A Study of Some Processing Factors on the Production of Gari (A Fermented Product) From Dehydrated Cassava Chips

摘要

The aim of this study was to evaluate the influence of various processing factors on the production and yield of gari from dried chips. Longer drying time and drying in the oven resulted in lower cyanide content in chips. During fermentation, cyanide content reduced up to the third day. Seeding with old liquor increased acidity during fermentation. Results suggest 15mins for optimal swelling capacity at room temperature and 100oC. Traditionally processed gari had higher swelling capacity than gari from dried chips. Swelling capacity decreased with longer fermentation time. Gari from oven dried chips had higher swelling capacity than gari from sun dried chips. Yield of gari from chips (18-24%) was comparable to yield (21- 23%) of gari from traditionally processed. Prolonging fermentation decreased yield of gari. Residual cyanide content of the gari samples were within acceptable levels for human consumption. Prolonged fermentation did not enhance sensory attributes of the samples which had low general acceptability compared to traditionally processed samples especially the colour.