This review covers the meaning, reasons, mechanisms, types and effectiveness of hurdles, cost implications, merits and the future of hurdle technology. Hurdle technology is a smart, effective, efficient and intelligent combination of preservation techniques to achieve microbial safety and stability of foods as well as to retain their organoleptic and nutritional quality, together with the economic viability of food products. Mechanisms of hurdle technology through which it destroys micro-organisms include homeostasis, metabolic exhaustion (auto-sterilization), stress reaction and multi-target preservation. The types of hurdles include physical, physico-chemical, microbial and emerging/novel hurdles and their combined application give rise to hurdle effects like microbial safety, nutritional and organoleptic quality retention of food. More importantly, the intelligent use and effective combination of some hurdles like pulsedelectric field, thermal process/heat, ozone, pressure, uv-light, microwave, gamma irradiation and electrolyzed water is very important in achieving optimal results in terms of microbial inactivation, sensory and nutritional quality of food products. Hurdle technology offers better promise in inactivating target microorganisms, food shelf life extension, quality retention and reduction of undesired effects than the conventional food preservation methods. The present contribution reviews recent researches on shelf life extension of foods using hurdle technology with special attention on the combined hurdles and microbial log reduction. Keywords: Preservation, hurdle, hurdle technology, microbial, thermal.
This study was mainly carried out to assess the quality of street vended ‘Pito’ in some selected markets in Ibadan, Oyo State. The safety of street vending practices was also assessed. The chemical (proximate and physicochemical composition), microbiological and observational check list of eight street vended ‘Pito’ samples collected from four markets (Agbeni, Ogunpa, Beere and Bodija) in Ibadan, Oyo state were investigated. The result showed that street vended ‘Pito’ is significantly (p<0.05) high in moisture, low in protein, ash, fat and carbohydrate. Total coliform, Salmonella spp and Shigella spp were within specification limits of microbiological quality while total viable count (TVC) and total fungi were above the limits. Significant (p<0.05) differences exist among the samples in their chemical composition, microbiological and colour parameters. Keywords: Microbial quality, street vended, ‘pito’ , sorghum based beverage, hygiene practice.
Tomato (Solanum lycopersicon L) fruit is rich in nutrient and antioxidant properties. Drying accelerates some reactions that adversely affect the product quality especially nutritional value. Optimization of the drying process for Eva tomato was conducted to obtain a powder with high nutritional value and functional properties. The physical, chemical and microbiological properties of fresh Eva tomato fruit were determined. Central composite design of response surface methodology was used to obtain 13 combinations of drying temperature (60-70 ° C) and drying time (12-18 h). Tomato powder samples from the experimental runs were analyzed for chemical, functional and antioxidant properties using standard laboratory procedures. Tomato powder dried at optimum drying conditions were stored in low density polyethylene (LDPE) and laminated aluminum foil (LAF)] for three months at room temperature (28±2 °C) and analyzed for selected properties. Optimum tomato powder was obtained at 66.32 °C for 16 h and characterized by moisture (9.91%), lycopene (45.67 mg/100 g), vitamin C (15.23 mg/100 g), and redness (53.46) among other properties. Generally, an increase in the drying temperature and drying time caused a decrease in moisture content, β-carotene, pH, and bulk density while ash, total soluble solid, total titratable acidity, ascorbic acid, lycopene, non-enzymatic browning, total phenol, antioxidant activity, scavenging activity, bulk density, water absorption capacity and solubility content increased. Optimized powder stored in LAF had better properties. Keywords: Tomato, drying, optimization, food quality.
The effects of processing (boiling and roasting) on the bioactive components of African walnut extracts using gas chromatography mass spectroscopy (GC-MS) was investigated. The dried powder of the raw, boiled and roasted African walnuts was extracted using n-hexane. All the prepared extracts were analyzed by GC-MS to identify and characterize the volatile compounds present in the crude extracts. GC-MS results revealed the presence of 13, 13 and 16 volatile compounds in raw, boiled and roasted extracts respectively. The most prevailing compounds were 9,12,15-octadecatrienoic acid, (Z,Z,Z)- (67.61%) in raw extract, 9,12,15-otadecatrienoic acid, (Z, Z,Z)- (30.33%) in boiled extract and Ethyl 9,12,15-octadecatrienoate (54.04%) in roasted extract. The results show that processing, particularly roasting, has effects on the bioactive components of the African walnut extracts. However, the extracts of the raw and boiled African walnut possess major bioactive compounds and further identification of different biologically active compounds in the roasted extracts could be studied. Keywords: Extraction, bioactive compounds, African walnut, GC-MS, volatile.
Milk is vitally important for young animals and has great nutritional value. This study aims to detect MecA gene in the S. aureus isolated from Nono.Three hundred and eighty-four (384) milk samples (Nono and yoghurt) were purchased from different selling points and were evaluated for the occurrence of S. aureus .Of the 384 samples examined, 104 (27.1%) samples were contaminated with S. aureus. The antibacterial susceptibility testing of the isolates of S. aureus examined showed sensitivity to Oxacillin (100%), Tetacycline (23.3%), Cefoxitin (18.6%), Clindamycin (23.3%), Erythromycin 1(2.3%), Vancomycin 1(2.3%), and Chloramphenicol 1 (2.3%). Staphylococcal enterotoxin investigation was carried out, 19 of the isolates were found to produce one or more staphylococcal enterotoxin. All the isolates were susceptible to Ciprofloxacin. Most of the isolates tested exhibited multiple antibiotic resistances. Only one of the isolates was genotypically confirmed as MRSA and MecA positive. This calls for a better control of the spread of the antibiotic resistant strains and the contamination of milk sources. There should be proper pasteurization of raw milk and proper hygienic handling to help eliminate MRSA before human consumption. Keywords: MecA Gene, Staphylococcus aureus, antibiotic resistance, milk, enterotoxin.
Current changes in lifestyle due to increasing incidence of diabetics, high blood pressure, stroke and obesity have made people to be skeptical on their sugar intake. In compliance to this, Coca-Cola introduced Diet Coke, CaffeineFree Coca-Cola, Diet Coke Caffeine-Free, Coca-Cola Zero Sugar among others. Blood glucose regulating potential between Zero and common Coke was compared using 25 male student participants randomly selected from volunteers of Michael Okpara University of Agriculture, Umudike Abia State Nigeria for the study. They were given each a bottle of 35 cl of Zero Coke, 35 cl common Coke and 50 g glucose (standard) at different days after 12 h fasting and their blood sugar levels were measured at every 15 min intervals for 2 h on each day. The results showed that Zero Cokedecreased the blood sugar level from 78.28 (0 min) to 78.00 (15 min), increased same thereafter to 85.76 (60 min) and decreased to 75.96 (120 min) lower than common Coke and the standards. Common Coke increased from 91.44 (0 min) to 115.60 (15 min) and finally decreased from 95.76 (60 min) to 81.68 (120 min). Mean glycemic index of Zero Coke (11.095) was significantly (p<0.05) lower than common Coke (31.140). Glycemic index of the individual participants for Zero Coke was less than 14 while that of common Coke ranged from 15 to 64.The incremental area under curve (IAUC) for Zero Coke was 377.46 and normal Coke was 1173.20. Zero Coke significantly lowered blood glucose than common Coke. Keywords: Blood glucose, glycemic index, Zero Coke, common Coke.
Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vitamin A contents of the chin-chin were analyzed using standard methods. Storage stability test of β-carotene and vitamin A retention were investigated using plastic bottles, high and low densities polyethylene packaging materials at ambient conditions (29.95±5.00°C, relative humidity 68.32±3.55%). The total vitamin A µgRAE retention in the chin-chin was estimated every week for four weeks and after twelve months. Moisture was least absorbed by chin-chin packaged in plastic bottles. The Vitamin A retentions were about 80 percent, 74 percent and 72 percent for plastic bottles, high density polyethylene and low density polyethylene, respectively after twelve months of storage. Texture, taste and overall acceptability were better retained when packaged in either plastic bottles or high density polyethylene. The chin-chin produced was able to store for up to twelve months when packaged in plastic bottles or high density polyethylene.
On the understanding that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants, this study was carried out to investigate the preservative efficacies of aqueous and ethanolic extracts of garlic on stored soybean daddawa compared with common salt (sodium chloride). Soybean (Glycine max (L). Merr.). Seeds fermented into soybean daddawa were preserved with both extracts (at 3, 5 and 7% concentration) and NaCl (at the concentrations of 0, 3 and 5%). All samples were stored at 30±20 C for 14 days and analysed for peroxide value (POV) (meq/kg of extracted oil), free fatty acid (FFA) (% oleic acid), pH, titratable acidity (TTA) ((mg lactic acid per g)), water absorption capacity (WAC) (%) and fat absorption capacity (FAC)(g/ml). The POV of stored daddawa without preservative (0 % NaCl) increased from 3.92 to 17.00 while those of sodium chloride treated daddawa increased from 3.70 to 12.20. On the contrary, in both garlic aqueous extract and garlic ethanolic extract treated daddawa, the POV range recorded at the end of storage were 4.17 – 4.20 and 4.92 – 5.80 respectively. Similarly, at the end of storage, a significantly (P 0.05) effect on all the storage quality indices. The pH of stored soybean daddawa samples treated with garlic extracts (7.99 – 8.74) was not significantly (P>0.05) different from both the positive (8.04 – 8.72) and negative (8.26 – 8.76) control treated daddawa. At the end of 14 days of storage, both the WAC (135 – 145) and FAC (0.6 – 0.7) of garlic extracts treated soybean daddawa were not significantly (P>0.05) different from 150 – 155 and 0.6 – 0.8 that were respectively observed in control samples. Results of the present study indicate that both garlic extracts could be considered as a probable alternative for preservation of soybean daddawa even at 3 % preservative concentration. Keywords: Antioxidant, garlic, NaCl, preservation, soybean daddawa
This study investigated the effect of autoclave and oven heat-moisture treatment on some quality attributes of water yam starch. The water yam starch was adjusted to moisture content of 15–35% and subjected to heat-moisture treatment (HMT) using autoclave (at 120°C for 1 h) and oven (at 120°C for 12 h). Physicochemical, functional and thermal properties of the modified starches formed were carried out. Increase in amylose and resistant starch content of the samples occurred after the treatment. The water and oil absorption capacities also increased after HMT from 74.40 to 135.46% and 0.65 to 1.37 ml/g respectively. Swelling power was reduced while the solubility increased compared to native starch. Pasting time and temperature increased after HMT. A reduction in peak viscosity (643.03–80.82 RVU), trough (441.33–65.79 RVU), breakdown (203.13–93.58 RVU), and final viscosity (549.29–112.75 RVU) and set back (108.17–40.17 RVU) was noticed. Moisture content above 15% resulted in biphasic endotherms in both treatments, T0, Tp, Tc and Tc−T0 also increase. The temperature of the heating medium was found to affect the RS content of the starches.
This study standardized and determined the proximate composition, mineral contents and mineral ratios of selected standardized indigenous soups commonly consumed in South-Western, Nigeria. Data on recipes of fifteen selected soups were obtained from 750 housewives living in major cities of Lagos, Ogun and Oyo States in South-West Nigeria, using semi-structured questionnaire. Recipe was standardized and used to prepare the soups. Soup samples were analysed for the proximate and mineral composition using standard methods. The mineral ratios of the soups were calculated. The moisture, ash, crude fibre, fat, protein and carbohydrate contents of the soups ranged from 48.67/100g to 74.83g/100g, 3.44g/100g to 7.99g/100g, 4.10g/100g to 8.65g/100g, 3.00 g/100g to 25.00g/100g, 4.22 g/100g to 6.82 g/100g and 2.52g/100g to 30.41g/100g, respectively. The calcium, sodium, potassium, phosphorus, iron and zinc contents ranged from 4.22mg/100g to 466.84mg/100g, 400.00mg/100g to 92.47mg/100g, 88.65 mg/100g to 90.21mg/100g, 42.21mg/100g to 222.01mg/100g, 1.08 mg/100g to 9.40 mg/100g and 0.31 mg/100g to 4.30 mg/100g, respectively. All the soups had high sodium to potassium ratio and calcium to phosphorus ratio but low iron to zinc ratio in relation to the standards. Cotton seed soup and igbo soups had higher protein content while black soup and efinrin soup had higher fat content than other soups. All the soups are good sources of minerals. However, cocoyam leaf soup and cassava leaf soup had low iron content compared to other soups. Keywords: Indigenous soups, macronutrient contents, mineral contents and mineral ratios.
The effect of substituting defatted cashew nut flour for wheat flour on the functional properties of wheat and defatted cashew nut flour blends, and cookies quality were studied. The bulk density, water absorption, oil absorption, foaming and emulsion capacities of the blends ranged from 0.68 to 0.74 g/cm3, 1.05 to 1.10 g/g, 0.98 to 2.07 g/g, 7.51 to 11.43% and 58.67 to 73.33% respectively. Peak viscosity, trough viscosity, breakdown viscosity, set back viscosity, final viscosity, pasting temperature and peak time ranged from 148.05 to 231.30 RVU, 112.55 to 152.60 RVU, 35.50 to 78.70 RVU, 178.60 to 267.05 RVU, 66.05 to 114.45 RVU, 86.38 to 89.65 oC and 5.53 to 6.05 min respectively. Moisture, protein, fat, fibre, ash, carbohydrate and energy value ranged from 12.01 to 12.62 %, 13.00 to 28.00 %, 16.49 to 22.96%, 0.10 to 1.63%, 1.00 to 1.97%, 34.32 to 56.43% and 426.13 to 455.92 kcal 100/g, respectively. Mineral contents (calcium, magnesium, iron, zinc and phosphorus) increased with addition of defatted cashew nut flour. The result of the sensory evaluation showed that substitution of up to 20% cashew nut flour is generally acceptable. The addition of defatted cashew nut flour increased significantly the ferric reducing antioxidant power, 1, 1-dipenyly-2-picryl-hdrazil (DPPH) and 2, 2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and total phenolic content of composite the cookie compared to control. Keywords: Defatted cashew nut, functional properties, physicochemical properties, sensory attributes cookies.
The effect of the processing parameters on the microwave drying of tomatoes was investigated and the process was optimized by using Taguchi technique. Pretreatments (water blanching (WAB), ascorbic acid (ASA) and sodium metabisulphite (SMB)), slice thickness (4 mm, 6 mm and 8 mm) and microwave power level (90W, 180W and 360W) were the parameters used in the study. The increase in microwave power accelerated the drying process, thus shortening the drying time. The drying rate curves indicated the absence of a constant-rate drying rate period in the entire drying process combinations under study. It was found that the pretreatment with SMB along with 4 mm thick tomato slice and 360 W for microwave oven drying were the best processing combination within the experimental domain considered in the present study. Thus, this is the best level that can guarantee minimum drying time and time of exposure of the samples to drying microwave power thereby retaining the qualities of the dried tomatoes. The results found in this study can be applied to industrial designs and operational guides for the microwave drying of tomato slices. Keywords: Optimisation, microwave drying, drying kinetics, tomatoes, Taguchi technique.
Preservation of Nigerian soft-white cheese (wara) with selected essential oils and nisin was investigated. Physicochemical and microbiological analysis was carried out periodically on the wara samples stored at 4oC and 25oC according to standard methods. The pH of the samples decreased overtime with a range from 4.28-6.73 while, lipid oxidation activity values ranged from 3.03 – 6.60 with higher values recorded in samples kept at 25oC. There was an increase in acidity and water activity values overtime at both storage temperatures. Untreated wara showed higher microbial loads compared to treated samples at both storage temperatures which increased marginally overtime with those stored at 25oC having higher microbial count. Total plate count, lactic acid bacteria count and yeast-mould count ranged from 0.94×102-13.84 × 104, 0.78 × 102-56.02 × 103 and 0.00 x 102-27.44 × 102, respectively. This study revealed that the application of the essential oils and nisin coupled with storage at 4oC was able to preserve to some extent the microbiological quality of wara without affecting negatively its physicochemical properties and thus constitute a reliable alternative for the preservation of wara. Keywords: Wara, nisin, essential oils, microbial count, physicochemical.
Effect of sources of fibre on some quality parameters of high fibre bread was investigated. Bread samples were produced from the substitution of wheat flour with fibre produced from maize, sorghum and beans coat processed from wet and dry milled grains as follows: 20% dry milled maize bran : 80% wheat flour (Sample 1B); 10% dry milled sorghum bran : 90% wheat flour (Sample 2A); 10% bean coat : 90% wheat flour (Sample 3A); 10% wet milled maize bran : 90% wheat flour (Sample 4A); 10% wet milled sorghum bran : 90% wheat flour (Sample 5A) and 100% whole-meal flour serve as control (Sample A). There was no significant difference in the proximate composition of the bread samples incorporated with bran and that of the whole-meal bread, (p>0.05); in moisture (28.55-30.96%), protein (11.11- 13.70%), fat (1.89-4.48%), and carbohydrate (50.64-56.25%) content. There was a significant difference in ash and crude fibre of the whole wheat bread and the rest of the samples. Bread incorporated with 10% Sorghum bran obtained by wet milled grains showed quality parameters similar to that of whole-meal bread when compared with the rest of the samples. The result of the physical properties showed no significant difference in loaf weight (481-508 g), loaf volume (194-217 cm3) and loaf specific volume (1.88-2.62 cm3/g) of all the samples when compared with the control sample (499 g, 209 cm3, 2.39 cm3/g) except in the sample containing beans fibre. Rheological characteristics of the flour blends revealed that all the samples had similar properties relating to starch behaviour during heating and cooling period. This study has shown that cereal bran processed from either dry or wet milling process could be used as possible substitute in the production of high fibre bread. Key words: Cereal bran, high fibre bread, quality, rheological properties.
Germinated brown rice (GBR) is a functional ingredient. It is prepared by soaking followed by germination, drying and milling of brown rice grains. It is rich in protein, reducing sugar, dietary fibre, selenium, iron, zinc, calcium and other minerals and B-vitamins. Bioactive compounds present in GBR include γ-amino butyric acid, γ-oryzanol, tocopherol, tocotrienol and tannins. GBR is also rich in flavonoids, phenolic compounds and other antioxidants. Scientific evidence in literature showed that GBR lowers glycemic index, reduces blood cholesterol, controls high blood pressure, inhibits cardiovascular diseases, prevents hypertension, controls type 1 diabetes, corrects type 2 diabetes, inhibits the development of cancers, and treats anxiety disorders.Keywords: Germinated brown rice, nutritional properties, γ-amino butyric acid, bioactive compounds
Wild lettuce, an underutilized leafy vegetable, contains essential nutrients and bioactive compounds to manage diseases. This study evaluated the phytochemical composition, antioxidant activity, biochemical properties and blood glucose lowering potential of unblanched and blanched wild lettuce leaf. Fresh wild lettuce leaves were processed into flours to obtain blanched (95±1oC, 2 min.) (BF) and unblanched leaf flour (UBF) samples. The UBF and BF were respectively used to substitute 20, 30 and 40% of maize flour. The chemical composition, antioxidant activity and in vivo hypoglycaemic effects of the samples were evaluated. The crude protein and fibre contents of the UBF and BF ranged from 34.0-35.6 and 8.9-9.9 g/100g, respectively. The phosphorous (255.8-283.0 mg/100g) was the most abundant element in the blends. The Ca/P and Na/K molar ratios for the UBF and BF samples were 0.64-0.93 and 0.84-0.92, respectively. The concentrations of the phytochemicals in the BF were lower than those of the UBF, except for oxalate and flavonoid. The antioxidant activities of UBF were higher for the 2, 2-diphenyl-1-picryhydrazyl and ferric-reducing than those of the BF, but lower in iron chelating and nitric oxide radicals. The blood glucose reduction (%) potential of the UBF and the BF in Alloxan-induced diabetic rats were dose dependent, and the values varied from 46.4 - 82.7 and 28.8 - 83.4, respectively. Wild lettuce leaf flour contained bioactive compounds with antioxidant and blood glucose lowering potential. Hence, wild lettuce leaf may be suitable as an antidiabetic agent. Keywords: Phytochemicals, antioxidant, hypoglycaemic, wild lettuce biochemical parameters.
Effects of micronutrient fortification on moisture content, total solids and general acceptability of soy milk extracted from 12 h tap water steeped and 72 h sprouted TGX 923-2E soybean variety were evaluated. The soy milk was fortified according to Box-Wilson (1951) experimental design matrix with ferric ammonium citrate (Fe), calcium carbonate (Ca) and vitamin C (VC) as fortificants. Central composite design (k = 3) was used to develop a prediction model to investigate the effects of these fortificants. Data on each run were statistically regressed with Minitab (version 11.21) and Matlab (version R2007b) computer software to generate respective estimate regression coefficients to develop prediction equation and response surface plots to visualize the effects. Regression models showed that calcium carbonate had negative linear significant (P ≤ 0.05) effect and positive linear significant effect on soy milk moisture content and total solids, respectively. Ferric ammonium citrate had negative linear significant (P ≤ 0.05) effect on general acceptability of fortified soy milk. Maximum moisture content was obtained from fortificant concentration 2, 100, 32 mg/100 ml while that of total solids came from 3, 250, 24 mg/100 ml. Maximum acceptability came from fortificant combination 2, 200 and 32 mg/100 ml for ferric ammonium citrate, calcium carbonate and vitamin C respectively. Soy milk fortification should be carried out with caution. Ferric ammonium citrate should not be more than 2 mg/100 ml to avoid affecting the acceptability, while calcium carbonate should not be above 200 mg/100ml to avoid affecting the consistency, unless using stabilizer to prevent sedimentation.Keywords: Micronutrient fortification, soy milk, sprouted soybeans, general acceptability, response surface methodology
The volatile constituents of African walnuts play an important role in the flavour quality characteristics of this nut. Research on African walnut volatiles is very limited (raw, boiled, and roasted), thus this research study was undertaken. In this study, volatile aroma components of boiled and roasted African walnuts were analyzed using gas chromatography-mass spectrometry (GC-MS) in comparison with the volatiles from raw African walnut. A total of 150 volatiles were identified in raw, boiled and roasted African walnuts. Among these were 70% amines, 4% esters, 2% acids, 6% amides, 2% aldehydes/ketones and 16% other additional compounds in raw African walnuts. For the boiled sample the compounds identified include 58% amines, 2% esters, 12% amides, 2% aldehydes/ketones, 2% sulphur-containing compounds and 24% other compounds while the roasted African walnuts had 10% amines, 2% esters, 4% pyrazines, 24% amides, 14% aldehydes/ketones, 8% sulphur-containing compounds and 38% additional compounds identified. The predominant volatile compound identified in raw and boiled African walnuts were the amines (70% and 58%, respectively) followed by amides (6 and 12%) and esters (4 and 2%). Acids (2%) were identified only in the raw African walnuts. Pyrazines (4%) were only detected in the roasted African walnuts. The major volatile components of raw African walnut, the isobutylamine (amine) increased consistently at different retention times. Key words: African walnut, raw, boiled, roasted, volatiles.
Sixteen (16) quail shell eggs were selected at random for initial quality determination (Haugh unit, moisture content and pH) from a total of one hundred and sixty (160) quail shell eggs. The remaining one hundred and forty-four (144) eggs were divided into four groups of thirty-six (36) eggs each. One of the groups had no treatment and it served as the control. The other three groups were treated with lime water, oil and a combination of oil and lime water respectively. The Haugh unit which is a major quality determinant in egg decreased with increase in storage time. The moisture content and pH increased with increase in storage time which is an indication of deterioration in quality of the eggs. The Haugh unit of untreated eggs decreased from 82.30 to 64.90, which was the least value of all the treatments, the yolk and the albumen could not separate on day 27 of the storage period. Oil + lime water treated eggs had the highest Haugh unit value (82.30 to 69.63), followed by the oil treated (82.30 to 68.59) and then the lime water treated (82.30 to 65.35). The result showed that the treatment of freshly laid quail eggs with oil and lime water retains its internal quality by reducing rate of quality decline. Keywords: Shell coating, moisture content, pH.
The production and evaluation of gari-analog from orange fleshed sweet potato and soybean was studied. Gari-analog was produced from orange fleshed sweet potato and soybean respectively at the following ratios; 100:0, 90:10, 80:20, 70:30 with gari from 100% cassava serving as reference. The gari samples produced were subjected to physicochemical, pasting and sensory analysis using standard methods. The dry matter content of the gari-analogs (90.09-92.07%) was higher than that of the control (86.38%) and reduced with increase in soybean inclusion. The protein, fat and ash content of the gari-analogs were significantly higher than that of the control. The total carotenoid content of the gari-analogs ranged from 1192.52mg/100g (70% orange fleshed sweet potato: 30% soybean gari-analog) to 2786.96mg/100g (100% orange fleshed sweetpotato gari-analog). However, the carotenoid content(1.95 mg/100g) of the control was significantly low. The water absorption capacity of the gari-analogs was significantly lower than that of the control while the wettability of the gari-analogs was significantly higher than that of the control. The peak and final viscosities of the control was significantly higher than the gari-analogs. However, the reverse is the case for the setback viscosity. The pasting temperature of the gari-analogs is significantly (p<0.05) higher than that of the reference sample. The reference sample was more preferred by the panelists than the gari-analogs in terms of appearance, taste, mouldability and general acceptability. However, the gari-analogs were all acceptable. This study revealed that an acceptable gari-analog can be produced from blend of sweet potato and soybean with enhanced nutritive value. Keywords: Orange fleshed sweet potato, gari-analog, soybean, evaluation.
