Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri
Abstract
The quality and shelf stability of soy-garri produced from four different cassava varieties were investigated. Soak-mix method was employed in the production of soy-garri. The products obtained were found to have protein content ranging from (5.43% to 6.1%) and fat content of about 4.20%. During the period of storage, the peroxide value increased from (0.03mg/g to 0.23mg/g) while the swelling capacity and water holding capacity decreased from (363% to 220%), (390% to 300%) respectively. The sensory result revealed that soy-garri produced from TMS 555 was the most accepted at P < 0.05 level of significance.
Keywords:
Cassava varieties, protein content, soy-garriArticle Metrics
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