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Physicochemical Properties of 'Gari' Fortified with Soy-Melon Blends at Different Stages of Processing

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The Physicochemical properties of 'Gari', a toasted, fermented cassava meal, fortified with Soy-Melon protein supplements at different processing stages were studied. The stages of processing were: (i) before fermentation (wet-mix method), (ii) after fermentation/before toas ting(s oak-mix method) and (iii) after toasting (dry-mix method). The samples were subjected to Physico-chemical tests. Results showed that supplementation increased the Protein, Fat and Ash contents and the pH values, while the Hydrocyanic acid content, Titratable acidity reduced generally. Supplementation increased the Protein content from 2.61% to a range of 14.26 to 19.51%. The fat increased from 3.20% to a range of 10.20 to 15.80%; while the Ash content increased from 1.15% to a range of 1.68 to 2.25%. Hydrocyanic acid was reduced from 1.345 mg 100 g-1 to a range of 0.672 mg 100 g-1 to 1.248 mg 100 gm-1 in the supplemented products. ThepH increased from 3.62 to a range of 3.86 to 4.94 with the sample from the soak-mix method having the highest pH. The Iron contents increased from 93.57 mg kg-1 to a range of 98.30 mg kg-1 to 108.90 mg kg-1. The Phosphorus also increased from 162.5 mg kg-1 to a range of 178.1 mg kg-1 to 494.1 mg kg-1 sample. There was a decrease in the Swelling capacities in all the supplemented samples. There were slight increases in the Packed and Loosed bulk densities. The Reconstitution indices reduced in the samples supplemented before toasting but increased in samples supplemented after toasting. The Wettability of the supplemented products reduced significantly. The delay period increased from 30 sec for the Control sample to a range of 120 to 140 sec for the supplemented products. This is the ability of the gari to soak water and rewet easily. From the result it could be concluded that fortification of 'gari' with soy-melon protein supplement improved the protein, fat, ash and some mineral contents of gari and also reduced the HCN considerably. Using the 'soak-mix' method resulted in gari of better and improved physicochemical properties than gari from the 'wet-mix' and the 'dry-mix' methods.
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  • Added: October, 16th 2009
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  • Tags: gari, soy melon blends, soak mix, wet mix, dry mix
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