Quality of &lt;i&gt;gari&lt;/i&gt; (roasted cassava mash) in Lagos State, Nigeria

Sanni, LO; Adebowale, A.A.; Awoyale, Wasiu; Fetuga, GO

doi:10.4314/nifoj.v26i2.47446

Cited by 36 publications

(49 citation statements)

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“…Concerning the toasted fermented cassava products, white fine gari revealed the highest pasting property levels, except for peak time (5.65 min) and pasting temperature (78 °C), which were higher in the yellow kpokpo and fine gari ( Table 3). All the pasting properties of the gari reported by Sanni et al [24] were in the same range as found in this study, except for breakdown viscosity which was lower in this study, and the peak time and pasting temperature levels, which were higher.…”

Section: Compliance With Ethical Standardssupporting

confidence: 87%

“…The high OAC value for the yellow fine gari could be attributed to a high affinity for oil shown by gari, which already has red palm oil added to [23]. Sanni et al [24] reported similar values closer to that of the SI and BD of the gari products in this study, when researching the properties of gari used in Lagos State.…”

Section: Pasting Properties Of Dried Cassava Productssupporting

confidence: 74%

“…All the gari products are produced by first peeling the cassava roots, then washing, grating, bagging/ fermenting, dewatering, granulating, sieving and roasting them [24,25]. The key difference between the fine and kpokpo gari products is their particle size distribution; fine gari has a particle size of ≤500 µm, while for kpo-kpo gari it is >1 mm.…”

Section: Toasted Fermented Productsmentioning

confidence: 99%

“…In addition, the higher SI of these products suggests that more hydrogen-bonding sites could be available for interaction with water molecules, so dissolving in adhesive mixtures and enhance their action [20]. The high SWP of toasted fermented cassava products might make them useful as thickeners and binding agents in food products, and in the non-food sector as adhesives and pastes/ glues [24]. This might also be indicative of the toasted fermented cassava products' suitability as disintegrants in the Nigerian pharmaceutical industry [33], so possibly reducing the need to import potato and corn starch [34].…”

Section: Functional Properties Of the Dried Cassava Productsmentioning

confidence: 99%

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Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

et al. 2016

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dried cassava was found to have the highest peak and breakdown viscosities, and toasted cassava the lowest. A significant (p < 0.01) positive correlation was found to exist between dispersibility and the swelling power (r = −0.93) and solubility index (r = −0.84) of the cassava products. Meanwhile, the correlation between dispersibility and the peak (r = −0.75) and breakdown (r = −0.72) viscosities was positive and significant (p < 0.05). Therefore, the authors of this study conclude that user industries such as the food, paper, adhesives, textiles and plywood sectors might require information on the pre-processing of cassava-based feedstock, so as to predetermine the technical usability of such raw materials within their industrial processes.

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Section: Compliance With Ethical Standardssupporting

confidence: 87%

Section: Pasting Properties Of Dried Cassava Productssupporting

confidence: 74%

Section: Toasted Fermented Productsmentioning

confidence: 99%

Section: Functional Properties Of the Dried Cassava Productsmentioning

confidence: 99%

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Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

et al. 2016

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“…Cassava is one of the most widely consumed crops in Africa, with gari as its most popular processed product consumed by nearly 300 million people in West Africa (Oseni, 2012). Sanni et al (2008) described gari as creamy-white, partially gelatinized roasted free flowing granular flour. The popularity of gari to urban consumers is due to its low cost, long shelf-life, low bulk (as compared to fresh cassava roots) and the ease of preparation for consumption especially the preparation of cooked stiff dough eg.…”

Section: Introductionmentioning

confidence: 99%

Yam bean (Pachyrhizus erosus) tuber processing in Benin: production and evaluation of the quality of yam bean-gari and yam bean-fortified gari

Hounyèvou¹,

Ahounou²,

Houssou³

et al. 2013

Int. J. Bio. Chem. Sci

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Yam bean (Pachyrhyzus erosus) tubers were processed singly and mixed with cassava into different types of gari (100% yam bean gari, 75% yam bean gari, 50% yam bean gari and 25% yam bean gari) following the traditional gari processing method. Conventional gari from cassava was processed following the same approach and used as control. Physical characteristics, proximate composition and sensory quality of the garis obtained were assessed. Results showed that low and medium (25% and 50%) yam bean fortified gari processing yielded better than 75% and 100% yam bean gari processing. Low and medium yam bean gari were the closest to conventional gari regarding the brown index (18.0 and 18.3 respectively), had good swelling capacity (≥ 3) and had higher relative bulk density (0.57 and 0.53 respectively). The proteins content of the processed yam bean garis increased with increasing incorporation rate of yam bean but, similarly, the crude fibres content increased going beyond the recommended level of 2% maximum. The processed garis were used to cook èba which were submitted to panellists' appreciation. Panellists scored better low and medium yam bean fortified garis and the resulting èba. Combining the results, the highest suggested incorporation rate was 50% yam bean tubers.

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Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

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Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

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Quality of <i>gari</i> (roasted cassava mash) in Lagos State, Nigeria

Cited by 36 publications

References 0 publications

Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

Yam bean (<i>Pachyrhizus erosus</i>) tuber processing in Benin: production and evaluation of the quality of yam bean-<i>gari</i> and yam bean-fortified <i>gari</i>

Sensory and physicochemical profiling of traditional and enriched gari in Benin

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