Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour

Noah Abimbola .A, Abiaziem Chioma .V


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 soy-coconut flour (100, 80:10:10, 70:15:15, 60:20:20, 50:25:25) to produce tapioca soy-coconut. Proximate, mineral composition and sensory evaluation were determined by standard methods. The proximate composition of tapioca meals ranged in values of 7.67 to 10.67%; 1.03 to 30.09%,  0.24 to 9.80%, 1.26 to 4.71%, 1.08 to 9.14 % and 35.59 to 88.72%    for moisture, crude protein,  fat ,ash, crude fiber  and  carbohydrate respectively. There were increase in the values of tapioca as the level of soy-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mineral content of all the samples shows an increase in the value. Fortification of tapioca with soybean and coconut flour significantly increased the nutritional and sensory quality. The sensory evaluation result in terms of overall acceptability shows that 80:10:10 was most preferred than the other fortified samples. Hence fortified tapioca is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population.

Keywords: soybean, cassava, tapioca, fortification, coconut

DOI: 10.7176/FSQM/92-05

Publication date: December 31st 2019

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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