Gari Processing in Ibadan Metropolis: Factors Controlling Quality at the Small-Scale Level

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

“…Swelling capacity of gari. The swelling capacity of gari (mL water mL −1 gari) was estimated in triplicate by measuring the volume of a gari sample (10 mL) before and after dispersion in 40 mL of water (Olayinka Sanni, 1994). Experiments were carried out in triplicate.…”

Role of dewatering and roasting parameters in the quality of handmade gari

“…Gari swelling capacity The gari swelling capacity was estimated in triplicate by measuring the volume by which a gari sample (10 mL) swelled after the addition of 40 mL of water, according to Ajibola et al (1987), Olayinka Sanni (1994), Escobar et al (2018). Results were analysed by principal component analysis and correlation matrices.…”