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Quality evaluation of prawn crackers produced from blends of prawns and cassava (Manihot esculenta), pink and orange fleshed sweet potato (Ipomoea batatas (L) Lam) starches| Abstract

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African Journal of Food Science and Technology

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Quality evaluation of prawn crackers produced from blends of prawns and cassava (Manihot esculenta), pink and orange fleshed sweet potato (Ipomoea batatas (L) Lam) starches

Abstract

*Mbaeyi-Nwaoha, I.E. and Itoje, C.R.

Prawn crackers produced for cassava starch (CAS), pink (PPS) and orange (OPS) fleshed sweet potato were investigated. Nine samples were produced using varying proportions (100%, 90:10%, and 80:20%) of prawn and starch. Prawn crackers were formulated by mixing, steaming and refrigeration, sliced into small pieces and then dried in an oven at 40 0C. The sliced, dried products were then stored for one month and analyzed in a week interval. This study analyzed some selected functional properties (water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), swelling capacity (SC), particle size distribution (PS) and viscosity of the starches obtained from cassava, pink and orange fleshed sweet potato. Proximate composition, vitamins, minerals, antinutritional factors, pH and sensory evaluation were determined. Mould count was determined during one month storage. The results revealed that the starch had WAC (1.85% for OPS, 2.10% for PPS and 2.19% for CAS; OAC (1.85% for OPS, 1.94 % for PPS and 2.04% for CAS); BD (68.96 g / ml for OPS, 69.26% for PPS and 72.44 g/ml for CAS); SC (5.60% for OPS, 5.35% for PPS, and 5.75% CAS). For viscosity, the peak viscosities had the maximum viscosity developed during or soon after the heating portion (141.75 RVU for OPS, 274.17 RVU for PPS and 168.92 RVU for CAS), pasting temperature (82.55 0C for PPS, 83.66 0C for OPS and 84.18 0C for CAS), the gelatinization temperature (64.5 0C for PPS and 74.0 0C for CAS), breakdown viscosity (29.42 RVU for OPS 40.17 RVU for PPS and 179.84 RVU for CAS), final viscosity (131.58 RVU for PPS, 165 RVU for OPS and 207.17 RVU for CAS), setback viscosity (37.25 RVU for PPS and 78.42 RVU for CAS). Moisture (2.41 - 5.63%), protein (2.68 - 19.64%), fat (3.71 - 13.62%), carbohydrate (56.48 - 87.34%), ash (0.07 - 4.24%), crude fibre (0.56 - 3.43%) and pH (5.46 - 8.23) were obtained. For Vitamins A (113 - 128 mg/100g), B1 (0.05 - 0.07 mg/100g), B3 (0.04 - 0.87 mg/100g), B6 (0.09 - 0.71 mg/100g), B12 (0.0019 - 0.0038 mg/100g), C (0.00 - 1.02 mg/100g), D (0.01 - 0.19 mg/100g), E (0.15 - 0.38 mg/100g). Mineral content were Na (13.51 - 117 mg/100 g), Ca (15.56 - 29.92 mg/100g), Zn (0.15 - 0.44 mg/100g), Fe (0.22-0.71 mg/100 g), Cu (0.11 - 0.48 mg/100 g), Mg (20.84 - 23.58 mg/100 g), Se (0.61 - 4.77 mg/100g). During storage, mould growth was observed at week three with CSC (90:10), OPC (80:20), and OPC (90:10).

DOI: 10.14303/ajfst.2016.025

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