Chemical Changes during the Fortification of Cassava Meal (Gari) with African breadfruit ( Treculia africana ) Residue

Journal of Applied Sciences and Environmental Management

OYEYIPO, O. OLUWATIMILEHIN¹  ONASOGA, M. OLUWAFUNMILAYO¹  AYODELE, D. OLUWAFUNMILAYO¹ 

关键词: Fortification;    Chemical changes;    Gari;    Treculia Africana;    Fermentation;    Nutrition;   

DOI  :  

学科分类：环境科学（综合）

来源: University of Port Harcourt * Department of Pure and Industrial Chemistry

【 摘 要 】

The nutritional enrichment of a cassava meal (gari) with African breadfruit seed residuewas investigated. Grated cassava (70%) was fermented for 3 days with the incorporation of Africanbreadfruit seed residue (30%) at different stages of the fermentation. The fortified and unfortified garisamples were subjected to nutritional and sensory evaluation. Total cyanide was 1.78±02mgHCN/100g, for the unfortified gari (batch A) while samples from the two fortified gari (batches Band C) had 1.52±0.1 mgHCN/100g and 1.50±0.2 mgHCN/100g respectively. The water activity ofAfrican breadfruit-fortified gari was 1.11-1.13, the swelling capacity was 3.0-3.3, pH was 4.49±0.3.Proximate composition shows that, gari (Batch A) had lower crude protein content (1.96±0.2) asagainst 9.62±0.3 and 10.71±0.2, for batches B and C respectively. In contrast, unfortified gari hadhigher crude carbohydrate (81.99±0.2). Ash, moisture and fibre contents were comparable in allsamples. Sensory evaluation gave no statistically significant (p>0.05) differences. The fortified gari iscapable of reducing the level of malnutrition among the poor in the developing countries, especially inWest Africa were gari is a staple.

【 授权许可】

Unknown