EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
Starch is the major component of the
cassava root and its use is primarily determined by its
physicochemical properties (Onitilo et al 2007). Cassava starch is
processed into various pregelatinised instant and convenience foods
which include gari, pupuru, fermented cassava flour, and fufu. All
these differ in their pasting characteristics, which are determined by
the varieties of cassava and the processing methods employed (Sanni
et al 2003, Onitilo et al 2007, Etundaiye et al 2009).
Yam flour (elubo) is produced from
washed and peeled yam tubers that are; chipped, blanched, dried and
milled. Yam flour is used in the preparation of a stiff porridge locally
called Amala. Though an important staple food in western Nigeria, yam
flour is more expensive than other locally produced flours which
restricts its co sumption to the middle and high income groups. There is
high consumer preference for yam flour because of its hydration
capacity, gruel gel strength, resistance to syneresis and good sensory
Cassava flour (Lafun in local parlance)
is a cheaper alternative but is poor in protein with its amino acid
profile indicating a limitation in sulphur containing amino acids(1). It
is desirable to enrich lafun in order to improve its nutritional
qualities. Lafun can be supplemented with a wide variety of other foods
Grain sorghum (Sorghum bicolor), which
is one of the important cereal crops of Nigeria, is grown in abundance
(2). Sorghum forms one of the main staples in the diet of low income
families. In Nigeria, the main uses of sorghum are in weaning diets for
children, served as a breakfast cereal, or as a main meal for adults,
snackfoods and alcoholic and non alcoholic beverages (3,4). Although
sorghum protein is limiting in lysine and total Sulphur containing amino
1.2 Problem statement
Yam flour used in the preparation of a
stiff porridge locally called Amala which is an important staple food in
western Nigeria, us more expensive than other locally produced flours
which restricts its consumption to the muddle and high income groups.
This has made consumers that cannot afford yam flour source for
alternative low cost flour such as sorghum-cassave flour. Hence there is
need to evaluate sorghum-cassava flour as a substitute for traditional
Nigerian Yam flour (elubo).
1.3 Objectives of the study
The major objective of the study is to
evaluate sorghum-cassava flour as a substitute for traditional Nigerian
yam flour (elubo). This is to be achieved through the following specific
(i) The proximate composition of the flour and,
(ii) The physiochemical properties of the flour
(1) what is yam flour(elubo), Cassava flour and sorghum flour?
(2) what are their economic importance?
(3) why do consumers try to substitute sorghum -cassava flour for traditional Nigerian yam flour(elubo).
1.5 Significance of the study
1.6 Scope of the study
The research focuses on the evaluation of Sorghum- cassava flour as a substitute for traditional Nigerian Yam flour (elubo).
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