QUALITY PROFILE OF CASSAVA TAPIOCA SUPPLEMENTED WITH FULL FAT ALMOND (Terminalia catappa) SEED FLOUR

Tapioca is a pre-gelatinized food product from cassava starch; however it is best saved for special occasions because it is mainly made up of carbohydrates with minuscule quantity of protein and fat. The effects of supplementation of cassava tapioca with varying proportions of full fat almond flour (0%, 15%, 25% and 50%) were studied. Nutrient and anti-nutrient compositions of samples of tapioca were determined by standard methods, while sensory evaluation was also carried out. The tapioca samples had protein content (2.2- 13.9%), ash (0.33–3.11%), crude fiber (0.66-4.43%), fat (0.6-22.0%), carbohydrate (56.6-96.2%) and energy (353.9–420.22 kcal/g) on dry weight basis with whole cassava tapioca having the least values. The mineral elements in tapioca samples were in a range of calcium (0.27-0.94 mg/kg), magnesium (0.33-3.30 mg/kg), potassium (2.29-6.60 mg/kg), phosphorus (1.30-6.84 mg/kg) and iron (0.06-0.14 mg/kg). Nutritionally, the ratio of Ca/P of the tapioca samples range between 0.14 and 0.22 while Ca/Mg ratio ranged between 0.31 and 0.90. Generally, there was increase in the anti nutrient concentrations as almond flour supplementation increased; however the tapioca products had tolerable values safe for human consumption. Colour was significantly affected (p≤0.05) by the supplementation of cassava starch with almond flour in the tapioca formulations. Cassava tapioca supplemented at 25% level was rated highest in sensorial qualities in terms of colour, taste, texture and overall acceptability. The study suggests a safe, nutritious and acceptable almond supplemented tapioca that can enhance food and nutrition security among cassava consuming populations.