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American Journal of Food Technology
  Year: 2020 | Volume: 15 | Issue: 1 | Page No.: 22-27
DOI: 10.3923/ajft.2020.22.27
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Physiochemical Properties of Potato Garri Supplemented with Soy Flour
A.F. Ogori , J. Amove and J.A. Adoba

Background and Objective: Garri from Cassava has cyanogenic glycoside which is seldom totally removed after processing to garri. Garri is low in protein content compare to sweet potatoes and soybean. Main objective of the following study was the supplementation of garri with soybean flour to improve the protein content of soy potato garri. Materials and Methods: The potato tubers were washed and peeled. Tubers deepening in water to exclude oxygen, addition of sodium metabisulphite in the ratio of 2 g to 100 mL were added to the water to further control enzymatic thereby retarding enzymatic browning. Grated pulp were fermented in jut bags and pan fried to produce potatoes garri with soybean flour addition. The chemical properties determined were moisture content, ash content, crude fat, crude protein, crude fibre, pH, TTA using standard the methods. Total carbohydrate determination was by difference. Functional properties determined were bulk density, swelling capacity and gelation capacity were determined using standard methods. Sensory evaluation and statistical analysis of the blends were also determined using standard methods. Results: Blend ration of 65:35 soybean and potatoes had 17.29% protein values. The functional values decreased with increase in soybean flour addition. Increase in values were observed in acidity or alkalinity (6.87-7.20). Sensory significance difference exists in all sensory qualities. Conclusion: These could help alleviates household PEM and malnutrition.
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How to cite this article:

A.F. Ogori, J. Amove and J.A. Adoba, 2020. Physiochemical Properties of Potato Garri Supplemented with Soy Flour. American Journal of Food Technology, 15: 22-27.

DOI: 10.3923/ajft.2020.22.27








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