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Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)

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Abstract

The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). The cassava flour was added to maize flour at the level of 5%, 10%, 15%, 20%, 25% and 30% (w/w), respectively. The bulk density and water holding capacity of maize/cassava flour mixes ranged from 0.77–0.83 g/cm3 and 1.91–2.05 g/g, respectively, while those of 100% maize flour were 0.84 g/cm3 and 2.09 g/g, respectively. There were variations in the pasting properties of maize/cassava flour mixes including the pasting temperature (75.4–78.8°C), peak viscosity (112.1–170.0 RVU), breakdown viscosity (38.4–53.7 RVU) and final viscosity (132.1–142.2 RVU), while those of 100% maize flour were 74.6°C, 108.1 RVU, 38.1 RVU and 148.3 RVU, respectively. The colour characteristics of tuwo prepared from maize/cassava flour mixes showed an increase in the colour lightness, L*-value (68.6–71.8) and chroma, C-value (9.4–11.4) while tuwo from 100% maize flour gave 67.7 and 9.1, respectively. The cohesiveness indexes (15.4–24.2%) of tuwo from maize/cassava flour mixes increased with an increase in the quantity of cassava flour in the mix while that from 100% maize flour was 15.2%. The softness indexes (17.5–18.4°mm) of tuwo from the mixes were also higher than that from 100% maize flour (17.4°mm). The sensory quality rating of tuwo from maize/cassava flour mixes showed that tuwo from 25% cassava flour inclusion was the highest in terms of texture (hand-mouldability), taste and overall acceptability while that from 30% cassava flour inclusion was the highest in terms of colour.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria

    Mathew Kolawole Bolade

  2. Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria

    Isaac Adebayo Adeyemi

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  1. Mathew Kolawole Bolade
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  2. Isaac Adebayo Adeyemi
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Correspondence to Mathew Kolawole Bolade.

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Bolade, M.K., Adeyemi, I.A. Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling). Food Bioprocess Technol 5, 1340–1348 (2012). https://doi.org/10.1007/s11947-010-0506-2

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