Keywords
Gari
Soy-gari
Sensory Evaluation
Physico-chemical analysis
How to Cite
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.
Similar Articles
- Otitoju GTO, Otitoju O, Nwamara JU, Kalu – Uka AG, Nutrients and Organoleptic Properties of Soup and Stew made from Glossocalyx brevipes (Benth) , Journal of Home Economics Research: Vol. 25 No. 2 (2018)
- Felicia C. Okwulehie, Alphonsus U.C. Ukozor, Ifesinachi L. Akoma, Nutritional Evaluation of Formulated Maize-based, Ready-to-Use Complementary Food and Sensory Properties of the Gruel , Journal of Home Economics Research: Vol. 31 No. 1 (2024)
- Onyebuchi, Chinwendu , Asouzu, A.I., Proximate Analysis and Sensory Evaluation of Swallow Produced from Fortified Composite Flour of Millet (Pennisetum Americanum), Green Banana (Musa Acuminate), Ginger (Zingier Officianale) and Selected Vegetables for Elderly , Journal of Home Economics Research: Vol. 27 No. 1 (2020)
- Uku Florence, Asouzu, A.I. , Nnubia, U.E, Proximate Analysis of Infant Complementary Food from Composite Flour of Corn, Groundnut and Soybean , Journal of Home Economics Research: Vol. 27 No. 1 (2020)
- Lano-Maduagu A. T., Proximate Analysis and Organoleptic Attributes of Ukpo Ogede and Uloka (Local Dishes) of South-South Zone of Nigeria , Journal of Home Economics Research: Vol. 25 No. 1 (2018)
- Lilian .C Aburime, Ada F Nneoyi-Egbe, Jeremiah, J.C Ogbu, Vitamins and Phytochemical Compositions of African Velvet Tamarind (Dialium guineense) Fruit Pulp , Journal of Home Economics Research: Vol. 31 No. 2 (2024)
- Obiageli I. Okoye, Adaobi C. Nwobi, Oluebube F. Chukwuka, Chinyere E Agbo, Enechojo P. Ezeja, Comparative Analysis of Antioxidant Vitamins, Minerals and Bioactive Compounds of Black Pepper (Piper guineense) Seed, Turmeric (Curcuma longa) and Ginger (Zingiber officinale)Rhizomes Spices , Journal of Home Economics Research: Vol. 30 No. 2 (2023)
- Oni, O.K., Abubakar, H.F., Umoh, E.J, Ikya, J.K., Production, Proximate and Sensory Evaluation of “Gulguli” a Nigerian Indigenous Snack/Meal , Journal of Home Economics Research: Vol. 18 No. 1 (2013)
- F. O. Okechukwu, U.I Nnubia, E.J Nwauzoije, C.L Umennuihe, C.A Nwobi, P.C Mefor, K.T Ogba, ,J.C Aliche, M.E Chukweze, E.K Ogbonnaya, D.N Okoli, C.C Onyekachi, S Abang, E.C Epistle, C.V Obi, C Nnorodi, Effect of Multi-Sensory Intervention Programmes on Fluid Reading Abilities of Dyslexic Children in Primary Schools in Anambra State , Journal of Home Economics Research: Vol. 30 No. 2 (2023)
- Ngozi U. Ukam, Rose E. Udonwa, Christiana O. Oka, Oluwatosin S. Ayobade, Nutrient Composition and Sensory Evaluation of Molded Melon (Carcubita citrullus) and Elephant Grass (Pennisetum purpureum) (Achara) Indigenous Soup (Ofe Akpuruakpu Mgbam) , Journal of Home Economics Research: Vol. 31 No. 1 (2024)
<< < 1 2 3 4 5 6 7 8 9 10 > >>
You may also start an advanced similarity search for this article.
Most read articles by the same author(s)
- Oni, O.K., Abubakar, H.F., Umoh, E.J, Ikya, J.K., Production, Proximate and Sensory Evaluation of “Gulguli” a Nigerian Indigenous Snack/Meal , Journal of Home Economics Research: Vol. 18 No. 1 (2013)
- Oni, O.K., Jaiyeoba, C.N, Adepeju, A.B., Oyinloye, A.M., Ojo, M. O., Idowu-Adebayo, F., Orungbemi, O, Nutritional Assessment of Instant Poundo Yam from Yellow Yam (Dioscorea Cayenensis) Supplemented with Yellow Cassava (Manihot Esculenta) Flour , Journal of Home Economics Research: Vol. 28 No. 1 (2021)