Effect of Processing on the Physico-Chemical Properties and Yield of Gari from Dried Chips

  • Gbadamosi Olasunkanmi Saka U
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Abstract

Fresh cassava tubers of the bitter variety (Manihot esculenta Crantz) were processed into dried chips (sun and oven drying at 50 and 70°C). The proximate composition, physico-chemical properties, cyanide content and water absorption capacity of the chips were determined. The chips were milled and soaked in four day old liquor (4DOL) for 3 or 4 days, and pressed for 3 or 2 `days, respectively. The pressed mash was sieved, fried, cooled and packaged. The pH and titratable acidity (TTA) of the soaking medium was determined at 24 h interval during soaking of chips. Gari samples from dried chips and from fresh tubers were analyzed for yield. The results showed that moisture content (10.24%) of chips dried at 70°C was significantly (p<0.05) lower than that of sun dried and 50°C oven dried chips. The ash (1.53-2.06%), protein (1.30-2.56%), crude fat (1.34-1.47%), crude fiber (2.58-2.72%) and carbohydrate (79.21-82.08%) contents were not significantly (p<0.05) different among the samples. The cyanide content of the chips ranged between 58.26-69.83 mg/100g, sun dried chips had the least cyanide content. Water absorption capacity (28.21-98.81%) of chips increased with time with chips dried at 50°C having the highest value after 6h of soaking. The pH (4.65-3.90) of the medium decreased while the TTA (0.09-0.68) increased during fermentation. The yields of gari increased with soaking time and the values (71-78%) obtained were comparable to those in literature.

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APA

Gbadamosi Olasunkanmi Saka, U. E. O. (2013). Effect of Processing on the Physico-Chemical Properties and Yield of Gari from Dried Chips. Journal of Food Processing & Technology, 04(08). https://doi.org/10.4172/2157-7110.1000255

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