European Academic Research ISSN 2286-4822
ISSN-L 2286-4822
Impact Factor: 3.4546 (UIF)
DRJI Value : 5.9 (B+)
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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