Submission Deadline-30th April 2024
April 2024 Issue : Publication Fee: 30$ USD Submit Now
Special Issue of Education: Publication Fee: 30$ USD Submit Now

International Journal of Research and Scientific Innovation (IJRSI) | Volume IX, Issue VII, July 2022 | ISSN 2321–2705

Effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix

Udo, D.E.* 1, Omeire, G.C. 1, Mmuosinam, B.C. 1, Obeleagu, S.O1, Igwe, V.S.1, Okon, U.B.2
1Department of Food Science and Technology, Federal University of Technology Owerri, Imo state, Nigeria.
2Department of Food Science and Technology, Federal University of Agriculture Abeokuta, Ogun state, Nigeria.
*Corresponding Author

IJRISS Call for paper

Abstract: The effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix was studied using a two-factor simple lattice design of response surface methodology (RSM). The cocoyam and water yam flour mix ratios are 100:0, 0:100, 50:50, 75:25, and 25:75. Moisture, protein, ash, crude fiber, fat, carbohydrate, amylose, amylopectin, calcium, magnesium, and phosphorus were all taken into consideration during the optimization process. On crude fiber, fat content, carbohydrate, calcium, and phosphorus, the linear influence of cocoyam and water yam flour was significant (p<0.05). Moisture, protein, ash, crude fiber, fat, amylose, amylopectin, and magnesium all exhibited a significant (p<0.05) effect on the mix’s binary regression coefficient. The binary effect of the blend, on the other hand, decreased the moisture content and crude fiber significantly (p<0.05). On two component mix plots, the blends’ linear and binary impacts were graphically depicted. The resulting models were validated at a significance level of 0.05. Furthermore, a desirability of 0.493 was chosen for outcome optimization. The optimization criteria were met by the response variables. The optimal values were: 69.84 g cocoyam, 30.15 g water yam, 5.84% moisture, 11.04% protein, 3.69% ash, 2.18% crude fiber, 2.00% fat, 75.34% carbohydrate, 24.77% amylose, 84.24% amylopectin, 9.17% calcium, 4.71% magnesium, and 79.83% phosphorus. The optimized values were further analyzed to ascertain 95% confidence. According to the findings, cocoyam and water yam flour blends with appropriate chemical and mineral composition can be created and used successfully in the food processing industry.

Keywords: Cocoyam, Water yam, Chemical composition, Mineral composition, Simple lattice design

I.INTRODUCTION

Dry soups are types of soups that are designed for fast and simple preparation. These products have to be reconstituted with hot water or boiled shortly before consumption. In most societies, dry soups are perceived as convenience products due to their ease of transportation and preparation. Dry soup is commonly used by soldiers, especially, when they have to camp in the jungle for a long time. Modern lifestyle has also generated new demand for such products. Most of the middle-class people and schooling youths normally have busy schedules. This has led to the high demand for easy to prepare foods. Dry soup mixes are made by combining dried ingredients with thickening agents in a blender or spray drying a soup slurry. (Singh et al., 2003).