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Production and proximate composition of tapioca from cassava and plantain
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This project is on Production and proximate composition of tapioca from cassava and plantain. This study was carried out to assess the possibility of using plantain starch as an alternative to cassava in the production of tapioca. The proximate composition and sensory evaluation of the tapioca samples were analyzed with 100% Cassava starch serving as sample A, 75% Cassava starch + 25% Plantain flour serving as sample B and 50% Cassava starch + 50% Plantain flour serving as sample C. The result obtained for the proximate composition in respect to moisture, fat, fibre, ash, protein and carbohydrate showed values range of 8.25-8.59%, 0.60-1.02%, 0.00-0.65%, 0.43-3.26%, 2.11-6.06% and 45.77-88.27% respectively. The result obtained from the sensory evaluation showed that the taste of the samples ranged from 6.5-8.2. The texture of the samples ranged from 6.4-8.1. In colour, the mean score value ranged from 6.2-8.2. The appearance of the samples ranged from 6.5-8.0. The aroma of the samples ranged from 6.4-8.2. In overall acceptability, the mean score value ranged from 6.4-8.3. It was generally observed that sample A was the most preferred and well rated of all attributes tested.