Abstract: Papaya and banana bars were developed incorporating
inulin (IN) and fructooligosaccharides (FOS) (Liquid and Powder
form) in various proportions. The control bars were standardized
using 70% fruit pulp, 30% sugar, 0.3% citric acid while the treated
bars were standardized with 70% fruit pulp, 15% sugar, 15% of IN
and FOS and 0.3% citric acid. Among the various proportions tested,
papaya bars with 90% FOS (Powder) + 10% IN and banana bars with
90% FOS (liquid) + 10% IN were sensorially best accepted. The
study revealed that addition of IN and FOS improved the sensory
scores. The Physico-chemical and proximatecomposition analysis
revealed slight changes in brix°, total sugars, reducing sugars, nonreducing
sugars, moisture, protein, fat, vitamin C, ash, iron,
zinc, calcium and crude fibre between control and treated fruit bars.
Further the glycemic index of papaya bar was reduced from 65 to 54
when treated with FOS and IN.
Abstract: Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated. The effect of five variables: moisture content, pH, particle size (p), nitrogen source and incubation temperature; on the true protein and total sugars of cassava peel was investigated. The optimum fermentation period was established to be 8 days. Total sugars were 5-fold higher at pH 6 relative to pH 4 and 7-fold higher when cassava peels were fermented at 30oC relative to 25oC as well as using ammonium sulfate as the nitrogen source relative to urea or a combination of both. Total sugars ranged between 123.21mg/g at 50% initial moisture content to 374mg/g at 60% and from 190.59mg/g with particle size range of 2.00>p>1.41mm to 310.10mg/g with 4.00>p>3.35mm.True protein ranged from 229.70 mg/g at pH 4 to 284.05 mg/g at pH 6; from 200.87 mg/g with urea as nitrogen source and to 254.50mg/g with ammonium sulfate; from 213.82mg/g at 50% initial moisture content to 254.50mg/g at 60% moisture content, from 205.75mg/g in cassava peel with 5.6>p> 4.75mm to 268.30 in cassava peel with particle size 4.00>p>3.35mm, from 207.57mg/g at 25oC to 254.50mg/g at 30oC Cassava peel with particle size 4.00>p>3.35 mm and initial moisture content of 60% at pH 6.0, 30oC incubation temperature with ammonium sulfate (10g N / kg substrate) was most suitable for protein enrichment with Trichoderma viride. Crude protein increased from 4.21 % in unfermented cassava peel samples to 10.43 % in fermented samples.