Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours
International Journal of Nutrition and Food Sciences
Volume 6, Issue 2, March 2017, Pages: 105-110
Received: Oct. 29, 2016; Accepted: Dec. 14, 2016; Published: Mar. 4, 2017
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Authors
Alozie Yetunde Ezinwanyi, Department of Home Economics, Nutrition and Dietetics, University of Uyo, Uyo, Nigeria
Ekerette Nkereuwem Ndaeyo, Department of Home Economics, Nutrition and Dietetics, University of Uyo, Uyo, Nigeria
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Abstract
Gari was fortified with soybean, melon seed and moringa seed flours at 5% substitution level to produce Soy gari, Melon seed gari and Moringa seed gari respectively. A control sample, 100% cassava gari was also produced. Samples were analyzed for proximate compositions, physicochemical properties and sensory characteristics using standard procedures. Results revealed that, fortification significantly decreased moisture (9.12±0.017% in Control to 8.14±0.04% in Soy gari) and fibre (2.73±0.04% in Control to 2.11±0.02% in Melon seed gari) in all samples except in Moringa seed gari. Protein (1.52±0.05% in Control to 7.22±0.04% in Soy gari), fat (6.34±0.29% in Control to 10.74±0.19% in Melon seed gari) and ash (1.55±0.03% in Control to 2.47±0.61% in Melon seed gari) contents were increased, while carbohydrate contents were decreased (78.74±0.242% in Control to 71.02±0.512% in Soy gari), in all samples. For pasting properties, Moringa seed gari performed best in peak viscosity (2374.50 RVU), trough (1862.50 RVU) but poorly in breakdown viscosity (512.00 RVU); while the Control scored best in final viscosity (3018.50 RVU). Swelling index ranged from 2.43±0.05 in Soy gari to 4.82±0.02% in Control. Water holding capacity ranged from 19.22±0.03% in Soy gari to 24.34±0.05 in the Control. Control sample performed best in all sensory properties except in overall acceptability, where Melon seed gari scored the best. Moringa seed gari scored significantly lower than others in colour, taste, and acceptability but had similar rating in aroma to Soy gari. Gari fortified with soy beans, melon seed and moringa seed flours are of improved nutritive values, physicochemical and sensory properties than ordinary gari. Fortification of this product can thus present a viable and sustainable means of tackling nutrient deficiencies, particularly protein energy malnutrition in populations.
Keywords
Gari, Fortification, Proximate Compositions, Functional Properties, Pasting Properties, Sensory Properties
To cite this article
Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo, Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours, International Journal of Nutrition and Food Sciences. Vol. 6, No. 2, 2017, pp. 105-110. doi: 10.11648/j.ijnfs.20170602.17
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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