ABSTRACT

The effects of inclusion of different proportions of germinated and ungerminated pearl millet flour on the chemical composition, glycemic index and sensory properties of garri samples fermented for 24 hours and 48 hours were investigated. The garri and pearl millet samples were in ratios of 100:0, 70:30 and 50:50. Results of the proximate content analysis on the samples showed that germination increased the protein content of those samples with pearl millet; however it led to decrease in the fat and carbohydrate content of these samples. Increase in fermentation time of the garri samples led to increase in their protein and fat contents and a corresponding decrease in the carbohydrate content of these samples. The starch characteristics of the samples were also affected by germination of pearl millet and increase in fermentation time of cassava. The amylose and resistant starch content of the samples increased with germination of the pearl millet and increase in fermentation time. Dietary fibre components of the samples which include: soluble dietary fibre, insoluble dietary fibre and total dietary fibre all increased with germination of the pearl millet samples; they also increased with an increase in fermentation time of the garri samples. The 100% garri sample fermented for 48 hours was the most acceptable sample in terms of all the sensory properties scored by the panelists. The least preferred samples were the ones with 100% germinated and ungerminated pearl millet samples respectively. Other sample blends were moderately acceptable and preferred to the 100% germinated pearl millet sample. Sample blends such as the sample with 70% garri fermented for 24 hours with 30% ungerminated pearl millet, the sample with 70% garri fermented for 48 hours with 30% ungerminated pearl millet, the sample with 70% garri fermented for 48 hours with 30% germinated pearl millet had a close range in acceptability when compared to the 100% garri samples which were the most preferred. The glycemic index of all the samples containing pearl millet decreased with germination and the glycemic index of those containing garri (cassava) decreased with increase in fermentation time. Hence based on sensory acceptability and the glycemic indices of the samples, the sample blend recommended is the sample with 70% cassava fermented for 48 hours and 30% germinated pearl millet; this sample had an estimated glycemic index of 53 which is considered a low glycemic index food.