Impact of Cowpea and Broad Bean Fortification on the Proximate, Functional and Sensory Properties of Cassava Based Fermented Product (Gari) (P04-032-19)

Abstract

Abstract Objectives The objective of this study was to improve the nutritional value of gari with legumes found in Sierra Leone. Hence, the need for Fortification with legumes. Methods Gari from white and yellow-fleshed cassava root were fortified separately with cowpea and broad bean paste in proportions ranging from 0 to 40% and evaluated for proximate, functional and sensory characteristics using standard laboratory methods. Results Results showed that protein, fat and ash content increased with an increasing proportion of bean paste. Protein content of the product also increased significantly (P < 0.05) from 1.38% to 9.27%, while the starch content decreased from 95.01% to 69.51%. Swelling power ranged from 12.36% to 7.05% at 20% level of fortification substitution with cowpea or broad beans paste. The 20% cowpea-fortified white root gari was the most preferred in terms of aroma (4.23), taste (4.89) and chewiness (3.98), while 20% cowpea- fortified yellow root gari rated highest for colour (4.27). Generally, 20% both yellow and white root gari fortified with 20% were accepted than those of 40% substitution. Conclusions Conclusion, nutritional values of both gari increased with increasing level of fortification with of beans. Therefore the 20% fortified gari being most preferred is recommended to improved nutritional status of gari consumers. Funding Sources Sierra Leone Agricultural Research Institute.