Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca  

作　　者：Folake O. Samuel Bolanle O. Otegbayo Titilope Alalade 

机构地区：[1]Department of Food Science and Technology, Bowen University, Iwo, Nigeria. [2]Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria 2Department of Food Science and Technology, Bowen University, Iwo, Nigeria

出　　处：《Food and Nutrition Sciences》2012年第6期784-789,共6页食品与营养科学（英文）

摘　　要：Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.

关 键 词：SOYBEAN CASSAVA TAPIOCA ANTI-NUTRIENTS 

分 类 号：R73[医药卫生—肿瘤]