Abstract
Aims: This study aims to investigate the sensorial and physicochemical suitability of sweet potato to be processed into gari. Study Design: TiB1 potatoes variety were grated and the obtained paste was left to ferment for 0, 1, 2, 3 or 4 days. Different fermented pastes were roasted at 90oC with palm oil to obtain the various garis (G 0, G 1, G 2, G 3 and G 4). Place and Duration of Study: This study was carried out in the Life and Earth Science Laboratory, at the University of Maroua, Cameroon between the periods of January to April 2013. Methodology: The physicochemical characteristics, hydratation capacities and sensory properties of the different products were evaluated. The analysis were done by using a commercial cassava gari as reference.
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