Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation

Owuamanam, Clifford I.; Ogueke, Chika C.; Achinewhu, S. C.; Barimalaa, I.S.

doi:10.3923/ajft.2011.374.384

Cited by 19 publications

(17 citation statements)

References 7 publications

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“…The water absorption capacity of the gari samples ranged from 3.65 to 3.87 g/ml with the gari toasted by woman 1 having the highest water absorption capacity 3.87 g/ml and the gari toasted by woman 2 having the lowest water absorption capacity 3.65 g/ml. The values obtained were generally higher than range of values (1.05–1.32 g/ml) recorded by Owuamanam, Ogueke, Achinewu, and Barimala ().…”

Section: Resultscontrasting

confidence: 64%

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

Ezeocha

Ihesie

Kanu

2019

J Food Process Preserv

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The toasting variables of three women and the effect on the quality of gari was evaluated. Their toasting time, stirring time, resting time, and manual energy consumption was recorded. The gari toasted by the three women were compared for the chemical composition, pasting properties, functional properties, and particle size distribution. The data obtained were subjected to Analysis of Variance (ANOVA) and means separated using Duncan's multiple range test at p < 0.05 significance. Cassava mash introduced per time ranged between 0.70 and 1.17 kg. The time of introduction of the cassava mash was different for the different women. The toasting time was highest for woman 2 (21.40 min) followed by woman 3 (19.33 min) while woman 1 had the shortest toasting time (17.21 min). The dry matter content of the gari samples ranged from 83.59% (gari from woman 1) to 87.49% (gari from woman 3). The Hydrogen cyanide content of the gari samples ranged from 16.91 to 17.17 mg/kg with the gari toasted by woman 1 having the lowest hydrogen cyanide content. The gari sample toasted by woman 1 had the highest peak viscosity (451.40 RVU). The swelling index of the gari samples toasted by the three women varied significantly (p < 0.05). Woman 1’s gari had the largest particle size (50.66% retained in 850 µm sieve) while woman 2’s gari had the lowest particle size (25.79% retained in 850 µm sieve). The study revealed that the toasting variables of the different women introduced some variations in the particle size, swelling index, and pasting properties of the gari samples. Practical applications Data generated from this work will be of use to those working on the fabrication of gari toasting machine. This will help them to understand the gari toasting process. It will also be useful in the standardization of the gari production process.

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Section: Resultscontrasting

confidence: 64%

“…The range of particle size in foods depends on the cell structure and the degree of processing (Owuamanam et al, ). The gari toasted by woman 1 can be said to fall within the coarse class and the gari toasted by woman 2 within the fine particle size.…”

Section: Resultsmentioning

confidence: 99%

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

Ezeocha

Ihesie

Kanu

2019

J Food Process Preserv

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“…This difference could be explained by the use of sweet varieties by these authors and the improved processing methods to produce cassava chips. The low residual cyanide found in attieke, gari and flour could be explained by the degradation of cyanogenic compounds through unit operations such as grating, fermentation, pressing, drying and cooking [7,13,28,35,36,33]. Moreover, the lower HCN contents found in gari than in attieke could be explained by the fact that gari was obtained through dry cooking while attieke was obtained by steam cooking.…”

Section: Cyanide Contents In Cassava Roots and Some Derived Productsmentioning

confidence: 99%

“…The processing methods used traditionally are sun drying, soaking and fermentation followed by cooking. These processing methods could lead to reduce the cyanide content in cassava products [7,13,35,36] to improve its palatability and convert it into a storable form.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal

Guédé¹

2013

IJNFS

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Abstract:We investigated cyanide levels in four cassava varieties and some derived products from Senegal. The study was conducted on fresh tubers by sampling in three longitudinal positions (1/4; 1/2; 3/4) and four radials (A, B, C and D). In addition, the sampling of derived products was carried out by product types (chip dried, graded, unpressed and pressed attieke, gari and flour). Cyanide contents were determined using differential pulse polarography. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava slices (1/4; 1/2; 3/4). Similarly, results from different layers (A, B, C and D) did not highlight the radial variability of the total HCN content. We showed a variable cyanide content (mg HCN/kg fresh material) in cassava varieties: 104.3 ± 3.9; 171.6 ± 5.4; 231.2 ± 10.2; 270.8 ± 12.0 for Kombo, Nigeria, Soya and Gniargui respectively. The detoxification processes (attieke, gari and flour) indicated a reduction rate in excess of 80% and may be effective to reduce the cyanide content in cassava root down to a tolerable level (< 50 mg/kg).

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“…The method of Ukpabi and Ndimele of 1990 suggests determining the swelling index by putting a mass of 10.00 g gari into a measuring cylinder and adding a volume of 50.0 mL of distilled water (Owuamanam et al 2011). After a rest of 4 h, the swelling index corresponds to the ratio of the swollen volume to the initial volume (see equation (3)): …”

Section: Grain Size Distribution Bulk Density and Swelling Indexmentioning

confidence: 99%

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp ‐ gari

Felber

Azouma

Reppich

2016

Food Science & Nutrition

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Simple but reliable methods for the determination of the physicochemical properties of gari were evaluated for the parameters, such as grain size, bulk density, swelling index, moisture content, gross calorific value, cyanide content, and acidity content. The grain sizes were between 525 and 928 μm (weighted means), the bulk densities between 0.541 and 0.699 g/cm³, and the swelling indices between 3.21 and 4.33. The moisture contents ranged from 4.30 to 9.19%. The gross calorific values were found between 15.45 and 15.82 kJ/g. The cyanide contents were between 0 and 4.8 ppm. The acidity contents varied among 0.55 and 1.62%. Correlation tests verified the influences of the grain size and the moisture content on the acidity content with a probability of 99.9%. The methods were regarded as suitable and adaptable for the application in small and medium cassava-processing industries with special regard to the respect of the consumer`s health safety. 47

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Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation

Cited by 19 publications

References 7 publications

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

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

Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp ‐ gari

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