Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)
The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre-gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and