European Academic Research ISSN 2286-4822
ISSN-L 2286-4822
Impact Factor: 3.4546 (UIF)
DRJI Value : 5.9 (B+)
Article Details :
Article Name :
Studies on the Functional Properties of Malted Soygarri as affected by Moisture Variation during Storage
Author Name :
NDIDIAMAKA NNENNAYA AHAOTU NJIDEKA EVELYN BEDE JOSEPH TOBENNA UMEJESI CHINELO KATE ECHETA, CHINAZA GODSWILL AWUCHI
Publisher :
Bridge Center
Article URL :
Abstract :
The study evaluated the effect of moisture variation on the functional properties of malted soy-garri through ten (10) weeks storage period. Malted soy-garri made from co-fermentation of TME 419 cassava mash variety and malted soy-flour having varying moisture levels (8%, 10% and 12%) were packed in ziplock polyethylene bags and stored at ambient temperature for ten weeks. Samples were drawn fortnightly and analysed for functional properties through the storage period. Results showed that moisture variation had an insignificant (p<0.05) effect on the water absorption capacity, swelling index, wettability and bulk density while the storage time showed significant differences between the samples studied. Generally, the malted soy-garri samples compared favourably with the unfortified garri samples on all parameters studied.
Keywords :
Malted Soy-garri, Moisture variation, Malted Soy flour, Co-fermentation, Storage.
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