Abstract
The quality evaluation of gari produced from mixes of cassava (Manihot esculenta,Crantz) and Sweet potato (Ipomoea batatas) tubers were investigated and reported. This is done to allow for the establishment of the best mixes of cassava and potato tubers to be adopted in the composite gari produced. Gari was produced from mixes of cassava and sweet potato tubers at different ratios (100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 cassava and potato tubers, respectively). The samples of gari produced were subjected to various analyses like nutritional, antinutritional and organoleptic assessment using standard methods. The outcome of the proximate analysis revealed a gradual increase in the protein contents (1.27± 0.003 to 2.30 ± 0.110%,), ash (0.12 ± 0.020 to 0.48 ± 0.020%), fat (1.08 ± 0.030 to 1.54 ± 0.030%) and crude fibre (1.24 ± 0.004 to 1.48 ± 0.020%) as the percentage of sweet potato increased in the produced gari. There was reduction in the carbohydrate contents (84.55 ± 0.004 to 82 ± 0.030) with the increase in the percentage sweet potato. The moisture content was within the range of 10.20 ± 0.020 to 11.75 ± 0.030%. For the antinutritional factors, all the components (tannins, phenols, saponnins, glycosides, trypsin, phytate and oxalate) determined were at a very low concentration (maximum of 0.01 g/100 g and 0.012%). The sensory evaluation showed that sample A was scored best in all the quality attributes (color, taste, texture, chewability, soakability and the overall acceptability) except for the aroma where sample C scored highest. Conclusively, from the results obtained in this work, sweet potato addition in gari production can be said to give positive effects on the nutritional qualities of the product but does not really add to the organoleptic properties. Key words: Cassava, sweet potato, nutritional, anti-nutritional, organoleptics.
Highlights
Cassava (Manihot esculenta Crantz) variously known as manioc, mandioca, yuca, is the most important food in terms of dietary carbohydrates
From the results obtained in this work, sweet potato addition in gari production can be said to give positive effects on the nutritional qualities of the product but does not really add to the organoleptic properties
Fat, crude fiber and crude protein were significantly increased as the proportions of sweet potato tubers added to cassava tubers increased
Summary
Cassava (Manihot esculenta Crantz) variously known as manioc, mandioca, yuca, is the most important food in terms of dietary carbohydrates. The traditionally methods of gari production involves fermenting the grated cassava roots (slurry) for three days (72 h) during which the cyanides (linamarin and lotaustralin) are hydrolyzed by an endogenous enzyme (linamarase) to yield hydrocyanic acid (HCN) which has low boiling point and escapes from the dewatered pulp during toasting rendering the product (gari) safe for human consumption (Chijioke et al, 2010) This is not usually the case as many processors cut corners to achieve quick turnover leading to several gari samples containing cyanides in excess of the maximum World Health Organization recommended safe level of 10 ppm. Gari is a product that is largely processed at the household level and widely consumed by the population; the use of sweet potato and cassava to produce gari as a possible vehicle for vitamin A and other nutritional attributes will be a very good exploitation
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