Quality Assessment of Strips produced from Soybean and Cassava Flour Blends

This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.53 to 0.77 g/mL for bulk density, 3.76 to 12.88% for foam capacity, 1.92 to 49.00% for foam stability, 108.00 to 204.00 g/mL for oil absorption capacity, 81.00 to 140.50 g/mL for water absorption capacity and 61.07 to 87.00°C for gelatinization temperature. The results of proximate analysis ranged from 1.44 to 3.46% for moisture, 1.63 to 3.91% for ash, 2.04 to 10.76% for fat, 0.18 to 1.37% for crude fibre, 4.07 to 24.16% for protein and 60.46 to 88.10% for carbohydrate. The phytate, tannin, trypsin inhibitor, saponin and hydrogen cyanide ranged from 0.22 to 5.59 mg/100g, 0.34 to 4.13 mg/100g, 0.04 to 1.69 mg/100g, 0.02 to 0.36 mg/100g and 0.00 to 2.11 mg/100g respectively. Sensory analysis revealed that 80% soybean flour and 20% cassava flour possessed better organoleptic characteristics. Production of strips from blends of soybean and cassava flours improved the nutrient composition, sensory properties with acceptable/safe antinutrient limit which can be optimized for value addition.