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|Title:||Unearthing the potential of the Frafra potato (Solenostemon rotundifolius) flour in culinary application: sensory and nutritional analysis of its pastry products|
Akonor, P. T.
Anabire, P. A.
Owusu, R. K.
|Publisher:||Taylor & Francis|
|Citation:||Journal of Culinary Science & Technology, 18 (1), 1-12|
|Abstract:||Frafra potato is an underutilized crop with enormous potential as a food security crop. Sensory attributes of bread and koose (a traditional Ghanaian pastry) produced from 10 varieties of Frafra potato flour as composite flour and nutritional values were analyzed. Bread and koose produced from partial substitution of Frafra potato flour were comparable to wholly wheat flour, especially 20% substitution with variety UW022 for bread and 30% substitution with variety UE021 for koose. Using a 9-point Hedonic scale, overall acceptability level was 7.8 for variety UW022 for bread compared to 7.9 for wheat flour, similar to koose. Variety UW022 bread was carbohydrate dense (72.58 g/100 g) whereas variety UE023 bread was richer in ash, fat, protein, crude fiber and energy. Variety UE023 koose at 20% was highest in protein content (20.75 g/100 g) but lower carbohydrates (47.3 g/100 g)|
|Appears in Collections:||Food Research Institute|
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