Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari
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Date
2020-06-04
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley publisher
Abstract
Gari (cassava flake) is a fermented, roasted cassava product, and a major staple food
in Nigeria. Yellow flesh cassava (TMS 1358) variety was processed into gari and the
chemical and physicochemical properties of the gari and reconstituted paste were
determined. Ash, lipid, and carbohydrate contents decreased with fermentation days
while the protein and fiber contents increase with fermentation days in the gari.
Starch contents decreased gradually while the sugar contents of the gari increased
with fermentation days. Cyanide contents of all the gari samples were less than 1 mg/
CN−1. Color of the gari samples were brighter in early fermentation periods but be came darker with prolonged fermentation periods. Carotene contents decreased
with storage time while pH values increased slightly at 6 months. Reconstituted gari
paste fermented for 0 to 2 days was more acceptable in appearance, moldability, and
in overall acceptability. Fermentation of cassava (TMS 1358) for 0–2 days and storage
of gari product for up to 2 months are desirable for human consumption
Description
Keywords
Gari, Cyanide