Studies on the Physicochemical, Functional and Sensory Properties of Gari Processed from Dried Cassava Chips

Abstract

This study investigated the effects of drying temperature of chips, time of soaking and pressing on the quality of gari processed from dried cassava chips. Fresh cassava tubers were sliced and by sun dried and oven dried at 50 or 70°C. The chips were processed to gari by milling and soaking in four day old liquor (4DOL) for 3 or 4 days, transferred to the hydraulic press for 3 or 2 days respectively. The mash was sieved, fried, cooled and packaged. The proximate composition, physicochemical and functional properties of the gari samples were determined. Sensory evaluation was carried out on the gari samples in dry granular form and the reconstituted dough form (eba). The ash (1.54-1.70%), protein (1.22-1.69%), crude fibre (2.26-2.49%) and carbohydrate (82.38-86.48%) contents of the gari samples were not affected by the processing variables. The pH (4.00-6.80) of the gari samples decreased with fermentation time. The samples gelled completely at 9% (w/v). The pasting temperature (61.53-62.28°C) of the gari samples were not significantly (p < 0.05) different from each other. Solubility (3.03-38.10%), swelling capacity (3.13-8.19) and water absorption capacity (209.06-459.31%) were significantly (p > 0.05) influenced by the drying temperatures of the chips with gari from chips dried at 50°C having the highest values. Samples obtained from chips dried at 70°C, fermented for four days and pressed for two days recorded the highest overall acceptability.

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

“…The water absorption rate increased with increase in soaking temperature as this is due to increased water diffusion rate. Similar observations have been reported (Sopade and Obekpa, 1990;Lu et al, 1994;Sanni et al, 2003;Shittu et al, 2004;Addo et al, 2006;Addo and Bart-Plange, 2009;Tunde-Akintunde, 2010;Agu et al, 2013;Udoro et al, 2014). However, the rates of increment between the initial and final soaking temperatures were not the same for the different maize types.…”

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

“…The packed bulk density (0.62 g/mL) obtained for native HQCF in this study is within the range (0.55 to 0.77 g/mL) previously reported by Iwe et al (2017) for HQCFs produced from five different cassava varieties. Bulk density of flour has been noted to influence the development of dough when reconstituted with water (Udoro, Kehinde, Olasunkanmi, & Charles, 2014). Higher bulk density implies less space requirement for packaging.…”

Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications

“…The cassava roots were washed to remove soil, and then woody ends of the roots were chopped off using a sharp stainless-steel knife. The roots were peeled, sliced into small pieces (approximately 20 mm thickness) and then oven-dried at 60 °C for 48 h [2] . The dried chips were ground into flour using a laboratory mortar and pestle to a consistent 0.25 mm particle size and then packaged in polythene bags and stored awaiting analysis.…”