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Page 53
alliedacademies
August 16-17, 2018 | Paris, France
Primary Healthcare
12th International Conference on International Conference and Medicare Expo on
&
Pediatrics Health Care
Joint Event
Journal of Current Pediatric Research | Volume: 22
Cassava flakes (gari) is a staple food which could be eaten as
snacks with coconut or groundnut and sugar, or it could be
prepared into dough with hot water and eaten with varieties
of soups. However, it is very poor in nutrients especially
protein (0.7 to 1.2%). Prolonged consumption of gari without
adequate protein and other vitamins supplements will
eventually lead to malnutrition. Therefore, providing cassava
based diets with supplemental high-quality protein for
adults and growing children may be necessary. One way this
could be accomplished is by blending gari with breadfruit,
which is highly nutritious based on its high calorific value
and relatively high in protein and essential vitamins. This
study concentrated majorly on producing a nutritious and
medicinal functional food; gari analogue from co-fermented
breadfruit and cassava. A portion of both mature cassava
tubers and matured but unripe breadfruit (Artocarpus altilis)
was co-fermented (100: 0, 0: 100, 80: 20, 70: 30, and 60: 40
Cassava: Breadfruit) to obtain gari analogue. The physico-
chemical characteristics (pH, titratble acidity and cyanide
content) of the fermenting mash were examined daily till the
end of the fermentation days, also on the final gari analogue
after production. The final gari analogue were stored in
a plastic covered container for six weeks during which pH,
titratable acidity and cyanide evaluation were conducted
weekly to determine if there could be any appreciable
changes in acidity and taste of gari analogue samples. The
pH of the samples decreased with increase in process time
of the fermenting mash, breadfruits samples had lower pH
than those cassava samples. Titratable acidity increased with
increase in fermenting days as all samples had higher acid
content at the end of fermentation period comparable with
the initial acid content while the co-fermented gari samples
had lower cyanogenic glycosides than 100 % cassava gari.
This study established that co-fermentation of breadfruit and
cassava into analogue reduced the cyanogenic glycosides of
gari with increase in titratable acidity (TTA) and decrease in
pH values which in turn played a major role in altering the
taste of the final gari analogue and its storage stability thus
reduces rate of obesity and a natural cure of many diseases
because breadfruit contains high amount of potassium
which helps in muscle contraction and in maintaining the
body cell electrolyte balance; it provides a very good source
of Vitamin C which helps to prevent cells and tissues from
free radicals, thereby helping to prevent diseases like cancer,
diabetes and blood-related diseases. Also, breadfruit is a
good source of niacin (Vitamin B3) which helps in lowering
blood cholesterol levels. Vitamin B3 also helps to stabilize
blood sugar. Breadfruit is also a good source of dietary
fiber, with 11g per serving and this is about 43% of daily
recommended amount of dietary fiber requirement. Fiber is
needed in the diet to keep things moving along nicely and
to help prevent bowel cancer. A small breadfruit contains
around 99 kJcal-1.
e:
Physico- chemical charateristics and storage stability of breadfruit and cassava co-fermented into gari
analogue
Amos-Awoniyi Oluyinka Mary
University of Zululand, South Africa
Notes:
Pediatrics & Primary HealthCare 2018, Volume 22
DOI: 10.4066/0971-9032-C1-003