• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Evaluation of the chemical composition and functional properties of gari from Liberia

    Thumbnail
    View/Open
    Journal Article (849.7Kb)
    Date
    2019
    Author
    Awoyale, W.
    Kawalawu, W.K.
    Asiedu, R.
    Maziya-Dixon, B.
    Abass, A.
    Edet, M.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from markets (35) and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in airtight polythene bags prior to laboratory analyses using standard methods, and the data generated analysed using Statistical Package for Social Scientist (SPSS Version 21). The results showed that the chemical composition of the gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The functional properties of the gari samples is water absorption capacity 525.13%; oil absorption capacity 175.59%; least gelation concentration 6.13%; dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity 149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature 50.82 °C. All the chemical composition and functional properties were significantly (p < 0.05) affected by the products except for ash, TTA, and protein contents as well as the SWP (p > 0.05). The addition of moringa leaf powder, groundnut paste, roasted coconut chips, and milk powder increased the fat and protein contents of the gari compared to the non-enriched products. Gari of improved quality can be produced in Liberia if the available local cassava varieties with high cyanide content are fermented before roasting or the newly introduced low cyanide varieties are used for gari production with the stipulated standard operating procedures.
    https://dx.doi.org/10.17508/cjfst.2019.11.2.02
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7141
    IITA Authors ORCID
    Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414
    Robert Asieduhttps://orcid.org/0000-0001-8943-2376
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Adebayo Abasshttps://orcid.org/0000-0003-1376-3608
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.17508/cjfst.2019.11.2.02
    Research Themes
    Biotech and Plant Breeding; Nutrition and Human Health
    IITA Subjects
    Agronomy; Cassava; Plant Breeding; Plant Production; Socioeconomy; Value Chains
    Agrovoc Terms
    Cassava; Garri; Chemical Composition; West Africa; Liberia
    Regions
    Africa; West Africa
    Countries
    Liberia
    Hubs
    Eastern Africa Hub; Headquarters and Western Africa Hub
    Journals
    Croatian Journal of Food Science and Technology
    Collections
    • Journal and Journal Articles4835
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository