Effect of Orange-fleshed Sweet Potato Mesh Addition on the Functional, Proximate and Sensory Characteristics of Gari
Sonia Mbaember IORNYOR
Center for Food Technology and Research (CEFTER), Benue State University, Makurdi, Benue State, Nigeria.
Ogbene Gillian IGBUM
Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria.
Nicholas Luper MAGASHI *
Department of Science Laboratory Technology, Federal Polytechnic Wannune, Benue State, Nigeria.
Flora Doowuese MAGASHI
Department of Soil/Crop Science, Joseph Sarwuan Tarka University Makurdi, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Gari is one of the numerous products derived from cassava tubers, other products include, Fufu, Lafun, Starch, Tapioca, Cassava chips etc. The cassava and orange-fleshed sweet potato roots were peeled, washed, grated, fermented, press, fry, sieved and bagged. Standard methods of analysis such as the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) International were used to determine the moisture (AOAC 925.10), crude protein (AOAC 960.52), ash content (923.03), crude fat (AOAC 922.06) and crude fibre AOAC (2000) as well as functional properties and sensory evaluation. The purpose of the present study is to explore the effect of different proportions of Cassava and Orange-Fleshed Sweet Potato (OFSP) on the physical, chemical and sensory properties of gari produced from cassava and OFSP tubers. The result from the chemical properties of the gari produced from cassava blended with OFSP gari showed that high level of moisture in gari with 100 % cassava (11.34) than the blends 50 % casava and 50 % OFSP. Fats, crude protein, crude fibre and carbohydrate content increase with increase in the percentage of OFSP. The value for ash content was observed to be inconsistent ranging from 0.32-0.43, but yet falls within the permissible limit. The results for bulk density, water absorption (WAC) capacity and swelling index increased with increase in the percentage of OFSP. For bulk density, 100 % casava showed 0.45 % while 50 % casava: 50 % OFSP showed 0.88 % while WAC showed values ranging from 65.54-89.31. Similar result was obtained for swelling index with 100 % casava showing 21.00 and 50 % cassava; 50 % OFSP showing 27.00. The results of the sensory evaluation showed that the OFSP fortified gari samples assessed from the nine (9) point hedonic scale used showed that the blending of OFSP and cassava for gari production yielded positive results. Sample A (7.59 ± 0.01), B (7.65 ± 0.01) and D (7.25 ± 0.02) were liked moderately, sample C (8.11 ± 0.01) was liked very much while sample E (6.55 ± 0.01) was liked slightly. Consequently, 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: Potatoes, gari, cassava, proximate, sensory