The quality of garri produced from mixed cassava cultivars can be affected by its coloration and processing time

Garri is a popular staple food in Nigeria which is made from cassava. It can be processed in various ways to produce different garri food products that vary in taste, appearance and shelf life. This study compared the quality characteristics of garri produced from mixed cultivars, as affected by duration of processing and coloration. The harvested cassava was processed in four different forms – AA, BB, CC, and DD. White samples were coded as ‘W’ and yellow samples as ‘Y’. The highest values were recorded in white garri (19.11, AA) for water absorption capacity, yellow garri (0.213, BB) for total titrable acidity, white garri (3.7, BB) for pH, white garri (0.54, AA) for hydrocyanic acid, ash content (3.22, yellow, DD), fat content (0.71, yellow, CC), crude fiber (87.54, yellow, AA), loose density (0.680, yellow, AA) and bulk density (0.721, yellow, AA sample). Overall, white sample was found to contain better quality characteristics.

Author(s) Details:

Anthony Chimezie Ehiemere,
Department of Chemistry, Abia State Polytechnic, Aba, Abia State, Nigeria.

Kingsley Meje,
Department of Mechanical Engineering, Abia State Polytechnic, Aba, Abia State, Nigeria.

Justina Chikaodiri Ndulaka,
Department of Chemistry, Abia State Polytechnic, Aba, Abia State, Nigeria.

Emeka Friday Onuh,
Department of Chemistry, Abia State Polytechnic, Aba, Abia State, Nigeria.

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