Article Details : |
| | Article Name : | | Shelf Stability Studies on the Chemical
Composition of Malted Soy-garri as affected by
Moisture Variation | Author Name : | | AHAOTU, NDIDIAMAKA NNENNAYA
ELUCHIE, CHIOMA N.
ECHETA, CHINELO KATE
UMEJESI, JOSEPH TOBENNA | Publisher : | | Bridge Center | Article URL : | | | Abstract : | | The effect of moisture variation on the chemical composition of
malted soy-garri was investigated through ten weeks storage. Malted
soy-garri made from TME 419 cassava variety had its moisture levels
varied to 8%, 10% and 12%, then stored for ten (10) weeks at ambient
temperature in Ziploc bags. Proximate and hydrogen cyanide (HCN)
composition of the garri samples were determined fortnightly during the
storage period. Results showed that fortification resulted to an increase
in the nutritional profile of the study samples. While moisture variation
had an insignificant effect (p<0.05) on the chemical composition of the
malted soy-garri samples, the storage duration showed significant
differences on the chemical composition of the samples. The result of this
study indicated a favourable shelf stability of malted soy-garri at the
moisture variations (8% 10% and 12%) studied when compared with the
control garri (unfortified garri) samples. | Keywords : | | Malted Soy-garri, Moisture variation, Malted Soy flour,
Fortification, unfortified garri, Shelf stability |
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