Proximate composition, functional and antioxidant properties of cassava mash enriched with desiccated coconut and cocoa powder
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This study examined the effects of adding desiccated coconut and cocoa powder on the nutritional, functional, and antioxidant properties of cassava mash in an effort to enhance cassava- based products. Cassava blends showed increased levels of crude protein (from 3.22% to 7.44%), crude fat (from 0.26% to 8.68%), and crude fiber (from 2.10% to 8.68%). The enhanced mixtures also showed improvements in functional properties such as swelling (from 39.00% to 377.00%), oil absorption (from 21.0% to 33.35%), water absorption (from 32.00% to 51.00%), and gelation (from 5% to 7%). The mixtures, including both cocoa powder and desiccated coconut, had the highest antioxidant activity, as determined by DPPH scavenging ability, which ranged from 41.82% to 62.02%. The total phenolics content ranged from 15.54 mg GAE/g to 16.84 mg GAE/g. Polynomial equations provided the best results in regression models, which demonstrated a high correlation between swelling capacity and temperature. Overall, the blends containing 2% cocoa powder and 16% desiccated coconut had the most outstanding qualities. According to these results, cassava mash’s nutritional and antioxidant qualities are enhanced by the addition of cocoa powder and desiccated coconut, which makes it a suitable option for functional foods.
Abstract
This study examined the effects of adding desiccated coconut and cocoa powder on the nutritional, functional, and antioxidant properties of cassava mash in an effort to enhance cassava- based products. Cassava blends showed increased levels of crude protein (from 3.22% to 7.44%), crude fat (from 0.26% to 8.68%), and crude fiber (from 2.10% to 8.68%). The enhanced mixtures also showed improvements in functional properties such as swelling (from 39.00% to 377.00%), oil absorption (from 21.0% to 33.35%), water absorption (from 32.00% to 51.00%), and gelation (from 5% to 7%). The mixtures, including both cocoa powder and desiccated coconut, had the highest antioxidant activity, as determined by DPPH scavenging ability, which ranged from 41.82% to 62.02%. The total phenolics content ranged from 15.54 mg GAE/g to 16.84 mg GAE/g. Polynomial equations provided the best results in regression models, which demonstrated a high correlation between swelling capacity and temperature. Overall, the blends containing 2% cocoa powder and 16% desiccated coconut had the most outstanding qualities. According to these results, cassava mash’s nutritional and antioxidant qualities are enhanced by the addition of cocoa powder and desiccated coconut, which makes it a suitable option for functional foods.