Production and Evaluation of the Physicochemical, Functional and Sensory Properties of Sweetpotato Gari Affected by Soybean mash Inclusion

Agbara, Gervase Ikechukwu

doi:10.17577/ijertv7is030108

Cited by 1 publication

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References 2 publications

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“…The pH of the samples slightly increased with the incorporation levels of OFSP. This could be due to declined carbohydrate availability and thus decreased level of fermentable substrates (38). The pH of all the formulations was generally low because of the fermentation process.…”

Section: Physicochemical Properties Of Cassava Ofsp Composited Garimentioning

confidence: 99%

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

et al. 2021

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Gari, a fermented granular cassava food product, continues to play a major role in the diets of West Africans. The white cassava commonly used for this product is devoid of provitamin A but may have a significant concentration of cyanogenic compounds. The physicochemical and functional properties of partial substitution of cassava with orange-fleshed sweetpotato (OFSP) to process gari were investigated. Two commonly consumed products “eba” and “soaked gari” were prepared from the various formulations and sensorially assessed. Cassava OFSP composite gari (77% cassava:23% OFSP, 75% cassava:25% OFSP, and 73% cassava:27% OFSP) did not significantly (p > 0.05) influence the moisture content (3.39%−5.42%, p = 0.38), water absorption capacity (589–671 mL/g, p = 0.22), and swelling index (3.75–4.17, p = 0.08) compared with that of 100% cassava gari. Expectedly, increasing the levels of OFSP incorporation significantly (p < 0.001) resulted in color change from white (L* = 83.99, a* = 0.93, b* = 16.35) to orange (L* = 69.26, a* = 7.74, b* = 28.62). For β-carotene, the 73% cassava:27% sample was ~5.2 times more than the level in 100% cassava gari. Also, it had lower residual cyanogenic compounds (0.37 vs. 1.71 mg/kg, p < 0.001, measured as hydrogen cyanide) compared with cassava-only gari. The sensory scores by the 100 panelists using a five-point hedonic scale (1 = dislike extremely to 5 = like extremely) exceeded the minimum threshold (3) for acceptance. Within the limits of this study, OFSP can be composited with cassava up to 27% to process gari that has similar physicochemical properties and sensorial preference as that of cassava only. Furthermore, the OFSP-composited gari contains a significant amount of provitamin A and have a reduced residual cyanogenic compound. Thus, the composited gari could play a significant role in addressing vitamin A deficiency in Ghana compared to the 100% cassava only.

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Section: Physicochemical Properties Of Cassava Ofsp Composited Garimentioning

confidence: 99%

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

et al. 2021

View full text Add to dashboard Cite

show abstract

Production and Evaluation of the Physicochemical, Functional and Sensory Properties of Sweetpotato Gari Affected by Soybean mash Inclusion

Cited by 1 publication

References 2 publications

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

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