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The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder

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Abstract

The effect of biofortified cassava root starch (YfCRS) (90–98 %) and whole egg powder (WEP) (2–10 %) on the pasting, chemical and sensory properties of cassava starch-based custard powder (CbCP) were studied using response surface methodology. The result revealed that there are variations in the pasting properties of the CbCP notwithstanding the levels of WEP inclusion, and all the custard powder could form paste below the boiling point of water at the peak time of <5 min. Additionally, the CbCP with high quantity of WEP had the highest protein (6.39 %), iron (29.39 mg/kg) and zinc (4.25 mg/kg) contents, but with low amylose (18.68 %) and trans-β-carotene (0.0756 μg/g) contents. The YfCRS increased the amylose and trans-β-carotene contents of the custard powder. The models for the responses were highly adequate (R2 > 80 %), except for peak viscosity, pasting temperature, hydrogen cyanide and overall acceptability. Although all the sensory attributes of the formulated CbCP gruel fall within the likeness range, 93.13 % YfCRS and 7.56 % WEP is the optimum combinations for good quality CbCP. Therefore, to replace maize starch with cassava starch in the production of a quality CbCP, 93.13 % YfCRS and 7.56 % WEP could be used.

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Acknowledgments

The International Institute of Tropical Agriculture (IITA) Ibadan, Nigeria, supplied the Yellow-fleshed Cassava Roots used for this work. We especially acknowledge Drs. P. Kulakow and G. Badara of IITA for their contributions to this work.

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Authors and Affiliations

  1. Department of Food, Agriculture and Bioengineering, Kwara State University, PMB 1530, Malete, Ilorin, Kwara State, Nigeria

    W. Awoyale

  2. Department of Food Science and Technology, Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria

    L. O. Sanni & T. A. Shittu

  3. Department of Hospitality and Tourism, Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria

    M. O. Adegunwa

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  1. W. Awoyale
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  2. L. O. Sanni
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  4. M. O. Adegunwa
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Correspondence to W. Awoyale.

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Awoyale, W., Sanni, L.O., Shittu, T.A. et al. The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder. Food Measure 10, 292–301 (2016). https://doi.org/10.1007/s11694-016-9306-3

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