| dc.description.abstract | Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour
with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose
equivalent and viscosity of native, modified and fortified cassava flour samples were determined. The results
revealed that the moisture contents of the three samples showed significant difference from native to modified and
fortified flour with values between 10.35 % ± 0.01 % to 6.30 % ± 0.08 % and 3.92 % ± 0.10 %. The protein
contents (1.14 % ± 0.02 % to 2.19 % ± 0.06 % and 11.26 % ± 0.07 %) showed significant increase with increasing
level of protein hydrolysates, ash (2.07 % ± 0.04 % to 1.33 % ± 0.01 % and 1.45 % ± 0.05 %) and crude fiber
(1.97 % ± 0.04 % to 1.50 % ± 0.08 % and 1.55 % ± 0.05 %) showed no significant increase with increasing level
of protein hydrolysates, while the crude fat, ash and fibre reduced with increase in protein hydrolysates. The cyanide
(HCN) content decreased along with time of incubation with sample of fortified flour having the lowest value of
HCN (2.93 mg · kg–1 ± 1.20 mg · kg–1
). Meanwhile dextrose equivalent (2.00 % ± 0.00 % to 2.50 % ± 0.00 %
and 3.25 % ± 0.35 %) showed significant increase with increasing of protein hydrolysates, solubility (85.60 % ±
1.12 % to 79.36 % ± 2.12 % and 79.79 % ± 6.59 %), and swelling power (4.20 % ± 0.88 % to 2.44 % ± 0.20 %
and 2.45 % ± 0.01 %) showed no significant increase with increasing level of protein hydrolysates. Somehow,
viscosity (387.00 cp ± 50.91 cp to 302.25 cp ± 56.21 cp and 242.00 cp ± 21.21 cp) showed significant increase
with increasing level of protein hydrolysates. Observation by SEM indicated that modified starch granules was
depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within
corrosion via pores of small granules which makes it easy for penetration of enzyme into the granules. | en_US |
