Traditional food-processing technology and high-protein food production

Abstract

Studies were undertaken on a high-protein gari-like dry product, developed previously, prepared from corn and cowpea flours and dried by the technique traditionally used for roasting gari, a commonly eaten food in West Africa made from cassava. The product's water absorption and swelling characteristics were lower than those of gari; but its particle size, crispness, colour, and flavour were rated acceptable when compared to gari. -Authors