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Abstract
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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
Submitted: December 17, 2011
Accepted: February 06, 2012
Published: June 25, 2012 |
Abstract:
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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.
Key words: Chemical composition, gari, physical properties, sensory evaluation, , ,
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Cite this Reference:
Olakunle M. Makanjuola, Akinwale S. Ogunmodede, John O. Makanjuola and Samuel O. Awonorin, . Comparative Study on Quality Attributes of Gari Obtained from Some Processing Centres in South West, Nigeria. Advance Journal of Food Science and Technology, (3): 135-140.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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