Physicochemical, thermal, and functional properties of <i>gari</i> (fermented‐cassava product) enriched with cowpea hull at different stages of production

Olapade, Gbemileke M.; Karim, O. R.; Olawuyi, Ibukunoluwa Fola

doi:10.1002/fbe2.12043

Cited by 2 publications

(1 citation statement)

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“…Gari produced at CADG had the highest CHO (88.10 ± 0.08) followed by 87.33 ± 0.11% at NVG, and the least was APG with 85.81 ± 0.33 (all on a dry basis). CHO values of 52.62% to 94% for gari and 25.3% to 48% for cassava mash have been reported by other researchers [8,11,35,[37][38][39]. It is to be noted that Energies 2023, 16, 6836 9 of 22 in this study, the properties of the de-watered and fermented cassava mash (MC wb = 38% to 50%) were used as opposed to the fresh cassava (MC wb = 54% to 90%).…”

Section: Proximate Analysis Of Cassava and Garisupporting

confidence: 48%

Determination and Modeling of Proximate and Thermal Properties of De-Watered Cassava Mash (Manihot esculenta Crantz) and Gari (Gelatinized cassava mash) Traditionally Processed (In Situ) in Togo

Mwape,

Parmar,

Roman

et al. 2023

Energies

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The roasting process of Gari (Gelatinized cassava mash), a shelf-stable cassava product, is energy-intensive. Due to a lack of information on thermal characteristics and scarcity/rising energy costs, heat and mass transfer calculations are essential to optimizing the traditional gari procedure. The objective of this study was to determine the proximate, density, and thermal properties of traditionally processed de-watered cassava mash and gari at initial and final processing temperatures and moisture contents (MCwb). The density and thermal properties were determined using proximate composition-based predictive empirical models. The cassava mash had thermal conductivity, density, specific heat capacity, and diffusivity of 0.34 to 0.35 W m−1 °C−1, 1207.72 to 1223.09 kg m−3, 2849.95 to 2883.17 J kg−1 °C, and 9.62 × 10−8 to 9.76 × 10−8 m2 s−1, respectively, at fermentation temperatures and MCwb of 34.82 to 35.89 °C and 47.81 to 49%, respectively. The thermal conductivity, density, specific heat capacity and diffusivity of gari, ranged from 0.27 to 0.31 W m−1 °C−1, 1490.07 to 1511.11 kg m−3, 1827.71 to 1882.61 J kg−1 °C and 9.64 × 10−8 to 1.15 × 10−8 m2 s−1, respectively. Correlation of all the parameters was achieved, and the regression models developed showed good correlation to the published models developed based on measuring techniques.

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