Acid Whey Powder Modification of Gari from Cassava

Abstract

A high protein food (11 to 12% protein) patterned on Nigerian gari was developed from ground cassava tuber, acid whey powder, and soy concentrate. The acid whey-soy gari's amino acid profile showed an improvement over that of the Food and Agriculture and World Health Organizations’ reference pattern. Flavor and texture of modified acid whey gari were comparable to traditional gari. A 2 to 4 day fermentation of the ground cassava tuber resulted in a characteristics tangy flavor of the product and a loss of more than 50% in hydrocyanic acid content. © 1981, American Dairy Science Association. All rights reserved.