This study evaluated some nutritional, anti-nutritional and anti-oxidant properties of "garri" fortified with soy and millet flours for preparation of functional dough meal. Blends of flours were optimized for protein (10-20%) and fibre(3-5%), using Design Expert Version 6.0.8. and variables "garri"(56-65%), soy-cake(13-24%) and whole millet (11-22%) flours, which generated 14 blends. 100% "garri" and three blends with highest protein and fibre contents were evaluated for proximate compositions, amino acid profiles, and protein quality, bioavailability of selected minerals and anti-oxidant potentials. Protein and fibre contents of blends increased (15.80-16.27% and 4.14-4.27%) as proportions of soy cake and millet flours increased, compared to 100% "garri" (2.11% and 2.08%) respectively. There was significant difference (p<0.05) between blends and 100% "garri" for bioavailability of calcium, iron and zinc, but no significant difference among blends (p>0.05), with values within safe standards. Amino acid profiles and protein quality indices increased significantly (p<0.05) in blends, with total amino acids and essential amino acid index of 65.51-70g/100gprotein and 46.55-58.68% in blends compared to 14.26g/100g protein and 14.25% respectively for 100% "garri". Sample GSM-1 had highest amino acid and protein quality values and produced the highest antioxidant potential. 100% "garri" produced dough meal with highest acceptability ratings, for all sensory parameters compared to blends which, however, also produced dough meal with high acceptability ratings, with sample GSM-1 having highest mean scores for most sensory parameters. Addition of soy-cake and millet flours to "garri" produced blends with improved nutritional status, high anti-oxidant potentials and dumplings of high consumer acceptability.
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O Akinjayeju (2022) studied this question.
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