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

Abstract

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 &lt; 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.&#x0D; Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

“…Similarly, the protein content of the SFG ranged from 1.07% to 1.49%, with gari produced from the 96 h fermentation having the highest and that of the 48 h fermentation the lowest. The microbial activities in the 96 h fermented gari may be responsible for the high-protein content (Oyeyinka et al, 2020). The protein content of the SFG (0.17-0.88%) reported by Awoyale et al (2020) for different cassava varieties was lower compared to the protein content of the SFG in this study.…”

“…However, in places where gari are fermented for 48 h or 96 h, the BFG produced from the 90%FCM: 20%BCM the 48 h SFG may be used to prepare firm-textured eba due to their starch content (Table 2). The 70%FCM: 10%BCM gari and the 96 h SFG may be used in places where light-textured eba is consumed because of their low starch content (Oyeyinka et al, 2020). The starch content of the commercially available gari in the Nigeria market (53.60-61.53%) (Abass et al, 2018) was lower than the starch content of the BFG and the SFG of this study.…”

“…The starch content is one of the vital quality indices, which controls cooked gari pastes (eba) (Oyeyinka et al, 2020). The BFG produced from 90%FCM: 20%BCM (81.86%) had the highest starch content, and that of 70%FCM: 10% BCM (72.04%) had the least.…”

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

“…Approximately 20 kg of the varieties were used for gari production. The TMBE419 variety also known as TME419 or Idileruwa was used as a control variety because it has been established to be very good and well adapted for gari production by researchers (Agele et al, 2018;Oyeyinka et al, 2020;Dimkpa and Theophilus, 2021;Abass et al, 2022).…”

Morphology and physicochemical properties of starch isolated from frozen cassava root

“…Due to the rapid deterioration of cassava roots, our research team focused on preserving the roots through low-temperature storage and subsequently evaluating the properties of products from the stored roots. For example, gari has been successfully prepared from frozen (Oyeyinka, Ajayi, et al, 2019) and refrigerated cassava (Oyeyinka, Adesoye, et al, 2020), while the quality of cooked paste (Oyeyinka, Ayinla, et al, 2020), custard (Ogundele et al, 2020) and starch from refrigerated cassava root has also been documented (Oyeyinka, Salako, et al, 2020).…”