Production and Storage of Cassava Chips for Reconversion into Gari

Abstract

Cassava chips (7% moisture level) produced from cassava root (IITA 94/0561) was stored for 6 months in high density polyethylene bag. Stored chips were coarse milled, rehydrated to 62.51% and seeded with fresh cassava mash (FCM) at levels of 5%, 10% and 20%. The resulting mash was fermented for 72 hr, with pH monitored every 24 hr, and processed to gari. Yield and swelling capacity of gari were determined. Sensory evaluation was carried out on water soaked gari and gari paste (‘eba’). While least values for pH was obtained in FCM throughout the fermentation period, there was reduction in values in all samples with increase in fermentation time from 30.01 to 33.40%. Yield of gari from the seeded chips ranged from 64.4-72.3%, while that of FCM was 18.7%. Swelling capacity of gari ranged from 2.0 - 3.0 in FCM and that seeded with 20% FCM, respectively. Sensory evaluation result revealed that gari produced from cassava chips seeded at 10% level is adequate for making ‘eba’ while that seeded at 5% level is adequate for consumption as soaked gari (p<0.05). Use of stored cassava chips with 10% FCM for gari production could be encouraged to reduce postharvest problem of cassava roots and the drudgery of gari processing.

Keywords: Cassava chips, cassava mash, gari, ‘eba’, postharvest losses, storage