Articles

Physico-Chemical Properties and Storage Stability of Soy- Gari Produced from Fabricated Soy-Gari Mixer

Oni, O.K.
Department of Food Science and Technology, University of Mkar, Mkar. Benue State
Dasofunjo, K.
Department of Chemical Sciences, University of Mkar, Mkar, Benue State.
Ogunbande, B.J.
Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State.
Published: August 31, 2024 Issue: Vol. 17 No. 2 (2012) DOI: 10.66731/jher.v17i2.64

Abstract

Soy-flour (20%) was incorporated into cassava mash (80%), mixed
and garified. The prepared soy-gari was stored and analyzed
monthly for six months. The results for both 100% gari (control)
and soy-gari samples as storage time increased showed that, water
absorption capacity decreased slightly; least gelation concentration
had no noticeable change; bulk density increased; pH and free
fatty acid increased; total titratable acidity decreased; moisture
contents increased and a decrease was observed in viscosity. A
significant difference (P < 0.05) was noted only in the taste of 100%
gari while this was noted in the taste, texture and general
acceptability of the soy-gari samples. Though there was no
significant difference in the colour of the soy-gari for the six
months. Despite the changes, all the samples were still acceptable
after six months.

Keywords: Cassava Gari Soy-gari Sensory Evaluation Physico-chemical analysis