e-journal

Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasiaesculenta) tuber

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Physicochemical properties of gari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed that the moisture content of all the samples was in the same range (7.28
0.30 to 7.78
0.14%). The protein content (1.57
0.14 to 4.43
0.16), ash (1.89
0.10 to 2.15
0.30), and crude fiber (1.53
0.50 to 2.19
0.10%) showed a significant increase with increase in the level of cocoyam substitution. The fat and carbohydrate content decreased with an increase in cocoyam level. The mineral contents of the samples increased with an increase in cocoyam Content with sample F having the highest value of potassium, followed by samples E and D (68 mg/100 g, 35 mg/100 g, and 24 mg/100 g). The antinutritional factors of All the samples were at very low concentration while samples B, C, and D competed favorably with sample A (control) in sensory evaluation. In conclusion, coprocessing of cassava and cocoyam improved the nutritional quality of the gari produced with high level of acceptance from the taste panelist.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Nigeria : Food Science & Nutrition published by Wiley Periodicals, Inc., 2014

Deskripsi Fisik

Food Science & Nutrition 2014; 2(6): 706– 711

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.16

Klasifikasi

-

Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

2014; 2(6)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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