Physical, chemical and sensory properties of cassava (Manihot esculenta) – sweet potato (Ipomoea batatas) gari
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Date
2016-12-30
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Abstract
Introduction. Food safety is one of the problems facing
sub-Sahara African countries like Nigeria. The use of
wholesome indigenous crops and improved methods of
production of major foods is a way forward.
Materials and methods. A factorial research design
was used to obtain eight samples of cassava and sweet potato
gari from three modifications of the traditional production
method for gari. Effects of these methods on the physical,
chemical and sensory properties of the gari were evaluated
using standard methods.
Results and discussion. The results revealed that the
inclusion of sweet potato significantly (p<0.05) influenced
the proximate composition of the cassava-sweet potato gari
and the values are also within the recommended levels for
quality gari. Moisture content ranged from 10.10 to 12.30%,
crude fibre 1.93 to 1.98%, ash content 1.13 to 1.31%, protein
content 1.43 to 4.29%, and carbohydrate content 78.11 –
83.59%. The cyanide contents ranged from 0.58 to 2.16
mg/100 g, with 100% cassava gari having the highest while
100% sweet potato gari recorded the lowest. A decrease in
porosity from 40 ± 2 % for the 100% cassava gari to 27.33 ±
2 % for sweet-potato gari was observed. The particle size of
the sweet potato gari had the highest angle of repose of 38°
while 100% cassava gari recorded the lowest angle of repose
(29°). The swelling index of the samples ranged from 330 to
450% and100% sweet potato gari had the highest loose and
packed densities. The sensory evaluation results showed that
the cassava sweet potato (10%) gari was rated the best for
colour (8.07), texture (7.67), and aroma (6.87), while 100%
cassava gari had highest value for taste (7.47), and both
shared the highest value (7.60) in overall acceptability.
Conclusions. The study showed that 10% sweet potato
can traditionally be added to cassava for quality gari
production.
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Citation
67. Olayinka Ramota Karim, Balogun Mutiat Adebanke, Olaide Akinwunmi Akintayo and Wasiu Awoyale (2016): Physical, chemical and sensory properties of cassava (Manihot esculenta)–sweet potato (Ipomoea batatas) gari. Ukrainian Food Journal, 4(2):276-289. http://doi.org/10.24263/2310-1008-2016-4-2-9.