The processing and acceptability of a fortified cassava‐based product (gari) with soybean

Abstract

“Gari” is a dried granular starch product made from cassava roots. It is a major component of everyday diet in Nigeria providing about 283 calories/person/day. The amount of protein in daily diet is very limited thus gari fortified with soybean products offers the chance to supply a relatively cheap improved starch staple that can improve family nutrition. Cassava roots were processed into gari using the conventional processing practice. Soybean derivatives (soybean paste and milk residue, i.e. okara) were included in the process with the hope of improving the nutrient density without impairing the organoleptic attributes of this product. Possible varietal differences in the effect of soybean inclusion were also investigated. A fixed ratio of (75:25) of cassava to soybean derivatives was used in the product development. Whole soybean paste and soymilk residue were prepared from two seed batches – pure variety TGx 536‐02D and a mixed seed bulk. Results are discussed.

Citation

Osho, S.M. (2003), "The processing and acceptability of a fortified cassava‐based product (gari) with soybean", Nutrition & Food Science, Vol. 33 No. 6, pp. 278-283. https://doi.org/10.1108/00346650310507118