Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri

Authors

  • F.M. Ugwu Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
  • M.O. Odo Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria

DOI:

https://doi.org/10.3923/pjn.2008.381.384

Keywords:

Cassava varieties, protein content, 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.

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Published

15.02.2008

Issue

Vol. 7 No. 2 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ugwu, F., & Odo, M. (2008). Effect of Cassava Variety on the Quality and Shelf Stability of Soy-Garri. Pakistan Journal of Nutrition, 7(2), 381–384. https://doi.org/10.3923/pjn.2008.381.384