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Journal of Agricultural Research and Development

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Proximate Composition and Organoleptic Qualities of Iron Fortified Gari

OT Esan, AS Sanni

Abstract


The proximate, mineral content and organoleptic qualities of iron fortified gari was studied in Abeokuta southwestern region of Nigeria. Gari was made from cassava tubers (TMS 30573), a low cyanide cassava and fortified with sodium iron EDTA, iron fumarate and iron sulphate of 25mg,
35mg and 45mg per kilogram of gari for each of the iron fortificants. The products were analysed for proximate, mineral contents and organoleptic qualities. The protein content was between 0.46 and 1.13%, sugar was between 0.42 and 0.86%, starch was between 60.79 and 79.03%, fat was
between 0.00 and 0.50%, ash was between 1.19 and 1.55%. The iron and zinc contents of the fortified gari were higher and safe for consumption compared to unfortified gari (control), the iron content was between 0.086 and 0.199 mg and the zinc content was between 0.017 and 0.044 mg,
other chemical values were similar. The organoleptic qualities were carried out with gari and and both were well accepted. In conclusion, the fortified products were within acceptable limit and showed that gari is a promising food stuff for fortification and there was no significant difference
in the acceptability of the products.



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