NUTRITIONAL, ANTI-NUTRITIONAL, AND SENSORY PROPERTIES OF COWPEA HULL-ENRICHED GARI
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Date
2024-03-12
Journal Title
Journal ISSN
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Publisher
University of Peradeniya, Sri lanka
Abstract
In continuous search for solutions to malnutrition,
mainly prevalent among the people of developing countries,
various views have been expressed regarding the necessity to
improve the nutritional quality of indigenous foods such as gari
through better processing and enrichment with cheap and readily
available plant materials such as cowpea hull. Gari was produced
using the traditional method and enriched with freshly produced
cowpea hull in dry form to improve the nutritional composition.
The objective of this study was to determine the effect of stages
of inclusion of cowpea hull on some quality attributes of gari.
Factorial design of 2 stages of inclusion (before and after
fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea
hull treatments and standard methods were used to analyze the
enriched gari (EG). The results of the proximate analysis of gari
revealed that as inclusion level increases crude fibre, ash and
crude protein contents increased in the fermented EG. Enrichment
caused a significant (p<0.05) increase in the minerals and the
amino acid profile compared to the control while fermentation
caused a significant increase in vitamins content of EG. The
titratable acidity of the EG may be linked to the increase in amino
acid content of the samples, and pH ranged from 3.87 to 3.99.
Fermentation of the cowpea hulls with cassava mash significantly
enhanced the sensory characteristics and make them acceptable
than their unfermented counterpart. Based on the results, it is
recommended to enrich gari by incorporating 7% cowpea hull
that have undergone fermentation with cassava mash
Description
Keywords
Nutritional, Anti-nutritional, Gari, Cowpea hull, Sensory