Conscientia Beam || conscientiabeam.com

Export to

Citations

Contact Us

For Marketing, Sales and Subscriptions Inquiries

2637 E Atlantic Blvd #43110
Pompano Beach, FL 33062

USA

Conference List

Journal of Food Technology Research

June 2020, Volume 7, 1, pp 125-135

Effects of Melon Seed or Soybean Meal Supplementation on the Physicochemical and Sensory Properties of Incompletely Peeled Cassava Garri

Agbara, Gervase Ikechukwu

Ibekwe, Paulina Chikaodili

Agbara, Gervase Ikechukwu¹ ^,

Ibekwe, Paulina Chikaodili¹

Department of Food Science and Technology, University of Maiduguri, Borno State, Nigeria. ¹

on Google Scholar

on PubMed

Pages: 125-135

DOI: 10.18488/journal.58.2020.71.125.135

Article History:

Received: 19 March, 2020
Revised: 27 April, 2020
Accepted: 29 May, 2020
Published: 30 June, 2020

View Citation

184Views

Create Citation Alert

Abstract:

In this present study, completely peeled (CP) and Incompletely peeled (IP)cassava roots were used to produce garri, other portions were supplemented with soybean (S) or Melon seed (MS) meals at 10% level and garri were produced, a total of nine which were subjected to physicochemical and sensory analysis using standard procedures and the results presented as mean±SE. The moisture, crude protein, crude fat, total ash, crude fibre and carbohydrate contents varied significantly (P<0.05) from 9.75-15.16%, 1.40-9.71%, 0.70-3.35%, 1.60-2.36%, 2.13-3.45% and 68.97-81.03% respectively. Significance increase was observed in ash, fibre, protein and fat contents of IP garri especially the seed meal treated. Calcium (45-87mg/100g), Phosphorous, Iron and Zinc contents were generally low but Calcium, Potassium and Phosphorous were greater in the IP garri than in the Cp garri, and the values of all the mineral elements were enhanced in the treated garri. The bacteria counts, fungi counts, coliform and staphylococcus aureus load were far below the approved permissible safe limits for ready-to-eat foods however, the E.coli observed in two garri samples could be attributed to post-toasting cross contamination. CP garri had the highest water absorption capacity (4.51%), the swelling index of CP (5.78%), IP (5.90%), and CP+IP (5.76%) were relatively high, and decreased on supplementation with seed meal. The PH of the various garri were slightly acidic especially the untreated garri. The cyanide contents of the various garri (0.11-0.34mg/100g) were low perhaps due to sweet cassava variety used in this study. The sensory properties of the either eba or soaked garri were well appreciated, however the texture of all eba made from IP were softer and stickier. This study has proved that complete removal of the cassava peel for garri production leads to nutrient depletion in a nutrient deficient staple and the waste accumulation constitutes environmental hazard.

Contribution/ Originality
The study proved conclusively wasteful peeling away of the cassava root cortex before garri production is unnecessary, increases cost of labour and create environmental pollution and it also depletes the mineral and the dietary fiber contents of the garri; moreover fortification with seed oil meal enhanced the nutrient density of all types of garri however higher oil contents of modified garri reduced water absorption and swelling capacities which are not desired by consumers.

Keywords:

Garri, Oilseed meal, Cassava peel, Eba, Cyanide, Fermentation.

Reference:

Abbey, B. W., & Ibeh, G. (1988). Functional properties of raw and heat processed cowpea (vigna unguiculata, walp) flour. Journal of Food Science, 53(6), 1775-1777.Available at: https://doi.org/10.1111/j.1365-2621.1988.tb07840.x.

Achinewhu, S., Barber, L., & Ijeoma, I. (1998). Physicochemical properties and garification (gari yield) of selected cassava cultivars in rivers state, Nigeria. Plant Foods for Human Nutrition, 52(2), 133-140.

Agbara, G., & Ohaka, S. (2018). Evaluation of the quality of melon (citrullus colocynthis) seed meal enriched gari produced from cassava (manihot esculenta), sweet potato (ipomoea batatas) and Irish potato (solanum tuberosum). International Journal of Food Science and Nutrition, 3(6), 36-42.

Agbara, G. I., Masaya, F. A., Igwegbe, A. O., Bade, A., & Mohammed, U. I. (2018). Production and evaluation of the physicochemical, functional, and sensory properties of sweet potato garri as affected by soybean mash inclusion. International Journal of Engineering Research and Technology, 7(3).Available at: https://doi.org/10.17577/ijertv7is030108.

Ajifolokun, O. M., & Adeniran, H. A. (2018). Proximate and mineral composition of co-fermented breadfruit and cassava garri analogue. Journal of Nutrition & Food Sciences, 8(1).Available at: https://doi.org/10.4172/2155-9600.1000658.

Anigo, K., Ameh, D., Ibrahim, S., & Danbauchi, S. (2007). Microbiological analyses of commonly used local complementary foods in North Western Nigeria. Journal Of Medical Sciences, 7(5), 875-879.Available at: https://doi.org/10.3923/jms.2007.875.879.

AOAC. (2000). Official methods of analysis (17th ed. Vol. 2). Washington, DC: Association of American Chemists.

APHA. (1992). Standard methods for the examination of water and waste water (18th ed.). Washington DC USA: American Public Health Association.

Bamidele, O. P., Ogundele, F. G., Ojubanire, B. A., Fasogbon, M. B., & Bello, O. W. (2014). Nutritional composition of gari analog produced from cassava (manihot esculenta) and cocoyam (colocasia esculenta) tuber. Food Science & Nutrition, 2(6), 706-711.Available at: https://doi.org/10.1002/fsn3.165.

Banaszkiewicz, I. (2011). Nutritional values of soybean meal, and nutrition. Prof Hany El-Shemy (Ed.), In Tech. Retrieved from http://www.intechopen.com/books/soy-and-nutrition/ . [Accessed 29th June, 2019].

Bankole, Y., Tanimola, O., Odunukan, R., & Samuel, D. (2013). An assessment of the functional properties, proximate composition, sensory evaluation and rheological value of gari fortified with bambara groundnut flour (voandzeia subterranean thouars). Academic Journal of Interdisciplinary Studies, 2(1), 17-27.

El-Sharkawy, M. A. (2003). Cassava biology and psychiology. Plant Molecular Biology, 53, 621 - 624.Available at: https://doi.org/10.1023/B:PLAN.0000019109.07140.c6.

FAO. WHO. (1999). Joint FAO/WHO food standard programme (pp. 12.45). Rome: Codex Alimentarious Commission FAO.

Gurudeeban, S., Satyavani, K., & Ramanathan, T. (2010). Bitter apple (citrullus colocynthis): An overview of chemical composition and biomedical potentials. Asian Journal of Plant Sciences, 9(7), 394-401.Available at: https://doi.org/10.3923/ajps.2010.394.401.

ICMSF. (1996). Microorganisms in foods 5-microbiological specifications of food pathigen (2nd ed.). London: Blackie Academic and Professional.

IITA. (2019). Cassava. Retrieved from www.iita.org>cropnews>cassava. [Accessed 17th May, 2020].

IITA. (1989). Lower cyanide levels in cassava. International institute of tropical agriculture. Research Breefs, 9(3), 1-3.

Jacobs, A. G., Efong, D. I., & Tijjanni, A. (2015). Proximate, mineral and antinutritional compositions of melon (citrullus lanatus) seeds. British Journal of Research, 2(5), 142-151.

Komolafe, E., & Arawande, J. (2010). Evaluation of the quantity and quality of gari produced from three cultivars of cassava. Journal of Research in National Development, 8(1), 2027-2039.

Koubala, B. B., Kansci, G., Enome, E., Ndjidda, V. Y., & Essame, M. A. Z. (2014). Effect of fermentation time on the physiochemical and sensorial properties of garri from sweet potatoes (Ipomoea batatas). Britist Journal of Applied Science and Technology, 4(24), 3430 -3444.Available at: https://doi.org/10.9734/bjast/2014/10335.

Montagnac, J. A., Christopher, K. D., & Sherry, A. T. (2009). Nutritional value of cassava for use as a staple food and recent advances for improvement. Comprehensive Reviews in Food Science and Safety, 8(3), 181-194.Available at: https://doi.org/10.1111/j.1541-4337.2009.00077.x.

Nweke, F. I., Spencer, D. S. C., & Lynam, J. K. (2002). The cassava transformation: Africas best kept secret (pp. 273). USA: Michigan State University Press East Lansing.

Olaoye, O., Lawrence, I., Cornelius, G., & Ihenetu, M. (2015). Evaluation of quality attributes of cassava product (gari) produced at varying length of fermentation. American Journal of Agricultural Science, 2(1), 1-7.

Sanni, L. A., Odukogbe, O. O., & Faborode, M. O. (2016). Some quality characteristics of gari as influenced by roasting methods. Agricultural Engineering International: CIGR Journal, 18(2), 388-394.

Sosulski, F. W., Garatha, M. O., & Slinkard, A. E. (1976). Functional properties of ten legume flours. International Journal of Food Science Technology, 9(2), 66-69.

Tope, A., Oseni, O. B. O., & Taiwo, S. (2017). Inconsistency in the physicochemical properties of garri produced in the South-Western Nigeria. A proposal for appropriate technology. Journal of Food Process Engineering, 40(5), e12526.Available at: https://doi.org/10.1111/jfpe.12526.

Williams, H. J., & Edwards, T. G. (1980). Estimation of cyanide with alkaline picrate. Journal of the Science of Food and Agriculture, 31(1), 15-22.Available at: https://doi.org/10.1002/jsfa.2740310104.