Quality Evaluation of Garri Produced from Cassava Mash and Soybean Flour

This study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-garri samples. The samples of soy-garri produced were evaluated for chemical composition, functional and sensory properties using standard methods. The moisture, crude protein, ash, crude fibre and fat contents of the soy-garri samples increased significantly (p<0.05) with increased substitution of soybean flour from 7.19 - 8.92%, 2.64 – 15.10%, 1.25 – 2.64%, 1.65 – 2.82% and 2.37 – 4.32%, while the carbohydrate, energy and cyanide contents decreased from 84.90 – 66.20%, 371.49 – 364.08 KJ/100g and 24.05 – 8.12%, respectively. The mineral content of the samples showed that the calcium, potassium, magnesium, zinc and iron contents of the products ranged from 1.16 – 14.32mg/100g, 3.35 – 18.71mg/100g, 1.17 – 16.37mg/100g, 12.17 – 35.73mg/100g, 1.25 – 12.62mg/100g and 1.61 – 3.90mg/100g, respectively. The control (100% cassava garri) and the sample produced from 50% grated cassava mash and 50% soybean flour had the least and highest values for all the minerals evaluated. The vitamin content of the samples also revealed that the thiamine, riboflavin, niacin, ascorbic acid, vitamin A and vitamin E contents of the products increased significantly (p<0.05) with increased substitution of soybean flour in the samples. The control (100% cassava garri) had the least values for all the vitamins evaluated. The functional properties of the samples also showed significant (p<0.05) increases in bulk density, water absorption capacity, oil absorption capacity and solubility index with increased substitution of soybean flour in the products with the exception of swelling and gelation capacities which had least values, respectively. The sensory properties of the samples showed that the control sample was the most acceptable to the panelists and also differed significantly (p<0.05) from the other samples in colour, texture, taste and flavour. Although, the control sample was scored highest in all the parameters evaluated, it recorded least values in nutrient contents and some functional properties compared to the substituted samples. The study, therefore, showed that soybean flour could be used to improve the nutrient contents, bulk density, water absorption capacity, oil absorption capacity and solubility index of soy-garri samples.