Comparison of Qualities of Garri Produced from A Mixture of Cassava Cultivars as Affected by Duration of Processing and Coloration

Anthony Chimezie Ehiemere, Chizaram A. Ogbuji, Peace Emele


This work compared the quality characteristics of garri produced from a sample of mixed cultivars of cassava as affected by duration of processing and coloration. Harvested cassava was processed in four different forms coded AA, BB, CC, and DD. White samples are represented as W; yellow samples as Y. Highest values (in %) were recorded in white garri (19.11, AA) for Water Absorption Capacity; yellow garri (0.213, BB) for Total Titrable Acidity; white garri (3.7, BB) for pH; white garri (0.54, AA); for Hydrocyanic acid; ash content (3.22, yellow, DD); fat content at 0.71 (yellow, CC); crude fiber at 87.54 (yellow, AA); loose density at 0.680 (yellow AA); and bulk density at 0.721 (yellow, AA, sample). In all, white sample was found to contain better overall qualities.

Keywords: Cassava, coloration, cultivar, garri, processing duration.

DOI: 10.7176/JBAH/13-12-02

Publication date:July 31st 2023

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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