Effects of Stages of Enrichment on the Chemical Composition of Soy-melon “Gari”– A Protein Enriched Cassava Semolina

Oluwamukomi, M. O.; Adeyemi, I. A.

doi:10.9734/jsrr/2015/11339

Cited by 3 publications

(10 citation statements)

References 22 publications

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“…The observed increase in the protein content of the sample substituted with 50% soybean flour could be attributed to the addition of high proportion of soybean flour to the blend. The increase in protein content of the sample is in agreement with the report of Oluwamukomi and Adeyemi [19] for poundo yam enriched with defatted soybean flour. The high protein contents of soy-poundo yam composite blends produced in this study would be of great importance in reducing the protein-energy malnutrition resulting from high cost of conventional animal products particularly in less developed and developing countries of the world including Nigeria.…”

Section: Proximate Composition Of Soy -Poundo Yam Composite Blendssupporting

confidence: 91%

“…The ascorbic acid contents of the soy-poundo yam composite blends were generally higher than that of the control (100% instant yam flour), and this is an indication that soybeans are a good source of ascorbic acid [29]. Similar increase in ascorbic acid content was reported by Oluwamukomi and Adeyemi [19] for poundo yam enriched with defatted soybean flour. Vitamin C which is a water-soluble vitamin plays a vital role in the body building process and in disease prevention [37].…”

Section: Vitamin Composition Of Soy-poundo Yam Composite Blendssupporting

confidence: 79%

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Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

Okoye,

Nwodo,

Eze

2024

ACRI

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This study was designed specifically to evaluate the nutrient composition and sensory properties of soy-poundo yam flours produced from white yam and soybean flours. The white yam tubers and soybean seeds were processed into flours and blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-poundo yam flours with 100 % instant yam flour used as control. The samples of soy-poundo yam flour produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution of soybean flour from 7.56 - 8.36%, 4.41 – 21.14%, 4.18- 5.09%, 2.51- 4.16% and 2.76 - 4.06%, respectively, while their carbohydrate and energy contents decreased from 78.74-57.21% and 370.16- 359.15KJ/100g, respectively. The mineral composition of the samples revealed that the potassium, magnesium, manganese, iron, zinc and copper contents of the products ranged from 78.34 – 164.11mg/100g, 2.46 -17.14mg/100g, 20.48 -125.53mg/100g,1.56 -2.23mg/100g, 1.78 -263mg/100g and 2.88 – 3.64mg/100g, respectively. The vitamin content of the samples showed that the vitamin A, pyridoxine, ascorbic acid, thiamine, vitamin E and niacin contents ranged from 12.00-12.70mg/100g, 2.28-2.59mg/100g, 16.1-17.07mg/100g, 56.07- 74.46mg/100g, 3.34-4.10mg/100g and 2.29 -3.22mg/100g, respectively with the control sample having the least values for all the vitamins evaluated. The sensory properties of the soy-poundo yam flour doughs obtained upon reconstitution of the samples with boiling water also revealed that the colour, taste, texture and aroma of the control sample (Poundo yam prepared from 100% instant yam flour) were the most acceptable to the assessors compared to the samples prepared from the substituted samples. Although the poundo yam dough made from the control sample was the most acceptable, the other test samples prepared from soy-yam composite blends were equally acceptable based on their relatively high scores in all the sensory attributes evaluated by the judges. The study, therefore, showed that the enrichment of yam flour with soybean at different graded levels would not only improve the nutrient contents of soy-poundo yam flour but would also add varieties to poundo yam meal due to improvement in its colour and texture.

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Section: Proximate Composition Of Soy -Poundo Yam Composite Blendssupporting

confidence: 91%

Section: Vitamin Composition Of Soy-poundo Yam Composite Blendssupporting

confidence: 79%

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

Okoye,

Nwodo,

Eze

2024

ACRI

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“…The samples show significant difference (p<0.05). These values compared well with values recorded for crude fibre content of soymelon gari obtained by Oluwamukomi et al, (2007) who reported 2.40 to 6.80 % but higher than the value (2.00 to 2.16 %) and (1.73 to 2.11 %) reported by Ogunlakin et al, (2015) for soy-gari and Karim et al, (2015) respectively. Fibres aid in digestive processes lowers the vitamin and enzyme content of the food material (Alaise & Linden, 1999).…”

Section: Proximate Composition Of Cowpea Hull-enriched Garisupporting

confidence: 87%

“…The result obtained in this study is slightly higher than (4.04 to 4.67 mg/100g) recorded by Owuno et al, (2021) for gari fermented with maize residue. But, lower than 49.62 to 69.54 mg/100g and 16.20 to 18.62 mg/100g for soy-gari and Soy-melon enriched gari respectively (Ogunlakin et al, 2015;Oluwamukomi & Adeyemi, 2015). The low phosphorus content recorded in this study might be due to the fact that the cowpea hulls are used in this study compare to full whole grains used by other authors and the phosphorus content in soybean is also high than cowpea.…”

Section: Proximate Composition Of Cowpea Hull-enriched Garimentioning

confidence: 52%

“…Dry matter is the remaining nutrients in food most especially hulls, feed and fresh or dry forage after all the water is evaporated. 2021) and Oluwamukomi & Adeyemi (2015) for gari fermented with yellow maize residue whole soy-enriched gari respectively. Calcium is important in the body as it helps to build and maintain bones and teeth.…”

Section: Proximate Composition Of Cowpea Hull-enriched Garimentioning

confidence: 99%

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Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched <em>Gari</em>

Olawuyi,

Olapade,

Karim

et al. 2024

Ceylon J. Sci.

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In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Gari was produced using the traditional method and enriched with freshly produced cowpea hull in dry form to improve the nutritional composition. The objective of this study was to determine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of 2 stages of inclusion (before and after fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea hull treatments and standard methods were used to analyze the enriched gari (EG). The results of the proximate analysis of gari revealed that as inclusion level increases crude fibre, ash and crude protein contents increased in the fermented EG. Enrichment caused a significant (p<0.05) increase in the minerals and the amino acid profile compared to the control while fermentation caused a significant increase in vitamins content of EG. The titratable acidity of the EG may be linked to the increase in amino acid content of the samples, and pH ranged from 3.87 to 3.99. Fermentation of the cowpea hulls with cassava mash significantly enhanced the sensory characteristics and make them acceptable than their unfermented counterpart. Based on the results, it is recommended to enrich gari by incorporating 7% cowpea hull that have undergone fermentation with cassava mash.

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Textural Characteristics of Nigerian Foods

Oluwamukomi

Lawal

2020

Textural Characteristics of World Foods

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Effects of Stages of Enrichment on the Chemical Composition of Soy-melon “Gari”– A Protein Enriched Cassava Semolina

Cited by 3 publications

References 22 publications

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched <em>Gari</em>

Textural Characteristics of Nigerian Foods

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