NUTRIENT COMPOSITION AND ACCEPTABILITY OF “PUPURU” FORTIFIED WITH SOY FLOUR

Monayajo S. A and Nupo S. S

Department of Food Science and Technology

Moshood  Abiola Polytechnic, Abeokuta, Ogun State

ABSTRACT

The proximate composition and sensory evaluation of (a smoked ball – moulded fermented cassava dough) were investigated. Four different soy “Pupuru” were produced in the ratio of 95:5, 90:10, 85:15, 80:20 and 70:30 with100% references. The result obtained showed that protein content increased in proportion to the increase in level of substitution (2.10-9.10%).The fat content also increased in proportion to the increase in level of substitution (1.71-5.84%) likewise the fibre content. The “Pupuru” produced from 50% soy flour substitution had the highest crude protein content of 9.10%. The sensory evaluation result revealed that “Pupuru” fortified with 10% soyflour was the most accepted because there was no significant difference at 5% level between this sample and the control (100% “Pupuru”). The other samples were significantly different at 5% probability level from the control while 0:50 soy “Pupuru” having the lowest overall acceptability. This indicates that supplementation of “Pupuru” with soy flour would greatly improve the nutritional quality of “Pupuru” produced from the flour.

Key words: “Pupuru”, substitution, soy flour, acceptability