Assessment of Some Chemical and Physicochemical Properties of Gari and Pupuru Produced from Different Varieties of Cassava
Journal Title: Haya: The Saudi Journal of Life Sciences - Year 2018, Vol 3, Issue 6
Abstract
Abstract:The quality of food products from cassava are affected by processing methods and varieties of cassava used which may later affect consumers demand. In this work, fresh cassava roots of different local varieties (Odongbo, IITA funfun, Olekanga, and Okoiyawo) were processed into gari and pupuru. The two products were analyzed for proximate composition, mineral content, chemical and functional properties while the reconstituted meals from them were evaluated for sensory properties. The highest value of 2.13% crude protein was obtained for gari samples (Okoiyawo variety) while the least value was 1.80% (odongbo variety). For pupuru, the highest value was 1.70% (Okoiyawo variety) while the least was 1.52% (IITA variety). The cyanide content of gari samples fromOkoiyawo had the highest value of 4.08 mgHCN/kg while Olekanga had the least value of 1.20 mgHCN/kg. For pupuru, Odongbo had the highest cyanide content of 3.31mgHCN/kg and IITA had the least value of 2.63mgHCN/kg. The mineral content showed that gari produced from IITA cassava varieties had the highest values in terms of iron, Copper and Zinc for all the cassava varieties likewise for that of pupuru except for magnesium where pupuru produced from okoiyawo cassava variety had the highest value. Gari samples produced from Okoiyawo cassava variety were scored highest in all the sensory parameters tested that makes the gari the most accepted whereas that of IITA cassava variety had lowest scored. Also, pupuru produced from Okoiyawowas scored highest in terms of taste and IITA cassava variety had lowest scored in terms of aroma, flavor, overall acceptability and appearance. This shows that gari and pupuru produced from IITA cassava variety were the least accepted. Keywords: Gari, Pupuru, Cassava variety, Chemical properties, Sensory Properties.
Authors and Affiliations
Adejuyitan JA, Olanipekun BF, Olaniyan SA, Oyedokun RI, Oyero GO
Keywords
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