|
|
DOI Prefix 10.20431 |
Information
Journal Policies
International Journal of Research Studies in Agricultural Sciences
Volume-2 Issue-8, 2016, Page No: 27-32
Sensory and Comparative Analysis of Ordinary Garri and Cocosgarri (Nutritionally enriched)
Chinwe. O.U., Ozumba.I. C., Adejumo.O. A., Ayuba O.L., Nwosu Caeser., Bosa. S.O., Idowu. O
Agro-Industrial Development and Extension Department National Centre for Agricultural Mechanization P.M.B. 1525, Ilorin, Kwara State, Nigeria
Citation : Chinwe. O.U., Ozumba.I. C., Adejumo.O. A., Ayuba O.L., Nwosu Caeser., Bosa. S.O., Idowu. O, Sensory and Comparative Analysis of Ordinary Garri and Cocosgarri (Nutritionally enriched) International Journal of Research Studies in Agricultural Sciences . 2016;2(8):27-32.
Abstract
The paper deals with the production of CocosGarri, its sensory evaluation and comparative analysis with ordinary Garri. Garri made from cassava was fortified in order to improve its nutritional value using improved technology. Fortification was done using Coconut milk, milk, sugar and vanilla food flavour. Results showed that there was a significant difference between CocosGarri and ordinary garri in terms of crispiness, flavour/taste, sweetness, mouth feel and aroma. However, there was no significant difference between the appearance of the CocosGarri and ordinary garri, though Cocosgarri was still preferred due to its finer particle size. This speaks of the overall acceptability of CocosGarri over ordinary garri and therefore can be recommended to people of all age group because of its delicious taste and high nutritional value.
Download Full paper: Click Here