Production and Evaluation of Gari-Analog from Orange Fleshed Sweet Potato and Soybean

  • Chinelo Vanessa Ezeocha
  • Ruth Munachimso Ofodile
Keywords: Orange fleshed sweet potato, gari-analog, soybean, evaluation.

Abstract

The production and evaluation of gari-analog from orange fleshed sweet potato and soybean was studied. Gari-analog was produced from orange fleshed sweet potato and soybean respectively at the following ratios; 100:0, 90:10, 80:20, 70:30 with gari from 100% cassava serving as reference. The gari samples produced were subjected to physicochemical, pasting and sensory analysis using standard methods. The dry matter content of the gari-analogs (90.09-92.07%) was higher than that of the control (86.38%) and reduced with increase in soybean inclusion. The protein, fat and ash content of the gari-analogs were significantly higher than that of the control. The total carotenoid content of the gari-analogs ranged from 1192.52mg/100g (70% orange fleshed sweet potato: 30% soybean gari-analog) to 2786.96mg/100g (100% orange fleshed sweetpotato gari-analog). However, the carotenoid content(1.95 mg/100g) of the control was significantly low. The water absorption capacity of the gari-analogs was significantly lower than that of the control while the wettability of the gari-analogs was significantly higher than that of the control. The peak and final viscosities of the control was significantly higher than the gari-analogs. However, the reverse is the case for the setback viscosity. The pasting temperature of the gari-analogs is significantly (p<0.05) higher than that of the reference sample. The reference sample was more preferred by the panelists than the gari-analogs in terms of appearance, taste, mouldability and general acceptability. However, the gari-analogs were all acceptable. This study revealed that an acceptable gari-analog can be produced from blend of sweet potato and soybean with enhanced nutritive value.

Keywords: Orange fleshed sweet potato, gari-analog, soybean, evaluation.

Published
2020-10-30
Section
Articles

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eISSN: 0189-7241