Nutrient content of soy fortified gari
Objective: The study examined the proximate composition and mineral content of gari fortified with soy flour.
Materials and Methods: Improved cassava TMS 30575 and raw soybean seeds were used. Cassava was peeled, washed, milled, fermented for 5 days and dewatered. Soybean seeds were boiled in 2.5% sodium bicarbonate to remove beany taste dehulled, dried and milled into flour. The dewatered cassava mash and soy flour were mixed into six samples, and 2 control samples thus CaS30, CaS50, CaS100, CaS150, CaS200, CaS300, Ca1 (Control 1) Ca2 (control 2) The samples were analysed for their proximate composition using approved method as outlined by AOAC. Carbohydrate was obtained by difference while vitamin A, was determined by the Absorbance method. Calcium and iron were estimated using UNICAN SP9 spectrophotometric determination. The data obtained were subjected to Analysis of Variance (ANOVA) to compare the means of the samples. The least significant difference (LSD) technique was used to separate the treatment means.
Results: The result showed that soy fortified gari was superior in all the nutrients evaluated than the controls.
Conclusion: The elevation of nutrient content of gari by fortifying it with soybean flour is acceptable and is capable of providing nutrients needed for body nourishment.
Keywords: Soy-fortified Gari, nutrient content and acceptability
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