Evaluation and Analysis of Tapioca Fortified with Soy Beans

Abstract

Production and evaluation of soy-Fortified Tapioca is a project work carried out to: Determine the best level of soybean addition that will retain the quality characteristics of Tapioca, analyze the product samples obtained and carryout sensory analysis on the products and determine which of the samples will be generally acceptable.

The soy- fortified tapioca was subjected to proximately analysis and sensory evaluation. The protein content of soy-fortified tapioca samples ranges from 1.19% to 2.27%.Moisture content ranges from 56.4% to 69.8%. Fat content ranges from 0.40% to 0.80%.

Crude fiber of the samples ranges from 1.10% to 1.18%. HCN (mg/100g) of the samples ranges from 1.46 to 1.61, Ash content of the samples ranges from 0.86% to 0.98%.

Carbohydrate content of the samples ranges from 25.09% to 39.60%. Also the water absorption capacity of the samples ranges from 65.7% to 113.2%. The bulk density of the samples at loose stat ranges from 0.33 to 0.45 and at packed state ranges from 0.41 to 0.50

Sensory evaluation showed that there is significant difference in terms of colour, taste, texture, odour and overall acceptability.