Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour

Abstract

This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flour in ratio 90:10 (CPF), 80:20 (CPP), 70:30 (PCF), 60:40 (FCP), 50:50 (PCA), with cassava flour (CFM) and pigeon pea flour (PFD) as the control samples. Their proximate, functional, pasting and sensory parameters were determined. The results obtained showed that significant differences (p<0.05) existed in the values of proximate, functional, pasting and sensory parameters. The protein content ranged from 2.06% for (CFM) to 7.45% (PFD), ash content 2.97% (CFM) to 0.82% (PFD), fiber content 3.30% (CFM) to 5.53% for (PFD), moisture content from 3.30% for (PCA) to 5.53% for (PFD) but the carbohydrate content varied from 79.53% for (PFD) to 90 for (CFM). Water absorption capacity of the blends decreased with increase in pigeon pea inclusion. The bulk density 0.51% for (CFM) to 0.65% for (PCA) and swelling power 11.51% for (CFM) to 13.13% for (PCA) varied significantly (p<0.05) among the samples. An increased in pigeon pea flour inclusion in the fermented cassava flour affected the sensory scores significantly.

Keywords

• Lafun
• Pigeon pea;Cassava
• Functional properties
• Pasting properties
• Sensory attributes