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Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia

dc.contributor.authorAwoyale, W.
dc.contributor.authorAsiedu, R.
dc.contributor.authorKawalawu, W.K.
dc.contributor.authorAbass, A.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorKromah, A.
dc.contributor.authorEdet, M.
dc.contributor.authorMulbah, S.
dc.date.accessioned2020-05-19T09:27:54Z
dc.date.available2020-05-19T09:27:54Z
dc.date.issued2020
dc.identifier.citationAwoyale, W., Asiedu, R., Kawalawu, W.K., Abass, A., Maziya-Dixon, B., Kromah, A., ... & Mulbah, S. (2020). Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia. Asian Food Science Journal, 36-52.
dc.identifier.issn2581-7752
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6828
dc.description.abstractDifferent cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers.
dc.description.sponsorshipWorld Bank
dc.description.sponsorshipAfrican Development Bank
dc.format.extent36-52
dc.language.isoen
dc.subjectCassava
dc.subjectVarieties
dc.subjectGarri
dc.subjectChemicophysical Properties
dc.titleAssessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKwara State University
cg.contributor.affiliationUniversity of Liberia
cg.contributor.affiliationCentral Agricultural Research Institute, Liberia
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryLiberia
cg.coverage.hubHeadquarters and Western Africa Hub
cg.creator.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.creator.identifierRobert Asiedu: 0000-0001-8943-2376
cg.creator.identifierAdebayo Abass: 0000-0003-1376-3608
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.researchthemeSocial Science and Agribusiness
cg.identifier.bibtexciteidAWOYALE:2020
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgribusiness
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Health
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.journalAsian Food Science Journal
cg.notesOpen Access Journal; Published online: 15 Feb 2020
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.9734/afsj/2020/v14i230128
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierRobert Asiedu: 0000-0001-8943-2376
cg.iitaauthor.identifierAdebayo Abass: 0000-0003-1376-3608


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