Comparative analysis of the physicochemical properties and acceptability of enriched gari (fermented cassava product)

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dc.contributor.authorKarim, Olayinka
dc.contributor.authorBalogun, Mutiat
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorAbolade, Remilekun
dc.date.accessioned2018-11-29T11:16:30Z
dc.date.available2018-11-29T11:16:30Z
dc.date.issued2015-06-05
dc.description.abstractDifferent 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1247
dc.language.isoenen_US
dc.publisherCarpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romaniaen_US
dc.subjectGarien_US
dc.subjectOkraen_US
dc.subjectSoybeansen_US
dc.subjectMelonen_US
dc.subjectMoringa oleiferaen_US
dc.titleComparative analysis of the physicochemical properties and acceptability of enriched gari (fermented cassava product)en_US
dc.typeArticleen_US

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