Title
Physicochemical, Thermal, and Functional Properties of Gari (Fermented-Cassava Product) Enriched with Cowpea Hull at Different Stages of Production
Author
Olapade, Gbemileke M., Olayinka R. Karim, and Ibukunoluwa F. Olawuyi
Year
2023
Journal
Food Bioengineering
Abstract
Gari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of two stages of inclusion (before and after fermentation) with four levels (0%, 3%, 5% and 7%) of cowpea hull treatments and standard methods were used to analyze the gari. Stages of inclusion of cowpea hull had a significant (p?
Instrument
FT/IR-4100
Keywords
gari