Browsing by Author "Rweyemamu, Leonard MP"

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    Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour
    (Sage Publications, 2021-12-07) Rweyemamu, Leonard MP; Kibazohi, Oscar; Katunzi-Kilewela, Ashura; Kaale, Lilian D; Fortunatus, Roman M
    The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moist- ure and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p<0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.
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    Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges
    (Elsevier, 2021-12-26) Katunzi-Kilewelaa, Ashura; Mongi, Richard; Kaale, Lillian D; Kibazohi, Oscar; Fortunatusa, Roman M; Rweyemamu, Leonard MP
    This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to inves- tigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples. Chia seeds flour was developed and blended with cassava flour at varying propor- tions (0, 5, 10, 15, 20, and 25%) to make six composite porridges labelled CF, CCSF1, CCSF2, CCSF3, CCSF4, and CCSF5. The control cassava porridge (CF) formulation had significantly (p <0.05) higher sweetness and aroma intensities than the composite formulations. Conversely, the CCSF4 (20%) and CCSF5 (25%) composite formulations had significantly (p < 0.05) higher colour, mouthfeel, and oiliness intensities than the control for- mulation (CF). Furthermore, when compared to cassava porridge, the overall acceptability of composite porridge samples was significantly (p <0.05) much greater. Consumer preference for CCSF5 was much greater than for CF, although sample CCSF5 did not differ significantly (p > 0.05) from other composite porridge blends (sample CCSF1, CCSF3, and CCSF4). Consumer preferences for porridge formulations were largely driven by colour, tex- ture, and oiliness attributes. Thus, mixing up to 25% chia seeds flour with cassava flour produces a composite porridge with enhanced sensory properties and, hence, more consumer appeal than non-mixed cassava porridge. Significantly, this study creates an opportunity for small to large-scale food processors to valorise cassava flour by producing cassava-chia seeds composite flour to benefit the broader population in terms of food security and nutritional enhancement.