10,000 years, while Alocasia and Colocasia starch residues have been found on stone implements from Buka, Solomon Islands that date back some 2,800 years ago [5].…”

Production, Proximate Compositions and Dry Matters of Stored <i>achicha</i> and <i>mpoto - </i>Cocoyam Based Products

“…Cocoyam's Taro and Tannia have remained the two varieties mainly grown in Nigeria [1]. The taro varied botanically known as Colosasia esculenta and commonly called Coco-India originated from Asia, while tannia (Xanthosoma sagittifolium) originated from America but were both introduced and grown in West Africa [2]. These two species Colocasia esculenta (Taro) and Xanthosoma sagittifolium (Tannia) are the most widely accepted and cultivated varieties in Nigeria and other parts of the tropics and sub-tropic of Africa [3].…”

“…The cocoyam (Colocasia esculenta) is highly perishable root and leaves, as high as 40-60% post-harvest losses have been found [13]. The high perishability of the harvested and stored cocoyam roots and leaves is a major barrier to the wider utilization of the crop and there is need to diversify the uses to enhance demand and increase the rate of turn over or sale of the product [2]. Lack of adequate cocoyam processing technology inhibits production and processing.…”

“…Nigeria faces one of the most serious nutritional problems in protein-energy malnutrition. Nigeria has not been able to produce wheat in commercial quantity due to climatic and soil conditions [2,15].…”