Product development from sweet potato and cassava: pasta and non-alcoholic beverage
| dc.contributor.author | Baah, Faustina Dufie | |
| dc.date.accessioned | 2011-12-05T02:21:15Z | |
| dc.date.accessioned | 2023-04-19T07:48:19Z | |
| dc.date.available | 2011-12-05T02:21:15Z | |
| dc.date.available | 2023-04-19T07:48:19Z | |
| dc.date.issued | 2002-12-05 | |
| dc.description | A thesis submitted to the Department of Biochemistry in partial fulfilment of the requirements for the degree of Master of Science in Food Science and Technology, 2002 | en_US |
| dc.description.abstract | The studies were carried out to establish the proportions of cassava and sweet potato flours that would produce good quality pasta, in composite with wheat flour. Up to 50% sweet potato and cassava flour substitutions were made. The sweet potato was also processed into non-alcoholic beverage flavoured with citrus lime and ginger. Two varieties each of cassava (Abasafitaa and Afisiafi) and sweet potato (Faara and Sauti) were used. The following parameters were investigated on the flours: starch yield, moisture, ash, fibre, protein, amylose content, water binding capacity, swelling power, solubility, viscosity, pH and minerals (P, K, Ca, and Fe). For the beverage, total titrable acidity, pH, total sugars, total solids, vitamin C and vitamin A were determined. Sensory evaluation was conducted to assess the acceptance preference of the products. The results showed that water binding capacity, solubility and swelling power affect th4e overall quality of pasta. Pasta made from sweet potato composite flour was too brittle and crumbled easily when pressed between the fingers. From the sensory analysis, no significant difference (P> 0.05) existed between pasta made from 100% wheat flour and that of 50% wheat/50% cassava (Abasafitaa) composite flour. Pasta from 50% wheat 50% Abasafitaa composite flour was the most preferred even though pasta from 100% wheat flour was the most firm. The quality of the beverage was within the acceptable range by Ghana Standards Board and had good consumer preference score with ginger flavoured being the most preferred. Up to 50% cassava flour has been successfully substituted for good quality pasta preparation and sweet potato tubers processed into non-alcoholic beverage with nutrient and sensory attributes comparable to already existing beverages. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/2198 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 3451; | |
| dc.title | Product development from sweet potato and cassava: pasta and non-alcoholic beverage | en_US |
| dc.type | Thesis | en_US |
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