Nutritional characteristics and sensory evaluation of tapioca supplemented with fermented and germinated Moringa (Moringa oleifera) seed flour
1 Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
2 Department of Food Technology, The Federal Polytechnic, Ado-Ekiti, Ekiti State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 24(03), 177–186.
Article DOI: 10.30574/gscbps.2023.24.3.0169
Publication history:
Received on 20 March 2023; revised on 26 August 2023; accepted on 28 August 2023
Abstract:
The present study evaluated the nutritional characteristics of Tapioca- a partially gelatinized starch grit made from cassava supplemented with fermented and germinated moringa seed flour. The proximate composition, mineral, vitamin, amino acid profile, functional properties and sensory attributes of the tapioca-moringa flour blends were determined. It was observed that the protein content of the flour blends increased from 2.85% − 11.05%, fat (2.42% − 8.08%) while there was reduction in carbohydrate content (82.66% − 64.90%). Calcium (6.24 mg/100 g − 8.26 mg/100 g) was the predominant mineral while copper (0.05 mg/100 g − 0.11 mg/100 g ) was the least. There was increase in vitamin A content (0.35 mg/100 g − 9.41 mg/100 g ) and vitamin C content (0.46 mg/100 g − 12.00 mg/100 g ) on supplementation of fermented and germinated moringa seed flour to tapioca flour. Total essential amino acid of the flour blends ranged from 14.15 mg/100 g − 30.42 mg/100 g . Sensory results showed that the gruel made from tapioca-moringa seed flour were scored above average for overall acceptability. Findings from this study showed that tapioca-moringa blends contain appreciable amount of protein, fibre, vitamins, minerals and amino acids and thus the flour blends could serve to alleviate malnutrition in developing countries.
Keywords:
Tapioca; Supplementation; Fermentation; Germination; Moringa Oleifera seed flour
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
