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ABSTRACT
This study is designed for improving the dietary fibre content of local made cassava (manihot spp) food (tapioca) using corn (Zea mays) as a fibre supplement. The tapioca was made by grating cassava in to coarse particle and wash with water to destarch. Starch analysis was carried out to determine the starch content before washing and after washing using spectrophometric method which gave 70.21% starch before washing and pressing and 64.95% after washing and pressing. The tapioca sample was mixed with corn fibre (which was initially obtained from the wet milling of Corn seed washed to destarch and left to sun dry) in certain ratio blend; about five samples was made, sample A (pure 100% tapioca), sample B (90% tapioca, 10% corn), sample C ( 80% tapioca, 20% corn), sample D (70% tapioca, 30%), sample E (60% tapioca, 40% corn). Proximate analysis was carried out on the blend to ascertain the increase in fibre and other variation that the corn may have introduced. As well as paying attention to organoleptic properties like binding, crunchiness, colour etc. At the end of this analysis, it was found that the fibre content of tapioca increases from 2.7% to 3.95% and the blend with the maximum increase in fibre while showing binding property is the 70% tapioca, 30% fibre.
