Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants

Abstract

Gari or Tapioca or Rale, a roasted yellow or white granulated product found on market stalls of sub-Saharan African countries (SSA), is made from cassava through the successive steps of peeling, grating, fermentation and/or dewatering, and roasting, and is the most consumed cassava derived product. The strengthening of its value chain can contribute to food sovereignty as well as improve the lifestyle of many urban and rural dwellers of SSA. This strengthening of the Gari value chain requires the identification of its weaknesses and proposes research and development initiatives that will increase its contribution to food sovereignty. The present review aimed thus at achieving this goal through a review of up to now knowledge on (i) end-users preferences for cassava and Gari in SSA; (ii) the quality (nutritional and microbiological) of Gari found on market stalls; (iii) processing and raw material determinant of this quality; (iv) research and development trials which have been done to improve the nutritional quality of Gari. It also proposes some scientific challenges to overcome in SSA in order to have all the ingredients for success.

A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles

“…The gari‐eba product profile is of major importance due to gari's storability, and eba's short preparation time 43 . The processing of gari‐eba is a major sources of income for the many women who process and market these products 43‐50 …”

“…43 The processing of gari-eba is a major sources of income for the many women who process and market these products. [43][44][45][46][47][48][49][50] Preparation of an evidence report: The process of reflecting on each step of the research and the resulting data, undertaken by the multidisciplinary team to create the evidence report, was important in highlighting linkages between characteristics/traits the stages of product transformation, and how they were valued by different food system actors. This provided learning for all team members (Box 3).…”

Enhanced gut microbiome supplementation of essential amino acids in Diploptera punctata fed low-protein plant-based diet

“…It is estimated to be compositionally made up of carbohydrates (33.6%), crude fiber (0.483%), protein (0.019%), fat (~0%), and ash (0.066%) ( 24 ). It also has a substantial amount of lignin and hemicellulose ( 25 ). Incorporating the new plant-based diet alongside the previously used CADF and DF diets allowed us to build upon the findings from 13 , offering a direct baseline comparison to highlight gut EAA provisioning further.…”

Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)

“…Although there are a variety of preparation techniques and names that vary from region to region, gari is fundamentally made by peeling, grating, pressing, sieving and toasting, sometimes after fermentation. [6][7][8] Eba (often called gari-fufu in Cameroon) is prepared by mixing gari with hot water and allowing it to simmer with stirring until smooth. The present study focuses on consumer preferences of Eba in Nigeria and Cameroon.…”