Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

Alozie Yetunde Ezinwanyi; Ekerette Nkereuwem Ndaeyo

doi:doi:10.11648/j.ijnfs.20170602.17

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Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 2)

Received: 29 October 2016 Accepted: 14 December 2016 Published: 4 March 2017

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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.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 2)
DOI	10.11648/j.ijnfs.20170602.17
Page(s)	105-110
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Gari, Fortification, Proximate Compositions, Functional Properties, Pasting Properties, Sensory Properties

References

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APA Style

Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo. (2017). Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. International Journal of Nutrition and Food Sciences, 6(2), 105-110. https://doi.org/10.11648/j.ijnfs.20170602.17

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ACS Style

Alozie Yetunde Ezinwanyi; Ekerette Nkereuwem Ndaeyo. Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. Int. J. Nutr. Food Sci. 2017, 6(2), 105-110. doi: 10.11648/j.ijnfs.20170602.17

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AMA Style

Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo. Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. Int J Nutr Food Sci. 2017;6(2):105-110. doi: 10.11648/j.ijnfs.20170602.17

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@article{10.11648/j.ijnfs.20170602.17,
  author = {Alozie Yetunde Ezinwanyi and Ekerette Nkereuwem Ndaeyo},
  title = {Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {2},
  pages = {105-110},
  doi = {10.11648/j.ijnfs.20170602.17},
  url = {https://doi.org/10.11648/j.ijnfs.20170602.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170602.17},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours
AU  - Alozie Yetunde Ezinwanyi
AU  - Ekerette Nkereuwem Ndaeyo
Y1  - 2017/03/04
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170602.17
DO  - 10.11648/j.ijnfs.20170602.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 105
EP  - 110
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170602.17
AB  - 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.
VL  - 6
IS  - 2
ER  -

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Author Information

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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APA Style

Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo. (2017). Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. International Journal of Nutrition and Food Sciences, 6(2), 105-110. https://doi.org/10.11648/j.ijnfs.20170602.17

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ACS Style

Alozie Yetunde Ezinwanyi; Ekerette Nkereuwem Ndaeyo. Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. Int. J. Nutr. Food Sci. 2017, 6(2), 105-110. doi: 10.11648/j.ijnfs.20170602.17

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AMA Style

Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo. Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. Int J Nutr Food Sci. 2017;6(2):105-110. doi: 10.11648/j.ijnfs.20170602.17

Copy | Download

@article{10.11648/j.ijnfs.20170602.17,
  author = {Alozie Yetunde Ezinwanyi and Ekerette Nkereuwem Ndaeyo},
  title = {Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {2},
  pages = {105-110},
  doi = {10.11648/j.ijnfs.20170602.17},
  url = {https://doi.org/10.11648/j.ijnfs.20170602.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170602.17},
  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.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours
AU  - Alozie Yetunde Ezinwanyi
AU  - Ekerette Nkereuwem Ndaeyo
Y1  - 2017/03/04
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170602.17
DO  - 10.11648/j.ijnfs.20170602.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 105
EP  - 110
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170602.17
AB  - 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.
VL  - 6
IS  - 2
ER  -

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