Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

The by-product (residue) from fermented yellow maize starch production was dried and milled into flour designated as residues, the residue added to Gari at 0–30% levels of substitution produce Gari-residue blends. blends control were evaluated for its functional pasting properties, proximate composition, mineral content digestibility. reconstituted with hot water a stiff dough (“Eba”) sensory composition analyzed. Results showed oil absorption capacities decreased, an increase in Bulk density, swelling power solubility index. Pasting property decrease peak, breakdown setback viscosities, time while temperature increased. Proximate fat, crude protein fibre carbohydrate content, determination contents Ca, Zn, Fe P Sensory evaluation results 5–25% had equal preference overall acceptability. Values digestibility reduction glycemic indices presence flours. This study has thus shown that enhanced nutritional properties “Eba”.