Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour  Production in Liberia

Awoyale, Wasiu; Asiedu, Robert; Kawalawu, William K. C.; Abass, Adebayo; Maziya‐Dixon, Busie; Kromah, Abibatu; Edet, Michael; Mulbah, Suba

doi:10.9734/afsj/2020/v14i230128

Cited by 19 publications

(78 citation statements)

References 16 publications

(9 reference statements)

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“…This implies that refrigeration affected the cooking time of the gari samples by reducing it significantly (p˂0.05). The pasting temperatures (average of 86 o C) of gari from refrigerated cassava were generally lower than that of the control sample (91.23 o C) and is in agreement with the literature (Nwancho et al, 2014;Olanrewaju and Idowu, 2017;Awoyale et al, 2020). Pasting temperature measures the first detectable viscosity and as well depicts the maximum temperature taken to cook a given sample.…”

Section: Functional Propertiessupporting

confidence: 89%

Physical, chemical and sesnory properties of flakes (<I>Gari</I>) prepared from refrigerated cassava roots

Oyeyinka¹,

Adesoye²,

Oladipo³

et al. 2020

AGROSH

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Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

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Section: Functional Propertiessupporting

confidence: 89%

Physical, chemical and sesnory properties of flakes (<I>Gari</I>) prepared from refrigerated cassava roots

Oyeyinka¹,

Adesoye²,

Oladipo³

et al. 2020

AGROSH

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“…The high number of cassava varieties, with a diversity of quality characteristics, may lead to a large variability in the processing, use and quality of gari . The quality and acceptability of gari have been assessed in different studies with respect to cassava varieties (Tokula & Ekwe, 2006; Komolafe & Arawande, 2010; Sanoussi et al ., 2015; Awoyale et al ., 2020), coupled sometimes to area of production (Sanoussi et al ., 2015; Olanrewaju & Oluwasola, 2017; Laya et al ., 2018) and processing tools and practices (Olaoye et al ., 2015; Tohnain & Bebnji, 2017). These studies focused on proximate composition, and functional and sensory properties of the gari.…”

Section: Introductionmentioning

confidence: 99%

From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

Ndjouenkeu¹,

Kégah²,

Teeken

et al. 2020

Int J of Food Sci Tech

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User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari,one of the major cassava products in Sub-Saharan Africain major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major highquality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.

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“…Recent research has indicated the major importance of food quality traits within the adoption of new varieties (Nduwumuremyi et al ., 2016; Wossen et al ., 2017; Teeken et al ., 2018). Research has also shown the influence of varieties on the gari product quality (Komolafe & Arawande, 2010; Sanoussi et al ., 2015; Awoyale et al ., 2020; Akely et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

Teeken

Agbona

Bello

et al. 2020

Int J of Food Sci Tech

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Within communities in Osun and Imo States of Nigeria, farmer–processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a ‘mother and baby trials’ design in each state. Mother trials with three replications were processed by farmer–processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer–processors. The objective was to identify food quality criteria to inform demand‐led breeding to benefit users, especially women, given their key roles in processing. Farmer–processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer–processors. Evaluation of varieties under farmer–processors’ conditions is crucial for providing guidance to breeders on critical selection criteria.

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Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia

Cited by 19 publications

References 16 publications

Physical, chemical and sesnory properties of flakes (<I>Gari</I>) prepared from refrigerated cassava roots

Physical, chemical and sesnory properties of flakes (<I>Gari</I>) prepared from refrigerated cassava roots

From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

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