both defatted and full fat sesame seed flours. Sesame seed was processed into full- fat and defatted flours. The
full fat and defatted flours were used to co-enrich the fermented, dewatered and sifted cassava meal during
toasting at 5, 10 % levels to produce enriched gari. The samples were subjected to chemical and sensory
evaluations. Chemical analysis showed that enrichment significantly increased (P < 0.05) the protein content
from 1.90% in the control sample to a range of 8.29% - 18.20%. The hydrocyanic acid content was reduced
from 14.63 mg/kg in the control “gari” to a range of 8.12 mg/kg – 12.62 mg/kg for the enriched samples. The
energy values increased significantly (P < 0.05) from 1372.50 kJ/g to a range of 1442.58 – 1771.15 kJ/g. The
pH was increased by enrichment with sesame meal. It increased from 3.81 in the control sample to a range of
3.89 – 4.22. The acidity was correspondingly reduced from 0.572% in the control “gari” to a range of 0.228 -
0.382% lactic acid in the enriched samples. The sensory evaluation shows that the sample enriched with 10%
full fat supplement (FS) had the lowest score of 3.00 for appearance, which was rejected by the panelist as being
too dark. The enriched samples were less sour than the control sample, but the sample enriched with defatted
supplements tasted similarly as the control. The texture was also found to be a bit more fluffy and less cohesive.
On the basis of overall acceptability, the control sample was found to be the best followed by the sample coenriched
with defatted supplement, closely followed by the sample enriched with full fat supplements.
Therefore, enriching gari with defatted sesame seed flours produced the best acceptable gari up to 10% level in
terms of the chemical and sensory properties.
Keywords: Sesame seed, chemical, pasting characteristics, sensory evaluations
A PHP Error was encountered
Message: Trying to get property of non-object
Line Number: 24