Optimization Of Nutritional, Anti-Nutritional And Anti-Oxidant Properties Of Soy-Millet-Fortified "Garri" Flours And Sensory Attributes Of Their Dumplings

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%) respectivel