A Process Technology For Conversion Of Dried Cassava Chips Into “Gari”

Oluwole, Oluwatoyin; Olatunji, OO; Odunfa, S. A.

doi:10.4314/nifoj.v22i1.33570

Cited by 54 publications

(63 citation statements)

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“…The lower fat content would enhance the keeping quality of the abacha since oxidative rancidity would be reduced. The fat content of the samples obtained in this study is higher than the 1.15% for cassava products (Oluwole et al, 2004). The differences could probably be attributed to the processing method employed during sample preparation or to differences in the variety of the cassava used.…”

Section: Proximate Compositionmentioning

confidence: 64%

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Ekwu¹,

Ngoddy²,

Uvere³

2014

Afr. J. Food Sci.

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This study was undertaken to evaluate the effect of processing methods on the quality of abacha slices. Abacha slices were produced from cassava (TMS 97/4779) roots by four different methods. The abacha processing methods investigated were of different peeling, boiling, slicing and soaking methods. Also, raw cassava flour, which was peeled, sliced and dried (PSD) was produced. The sensory properties and yield of abacha, the chemical and physical properties of the flour from the dried abacha and raw cassava flour were determined. The sensory properties of the fresh abacha were evaluated which showed that boiled, peeled and sliced sample (BPS) was most preferred. The yield of the abacha ranged from 29.17-39.13%. Significant differences (p<0.05) were observed in the proximate composition of the samples. The processing methods significantly affected the swelling index and water absorption capacity of the abacha flour. PSD sample showed the highest value in swelling index and water absorption capacity. The cyanide content, which ranged from 4.20-7.20 mg/kg, was below the recommended safety level of 10 mg/kg HCN. The processing methods significantly (p<0.05) affected the pasting properties of the abacha flour except peak viscosity and peak time.

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Section: Proximate Compositionmentioning

confidence: 64%

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Ekwu¹,

Ngoddy²,

Uvere³

2014

Afr. J. Food Sci.

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“…The protein content of the garri sample ranged from 1.77-2.27% in which sample CBN has the highest percentage 2.2%. The protein content of these samples was lower than in raw cassava as reported by Oluwole et al (2004). This reduction was as a result of processing method which has significantly affected the protein content of the garri.…”

Section: Resultsmentioning

confidence: 81%

“…It has also been estimated that cassava provides food for over 500million people in the world (Abu et al, 2006). Edible part of fresh cassava root contains 32-35% carbohydrate, 2-3% protein, 75-80% moisture, 0.1% fat, 1.0% fiber and 0.70-2.50% -Ash (Oluwole et al, 2004) .…”

Section: Introductionmentioning

confidence: 99%

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Comparative Study on Some Selected Garri Samples Sold in Lagos Metropolis

Okolie

Brai

Atotebi

2012

Journal of Food Studies

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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

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“…Cassava (Manihot esculenta crantz) is a major food crop in Nigeria, supplying about 70% of the daily calorie of over 50 Million people (Oluwole et al, 2004). It has also been estimated that cassava provides food for over 500 Million people in the world (Abu et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of delayed processing on some physico-chemical properties of cassava starch

Lola¹,

Lawrence²,

Abiola³

2012

AJFN

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Fresh cassava was harvested and stored for six days, starch was extracted from the stored cassava on a daily basis throughout the period of storage. The starch produced was analyzed for physical and chemical qualities to see the effect of delayed processing on the quality of the starch. The result of the analysis shows that Moisture, Ash, fat and fibre contents decreased with increase in the number of days of storage. while the protein and the carbohydrates increased with increase in the days of storage. Swelling power and solubility decreased with increase in the days of storage, percentage amylose also decreased with increase in the days of storage meanwhile gelation property was not affected by storage of cassava tuber. Delayed processing of cassava tubers in starch production will reduce the purity and the functional properties of the starch.

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A Process Technology For Conversion Of Dried Cassava Chips Into “Gari”

Cited by 54 publications

References 0 publications

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Comparative Study on Some Selected Garri Samples Sold in Lagos Metropolis

Effect of delayed processing on some physico-chemical properties of cassava starch

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