An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia Subterranean Thouars)

Abstract

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98% -4.68%, fat content 1.10 -2.60%, ash content 1.82 -2.90%, crude fibre 2.30 -2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20% -83.5%, moisture 11.60% -12.60% and acidity 0.40 -0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17 -177.17, trough viscosity 98.33 -161.00, breakdown 7.83 -16.71, final viscosity 150.50 -251.67, set back 52.17 -90.67 and pasting time between 6.87 -6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2 -80.020C. Sensory evaluation showed that there were significant differences in the samples examined

Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

“…Moringa seed gari (23.05±0.05) competed well with the Control in water holding capacity (p>0.05). Findings on the effect of substitution of cassava on functional properties of samples in this study are comparable with observations from previous works [7,29].…”

“…The pH values obtained from samples in this study were higher than the recommended range of 3.5 to 4.5 for good fermented products [23,30]. Low pH is necessary for good keeping quality of any sample [29]. Enrichment also led to increase in Titratable acidity, but resulted in gari products with values below recommended upper limit of 1.0% [18].…”

Sifat Fisikokimia Dan Fungsional Pati Dari Mocaf (Modified Cassava Flour) Varietas Kaspro Dan Cimanggu

“…Pemecahan granula pati yang terjadi selama fermentasi akan merubah struktur pati yang semula kristalin menjadi amorf dan porous sehingga dengan semakin lama fermentasi maka perubahan yang terjadi akan semakin banyak. Hal ini menyebabkan kemampuan pati dalam mengikat air semakin meningkat karena air yang masuk pada bahan akan terperangkap pada bagian porous 31 . Senada dengan 34,35,36 semakin meningkatnya waktu fermentasi juga meningkatkan nilai WAC dari tepung biji kelor, tepung kedelai, tepung sukun afrika.…”

Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF

“…Kondisi ini berpengaruh pada tepung mudah menyerap air, maka semakin bertambah konsentrasi tepung nilai WHC semakin tinggi, karena banyaknya gugus hidroksil bebas yang terbentuk [32]. Adapun perlakuan pregelatinisasi menggunakan suhu tinggi menghasilkan tepung dengan daya penyerapan air yang tinggi, disebabkan pada proses pemanasan dengan suhu tinggi terjadi proses modifikasi yang optimal, karena air yang masuk akan terperangkap pada bagian amorf granula pati, sehingga meningkatkan proporsi kristalin yang kompak [33]. Berdasarkan hasil penelitian dari [34], perlakuan pemanasan meningkatkan sifat hidrofilik pati sorgum merah sehingga bagian amorf menjadi lebih luas dan ikatan hidrogen di antara bagian amorf dan kristalin rusak dan didukung [10] menyebutkan bahwa,peningkatan suhu gelatinisasi menyebabkan peningkatan WHC the flour of tannia tubers.…”