Comparative Study on Some Selected Garri Samples Sold in Lagos Metropolis

Abstract

Three samples of different kinds of white garri were purchased from, Mushin, Shomolu and Yaba market in Lagos. A reference sample of garri was produced in Yaba College of Technology processing Laboratory. The samples were coded as AOU, BRT, CBN and REF (for the reference). Proximate analysis showed that moisture content ranged between 8-10%, carbohydrate 87-85%, protein 1-3%, fats content 0.5-0.7%, crude fibre 0.5-0.8%, ash content 1-3%. The physiochemical properties of the samples showed that bulk density varied between 0.5glml-0.69glml, pH values 6.4-6.6. A significant differences in the swelling behaviour of the garri sample was observed at room temperature (28+ 2 0 C) particularly in the first 30 minutes of exposure to water. Water absorption varied between 10-13.7%. The sensory evaluation studies revealed preference for Ijebu garri (BRT) over others in terms of desirable attributes of taste, aroma, mouth feel and over all acceptability. While the Cotonou garri ISSN 2166-1073 2012 www.macrothink.org/jfs 34 (CBN) was preferred in terms of yield and pasting quality alone. The hydrogen cyanide content of all these sample were found to be below (5.4-10.2mg/kgHCN) and fell within the tolerable limits of (10 -15mg/kg HCN) as stipulate by National Agency for food Drug Administration and control (NAFDAC) in Nigeria. Journal of Food Studies

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

“…It has been reported that the less fibrous a gari is, the better the quality (Sanni, Adebowale, Awoyale, & Olatunde, ). The crude fiber content recorded for the gari samples were close to the range of values (0.55%–0.71%) reported by Okolie, Brai, and Afoyebi ().…”

“…And this implies that the toasting variables did not have any significant ( p > 0.05) effect on pH of the gari samples. The pH values of the gari samples were close to the range of values of 6.4–6.6 reported by Okolie et al () but higher than the values of 3.58 to 4.21 reported by Apea‐Bah, Oduro, Ellis, and Safokantanka ().…”

“…There was a difference ( p < 0.05) in the cyanide content of the gari produced by the different women with woman 3’s gari having the highest cyanide content (17.71) while the cyanide content of woman 2’s gari was the lowest (16.14). This could be due to the variation in temperature during garrification caused by adjustment of fire wood which is left at the women's discretion (Okolie et al, ). The cyanide content of the gari samples toasted by the three women reported was higher than 13.50 mg/kg reported by Akingbala, Omewole, Uzo Peters, Karim, and Bacchus‐Taylor ().…”

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

“…The moisture content in the gari samples was lower than that of the commercial gari (16.60%). Indeed, it is reported that the high moisture content implies that a gari sample will not have a good storage potential [ 38 ], while the values obtained from gari samples of this study were good compared to those reported by Okolie et al [ 39 ] for good storage potential and quality as well as those recommended by Oduro et al [ 40 ]. The gari should be properly dried to a possible very low moisture content.…”

Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

“…The carbohydrate content obtained from white garri from market D had the highest value of 80.37 % among all the garri samples tested during this study. However, a higher carbohydrate content of 85.8 % was reported by Okolie et al (2012), from garri samples sold in Lagos metropolis, Nigeria. The difference in the carbohydrate content might be due to the preliminary loss of soluble carbohydrate in the previous unit processing of the cassava tubers.…”