European Journal of Food Science and Technology (EJFST)

EA Journals

Proximate, Physico-Chemical and Sensory Properties of Soy-Enriched Gari Samples

Abstract

This study was aimed at evaluating the effect of soy (curd and residue) enrichment on chemical, physicochemical properties and consumer acceptability of gari. The soy (curd and residue) enriched gari was prepared from matured cassava tubers and soybean. Gari with 10% enrichment and control samples were evaluated for proximate composition and physico-chemical properties. Reconstituted thick paste “Eba” prepared from all the samples were evaluated for consumer acceptability. The proximate composition of gari samples ranged from 2.06 – 15.24% (crude protein), 1.66 – 11.02% (crude fat), 1.67 to 3.06% (total ash) while the carbohydrate decreased from 89.01 to 75.43% with enrichment. The packed bulk density (PBD), wettability (W) and water absorption capacity (WAC) increased with enrichment while swelling capacity (WC) and oil absorption capacity (OAC) decreased with enrichment. While the pH and average particle size increase with enrichment, the titratable acidity, decreased. Though higher sensory acceptability was obtained for the control sample, this study showed the possibility of enriching “gari” with soy curd or residue.

Citation: Anyaiwe, U.C., Odiaka, E.E., Aderinola T.A. (2022) Proximate, physico-chemical and sensory properties of soy-enriched Gari samples, European Journal of Food Science and Technology, Vol.10, No.4, pp.39-51

Keywords: Gari; soy curd; soy residue; soy-enriched gari; eba

cc logo

This work by European American Journals is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License

 

Recent Publications

Email ID: editor.ejfst@ea-journals.org
Impact Factor: 6.10
Print ISSN: 2056-5798
Online ISSN: 2056-5801
DOI: https://doi.org/10.37745/ejfst.2013

Author Guidelines
Submit Papers
Review Status

 

Scroll to Top

Don't miss any Call For Paper update from EA Journals

Fill up the form below and get notified everytime we call for new submissions for our journals.