Fortification of cassava starch with coconut residue: effects on flours’ functional properties and products’ (Tapioca meals) nutritional and sensory qualities

Consumers are show interest in plant-based by-products due to their potential health-promoting properties. Coconut residue is food waste from coconut milk that potentially rich bioactive compounds, protein and dietary fibre. The effects of substituting cassava starch with on the functional properties (bulk density, water absorption swelling indexes), proximate composition, energy value flour, sensory characteristics tapioca grit's meal were studied. Cassava was mixed powder five formulations had 0, 10, 20, 30, 40% powder, before being made into grits. results showed bulk indexes decreased, whilst increased increasing addition residue. colour meals did not have any pronounced change added Sensory samples fortified 30% most preferred ranking terms aroma (8.7), overall acceptability (8.7) willingness buy (8.6) compared other samples. Fortifying like improved fibre contents, enhanced product (tapioca meal) quality.