Abstract
Two cassava cultivars were fermented for 3 days with the incorporation of soybean residue or full-fat flour at 25% (w/w) to produce gari. Unfortified gari was superior in taste (P<0.05) to the soybean-fortified gari, though consumers still accepted the latter. Fortified samples from two of the three procedures used, in which soybean was added at different stages of the fermentation, were rated similarly (P>0.05). The water activity of soybean-fortified gari was <0.7, the swelling capacity was 2.5 to 3.3, pH was 5.1±0.2 and total cyanide was 0.8 to 1.3 mg/100 g. The crude protein content of soybean-fortified gari was 8 to 12% (w/w), much higher than the 1 to 2% (w/w) of the unfortified gari. Soybean-fortified gari is recommended for use in areas where cassava is consumed and protein intake is inadequate.