Абстрактный

Investigating the nutritional, sensory and storage qualities of substituted mungbean-garri diets.

Agugo UA, Asinobi CO, Afam Anene C

The study investigated the nutritional, sensory and storage qualities of substituted mungbeangarri diets. Mungbean substituted garri in different proportions (30%, 40%, 50%, and 60%) to generate ready-to-eat mungbean-garri diets. Substituted mungbean-garri samples and 100% garri were subjected to chemical (proximate, anti-nutrient) and sensory analysis, the most acceptable diet was further subjected to microbial growth count. The proximate composition of the garri samples range from 2.16 g-4.42 g/100 (protein), 1.68 g-2.04 g/100 (crude fiber) and 375 kcl-388 kcal (energy). Anti-nutrient composition of 1.4% (saponin), 0.19% (phytate) and 0.43% (oxalate) were found to be significantly lower (p<0.05) in sample A (30%M:70%G). The sensory analysis was conducted with 30 taste panels (school children) on a nine-point hedonic scale. Sample A (30%M:70%G) ranked highest in all the parameters (appearance, texture, mouldability and general acceptability) tasted even higher than the values obtained for 100% garri sample, though not significant (p<0.05). Sample A (30%M:70%G) was later stored in three different packaging materials (polythene bag, sac bag and plastic container) on shelf and inside the cupboard for a period of four weeks. Lower microbial growth count of 1 ? 103 was observed with mungbean-garri sample packaged in sac bag and stored on the shelf (SBS) during the first and second week of storage, while samples packaged in a plastic container and stored in the cupboard (PCC) recorded the lowest microbial growth count during the third (3 ? 103) and fourth (5 ? 103) weeks of storage. However, microbial growth count recorded in the samples stored on the shelf and inside the cupboard ranged from 103 to 9 ? 103 and were within the acceptable limits for ready-to-eat-foods after four weeks. Conclusively, substituted mungbean-garri diet with the substitution of 30% mungbean and 70% garri was more acceptable and nutritionally better for a feeding trial involving school children. Substituting garri with 30% mungbean is therefore recommended for general use as a way of improving nutrient intake of garri users.