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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9652

Title: Development of crackers from cassava and sweetpotato flours using Moringa oleifera and Ipomoea batatas leaves as fortificant
Authors: Ellis, William Otoo
Oduro, Ibok
Owusu, Deborah
Keywords: sensory evaluation
gluten intolerance
Ipomoea batatas
Moringa oleifera
Issue Date: 2011
Publisher: AMERICAN JOURNAL OF FOOD AND NUTRITION
Citation: AMERICAN JOURNAL OF FOOD AND NUTRITION Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2011.1.3.114.122 © 2011, ScienceHuβ, http://www.scihub.org/AJFN
Abstract: The aim of this study was to develop crackers enriched with Moringa oleifera and Ipomoea batatas using 100 % cassava and sweetpotato flour for potential use by celiac. Moringa oleifera and Ipomoea batatas enriched butter and cream crackers were made from 100% cassava flour and 100% sweetpotato flour using 100% wheat flour as the control. Preliminary preference test was conducted for butter crackers and cream crackers based on which the best cracker was chosen for further sensory evaluation by trained panellists who evaluated each product for colour, appearance, aroma, crispness, firmness, chewiness, taste, bitter after-taste, and overall acceptability. Proximate analysis, total phenols and beta-cartoene contents were also established. The beta-carotene levels of the leaves ranged from 4.76 mg/100g to 11.54 mg/100g for the sweetpotato leaves with Moringa oleifera having the highest β-carotene content of 23.43 mg/100g. Phenolic content ranged from 3.16% to 6.92% for sweetpotato leaves and 1.51% for Moringa oleifera. No significant difference was observed between cassava cream crackers and the control (wheat cream cracker) for the sensory parameters evaluated by the trained panellist. Sweetpotato flour crackers and cassava flour crackers had 4.87 and 3.14; 3.31 and 3.20; 1.79 and 1.92; 4.23 and 3.29; 13.29 and 10.31; 77.38 and 81.28; 446.09 and 431.02 respectively for % moisture, %ash, % fibre, % protein, % fat, %carbohydrates and %calories. The data presented in this study demonstrates the potential for industrial exploitation of cassava and sweetpotato flour through processing into snack food items such as crackers which would be suitable for gluten intolerants.
Description: This Article was published by AMERICAN JOURNAL OF FOOD AND NUTRITION Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2011.1.3.114.122 © 2011, ScienceHuβ, http://www.scihub.org/AJFN
URI: http://hdl.handle.net/123456789/9652
Appears in Collections:College of Science

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