Safety Aspects of Processing Cassava to Gari in Nigeria

Sanni, Morenike Olayinka; Sobaminwa, A. O.; Eyinla, C. Modupe; Rosling, Hans

doi:10.17660/actahortic.1994.375.22

Cited by 9 publications

(8 citation statements)

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“…It is noteworthy that the method of processing cassava root to gari in Jobele is similar to the method of processing cassava root to gari in Ososa [23] and several communities in the area endemic for ataxic polyneuropathy. Several reasons, which include dynamics of trade [34], long shelf life [2], textural qualities and taste [2] have been given for the adoption of several methods of processing cassava roots to specific foods in different communities where cassava foods are eaten.…”

Section: Discussionmentioning

confidence: 99%

Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods

Oluwole

Onabolu

Cotgreave

et al. 2002

Journal of Neurology

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Section: Discussionmentioning

confidence: 99%

Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods

Oluwole

Onabolu

Cotgreave

et al. 2002

Journal of Neurology

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“…In Nigeria, over 70% of the cassava yield is processed into gari (Sanni & Olubamiwa, ). Gari is a cream white partially gelatinized, toasted, and free‐flowing granular flour (Sanni, Sobiminwa, Modupe, & Roling, ). Its low cost, ease of storage, and preparation for consumption has combined to make it extremely popular among the urban dwellers in Nigeria and other West African countries (Irtwange & Achima, ).…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

Ezeocha

Ihesie

Kanu

2019

J Food Process Preserv

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The toasting variables of three women and the effect on the quality of gari was evaluated. Their toasting time, stirring time, resting time, and manual energy consumption was recorded. The gari toasted by the three women were compared for the chemical composition, pasting properties, functional properties, and particle size distribution. The data obtained were subjected to Analysis of Variance (ANOVA) and means separated using Duncan's multiple range test at p < 0.05 significance. Cassava mash introduced per time ranged between 0.70 and 1.17 kg. The time of introduction of the cassava mash was different for the different women. The toasting time was highest for woman 2 (21.40 min) followed by woman 3 (19.33 min) while woman 1 had the shortest toasting time (17.21 min). The dry matter content of the gari samples ranged from 83.59% (gari from woman 1) to 87.49% (gari from woman 3). The Hydrogen cyanide content of the gari samples ranged from 16.91 to 17.17 mg/kg with the gari toasted by woman 1 having the lowest hydrogen cyanide content. The gari sample toasted by woman 1 had the highest peak viscosity (451.40 RVU). The swelling index of the gari samples toasted by the three women varied significantly (p < 0.05). Woman 1’s gari had the largest particle size (50.66% retained in 850 µm sieve) while woman 2’s gari had the lowest particle size (25.79% retained in 850 µm sieve). The study revealed that the toasting variables of the different women introduced some variations in the particle size, swelling index, and pasting properties of the gari samples. Practical applications Data generated from this work will be of use to those working on the fabrication of gari toasting machine. This will help them to understand the gari toasting process. It will also be useful in the standardization of the gari production process.

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“…Pupuru made from any of the methods used in this study would be safe for consumption since values recorded (0.42-0.49 mg/100g) were far below these reported values. The reduction in cyanide content could be attributed to synergistic effect of loss by hydrolysis into the steeping water during fermentation (Opadokun and Ikeorah, 1984) and evaporation during drying (Sanni et al, 1994 andOkpokiri, 1995). The wood used for smoking did not deposit high phenol content in the product which is confirmed by absent of tannin.…”

Section: Discussionmentioning

confidence: 99%

Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”)

Famurewa¹,

Oluwamukomi²,

Alaba³

2013

Int. J. Bio. Chem. Sci

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The effects of smoking, toasting and oven drying methods on the physical and chemical characteristics of "pupuru", a fermented cassava product, were studied. Cassava tubers were manually peeled, washed and steeped in water for four days after which the water was decanted; the soft wet mash was packed into Hessian sack and pressed. One portion was moulded into small-sized (500 g) ball shape and smoked on wood fire for 72 hours (Traditional method). The second portion was moulded into 500 g size ball and dried in the hot air oven at 60 °C for 14 hours. The two products were pulverized and sieved with 60 mesh size into fine pupuru flour. The third wet meal was sifted and toasted on an aluminum pan over fire and then milled into fine toasted pupuru flour. The flours were subjected to physicochemical evaluations. There was reduction in drying time when pupuru was toasted compared to the tradition smoking method. The range of final moisture content achieved was 7.14-8.40% (db). Despite the shortness in the drying time, the toasted samples had the lowest moisture content. Irrespective of the drying methods, there were significant differences (p < 0.05) in the proximate composition. The crude fibre content was highest in smoked dried with 3.17% compared to the toasted and oven dried samples with 2.12% and 2.53% respectively. The titratable acidity increased by about 78% from 0.09 to 0.16 with corresponding decrease in pH from 5.34 to 4.18. The toasted product had the lowest pH value of 4.18 while smoked and oven dried had 4.67 and 4.63 respectively. The bulk densities for both loosed and packed \ were higher for toasted product with values of 0.54 and 0.62 g/ml respectively, while smoked dried had the least value of 0.21 and 0.40 g/ml. The swelling power was highest in the toasted pupuru with value 0.38 ml/g and water holding capacity was 259.42 ml/g. The cyanide content of the smoked, oven dried and toasted product were 0.42, 0.48 and 0.47 mg/100g respectively. The toasting method gave the best sample in terms of drying time, moisture content, physical properties and sensory qualities. It can be concluded that toasting drying method is a better alternative method of producing pupuru.

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Safety Aspects of Processing Cassava to Gari in Nigeria

Cited by 9 publications

References 0 publications

Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods

Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”)

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