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.