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

Physicochemical properties ofgari 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, antinut...

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Autores principales: Bamidele, Oluwaseun P, Ogundele, Femi G, Ojubanire, Basirat A, Fasogbon, Mofoluwaso B, Bello, Olayide W
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256576/
https://www.ncbi.nlm.nih.gov/pubmed/25493189
http://dx.doi.org/10.1002/fsn3.165
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author Bamidele, Oluwaseun P
Ogundele, Femi G
Ojubanire, Basirat A
Fasogbon, Mofoluwaso B
Bello, Olayide W
author_facet Bamidele, Oluwaseun P
Ogundele, Femi G
Ojubanire, Basirat A
Fasogbon, Mofoluwaso B
Bello, Olayide W
author_sort Bamidele, Oluwaseun P
collection PubMed
description Physicochemical properties ofgari 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 thegari produced with high level of acceptance from the taste panelist.
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spelling pubmed-42565762014-12-09 Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber Bamidele, Oluwaseun P Ogundele, Femi G Ojubanire, Basirat A Fasogbon, Mofoluwaso B Bello, Olayide W Food Sci Nutr Original Research Physicochemical properties ofgari 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 thegari produced with high level of acceptance from the taste panelist. BlackWell Publishing Ltd 2014-11 2014-09-02 /pmc/articles/PMC4256576/ /pubmed/25493189 http://dx.doi.org/10.1002/fsn3.165 Text en © 2014 The Authors.Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/3.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Bamidele, Oluwaseun P
Ogundele, Femi G
Ojubanire, Basirat A
Fasogbon, Mofoluwaso B
Bello, Olayide W
Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
title Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
title_full Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
title_fullStr Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
title_full_unstemmed Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
title_short Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
title_sort nutritional composition of “gari” analog produced from cassava (manihot esculenta) and cocoyam (colocasia esculenta) tuber
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256576/
https://www.ncbi.nlm.nih.gov/pubmed/25493189
http://dx.doi.org/10.1002/fsn3.165
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