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dc.contributor.authorAwoyale, W.
dc.contributor.authorOyedele, H.A.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2021-08-18T13:04:40Z
dc.date.available2021-08-18T13:04:40Z
dc.date.issued2021-07-27
dc.identifier.citationAwoyale, W., Oyedele, H., Adenitan, A.A., Alamu, E.O. & Maziya-Dixon, B. Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari. Journal of Culinary Science & Technology, 1-17.
dc.identifier.issn1542-8052
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7211
dc.description.abstractThe 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.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.description.sponsorshipDepartment for International Development of the United Kingdom
dc.format.extent1-17
dc.language.isoen
dc.subjectCassava
dc.subjectGarri
dc.subjectSpontaneous
dc.subjectFermentation
dc.subjectChemical composition
dc.subjectOrganoleptic properties
dc.titleComparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
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:2021a
cg.isijournalISI Journal
cg.authorship.typesCGIAR Single Centre
cg.iitasubjectAflatoxin
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.journalJournal of Culinary Science & Technology
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1080/15428052.2021.1955792
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierHakeem Oyedele: 0000-0001-5734-9156
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.descriptionVolume and Issue number
cg.futureupdate.requiredYes
cg.futureupdate.duration3 Months


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