Processing and characteristics of soybean-fortified gari

Sanni, Morenike Olayinka; Sobamiwa, A. O.

doi:10.1007/bf00414860

Cited by 22 publications

(30 citation statements)

References 4 publications

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“…This observation is in agreement with the reports of previous studies carried out by Sanni and Sobamiwa (1994) and Kolapo and Sanni (2005). The population of yeasts increased during storage of the ogi.…”

Section: Discussionsupporting

confidence: 94%

“…Previous studies have indicated that loss in nutrient during the various stages of ogi production might be compensated by combining two different cereals (Banigo and Muller, 1972); and incorporation of soybeans (Adeleke and Oyewole., 2010). Kolapo and Sanni (2005) and Sanni and Sobamiwa (1994) also reported improvement in protein content of tapioca and gari respectively due to fortification with soybeans. There was a significant difference in sensory property of ogi samples fortified with soybeans and unfortified samples.…”

Section: Discussionmentioning

confidence: 95%

“…The sorghum and millet were washed and steeped in clean water for 2 days in plastic containers with covers and the water was decanted after 2 days. Soybeans were parboiled for 20 min (Sanni and Sobamiwa, 1994) after which it was dehulled manually. The dehulled soybeans were then added to the softened grain of sorghum and millet and were then wet milled into slurry.…”

Section: Production Of Composite Ogimentioning

confidence: 99%

“…The pH of the various ogi samples was determined at 24 h interval as described by Sanni (1994) using the digital pH meter (Crison MicropH).The titratable acidity (TA) of the ogi sample was also analysed at 24 h interval by titrating 0.1 M NaOH solution against a measured volume of ogi using phenolphthalain indicator as previously described by Adesokan et al (2008).…”

Section: Physico-chemical Analysismentioning

confidence: 99%

“…One likely method of achieving this is by fortification with soyabeans. Some efforts have been made in the use of soybeans for improving the nutritional qualities of some food products such as gari, tapioca, corn-drink and maize snack (Sanni and Sobamiwa, 1994;Kolapo and Sanni, 2005;Lasekan and Akintola, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and sensory properties of soybean fortified composite ogi A Nigerian fermented cereal gruel

Adesokan¹,

Fawole²,

Ekanola³

et al. 2011

Afr. J. Microbiol. Res.

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The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 95%

Section: Production Of Composite Ogimentioning

confidence: 99%

Section: Physico-chemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional and sensory properties of soybean fortified composite ogi A Nigerian fermented cereal gruel

Adesokan¹,

Fawole²,

Ekanola³

et al. 2011

Afr. J. Microbiol. Res.

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Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

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Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

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Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

Tivana

Bergenståhl

2013

Starch Stärke

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The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre-gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and defatted soy flour (DSF). The soy flours were dispersed in water, and the pH of the dispersions adjusted to 6.5 and 4.5. Both boiled and unboiled dispersions were used. Fortification of garri with soy flour to a protein content of 15% w/w affected the texture of garri agglomerates. The addition of soy flour suspensions that were not boiled to the shredded cassava roots resulted in increase of hardness of swollen garri particles by a factor greater than 1.7 for ISP and DSF and a factor of 1.2 for TSF. Suitable pretreatment of the soy suspension in term of pH adjustment to 4.5 and boiling, restored the hardness to the level of non-fortified garri with all types of flour. Light microscopy of garri aggregates showed a positive correlation between the size and continuity of protein domains and hardness, where 'hard garri' consist of a system of 'starch in protein' and 'soft garri' consist in a system of 'protein in starch'. The hue turned more yellow and the darkness of fortified garri increased as consequence of the colours of the soy flours added.

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Processing and characteristics of soybean-fortified gari

Cited by 22 publications

References 4 publications

Nutritional and sensory properties of soybean fortified composite ogi A Nigerian fermented cereal gruel

Nutritional and sensory properties of soybean fortified composite ogi A Nigerian fermented cereal gruel

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

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