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    Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari

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    Journal Article (781.1Kb)
    Date
    2021-07-27
    Author
    Awoyale, W.
    Oyedele, H.A.
    Alamu, E.O.
    Maziya-Dixon, B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.
    https://dx.doi.org/10.1080/15428052.2021.1955792
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7211
    IITA Authors ORCID
    Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414
    Hakeem Oyedelehttps://orcid.org/0000-0001-5734-9156
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/15428052.2021.1955792
    Research Themes
    Nutrition and Human Health
    IITA Subjects
    Aflatoxin; Agronomy; Cassava
    Agrovoc Terms
    Cassava; Garri; Spontaneous; Fermentation; Chemical composition; Organoleptic properties
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub; Headquarters and Western Africa Hub
    Journals
    Journal of Culinary Science & Technology
    Collections
    • Journal and Journal Articles4835
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