Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Abstract

BACKGROUND : The sensory properties of the usual conventionally cooked cassava porridge consumed in some regions of Africa and porridges consisting of ccomposited cassava and either defatted or full fat soy flour, with or without extrusion cooking, were evaluated to better understand consumers‟ acceptance. The composited and extruded porridges have superior nutritional quality and added convenience value in the case of extrusion cooked products. RESULTS : Extrusion cooking allowed preparation of porridges with 25% solids content (compared to 10% for conventional cooking) with a viscosity suitable for consumption by infants. Compositing and extrusion cooking reduced the apparent negative sensory attributes of high viscosity, stickiness, translucency, jelly-like appearance and bland flavour that characterize conventionally cooked cassava porridge while increasing slimy appearance of the porridge. The caramel aroma and overall flavour of all extrusion cooked porridges was more intense, with more toasted nutty flavour and aftertaste compared to the corresponding conventionally cooked porridges. Slightly more consumers preferred the conventionally cooked cassava-soy flour porridges. CONCLUSIONS : Compositing cassava flour with fullfat or defatted soy flour and extrusion cooking change the appearance and flavour of porridges while improving the textural properties for better mastication and swallowing by infants. Hedonic adjustment to the changed sensory properties of the porridges in comparison to what mothers and caregivers are used to (conventionally cooked cassava only porridges) is required to ensure acceptance.