Evaluation of the Chemical, Functional, and Sensory Properties of Gari Produced with Palm Oil (Elaeis guineensis), Soybean (Glycine max), and Defatted Coconut (Cocos nucifera) Flour
Abstract
Background: Increasing the nutrient density of commonly consumed foods will increase nutrient intake and ensure nutrition security.
Objectives: The study evaluated the chemical composition, functional, and sensory properties of Gari produced with palm oil, soybean, and defatted coconut flour.
Methodology: Fresh cassava roots was processed for gari using traditional methods. Soybean and coconuts were made into flour using standard procedures. The blends were formulated in ratios of Garri: soybean: coconut: and palm oil to obtain four samples 75:15:5:5; 65:20:10:5; 55:25:15:5; and 100: 0. The samples were evaluated for chemical, functional, and sensory properties using standard methods. IBM Statistical Product for Service Solution software (version 21) was used to analyze the data collected. Data was presented with descriptive statistics (frequencies, percentages, means, standard deviation). The means were compared and separated with Analysis of variance and Duncan multiple range test.
Results: The samples had moisture (9.5 to 10.83%), crude protein (1.27 to 11.52%), fat (1.06 to 14.29%), ash (0.62 to 2.47%), carbohydrate (86.60 to 59.70%), and energy (360.98 to 413.41Kcal). Calcium (2.15 to 15.81mg), sodium (0.83 to 11.51mg), magnesium (3.81 to 9.27mg), phosphorus (3.48 to 9.17mg), potassium (0.64 to 16.21mg), iron (0.22 to 2.83mg), zinc (0.41 to 1.82mg), vitamins A (19.42 to 201.42µg), thiamin (0.12 to 0.31mg), riboflavin (0.26 to 0.52mg), niacin (0.31mg to 0.92mg), vitamin C (6.11 to 10.28mg), vitamin E (0.17 to 0.52mg) tannin (0.28 to 0.57mg), alkaloid (0.11 to 0.48mg), flavonoids (0.41 to 0.72mg), saponin (0.16 to 0.47mg), phytate (0.02 to 0.23mg), and hydrogen cyanide as hydrogen cyanide (7.32 to 16.44mg) were also detected. Bulk density (0.72 to 0.84g/ml), water absorption capacity (1.07 to 1.56g/g), oil absorption capacity (1.61 to 2.42g/g), foam capacity (21.66 to 31.61%), foam stability (18.53 to 22.15%), swelling index (2.05 to 4.81%), and gelatinization temperature (70.31 to 78.620C) were determined. Samples 55:25:15:5, 75:15:5:5, 65:20:10:5 and 75:15:5:5, were preferred for color (7.46), texture (7.61), taste (7.43), and aroma (7.35) respectively. Sample 75:15:5:5; and 65:20:10:5 was more acceptable.
Conclusion: Garri produced with soybean, coconut, and red palm oil improved the nutrient composition and acceptability.
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Introduction
Cassava (Manihot esculenta) is a popular food crop in the tropics. It was originally introduced into Africa from tropical America in 1558 by the Portuguese [1]. It has other names as manioca, mandioca. It is to Africa farmers what rice is to Asian farmers. Cassava roots is rich in carbohydrates, calcium, other essential minerals, vitamins B and C. Its yields more carbohydrate per hectare than cereals [2].
Conclusion
Soybean-defatted coconut-palm oil-Garri blends have good storage stability, high protein value, considerable mineral, and vitamin composition and permissible antinutrients levels. The high fiber content of the blends will aid waste removal and reduction in diet-related non-communicable diseases. The acceptability scores of 7+ on a nine-point hedonic scale was very encouraging. The functional profile of the samples is indicative of a good product. Nutritional diversification is encouraged to improve nutrients intake and reduce malnutrition.