Physiochemical Properties of Gari Supplemented with Orange-Fleshed Sweet Potato
Ude, Mimidoo Mirian *
Department of Science Laboratory Technology, Federal Polytechnic Wannune, Benue State, Nigeria.
Magashi, Luper Nicholas
Department of Science Laboratory Technology, Federal Polytechnic Wannune, Benue State, Nigeria.
Najime, Nezuami
Department of Science Laboratory Technology, Federal Polytechnic Wannune, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Gari was prepared using casava blended with orange-fleshed sweet potato. The cassava and orange-fleshed sweet potato tubers were peeled, washed, grated, dewatered, fermented and roasted. The product was assessed for its proximate properties, functional, vitamins, minerals and sensory properties using standard methods by AOAC. Five samples were formulated thus: A = 100% Cassava, B = 80% Cassava + 20% OFSP, C = 70% Cassava + 30% OFSP, D = 60% Cassava + 40% OFSP, E = 50% Cassava + 50% OFSP. The results of the analysis indicated an increase in crude protein, crude fibre and carbohydrate as the concentration (%) of the OFSP increases. Similar result was obtained for pH, bulk density, water absorption capacity and swelling index. Sample C had the overall acceptability with a value of 7.93±0.02 while sample E had the lowest value of acceptability (6.83±0.01) from the sensory evaluation. High content of vitamin A and C were also recorded (1328.53) and (23.08±0.06) respectively. the result also revealed reasonable amount of Ca, K and Zn with highest values of 2320.34±0.05, 528.51±0.00 and 100.50±0.02 respectively. Cassava and orange-fleshed sweet potato can be blended to produce gari of better quality to enhance healthful benefits from their high content of nutrients, vitamins, phytochemicals and antioxidants.
Keywords: Cassava, orange-fleshed, sweet potato, gari, proximate