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首页> 美国卫生研究院文献>Food Science Nutrition >Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)
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Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)

机译：改善传统加工方法和传统木薯膨化点心（改良的Ajogun）的营养品质

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This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional “Ajogun”, fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P < 0.05) between the control sample and the extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P < 0.05) between the extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that “Ajogun”, which is a lesser known cassava product, is rich in protein and fat.
机译：本研究旨在调查和改善传统木薯小吃（Ajogun）的传统加工方法和营养质量。将TME 419品种的木薯根（Manihot esculenta Crantz L.）加工成状（含水量40％）。将木薯混入不同的混合物中，制成油炸的传统“ Ajogun”，油炸和烘烤的膨化食品（改良的Ajogun）作为零食。对这些产品进行了分析，以确定其附近的组成，包括碳水化合物，脂肪，蛋白质，纤维，灰分和水分含量以及功能特性（例如堆积密度）。水分，脂肪，蛋白质和灰分含量获得的结果显示，对照样品和挤出物之间存在显着差异（P <0.05）。但是，三个样品之间的碳水化合物和纤维含量没有显着差异（P> 0.05）。小吃的堆积密度没有显着差异（P> 0.05）。此外，使用9点享乐量表对木薯类零食进行了感官评估，以确定可接受程度。获得的结果显示，在外观，口味，风味，颜色，香气，质地和总体可接受性方面，挤出物与对照样品之间存在显着差异（P <0.05）。对照样品（传统Ajogun）产品的最高可接受水平为8.04。这项研究表明，鲜为人知的木薯产品“ Ajogun”富含蛋白质和脂肪。

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