Nutritional Enhancement of Gari with Cocoa Powder

Abstract

Cocoa powder apart from its use in some foods and beverage production has also been observed to have some medicinal capabilities associated with the presence of polyphenolic compounds.

The incorporation of cocoa powder into gari-an indigenous food diet in order to upgrade its satiety and nutritional value was investigated. The product –choco garri was formulated with 0-4% cocoa powder inclusion. The physical and chemical properties of the choco gari samples were measured.

The results of the swelling index and grain size/bulk density were highest for control and lowest for chocolate gari with highest quantity of cocoa powder (3.27+0.27).  All the samples complied with the regulatory standard of not more than 1% acidity as lactic acid.  Stipulated level of 7% moisture content seems to be too low as compared with the attained values of 7.25 to 9.58 obtained for chocolate gari.   Additionally, the sensory analysis showed that the product with 2% substitution was generally more acceptable.  

This is therefore an indication that cocoa-fortified gari can enrich as well as become part of our indigenous staple food in Nigeria.