Abstract
The limitations of cassava flour (Lafun) like other cassava products include low protein content, low minerals, and vitamins and the presence of cyanide toxicity. Cassava causes toxicity through hydrolytic breakdown and releases hydrocyanic acid. However, the glycosides present can be reduced to a safe level by an advanced method of processing. Efforts have been made to address the protein deficiencies of cassava products including lafun. One possible solution is the incorporation of sesame into cassava products. The main objective of this study is to evaluate the nutritional, functional, physiochemical and organoleptic properties of Lafun flour enriched with sesame seed. Specific objective 1. The functional attributes of lafun fortified with sesame 2. The nutritional attributes of lafun fortified with Sesame. 3. Consumer acceptability of lafun fortified with sesame. Different ratios of Lafun flour and sesame seed flour will be formulated. Data analysis is done in triplicate. Analysis of variance is performed to calculate the significant difference between means, and a multiple range test (Turkeys Least Significant Difference) is carried out on the results. The level of significance is set at p˃0.05.
Details
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Theme
KEYWORDS
MALNUTRITION, CASSAVA FLOUR, SESAME SEED FLOUR, ANTI-NUTRITIONAL FACTORS; FOOD ENRICHMENT
