Table 3. Functional properties of cassava mash, desiccated coconut, cocoa powder and their mixes
| Sample2) | Properties1) |
| WAC (%) | OAC (%) | LGC (%) |
| CM | 43.00±0.043)c | 26.00±0.04d | 5.00 |
| CMCF | 51.00±0.02b | 33.35±0.03c | 7.00 |
| CMDF | 32.00±0.05d | 21.00±0.05d | 7.00 |
| CMDCF | 45.00±0.03c | 22.00±0.05d | 7.00 |
| CF | 132.00±0.01a | 90.00±0.02a | 7.00 |
| DCF | 12.00±0.01e | 70.00±0.03b | 7.00 |
WAC, water absorption capacity; OAC, oil absorption capacity; LGC, least gelation capacity.
CM, 70% Cassava mash + 30% water; CMCF, 68% + 2% cocoa powder + 30% water; CMDF, 54% cassava mash + 16% desiccated coconut + 30% water; CMDCF, 52% cassava mash + 16% desiccated coconut + 2% cocoa powder + 30% water; CF, 100% cocoa flour; DCF, 100% desiccated coconut flour.
All values are mean±SD (n=3). Means with different superscript letters (a-e) in the same column are significantly different (p<0.05) by Duncan multiple range test.