Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

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 Gariresidue 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".

Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched <em>Gari</em>

“…The magnesium contents decreased as the cowpea hull increased in the EG that had their hulls fermented with the cassava mash and decreased as cowpea hull increased in the unfermented counterpart. The report of this study is significantly superior to the range 2.50 to 3.20 mg/100g reported by Owuno et al (2021) for gari fermented with maize residue. Magnesium is important In the metabolism of carbohydrates, regulates vital energy processes, blood sugar levels by improving insulin production and sensitivity thereby reducing Type-2 diabetes by 15%, support healthy immune system, helps in protein synthesis, heart rhythm steady, maintaining healthy cells, promote strong bones and normal blood pressure (Enyiukwu, 2018).…”

“…The phosphorus contents ranged from 4.02 mg/100g for G 97 CF 3 (Cowpea hull added before fermentation at ratio 3%: 97% gari) to 5.04 mg/100g for G 97 CNF 3 (Cowpea hull added after fermentation at ratio 3%: 97% gari). The result obtained in this study is slightly higher than (4.04 to 4.67 mg/100g) recorded by Owuno et al, (2021) for gari fermented with maize residue. But, lower than 49.62 to 69.54 mg/100g and 16.20 to 18.62 mg/100g for soy-gari and Soy-melon enriched gari respectively (Ogunlakin et al, 2015;Oluwamukomi & Adeyemi, 2015).…”

“…G 93 CF 7 (Cowpea hull added before fermentation at ratio 7%: 93% gari) had the lowest value (0.22 mg/100g) while G 93 CNF 7 (Cowpea hull added after fermentation at ratio 7%: 93% gari) had the highest (0.42 mg/100g) value. The result obtained showed that fermentation greatly reduced the zinc content and value is slightly lower than 0.05 to 1.24 mg/100g reported by Owuno et al (2021) for gari fermented with maize residue. Findings show that 8-11 mg/day is recommended daily for adolescents and 12-19 mg/day for adults (Idris, 2011).…”

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

“…The high SC obtained from the unfermented cowpea hulls samples might be due to large starch granules as reported by Olaleye et al (2013), who opined that starch with large granules exhibits higher swelling power than starch with small granules. The value obtained is higher than 3.32–4.01 g/g recorded by Adejuyitan et al (2018) for gari produced from different varieties of cassava but almost similar to 5.78–8.06 g/g recorded by Friday et al (2021) for gari fermented with yellow maize residue blends. The increase in swelling capacity is a function of an increase in solubility because swelling power depends on the ability of certain components of the food sample, most especially amylase, to solubilise in water (Moorthy et al, 2007).…”

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

“…This study also show an increase in protein content of the unsieved samples as values were higher when compared with the control for all the grains. Owuno et al [31] reported increase in protein content of Garimaize residue blend.…”