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Research Article Open access CC BY 4.0

Production of Glucose Syrup and Energy Bar from Blends of Malted Sorghum and Cocoyam Flour

R. N. Attaugwu, J. I. Anyadioha, W. A. Obuagbaka

Asian Journal of Advances in Agricultural Research · pp. 9–16 · Published 9 Jun 2022

10.9734/ajaar/2022/v18i330222

Abstract

Background and Objective: Roots and tuber crops such as Cassava (Manihot esculenta Crantz), yam (Dioscorea alata), taro (Colocasia esculenta) etc are highly grown in tropical Africa and processed into staples such as garri, fufu, lafun etc. which only bring marginal income to the farmers. Reports showed that these tubers may be used as novel substitutes for industrial production of glucose syrups, modified starches and malto dextrins etc. This study evaluated the potentials of using cocoyam flour and malted sorghum in making glucose syrup and the application of the glucose syrup in energy bars production as sweetener. Materials and methods: The cocoyam cormels were processed into flour while sorghum grains were malted and milled into flour. Glucose syrup was produced from cocoyam and malted sorghum flours mixed at ratios of 90:10, 80:20, 70:30, 60:40 respectively. The energy bars were produced using a composite of cocoyam flour and malted sorghum at the same ratio with the glucose syrup. The glucose syrup was used as sweetener. The products were evaluated for proximate; functional and sensory properties. Data obtained were analyzed statistically. Results: The results showed that the glucose syrups had dextrose equivalent 26.36-36.64%; brix0 15.05 -16.35; energy bars calorific value 364.35-367.065 kJ/100g. The sensory evaluation showed that the energy bars performed satisfactorily as rated by the panel in taste and overall acceptability. Conclusion: Based on the result, cocoyam flour could be usefully employed in production of glucose syrup and further applied as sweetener in the production of biscuits and energy bars.

Glucose syrup cocoyam cormels malted sorghum energy bars

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