Yam bean (<i>Pachyrhizus erosus</i>) tuber processing in Benin: production and evaluation of the quality of yam bean-<i>gari</i> and yam bean-fortified <i>gari</i>

Abstract

Yam bean (Pachyrhyzus erosus) tubers were processed singly and mixed with cassava into different types of gari (100% yam bean gari, 75% yam bean gari, 50% yam bean gari and 25% yam bean gari) following the traditional gari processing method. Conventional gari from cassava was processed following the same approach and used as control. Physical characteristics, proximate composition and sensory quality of the garis obtained were assessed. Results showed that low and medium (25% and 50%) yam bean fortified gari processing yielded better than 75% and 100% yam bean gari processing. Low and medium yam bean gari were the closest to conventional gari regarding the brown index (18.0 and 18.3 respectively), had good swelling capacity (≥ 3) and had higher relative bulk density (0.57 and 0.53 respectively). The proteins content of the processed yam bean garis increased with increasing incorporation rate of yam bean but, similarly, the crude fibres content increased going beyond the recommended level of 2% maximum. The processed garis were used to cook èba which were submitted to panellists' appreciation. Panellists scored better low and medium yam bean fortified garis and the resulting èba. Combining the results, the highest suggested incorporation rate was 50% yam bean tubers.

Quality Evaluation of Ready-To-Eat Garri Made from Cassava Mash and Mango Fruit Mesocarp Blends

“…The results revealed that the higher the percentage of mango fruit mesocarp flour in the formulated garri, the lower will be the bulk density, water absorption capacity and the swelling capacity. Similar trend was reported by Hounyèvou et al [14] for garri processed from yam bean and cassava tubers. Table 4 showed that the addition of mango fruit mesocarp flour did not significantly affect the bulk density of the blend formulations, although the numerical value of the control sample (C 100 M 0 G) was higher (0.66 g/ml) than the rest of the samples (0.51-0.54 g/ml).…”

“…studies have reported garri supplemention using locally available plant materials [2,5,[12][13][14][15][16]. Aside those reported so far, there are several other potential possibilities for the formulation of garri using supplements from other plant materials to produce different qualities.…”

Evaluation of Performance of Introduced Yam Bean (Pachyrhizus spp.) in Three Agro-Ecological Zones of Rwanda

“…Similar to cassava, yam bean accessions have been processed into “gari”, a flour product consumed by millions of people on a daily in West Africa (Zanklan et al 2007). The yam bean flour has been found to have extreme high iron concentrations (3.4 mg/100 g) and can be used up to 40% in different wheat flour-based food products (Zanklan et al 2007; Wassens 2011; Padonou et al 2013; Adegbola et al 2015). Yam bean is attractive to agronomists and plant breeders due to its potential of providing high and stable yields, propagation by seeds and ability to sustain many cropping systems due to its high capacity in enrichment of soils (Castellanos et al 1997; Annerose 1998; Zanklan et al 2007; Nusifera and Karuniawan 2007; Rodriguez-Navarro et al 2009).…”

“…The yam bean was also introduced to various tropical and subtropical regions of West Africa to supplement food sources and enhance sustainability of farming systems (Belford et al 2001; Zanklan et al 2007; Padonou et al 2013; Adegbola et al 2015). …”