Fortification of Carbohydrate-rich Foods (Spaghetti and Tapioca Pearls) with Soybean Flour, a Timely and Evergreen Necessity

Adeniyi Paulina O.^1, , Obatolu Veronica A.¹, Bakare A.D.², Lawal S.B.², Bolaji A.T.² and Banjo O.A.²

¹Institute of Agricultural Research and Training, Obafemi Awolowo University, Apata, Ibadan, Nigeria

²Federal College of Agriculture, Apata, Ibadan, Nigeria

Cite this paper

Adeniyi Paulina O., Obatolu Veronica A., Bakare A.D., Lawal S.B., Bolaji A.T. and Banjo O.A.. Fortification of Carbohydrate-rich Foods (Spaghetti and Tapioca Pearls) with Soybean Flour, a Timely and Evergreen Necessity. Journal of Food Security. 2017; 5(2):43-50. doi: 10.12691/JFS-5-2-4

Abstract

The economic meltdown or recession in many parts of the world has subjected many people to food insecurity, hence, there is need to establish effective measures by which food security can be attained, especially among the low income group, even amidst global economic crisis. Soybean being a cheap source of valuable nutrients and phytochemicals has been established to be a functional food. This study was therefore designed to evaluate the nutritional and sensory properties of two commonly consumed carbohydrate-rich foods (Spaghetti and Tapioca pearls) fortified with soybean flour and compare these with that of unfortified samples as well as estimate the nutritional and economic significance. The possibility of incorporating cassava flour in the production of spaghetti was also explored. Cassava four was incorporated in the spaghetti production towards the implementation of cassava flour inclusion policy. Spaghetti was prepared with different blends of wheat flour WF, soybean flour (SF) and cassava flour (CF) and designated thus: Spag 0 (100% WF- control); Spag 1 (90%WF, 5%SF and 5%CF); Spag 2 (80%WF, 10%SF and 10%CF); Spag 3 70%WF, 15%SF and 15%CF) and Spag 4 (60%WF, 20%F and 20%CF). In the same vein Tapioca pearls were prepared using the following cassava starch (CS) and soybean flour(SF) blends; Tap 0 (100%CS); Tap 1 (90%CS and 10%SF); Tap 2 (80%CS and 20%SF); Tap 3 (70%CS and 30%SF) and Tap 4 (60%CS and 40%SF). These were subjected to proximate, thiamine, riboflavin, niacin analyses using standard methods. Sensory properties (colour, appearance, flavour, texture, taste, aroma, overall acceptability) were evaluated with twenty trained taste panellists using a 9 point hedonic scale with 1 denoting ‘dislike extremely’ and 9 denoting ‘like extremely’. Mean data were compared using Least Significant Difference at p<0.05. Fortification of spaghetti ad tapioca with soybean flour significantly increased the nutritional and sensory quality appreciably and the inclusion of cassava flour in spaghetti did not adversely affect the quality of the product. Consumption of either of these fortified foods as one of the three square meals a day would make an individual to meet his or her Recommended Dietary Allowance for the nutrients analysed at a relatively lesser cost. Household and commercial production and consumption of soy-spaghetti and soy-tapioca is hereby recommended. However, soybean flour must be processed appropriately in order to exert desirable and favourable expected effect.

Keywords

fortification, soybean flour, spaghetti, tapioca pearls

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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