Comparative Analysis of Functional Properties, Nutrient Composition and Sensory Quality of Bio-fortified and Traditionally Prepared Cassava Granules

Abstract

The success of bio-fortification of cassava for production of vitamin A rich cassava granules commonly known as garri depends on the consumers’ acceptance. The study aimed at determining the quality of bio-fortified and traditional cassava granules. Four sample types were used for the study. This includes the bio-fortified sample and three traditionally prepared samples. The cassava granules samples were analyzed for functional properties, nutrient and anti-nutrient composition and sensory quality. Data obtained were subjected to analysis of variance (ANOVA) and means were separated using Duncan multiple range test. Results obtained indicated that there was significant (p<0.05) difference in the bulk density, swelling capacity and water holding capacity. Ijebu white cassava granules recorded the highest swelling capacity (3.80 %) while Ohafia cassava granules had the lowest swelling capacity (2.42 %). Ohafia cassava granules had the highest bulk density (0.65 g/cm3) and water absorption capacity (413.5 %) while the Ijebu white cassava granules had the least. The study revealed that Ohafia cassava granules had the highest crude fiber (7.10 %), ash (0.60 %) and moisture content (10.25 %). While the highest protein (2.59 %) and vitamin A (21.11 μg/g) were found in bio-fortified cassava granules There was significant difference in the moisture content, crude fiber, protein, ash and vitamin A. The hydrogen cyanide content of Ohiafia yellow cassava granules had the lowest value of 2.8 mg/kg while the Ijebu white cassava granules recorded the highest value (4.5 mg/kg). There was no significant (p<0.05) difference in the colour and the taste of the cassava granules samples. The Oyo white cassava granules followed by the fortified cassava granules were the most preferred for texture, aroma and overall acceptability. Bio-fortified cassava granules had comparative quality properties with the traditional cassava granules and could be beneficial in formulating diet rich in vitamin A and protein.