ABSTRACT
Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour
(TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior
to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without
African yam bean seed flour served as the control. Fermentation was done for 2 days after which
the samples were dewatered. The dewatered samples were sieved, toasted and evaluated for
chemical composition and functional properties. The level of TAYBSF and stage of inclusion
had significant (p < 0.05) effect on the composition and functional properties of the samples. The
PreGAF samples had higher chemical constituents than the PoGAF samples. Addition of
TAYBSF led to an increase in the protein content of PreGAF samples from 2.60 to 13.74 %,
crude fat from 0.52 to 0.79 % and the ash content from 0.47 to 1.91 %. Addition of TAYBSF
also led to an increase in the crude protein content of PoGAF samples from 2.60 to 12.07 %,
crude fat from 0.52 to 1.25 % and the ash content from 0.47 to 1.67 %. The total amino acid
(TAA) content of PreGAF and PoGAF samples were significantly (p < 0.05) higher than that of
the control sample with values ranging from 59.83 to 78.74 g/100g and 58.04 to 66.34 g/100g
for PreGAF and PoGAF samples respectively while the control sample had a TAA content of
55.83 g/100g. The total essential amino acid (TEAA) content of PreGAF samples increased from
25.64 to 35.62 g/100g while that of PoGAF samples increased from 25.64 to 30.30 %. The antinutrient
(hydrogen cyanide-HCN) content of PoGAF samples slightly increased from 0.0460 to
0.1020 mg/100g while the HCN of PreGAF samples increased from 0.0460 to 0.0750 mg/100g
with increase in the level of inclusion of TAYBSF. Increasing the level of TAYBSF addition
increased (p < 0.05) the bulk density of PreGAF samples from 0.56 to 0.71 g/cm3 and in PoGAF
samples from 0.56 to 0.67 g/cm3 but caused significant (p < 0.05) reduction in the water
absorption capacity from 475 to 276 % and from 475 to 320 % for PoGAF and PreGAF samples
respectively. The peak viscosities of the samples were reduced from 1370 to 153 cp in PreGAF
and from 1592 to 1206 cp in PoGAF as the level of TAYBSF addition increased while the
control sample had a peak viscosity of 2264 cp. Acceptability of the fortified samples decreased
(p < 0.05) with increase in the level of addition of TAYBSF. Samples fortified with the lowest
level of TAYBSF after fermentation (PoGAF5) compared favourably with the control sample in
appearance, flavor, texture, mouldability and general acceptability with sensory scores of 7.33,
6.70, 7.03, 6.97 and 7.10 respectively. Samples that were fortified post fermentation with the
lowest level of TAYBSF were most preferred by the panelists.
CHRISTIANA, O (2021). Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour. Afribary. Retrieved from https://tracking.afribary.com/works/nutrient-composition-quality-evaluation-and-acceptability-of-gari-fortified-with-toasted-african-yam-bean-seed-flour
CHRISTIANA, OKOYE "Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour" Afribary. Afribary, 14 May. 2021, https://tracking.afribary.com/works/nutrient-composition-quality-evaluation-and-acceptability-of-gari-fortified-with-toasted-african-yam-bean-seed-flour. Accessed 22 Nov. 2024.
CHRISTIANA, OKOYE . "Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour". Afribary, Afribary, 14 May. 2021. Web. 22 Nov. 2024. < https://tracking.afribary.com/works/nutrient-composition-quality-evaluation-and-acceptability-of-gari-fortified-with-toasted-african-yam-bean-seed-flour >.
CHRISTIANA, OKOYE . "Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour" Afribary (2021). Accessed November 22, 2024. https://tracking.afribary.com/works/nutrient-composition-quality-evaluation-and-acceptability-of-gari-fortified-with-toasted-african-yam-bean-seed-flour