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Donnish Journal of Food Science and Technology

June 2015 Vol. 1(1), pp. 001-005

Copyright © 2015 Donnish Journals




Original Research Paper


Effect of Soybeans Treatment on Some Quality Parameters of Soy-Gari


Ogunlakin, G. O.1*, Olanipekun, B. F.1, Okpor, J. M.1 and Ajayeoba, T. A.2

1Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria.
2Department of Basic Sciences, Adeleke University, P.M.B. 250, Ede, Osun State, Nigeria.

Corresponding Author E-mail: ogoluwatoyin@yahoo.com

Accepted 20th April, 2015.



Abstract


The proximate, physicochemical properties and mineral composition of gari fortified with soy-mash that was treated at different processing methods were studied. The soybeans were treated using the following processing methods: soaking, boiling and roasting and each after milling was introduced into the cassava mash after fermentation at the ratio 3:7 (30% soy-mash and 70% cassava mash). The samples were subjected to aforementioned tests, which show that supplementation increased the protein, fats, ash and pH values, while hydrogen cyanide (HCN) content, titratable acidity reduced significantly (p < 0.05). The iron, phosphorus and calcium contents of soy-gari ranged from 1.43 to 1.77 mg/kg, from 49.42 to 69.54 mg/100 g and from 2.42 to 3.05 mg/100 g, respectively, with soaked soy-gari having the highest in terms of calcium and iron but significantly low in phosphorus. The value of trypsin inhibitor is significantly (p < 0.05) lower in soy-gari of roasted method than soy-gari samples obtained from other methods. It was also observed that in terms of odour, roasted soy-gari was preferred but there was no significant difference for overall acceptability in all treated gari samples. In reconstituted gari (‘eba’), both soy-gari prepared from soaking and roasting of soybeans were generally preferred.

Keywords: Chemical, Physico-chemical, Mineral, Sensory, Soy-gari.

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Cite This Article:

Ogunlakin, G. O., Olanipekun, B. F., Okpor, J. M. and Ajayeoba, T. A. Effect of Soybeans Treatment on Some Quality Parameters of Soy-Gari. Donnish Journal of Food Science and Technology 1(1) 2015 pp. 001-005.


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