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Nutritional composition of "gari" analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber.

Bamidele OP, Ogundele FG, Ojubanire BA, Fasogbon MB, Bello OW - Food Sci Nutr (2014)

Bottom Line: The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%).The fat and carbohydrate content decreased with an increase in cocoyam level.In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Osun State, Nigeria.

ABSTRACT
Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%). The protein content (1.57 ± 0.14 to 4.43 ± 0.16), ash (1.89 ± 0.10 to 2.15 ± 0.30), and crude fiber (1.53 ± 0.50 to 2.19 ± 0.10%) showed a significant increase with increase in the level of cocoyam substitution. The fat and carbohydrate content decreased with an increase in cocoyam level. The mineral contents of the samples increased with an increase in cocoyam content with sample F having the highest value of potassium, followed by samples E and D (68 mg/100 g, 35 mg/100 g, and 24 mg/100 g). The antinutritional factors of all the samples were at very low concentration while samples B, C, and D competed favorably with sample A (control) in sensory evaluation. In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist.

No MeSH data available.


Processing of “gari” from cassava and cocoyam tubers.
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fig01: Processing of “gari” from cassava and cocoyam tubers.

Mentions: Cassava and Cocoyam tubers were collected from Obafemi Awolowo University Teaching and Research farm in Ile-Ife, Osun State, Nigeria. The tubers were processed separately (i.e., sorted, washed, peeled, and diced). The diced tubers were cograted at different ratios of cassava to cocoyam tuber. Sample A serves as the control which was 100% cassava, 80% of cassava tuber to 20% of cocoyam serves as sample B, 70% of cassava tuber to 30% of cocoyam serves as sample C, 50% cassava to 50% cocoyam serves as sample D, and sample E comprises 40% cassava to 60% cocoyam, while sample F was 100% cocoyam. After cograting, the samples (A–F) weregarified separately by roasting in a deep frying pan. The “gari” produced were cooled in a tray and packed inside polyethylene bags for analyses. Figure1 shows the step-by-step processing procedure for “gari” production.


Nutritional composition of "gari" analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber.

Bamidele OP, Ogundele FG, Ojubanire BA, Fasogbon MB, Bello OW - Food Sci Nutr (2014)

Processing of “gari” from cassava and cocoyam tubers.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4256576&req=5

fig01: Processing of “gari” from cassava and cocoyam tubers.
Mentions: Cassava and Cocoyam tubers were collected from Obafemi Awolowo University Teaching and Research farm in Ile-Ife, Osun State, Nigeria. The tubers were processed separately (i.e., sorted, washed, peeled, and diced). The diced tubers were cograted at different ratios of cassava to cocoyam tuber. Sample A serves as the control which was 100% cassava, 80% of cassava tuber to 20% of cocoyam serves as sample B, 70% of cassava tuber to 30% of cocoyam serves as sample C, 50% cassava to 50% cocoyam serves as sample D, and sample E comprises 40% cassava to 60% cocoyam, while sample F was 100% cocoyam. After cograting, the samples (A–F) weregarified separately by roasting in a deep frying pan. The “gari” produced were cooled in a tray and packed inside polyethylene bags for analyses. Figure1 shows the step-by-step processing procedure for “gari” production.

Bottom Line: The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%).The fat and carbohydrate content decreased with an increase in cocoyam level.In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Osun State, Nigeria.

ABSTRACT
Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%). The protein content (1.57 ± 0.14 to 4.43 ± 0.16), ash (1.89 ± 0.10 to 2.15 ± 0.30), and crude fiber (1.53 ± 0.50 to 2.19 ± 0.10%) showed a significant increase with increase in the level of cocoyam substitution. The fat and carbohydrate content decreased with an increase in cocoyam level. The mineral contents of the samples increased with an increase in cocoyam content with sample F having the highest value of potassium, followed by samples E and D (68 mg/100 g, 35 mg/100 g, and 24 mg/100 g). The antinutritional factors of all the samples were at very low concentration while samples B, C, and D competed favorably with sample A (control) in sensory evaluation. In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist.

No MeSH data available.