Abstract
The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95–152 g/100 g), water solubility index (range 18.8–29.5 g/100 g) and swelling capacity (range 125.4–204.6 mL/100 g) of composite flours significantly (p < 0.05) increased with increase in taro level. Conversely the dough elasticity index (range 59.8–0 %), extensibility (78–22 mm) and strength (range 281–139 × 10−4 joules) significantly (p < 0.05) diminished with increase in wheat substitution. Up to 10 % substitution with RIN taro flour and 15 % with egg-like taro flour, the composite taro-wheat dough exhibited elasticity indices acceptable for the production of baking products, whereas at all levels of taro substitution, the composite biscuits samples were either acceptable as or better (5–10 % substitution with RIN flour) than 100 % wheat biscuit.
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Acknowledgements
The authors wish to thank the Agence Universitaire de la Francophonie for financial support of the study through a scholarship to the first author. We also acknowledge for the technical support of M Mbida Didier and Noumo Daniel who are both technicians at Societe des Grands Moulins du Cameroun (SGMC), Douala.
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Himeda, M., Njintang Yanou, N., Fombang, E. et al. Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits. J Food Sci Technol 51, 1893–1901 (2014). https://doi.org/10.1007/s13197-012-0723-y
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DOI: https://doi.org/10.1007/s13197-012-0723-y