CYANOGENIC AND NUTRITIONAL COMPOSITION OF GARRI FORTIFIED WITH CORNCOB FLOUR
Uneanya, G.C; Ojeh, G.O
Department of Food Technology,
Federal Polytechnic Nekede Owerri, Imo State, Nigeria.
Email:gennyuneanya@gmail.com
ABSTRACT
Cyanogenic and nutritional composition of garri fortified with corn cob flour was evaluated. Garri was produced from cassava tubers and fortified with corncob flour produced from maize in ratios of 100%, 95%, 90%, 85%, and 0%, 5%, 10%, 15%, respectively. The proximate analysis of the garri fortified with corncob flour ranged as follows; moisture content 9.805-12.49% protein 1.51-3.88%, ash 2.29-11.74%, fat 1.44-1.69%, crude fibre 1.64-25.58%, carbohydrates 57.99-79.17%, total dietary fibre 2.87-93.15%, soluble dietary fibre 0.65-3.77%,non soluble fat 2.23-89.54%. Also the mineral composition of the garri fortified with corncob flour ranged as follows; Fe 0.14-0.44mg/100g, Mg 13.62 -28.58mg/100g, K 53.07-87.32mg/100g, Na 18.27-24.57mg/100g, Ca 22.03-49.17mg/100g, P 42.73-77.05mg/100g.The functional properties of the samples ranged as follows; Swelling index 1.67–2.85%, bulk density 0.28-0.49g/cm3, Gelatinization Temperature 64.6-72.6 0c, Wettability 1.65-15.14sec, Water Absorption capacity 2.53-4.57%. The phytochemical composition of garri fortified with corncob range as follows; Phytate 0.85 -1.09, Alkaloid 0.09-0.18, Tannin 0.18-0.65, Saponin 0.24-0.38, Cyanide 1.58-5.83, Steroid 0.06-0.09, Glycoside 0.08-0.16, Trypsin 0.45-2.47, Flavonoid 0.04-0.78, lecithin 0.04-4.73. These results are an indication of usefulness of corn cob flour in increasing the nutritional composition of food. Sensory Analysis was about carried out on the garri fortified with corncob flour. There was no signification difference (P<0.05) between the samples which shows indicating the feasibility of fortifying corncob in garri making. Statistically, analysis of the data indicated that the garri produced from 5% corncob flour had the overall acceptability attribute similar to 100% garri which was best rated by the panelists.
