International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 6 (2018)

Evaluation of the quality of melon (Citrullus colocynthis) seed meal enriched gari produced from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and Irish potato (Solanum tuberosum)

Author(s): Agbara GI, Ohaka SJ
Abstract: The Melon seed meal (MSM 10%) defeated or full fat was used to supplement Cassava, Irish and Sweet potato mash (90%), the fermented mash were roasted to obtain gari, and the un-supplemented served as the control. The various gari were evaluated for proximate composition, mineral profile, functional and sensory properties. Bulk density, swelling index (SI) and water absorption capacity (WAC) of the gari varied significantly (p<0.05) from 0.54-0.67g/ml, 1.83-4.20 at 70°C, and 2.26-4.05ml/g respectively. The gari treated with full fat melon seed meal (MSM) had the highest bulk densities numerically although they were not significantly different (p>0.05), the supplementation reduced the SI and WAC however Sweet potato gari treated or not had the highest either SI(4.20) or WAC (4.05ml/g). The fat, protein, crude fiber and ash contents of the treated gari were enhanced greater than the control but the moisture and carbohydrate contents decreased with supplementation. Irish potato gari had the greatest nutrient density enhancement especially the full fat treated. The moisture, fat, protein, ash, crude fiber and carbohydrate contents significantly varied from 5.63-10.48%, 0.20-1.23%, 2.88-9.63%, 1.08-2.10%, 1.21-1.92%, and 74.86-84.87% respectively. Defatting MSM with aqueous ethanol reduced the level of nutrients including mineral elements in the gari treated with defatted MSM, however, with the exception of Zinc, other elements were greater in the untreated gari. Unchecked enzymatic browning marred the appearance of Irish potato gari which in turn down-graded other sensory attributes despite higher nutritional value while cassava and sweet potato gari treated or not were well appreciated by test panelists. Commercialization of full fat MSM treated cassava and sweet potato gari is advocated for better nutrition and wellness of consumers.
Pages: 36-42  |  469 Views  309 Downloads
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