MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)

Olayinka Ramota Karim,Olaide Akinwunmi Akintayo

doi:10.15414/jmbfs.2879

Olayinka Ramota Karim, Olaide Akinwunmi Akintayo

Open Access

https://doi.org/10.15414/jmbfs.2879

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Abstract

Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of six cassava varieties (TMS 30001, TMS 30572, TME 419, TMS 98/0505, TMS 98/0581 and Biofortified) being promoted for widespread cultivation in Kwara State, Nigeria. The yield, physical, chemical and sensory attributes of gari made from these roots were also investigated. Principal Component Analysis (PCA) was conducted to identify parameters contributing to major sensory variations in the gari samples while correlation analysis was adopted to determine relationships between cassava and gari properties. Biofortified cassava had the highest root size attributes. Moisture, starch and cyanide contents of the cassava roots were 64.01-77.38%, 31.47-61.94% and 40.52-58.86 mg/kg, respectively. TMS 30001 had highest pulp-to-peel ratio (3.96) and gari yield (20.11%). The particle size distributions, angles of repose, pH, and total titratable acidity of the gari samples differed significantly (p≤0.05). Cyanide content of gari from TMS 98/0581 was above WHO recommended safe limit of 10 mg/kg while gari from TMS 30001 had highest sesnory ratings, except in taste. PCA revealed overall acceptability, taste and colour as the top three sensory components contributing to variation in the gari samples. Root size negatively correlated with dry matter, starch content and gari yield. It was concluded that the various cassava varieties exhibited some distinct morpholgical and chemical characteristics which influenced their potentials for gari production.

Highlights

There are several cassava varieties being promoted for widespread adoption by farmers and gari producers in Nigeria (Abdoulaye et al, 2014)
Cassava roots with high root weights will be preferred by farmers who sell on weight basis
Cassava peeling during gari production is mostly done manually (Jimoh et al, 2014) and majorly by women (Bentley et al, 2017) and too short cassava roots may be difficult to handle during peeling

Summary

Introduction

There are several cassava varieties being promoted for widespread adoption by farmers and gari producers in Nigeria (Abdoulaye et al, 2014). Achinewhu et al (1998) reported that varietal differences had varying effects on the yield, swelling and water absorption properties, as well as acidity level of gari made from six newly developed cassava varieties studied in Rivers State, Nigeria. These variations could only have been associated with inherent genetic differences since all the roots were subjected to the same agronomic conditions and processing method. Cassava roots are peeled, crushed, fermented, sieved and fried Though there are both national and international specifications for gari quality, variations are common due to processing and varietal differences (Oduro et al, 2000). Other analyses evaluated included some physicochemical and sensory properties of gari from these cassava varieties

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