EFFECT OF CHARCOAL TREATMENT ON SOME KEEPING QUALITIES OF SOY-CASSAVA STARCH PASTE IN THE PREPARATION OF AKARA

Abstract

Soybean (Glycine max) is a protein-rich legume which until recently was not popularly consumed in Africa.  It is necessary to popularize the crop and encourage it’s consumption as means of promoting its utilization and also examine traditional practices associated with meals that can be prepared from it. Soybean flour was substituted for cassava starch (0 to 40%) for the production of akara of acceptable quality. The traditional preservative practices  of dipping charcoal into pre-fried paste use for akara was evaluated  during a 12 Hr. holding period by monitoring changes in Total Titrable acidity(TTA), pH, moisture contents, oil absorption capacity, microbiological profile of charcoal treated(0.2 to 4.0g) and untreated pastes. Resulting akara made from the pastes were also subjected to flavor and acceptability sensory tests. Akara of acceptable quality was obtained at 30% substitution level. Progressive increase in TTA and concurrent decrease in pH with holding time of the paste samples was observed with or without charcoal. Decrease in oil absorption between treated(16 to 8%) and untreated(16 to 14.7%) samples were observed while the latter has more moisture(61.8%) than the former(60.9%). Microbial population generally increased with holding time and lactic acid bacteria were the predominant organism, it is more in the untreated samples. Charcoal influences some of the chemical quality of the paste but it is  doubtful if it actually delayed the on-set of souring of the paste.