Abstract
The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.
Highlights
Gari is a fermented, gritty, starchy food or a free flowing granular product produced from cassava
Water absorption capacity ranged from 3.47 g/g in sample G6b to 4.38 g/g in sample G0b, Oil Absorption Capacity (g/g) ranged from 1.62 in G5b to 1.84 in G0b, bulk density (g/ml) ranged from 0.59 in sample G0b and G1b to 0.72 in sample G6b, swelling power (g/g) ranged from 5.78 in G0b to 8.06 in G4b, swelling index (%) ranged from 27.74 in G6b to 50.44 in G0b
The reduction in Glycemic Index (GI) upon addition of residue flours can be attributed to the fact that the fibre flour increases the indigestible carbohydrate content of the gari samples
Summary
Gritty, starchy food or a free flowing granular product produced from cassava. Its use as a food source is limited by its perishability, low protein content and potential toxicity [1] It is the most commonly consumed cassava product across most geopolitical zones in Nigeria and can be reconstituted with hot water to form a stiff paste or gel (‘Eba’) eaten usually with various vegetable soups or taken as a snack when soaked in cold water, sweetened with sugar and consumed with roasted groundnut, coconut or dry fish [2, 3]. Fermented maize residue which is bereft of its starch content, with enhanced protein, fat, mineral and fibre content may contribute to increasing the nutritive value and sensory attributes of Gari and its stiff dough preparation (Eba). This study was aimed at investigating the nutrient composition, physicochemical properties as well as acceptability of Gari stiff dough enriched with fermented maize residue flour
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science and Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
