title: Nutritional composition of "gari" analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber.
abstract: Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed that the moisture content of all the samples was in the same range (7.28 ± 0.30 to 7.78 ± 0.14%). The protein content (1.57 ± 0.14 to 4.43 ± 0.16), ash (1.89 ± 0.10 to 2.15 ± 0.30), and crude fiber (1.53 ± 0.50 to 2.19 ± 0.10%) showed a significant increase with increase in the level of cocoyam substitution. The fat and carbohydrate content decreased with an increase in cocoyam level. The mineral contents of the samples increased with an increase in cocoyam content with sample F having the highest value of potassium, followed by samples E and D (68 mg/100 g, 35 mg/100 g, and 24 mg/100 g). The antinutritional factors of all the samples were at very low concentration while samples B, C, and D competed favorably with sample A (control) in sensory evaluation. In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of thegari produced with high level of acceptance from the taste panelist.
authors.affiliation: Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Osun State, Nigeria.
authors.forename: Oluwaseun P
authors.initials: OP
authors.lastname: Bamidele
authors.affiliation: Department of Food Science and Technology, Federal Polytechnic Offa Offa, Kwara State, Nigeria.
authors.forename: Femi G
authors.initials: FG
authors.lastname: Ogundele
authors.affiliation: Department of Food Science and Technology, Federal Polytechnic Offa Offa, Kwara State, Nigeria.
authors.forename: Basirat A
authors.initials: BA
authors.lastname: Ojubanire
authors.affiliation: Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Osun State, Nigeria.
authors.forename: Mofoluwaso B
authors.initials: MB
authors.lastname: Fasogbon
authors.affiliation: Department of Food Science and Technology, Federal Polytechnic Offa Offa, Kwara State, Nigeria.
authors.forename: Olayide W
authors.initials: OW
authors.lastname: Bello
keywords: Antinutrient and minerals; cassava tuber; cocoyam tuber; proximate composition