Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

Owuno Friday; Kiin-Kabari David Barine; Akusu Monday; Achinewhu Simeon Chituru

doi:doi:10.11648/j.ijfsb.20210602.16

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Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

Owuno Friday, Kiin-Kabari David Barine, Akusu Monday, Achinewhu Simeon Chituru

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 2)

Received: 25 May 2021 Accepted: 7 June 2021 Published: 21 June 2021

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Abstract

The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.

Published in	International Journal of Food Science and Biotechnology (Volume 6, Issue 2)
DOI	10.11648/j.ijfsb.20210602.16
Page(s)	59-65
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Gari, “Eba”, Fermented Maize Residue, Pasting Properties, Sensory Properties, Nutritional Properties

References

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APA Style

Owuno Friday, Kiin-Kabari David Barine, Akusu Monday, Achinewhu Simeon Chituru. (2021). Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour. International Journal of Food Science and Biotechnology, 6(2), 59-65. https://doi.org/10.11648/j.ijfsb.20210602.16

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ACS Style

Owuno Friday; Kiin-Kabari David Barine; Akusu Monday; Achinewhu Simeon Chituru. Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour. Int. J. Food Sci. Biotechnol. 2021, 6(2), 59-65. doi: 10.11648/j.ijfsb.20210602.16

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AMA Style

Owuno Friday, Kiin-Kabari David Barine, Akusu Monday, Achinewhu Simeon Chituru. Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour. Int J Food Sci Biotechnol. 2021;6(2):59-65. doi: 10.11648/j.ijfsb.20210602.16

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@article{10.11648/j.ijfsb.20210602.16,
  author = {Owuno Friday and Kiin-Kabari David Barine and Akusu Monday and Achinewhu Simeon Chituru},
  title = {Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {2},
  pages = {59-65},
  doi = {10.11648/j.ijfsb.20210602.16},
  url = {https://doi.org/10.11648/j.ijfsb.20210602.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210602.16},
  abstract = {The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.},
 year = {2021}
}

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TY  - JOUR
T1  - Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour
AU  - Owuno Friday
AU  - Kiin-Kabari David Barine
AU  - Akusu Monday
AU  - Achinewhu Simeon Chituru
Y1  - 2021/06/21
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210602.16
DO  - 10.11648/j.ijfsb.20210602.16
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 59
EP  - 65
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210602.16
AB  - The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.
VL  - 6
IS  - 2
ER  -

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Author Information

Owuno Friday

Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Kiin-Kabari David Barine

Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Akusu Monday

Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Achinewhu Simeon Chituru

Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

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APA Style

Owuno Friday, Kiin-Kabari David Barine, Akusu Monday, Achinewhu Simeon Chituru. (2021). Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour. International Journal of Food Science and Biotechnology, 6(2), 59-65. https://doi.org/10.11648/j.ijfsb.20210602.16

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ACS Style

Owuno Friday; Kiin-Kabari David Barine; Akusu Monday; Achinewhu Simeon Chituru. Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour. Int. J. Food Sci. Biotechnol. 2021, 6(2), 59-65. doi: 10.11648/j.ijfsb.20210602.16

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AMA Style

Owuno Friday, Kiin-Kabari David Barine, Akusu Monday, Achinewhu Simeon Chituru. Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour. Int J Food Sci Biotechnol. 2021;6(2):59-65. doi: 10.11648/j.ijfsb.20210602.16

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@article{10.11648/j.ijfsb.20210602.16,
  author = {Owuno Friday and Kiin-Kabari David Barine and Akusu Monday and Achinewhu Simeon Chituru},
  title = {Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {2},
  pages = {59-65},
  doi = {10.11648/j.ijfsb.20210602.16},
  url = {https://doi.org/10.11648/j.ijfsb.20210602.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210602.16},
  abstract = {The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.},
 year = {2021}
}

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TY  - JOUR
T1  - Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour
AU  - Owuno Friday
AU  - Kiin-Kabari David Barine
AU  - Akusu Monday
AU  - Achinewhu Simeon Chituru
Y1  - 2021/06/21
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210602.16
DO  - 10.11648/j.ijfsb.20210602.16
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 59
EP  - 65
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210602.16
AB  - The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.
VL  - 6
IS  - 2
ER  -

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