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2012 (Vol. 4, Issue: 3)
Article Information:

Comparative Study on Quality Attributes of Gari Obtained from Some Processing Centres in South West, Nigeria

Olakunle M. Makanjuola, Akinwale S. Ogunmodede, John O. Makanjuola and Samuel O. Awonorin
Corresponding Author:  Olakunle M. Makanjuola 

Key words:  Chemical composition, gari, physical properties, sensory evaluation, , ,
Vol. 4 , (3): 135-140
Submitted Accepted Published
December 17, 2011 February 06, 2012 June 25, 2012
Abstract:

Gari is one of the most popular fermented food made from cassava and eaten in Nigeria and other parts of West Africa. However, acceptability relies on the conformity with the major quality attributes demanded for in gari. The present study therefore, is aimed at generating data that can produce useful information on the quality attributes of different gari samples produced in South West, Nigeria and to compare the results with standards as stipulated by Gari Regulation (1980). Gari samples obtained from eight major processing centres spread across South-West, Nigeria were analysed for desired chemical, physical and sensory attributes. The gari samples were coded AA, BB, CC, DD, EE, FF, GG and HH representing processing centres 1, 2, 3, 4, 5, 6, 7 and 8, respectively. The moisture content for all samples varied between 10.3 and 12.4% which enhanced water absorption capacities varying from 68.36-72.11%. However, fat contents of between 0.33 and 0.44% were generally low in spite of the addition of palm oil during roasting operation, which indicated that addition of palm oil did not have direct impact on the gari samples. The acidity, calculated as lactic acid indicated 0.03, 0.03, 0.04, 0.03, 0.04, 0.04, 0.03 and 0.03%, respectively were below the recommended maximum value of 1.0%. The swelling index recorded for all the gari samples were generally good since it was three times the original volume. The hydrocyanic acid which varied from 0.008 to 0.011% was low for all the samples when compared with 0.6% stipulated by the gari regulation (1980). The particle size distribution varied between the eight samples, suggesting that none of the samples was graded and was found to be acceptable grain size distribution irrespective of what was stipulated. The sensory evaluation ratings showed significant difference in terms of colour, taste, odour and overall acceptability and was due to differences in the processing methods employed for the production of the gari samples.
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  Cite this Reference:
Olakunle M. Makanjuola, Akinwale S. Ogunmodede, John O. Makanjuola and Samuel O. Awonorin, 2012. Comparative Study on Quality Attributes of Gari Obtained from Some Processing Centres in South West, Nigeria.  Advance Journal of Food Science and Technology, 4(3): 135-140.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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