Factors influencing cassava - pulp fermentation period for gari processing among cassava processors in southeastern Nigeria.

Ekwe, KC; Madu, T.U; Tokula, MH; Ironkwe, A G; Okoro, B O

doi:10.4314/naj.v40i1-2.55514

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“…processors from Oyo State were split between C1, C2 and C3. (Ekwe et al, 2009) specifically analysed how socio-economic factors are linked to the fermentation time with gari processors from the South-East. (Adebayo, 2009) indicated that practices between cassava processors in the South West region (Oyo, Ogun, Lagos, and Ondo) greatly differed according to the type of agrological zone.…”

Section: Differences In Gari Processing Practicesmentioning

confidence: 99%

“…Previous studies have looked at the processing scale of gari (Ohimain et al, 2013, Adekanye et al, 2013, Ekwe et al, 2009, Matanmi et al, 2017 and recording of processing parameters (Amoah et al, 2010, Nago, 1995, Okorji et al, 2003, Ukenye et al, 2013. Fermentation at ambient temperatures is known to vary in terms of duration between different locations (Westby, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Variability in traditional processing of gari: a major food security product from cassava

et al. 2019

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Cassava is a major crop for food security in Nigeria and its principal processed form is gari. Gari processing practices were observed in the southwest (Oyo State) and southeast (Benue State) of Nigeria using two complementary approaches: 1) semi-quantitative surveys with processors (n=123) and 2) actual detailed measurements at processing units (n=7). Size of processing operations and type of practices differed significantly between the two States. There were also intra-State differences, influenced by ethnicity and customs. Variability of processing practices should be considered whilst seeking to improve processing productivity and introducing nutritious varieties of cassava to feed fast-growing Nigerian population.

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Section: Differences In Gari Processing Practicesmentioning

confidence: 99%