Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava<i> (Manihot esculenta)</i> Varieties

Laya, Alphonse; Koubala, Benoît Bargui; Kouninki, Habiba; Nukenine, Elias Nchiwan

doi:10.1155/2018/6241035

Cited by 26 publications

(46 citation statements)

References 31 publications

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“…The ash content was similar to the value (3.2%) reported by Tadessa and Masayoshi (2016) for Naqaqa enset landrace. Whereas, this finding was quite lower than the value (5.2%) reported by Forsido et al (2013) for the Nobo enset landrace, the variation could be due to genotype, growing environment or harvesting period differences (Alphonse et al, 2018).…”

Section: Proximate Compositioncontrasting

confidence: 71%

“…The moisture contents obtained were by far lower than the value (85.92%) reported by Mohammed et al (2013) for unspecified enset landrace, the variation could be due to varietal, age, harvesting period or environmental difference (Alphonse et al, 2018). The crude fibre contents obtained in the current study were slightly lower than the value (5.65%) reported by Mohammed et al (2013) for unspecified enset landrace, whereas, quite lower than 17.4% reported by Tadessa and Masayoshi (2016) for Naqaqa enset landrace of unspecified age.…”

Section: Proximate Compositioncontrasting

confidence: 70%

“…On the other hand, relatively higher fat content (1.24%) of the Nobo enset landrace was reported by Forsido et al (2013). The wider variation could be related to the difference in genotype, age, growing environment or harvesting period (Alphonse et al, 2018). The highest protein content was obtained from the two enset landraces used in traditional treatment of bone breakage (Kibnar and Guarye).…”

Section: Proximate Compositionmentioning

confidence: 82%

“…In terms of total carbohydrate content, the current finding was superior to the value (64.8%) reported by Tadessa and Masayoshi (2016) for Naqaqa enset landrace. The variations could be related to genotype, environmental or harvesting period difference (Alphonse et al, 2018).…”

Section: Proximate Compositionmentioning

confidence: 99%

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Comparison of proximate, mineral and phytochemical composition of enset (Ensete ventricosum (Welw.) Cheesman) landraces used for a different purpose

Nuraga¹,

Feyissa²,

Demissew³

et al. 2019

Afr. J. Agric. Res.

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Enset (Ensete ventricosum (Welw.) Cheesman) is one of the oldest cultivated food security crops inEthiopia. There are a number of enset landraces used for traditional medicine. These landraces are believed to have better minerals and phytochemical compositions, which are not proved scientifically. The objective of this study was to compare the proximate, mineral and phytochemical compositions of corms of enset landraces used for treating bones illness traditionally, and two other landraces having another use value. Laboratory analysis was made by following standard methods, and the data determined were analyzed using SAS statistical software. Enset landraces, Kibnar and Guarye showed significantly (p < 0.05) higher protein content (4.74 and 4.06%), while Astara and Guarye were superior in phosphorus content (127.41 and 116.38 m g -2 ) respectively. Similarly, the highest zinc and tannin contents (8.52 and 153.94 m g -2 ) were obtained from Astara and Kibnar landraces respectively. On the other hand, Amerat landrace showed significantly (p < 0.05) higher crude fibre content. The three landraces used for traditional medicine showed better performances in protein, phosphorus, zinc and tannin contents than the other two landraces.

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Section: Proximate Compositioncontrasting

confidence: 71%

Section: Proximate Compositioncontrasting

confidence: 70%

Section: Proximate Compositionmentioning

confidence: 82%

Section: Proximate Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of proximate, mineral and phytochemical composition of enset (Ensete ventricosum (Welw.) Cheesman) landraces used for a different purpose

Nuraga¹,

Feyissa²,

Demissew³

et al. 2019

Afr. J. Agric. Res.

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“…Alphonse Laya et al 2018 [16], cassava roots yield more carbohydrates per hectare than cereal crops and can be grown at a considerably lower cost, [17]. Cassava roots are a staple food that provides carbohydrates for more than 2 billion people in the tropics.…”

Section: Introductionmentioning

confidence: 99%

Tracking Cyanogenic Potentials of Cassava Tuber Processing into “GARI” from Farm to Table and Assessing Toxicity Levels

Ekop¹

2020

J Food Chem Nanotechnol

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The most important requirement in the processing of cassava tubers into "gari", an important African food, is its detoxification by the reduction of the total cyanide content (bound or free) to an acceptable level. Cyanogenic glucoside is referred to as bound cyanide while hydrocyanic acid (HCN) is referred to as free cyanide. The study was conducted to examine the cyanide level at every step and stage in "gari" processing chain. The study was conducted in Onipepeye, Oremeji, Agugu cassava processing industry in Ibadan, Nigeria. A multistage random sampling technique was used to select one processor out of 20 processors screened. Sixteen samples from the processing steps of raw, fermented and finished (ready to eat) cassava food product were analyzed for cyanide (toxicity) level using Good Manufacturing Practices (GMP) concept. Analysis of Variance (ANOVA) and T-test were used to determine significant differences in "gari" processing steps and stages for cyanide level changes. Post HOC Test was used to identify processing step(s) that contributed to the significant level differences in the cyanide level or toxicity in the "gari" processing steps. Changes in cyanide levels associated with "gari" processing steps were computed at 5% confidence level. The mean cyanide level (mg HCN eq. Average/100 gm) in "gari", unpeeled cassava 3.622, peeled cassava 9.35, peeled and washed cassava 10.16, pressed mash 7.48, "gari" hold and sell 2.09, showed significant changes in cyanide level (p < 0.0001). Post HOC Test showed that many step(s) contributed to the significant level differences in the cyanide level or toxicity. At the step of unpeeled cassava, peeled cassava, peeled and washed cassava, grated mash (fermented), sieved mash, fried "gari" from pan to ready-to-eat "gari" and held at 0.05% level, some mean differences in the processing step(s) contributed to the statistically significant difference in the cyanide level or toxicity in "gari" processing stages. This study shows that there is statistically significant difference in cyanide level (toxicity) among "gari" processing steps.

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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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Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Cited by 26 publications

References 31 publications

Comparison of proximate, mineral and phytochemical composition of enset (Ensete ventricosum (Welw.) Cheesman) landraces used for a different purpose

Comparison of proximate, mineral and phytochemical composition of enset (Ensete ventricosum (Welw.) Cheesman) landraces used for a different purpose

Tracking Cyanogenic Potentials of Cassava Tuber Processing into “GARI” from Farm to Table and Assessing Toxicity Levels

Sensory and physicochemical profiling of traditional and enriched gari in Benin

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