Show simple item record

dc.contributor.authorAwoyale, W.
dc.contributor.authorOyedele, H.
dc.contributor.authorAdenitan, A.A.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2021-04-27T11:46:54Z
dc.date.available2021-04-27T11:46:54Z
dc.date.issued2021
dc.identifier.citationAwoyale, W., Oyedele, H., Adenitan, A.A., Alamu, E.O. & Maziya-Dixon, B. (2021). Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods. Cogent Food & Agriculture, 7(1), 1883827: 1-24.
dc.identifier.issn2331-1932
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7106
dc.description.abstractThe possibilities of backslopped fermentation replacing spontaneous fermentation in gari production were evaluated by comparing the functional and pasting properties of gari and the sensory attributes of the eba. Backslopped cassava mash (BCM) was produced from 75 kg of TMS13F1343 cassava roots by pre-fermenting for 96 h. The BCM was mixed with fresh cassava mash (FCM) from another 75 kg of the same variety using design expert software developed blend ratios and processed to backslopped fermented gari (BFG). Another batch of 150 kg of the same variety was processed to gari by spontaneously fermenting for 24 h, 48 h, 72 h and 96 h (SFG). All the gari samples were analysed for functional, pasting and sensory properties and physical colour using standard methods. Results showed that a significant difference (p < 0.05) exists in the whiteness, dispersibility and water absorption capacity of the 24 h SFG compared to that of the BFG. All the pasting properties of the 48 h SFG were significantly different (p < 0.05) from that of the BFG. Only the texture differentiates (p < 0.05) the 96 h SFG eba from that of the BFG eba. The outcome of this study may be used by cassava processors/value chain actors to produce an acceptable BFG of different qualities within a day, and whose quality may be comparable or better than the SFG.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.description.sponsorshipDepartment for International Development, United Kingdom
dc.format.extent1-24
dc.language.isoen
dc.subjectGarri
dc.subjectFermentation
dc.subjectProperties
dc.subjectCassava
dc.titleComparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidAWOYALE:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR Single Centre
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectSocioeconomy
cg.iitasubjectValue Chains
cg.journalCogent Food & Agriculture
cg.notesOpen Access Article; Published online: 17 Feb 2021
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1080/23311932.2021.1883827
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue1: 1883827
cg.identifier.volume7


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record