Quality Evaluation and Sensory Properties of Gari Enriched with Pigeon Pea Flour

  • D.C. Arukwe
  • R.C. Arukwe
  • A.O. Obeta
  • O.E. Agwo
Keywords: Gari, staple food, pigeon pea flour, families, protein


Gari is a staple food for many families in Nigeria and other sub-Saharan African countries, but it is very low in protein. However, pigeon pea has the potential of increasing its protein content, thereby, improving the protein intake of the people. The study aimed at evaluating the proximate composition, antinutrients content and sensory properties of gari-pigeon pea flour blends. Seven blends were produced from different proportions of gari and pigeon pea flour in the ratios of 95:5, 90:10, 85:15, 80:20, 75:25, 70:30 and 100:0 (control). The proximate composition, antinutrients content and sensory attributes of the blends were determined using standard methods. Significant differences (p<0.05) exist in the values of the proximate composition, antinutrients content and sensory properties. The proximate composition indicated significant (p<0.05) increase in protein (1.87 – 3.66 %), ash (1.01 – 1.60 %), fat (0.72 – 1.30 %), crude fibre (0.68 – 1.26 %), and significant (p<0.05) decrease in carbohydrate (88.51 – 84.96 %) and energy value (368.0 – 366.18 Kcal/100g) as the inclusion of pigeon pea flour into gari increased. The antinutrients content significantly (p<0.05) decreased with increase in the addition of pigeon pea flour. The sensory scores were significantly (p<0.05) affected with increase in pigeon pea flour inclusion. However, the samples with up to 15% pigeon pea flour inclusion were acceptable to the panelists. The study has shown that enriched gari with increased protein content and acceptable qualities can be produced from gari-pigeon pea flour blends.    


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