Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Sa？etak Composite flours were produced from blends of high quality cassava flour and cowpea flour. The flours were blended in six different ratios: 75:25, 60:40, 50:50, 40:60, 25:75 and 100:0 which served as the control sample. The chemical, functional, pasting and sensory properties of the samples were determined. The results showed that significant differences (p<0.05) exist between the control sample and other blended samples. Sample 25:75 cassava-cowpea flour had the highest protein, ash, fat and crude fiber contents. Cyanide content of the composite flour decreased as the percentage of cowpea flour increased. The highest water absorption capacity, oil absorption capacity and swelling capacity were recorded for sample containing 100% cassava flour. Blending of high quality cassava flour with cowpea flour enhanced the nutritional quality of the cassava flour through increased protein and reduced cyanide contents