Comparative analysis of the physicochemical properties and acceptability of enriched gari (fermented cassava product)
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Date
2015-06-05
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Publisher
Carpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romania
Abstract
Different materials and levels have been suggested for the enrichment of staple foods like gari (a fermented and roasted cassava granule). The study was aimed at using the same method of production and evaluation of the physicochemical and acceptability of enriched gari, with soybean (90:10), melon (95:5), okra seed (95:5) and moringa leaf powder (99:1). A significant increase in crude protein content was recorded for all the
enriched gari samples with soy-gari having the highest value (7.22%) and 100% gari the lowest value 1.52%). There was also a significant difference on the fat content with melon-gari having the highest value of
10.74% while 100% gari sample still had the lowest value of 6.34%. Similar variations and significant difference were also observed for the carbohydrate, moisture, ash and fibre contents. The enrichment materials significantly influenced the pasting characteristics of the samples in which peak, trough and back viscosities varied between 1016.50 to 2374.54,926.00 to 1862.50 and 1666.00 to 2924.00 RVU respectively. The enriched gari samples also exhibited high setback and breakdown viscosity values indicating that their pastes will have lower stability against retrogradation than 100% gari sample. A slight difference in hydrogen
cyanide, titrable acidity, swelling and water holding capacity contents were also recorded. Sensory evaluation of the gari showed that the 100% gari was most preferred for colour, taste and odour, although, melon-gari
emerged the best in overall acceptability. Enrichment of gari using these food materials is therefore recommended.
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Keywords
Gari, Okra, Soybeans, Melon, Moringa oleifera