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CH Madukosiri
BMW Amos-TauTua
JP John

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CH Madukosiri
BMW Amos-TauTua
JP John

International Journal of Agricultural Policy and Research
ISSN 2350-1561
Vol.5 (1), pp. 1-11, January 2017
Available online at https://www.journalissues.org/IJAPR/
DOI:http://dx.doi.org/10.15739/IJAPR.17.001
Article 16/ID/JPR081/11/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.



Original Research Article

Effect of Malus domestica and Moringa oleifera on proximate, functional and sensory characteristics of processed cassava-Manihot esculenta products – ‘baked-gari’ and ‘boiled-loi-loi’

*1Madukosiri CH, 2Amos-TauTua BMW and 1John JP

1Department of Biochemistry, Faculty of Basic Medical Sciences; Niger Delta University, Wilberforce Island, P.M.B 071, Bayelsa State, Nigeria.
2Department of Chemistry, Faculty of Science, Niger Delta University, Wilberforce Island, P.M.B 071, Bayelsa State, Nigeria



date Received: November 12, 2016     date Accepted: January 9, 2017     date Published: January 21, 2017


 Abstract

The present study investigated the effects of M. domestica and M. oleifera on proximate, functional and sensory characteristics of ‘Baked-gari’ and ‘Boiled-Loi-loi’ products of seven varieties of cassava (M. esculenta). Proximate and functional properties of samples were analyzed using standard methods, while the sensory attributes were done using a nine-point hedonic scale. All fortified products recorded lower values of crude fibre but higher values of ash than their counterpart samples. The value for nitrogen-free extractive determined showed no significant difference between the products. The sensory preference for baked-gari products was according to the decreasing order Ja>Ag.R,>  Ag >Ac >Ro and Yo>Og. When compared to the fortified products, the overall acceptability for the sensory tests followed the decreasing order, BAMG > BGV > BMG > BAG, (baked-apple-moringa-gari, baked-gari-varieties, baked-moringa-gari, baked-apple-gari respectively). On the other hand the sensory preference for boiled-Loiloi samples was according to the decreasing order, Og>Ro>Yo>Ja> Ac > Ag >Ag.R. Among the fortified Loi-loi samples AL (Apple-Loi-loi) scored the highest ratings whereas ML (Moringa-Loi-loi) presented the least score in all parameters measured.The functional properties of fortified Baked-gari and Boiled-Loi-loi products had higher values for bulk density and swelling index when compared to their counterpart samples. Promotion of consumption of the fortified products is recommended.


Key words: Cassava, ‘Loi-loi’, ‘Gari’, proximate, sensory, functional characteristics


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