Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively. Sample without soybean flour served as control. Standard analytical procedure was used in the evaluation of all six samples. Results: The pH and titratable acidity (TTA) of the samples varied respectively, from 4.59 - 6.48 and 0.08 - 0.17 % lactic acid. There was significant (P<0.05) decrease in pH with increase in soybean flour, while the reverse was the case for TTA. Swelling power, bulk density and water absorption capacity of the soybean fortified garri ranged from 8.74 - 17.81%, 0.60 - 0.80 g/ml and 13.44 – 19.43 % respectively. Control sample (100% garri) had hydrogen cyanide (HCN) content of 1.50 mg HCN/100g while samples with soybean flour had no detectable levels. Peak viscosity, trough, breakdown, final viscosity and setback varied significantly (P<0.05) from 101.19 - 399.44, 90.92 - 320.19, 10.28 - 79.25, 123.19 - 451.50 and 32.28 - 131.31 RVU respectively. Peak time and pasting temperatures ranged from 5.18 – 6.34 min and 74.28 – 92.88 oC. Conclusion: The study revealed that a good quality garri can be produced with the incorporation of soybean flour up to 50%, the garri is safe for consumption as there was no HCN detected, and the decrease in viscosity provides for a soft textured, mouldable garri that is convenient for swallow

Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh sweet potato starch (OFSP), soybean flour (SB) and groundnut flour (GN) were blended in the ratio of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 and designated as PSG1 – PSG9, while 100% OFSP served as control. Evaluations were carried out following standard analytical methods. Results: Moisture, fat, ash, crude fibre and carbohydrate contents varied significantly (P<0.05) from 7.53 – 10.74, 1.33 -17.22, 1.20 – 1.94, 4.34 – 19.58 and 53.10 – 70.53% respectively. Protein content (7.62 – 21.91%) of the blends will meet >75% of safe level of protein intake for infants and children.  Energy ranged from 339.45 – 373.07 Kcal/100g and will meet >55% of energy requirement for infants at 6 months. Ca, Cu, Fe, Mg and Zn varied respectively, from 0.68 - 6.07, 0.28 - 0.62, 4.40 - 11.94, 1.87 - 2.04, and 1.26 – 2.10 mg/100g. PSG complementary food in comparison to the recommended intake of minerals was found to be excellent in Cu, adequate in Fe and Zn but low in Mg and inadequate in Ca. Degrees of likeness for the sensory attributes: aroma, appearance, colour, taste, texture and overall acceptability varied from 5.00 - 7.00, 3.80 - 7.56, 5.04 - 7.20, 3.84 - 7.33, 3.88 - 7.56 and 4.29 - 6.96 respectively. These degrees of likeness from 3.84 - 7.56 indicated dislike moderately to like moderately. PSG7and PSG8 had significantly (P<0.05) the highest degrees of likeness for all attributes except for texture in PSG7 with neither liked nor disliked. Conclusion: This work showed that enriching orange flesh sweet potato starch by substituting with soya bean and groundnut, increased nutritional composition of the complementary food and addition of soybean flour up to 35 and 40% was acceptable to the assessors. This implies that this complementary food can be recommended as diet for newly weaned and older children