Gari Samples Research Articles

Influence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari

The backslopped fermentation method was used to produce gari to reduce the variability in the sensory attributes and their composition. The relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba) has been reported. There is presently no information on the drivers of the consumer acceptability of the BFG based on locations. Hence, this study aimed to evaluate the influence of biophysical attributes and locations on the consumer acceptability of BFG. The BFG was produced using an established method with the traditional spontaneous fermentation used as a control in each location. The consumer acceptability of the gari samples was carried out using a well-structured questionnaire in each location, and the biophysical attributes were analyzed in the laboratory using standard methods. The principal component analysis results showed that the consumers prefer the BFG in the Tse-Hom community because of their starch and sugar contents, bulk density, and peak time. The consumer acceptability of the 24 hrs and 48 hrs BFG in the Amatta community and the 24 hrs BFG in the Ubomiri community was associated with the trough and final viscosities and sugar content of the product. Also, the gari consumers in the Obaagun community accepted the 48 hrs BFG due to the water absorption capacity, pasting temperature, and the peak time of the product. Therefore, the consumer acceptability of the BFG is attributed to its biophysical traits but differs between locations.

Exploring the Influence of Locations on Cyanide, Moisture and Microbial Loads of Gari Produced from five Major Processing Areas in Abia State, Nigeria


 This study investigated the cyanide, moisture and microbial content of white and yellow gari sampled from the five market locations using standard analytical methods. Cyanide levels of white gari samples from Ndoki market location was least (0.122mgHCN) and highest (0.429mgHCN) in Isialangwa market location. Yellow gari samples had the least cyanide content (0.121mgHCN) in Ndoki market location and highest (0.373mgHCN) in Isialangwa market location. Moisture content of white gari samples was least (6.32%) in Ndoki market location and highest (10.16%) in Ndoro market location while yellow gari was least (5.82%) in Uzuakili market location and highest (11.26%) in Ariara market location. Total bacterial count of white gari was least (2.15cfu/g) in Ndoki market location and highest (3.10cfu/g) in Ariara market location. Yellow gari sample was least (2.40cfu/g) in Ndoki market location and highest (3.20cfu/g) in Ariara market location. Total fungi count of white gari was least (1.16cfu/g) in Ndoki market location and highest (2.70cfu/g) in Ariara market location while the yellow gari cyanide was least (1.07cfu/g) in Ndoki market location and highest (2.90cfu/g) in Ariara market location. All the quality indexes evaluated varied significantly (p<005) with market locations and lower than recommended safe limits.

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.

Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid bacteria. Consequently, it gives rise to organic acids and a significant reduction in the pH. Consumer preferences for gari are influenced by these changes and impact specific functional characteristics, which are often linked to cassava genotypes. Measurement of these functional characteristics is time-consuming and expensive. Therefore, this study aimed to develop high-throughput and less expensive prediction models for water absorption capacity, swelling power, bulk density, and dispersibility using Near-Infrared Reflectance Spectroscopy (NIRS). Gari was produced from 63 cassava genotypes using the standard method developed in the RTB foods project. The prediction model was developed by dividing the gari samples into two sets of 48 samples for calibration and 15 samples as the validation set. The gari samples were transferred into a ring cell cup and scanned on the NIRS machine within the Vis-NIR range of 400-2,498nm wavelength, though only the NIR range of 800-2,400nm was used to build the model. Calibration models were developed using partial least regression algorithms after spectra pre-processing. Also, the gari samples were analysed in the laboratory for their functional properties to generate reference data. Results showed an excellent coefficient of determination in calibrations (R2 Cal) of 0.99, 0.97, 0.97, and 0.89 for bulk density, swelling power, dispersibility, and water absorption capacity, respectively. Also, the performances of the prediction models were tested using an independent set of 15 gari samples. A good prediction coefficient (R2 pred) and low standard error of prediction (SEP) was obtained as follows: Bulk density (0.98), Swelling power (0.93), WAC (0.68), Dispersibility (0.65), and solubility index (0.62), respectively. Therefore, NIRS prediction models in this study could provide a rapid screening tool for cassava breeding programs and food scientists to determine the food quality of cassava granular products (Gari).

Influence of exposure to light and storage period on color changes in gari produced from bio-fortified cassava (Manihot esculenta Crantz) varieties

Light degrades carotenoids and thus the color of bio-fortified gari during storage. This study was therefore conducted to evaluate the effect of exposure of bio-fortified gari to light during storage on its color. Gari samples obtained from the processing of fresh storage roots of three yellow root cassava varieties (TMSI011368, TMSI010593, and TMSI010539) and a white root variety (TMS30572) as check were packaged in three replicates in transparent white plastics containers (light condition) and blue plastics containers wrapped in black polythene bags (dark condition). These were stored on an open shelf in the laboratory in a 4 × 2 × 13 factorial experiment in a randomized complete block design. Immediately after processing and monthly for 12 months, the gari samples were evaluated for color using a scale of 1 (white) to 8 (pink). The result showed that yellowness of the gari from bio-fortified cassava varieties decreased over the storage period from 5.5 (TMS010539) immediately after processing to 2.5 (TMS010593, under both storage conditions) at 12 Months After Storage (MAS). The change was significantly (p < 0.05) influenced by variety, storage duration and storage condition. Gari from varieties TMSI011368 and TMSI010593 had the least (38.3%) and highest (50.2%) percentage reduction in yellowness, respectively at the end of the storage period (12 months). Across the storage period, the mean color of gari samples stored in the dark condition (3.37) was significantly higher than the mean color of gari samples exposed to light (3.22). Therefore, the proper selection of cassava variety and the use of packaging containers that screen light from bio-fortified gari during storage can best preserve its color and ensure the availability of a reasonable amount of carotenoids to consumers after long-term storage (12 months).

Variation in Total Carotenoid Content of Gari from Yellow Root Cassava (Manihot Esculenta Crantz) Varieties During Prolonged Storage

Agronomic characteristics of some novel yellow root cassava varieties (YRCVs) released in Nigeria in 2011 and 2014 were investigated during their development but there is paucity of information on the stability of total carotenoid content (TCC) in their products during storage, hence this study. Gari from three YRCVs (TMSI011368, TMSI010593 and TMSI010539) and a white root variety (TMS30572) as control were stored under daylight and dark conditions for 1 year. The samples were scored for colour on a scale of 1 (white) to 8 (pink) and analysed for TCC following standard procedures at 0, 3, 6, 9 and 12 months after storage (MAS). Data on TCC were subjected to analysis of variance at α0.05 and correlation was done between gari colour and TCC. Variety, season and storage duration effects were significant for TCC. Gari from white root had no TCC. The TCC of the bio-fortified gari samples reduced from between 7.49 µg/ g (TMSI011368) and 15.19 µg/ g (TMSI010593) at initial stage to 1.65 µg/ g (TMSI010539, daylight condition) and 2.09 µg/ g (TMSI010593, dark condition) at 3 MAS. Over the 12 months storage period, TMSI010593 and TMSI011368 had the least (7%) and highest (18%) percentage retention, respectively. Notably, colour and TCC of the gari samples were positively correlated under each storage condition.

Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons.

Gari is a partially gelatinized roasted fermented granular white or yellowish product made from storage roots of cassava. It is consumed as fast foods in many countries across the world. Physicochemical composition, particle size, colour, and antioxidant activities of five gari (92/0326, 96/1414, IRAD4115, EN, and AD) processed from fresh storage roots harvested at 12 months after planting (MAP) and 15MAP compared to four (4) commercial gari (M1, M2, M3, and M4) were evaluated. The analytical results revealed that colour value b∗ and particle size varied significantly (p < 0.05) among the gari samples. Bound flavonoid contents were lower than free flavonoids (3.93 to 10.50 mgQE/100 g and 2.40 to 8.85 mgQE/100 g, respectively). Fourier transform infrared confirmed the functional groups in all gari samples. The antioxidant activity of the bound phenolics showed significantly (p < 0.05) higher DPPH scavenging ability than free phenolics (gari M2: 2.70 μgTE/g). Similarly, the bound phenolics showed significant (p < 0.05) variation of HRSA scavenging activity (0.18-35.09 μgTE/g). However, the best HRSA scavenging activity was found with bound phenolics of gari 96/1414, whereas HRSA scavenging activity was not detected in gari 92/0326, 96/1414, and AD. The value of ABTS scavenging activity of gari varied significantly (p < 0.05) from 20.60 to 30.17 μgTE/g and from 20.70 to 34.39 for free and bound phenolics, respectively, while free phenolics showed higher FRAP value (7.97 mgTE/g) than the bound phenolics (4.59 mgTE/g). Additionally, phenolics and antioxidant activities showed significantly (p < 0.05) a positive correlation. The present study has provided an insight into the physicochemical composition, bioactive compounds, and antioxidant activities of various gari processed at different season and maturity period of harvesting. It reveals that consumers of cassava gari can get health benefits apart from the nutritional values.

Variation among gari samples of some yellow cassava (Manihot esculenta Crantz) varieties for change in color during storage

Carotenoids in bio-fortified gari are degraded by light and oxidation during storage resulting in fading of their yellow color. In this study, gari from yellow-root (bio-fortified) cassava varieties (YCVs) were evaluated for color change during storage in two seasons. About 400 g of fresh gari samples of five YCVs (IITA-TMSI011368, IITA-TMSI011371, IITA-TMSI011412, IITA-TMSI070539 and IITA-TMS-I070593) and white-root variety (TMEB419-check) were packaged in transparent plastics to ensure exposure to light. The samples were evaluated monthly for color change using a chart with a scale of 1 (white) to 8 (pink) for 12 months in each season. Data collected were subjected to ANOVA, descriptive and correlation analyses. Reduction in yellow color intensity was observed among the yellow gari samples in the first month from average of 4.40 to 3.53 representing about 20% decrease. At 12 months after processing, varieties IITA-TMSI011368 and IITA-TMSI011371 had the highest (68%) and least (58%) yellow pigment retention, respectively. There was significant variation among the varieties for gari color change and yellow pigment retention over the storage period. Therefore, carotenoid content in bio-fortified gari depends on the cassava variety and storage period. These factors should be considered in future breeding program to improve cassava for carotenoid content.

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were used for the characterization of the biophysical and textural attributes of the gari/eba from different cassava roots. It was observed that the mean of the biophysical attributes of the gari is swelling power (SWP) 12.46%, dispersibility 59.70%, water absorption capacity (WAC) 474.60%, peak 355.82 RVU, breakdown 111.02 RVU, and final 423.07 RVU viscosities, peak time 4.91 min, pasting temperature 80.14°C, moisture content 3.92%, ash content 0.98%, starch content 71.98%, amylose content 31.47% and cyanogenic potential (CNP) content 0.47 mg HCN/kg. There were significant differences (p &amp;lt; 0.05) in all the biophysical attributes of the gari samples. The instrumental texture attribute of the eba is hardness 40.46 N/m2, mouldability 0.93, and stretchability 1.04. The sensory texture attributes depict that all the eba was moderately soft, sticky, and mouldable. Significant differences (p &amp;lt; 0.05) exist in the instrumental and sensory texture attributes of the eba samples. The PCA shows that gari made from TMS14F1285P0006 and TMS13F1053P0010 genotypes may have similar behavior in terms of dispersibility, SWP, and peak and breakdown viscosities to that of the TMBE419 variety. Also, the stickiness of the eba prepared from the TMS14F1285P0006 and TMS13F1053P0010 genotypes may be the same as that of the TMBE419 variety. Therefore, TMS14F1285P0006 and TMS13F1053P0010 genotypes may be good replacements for producing gari/eba in place of the TMBE419 variety.

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

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.

Quality evaluation of gari produced from provitamin A cassava (Manihot esculenta) enriched with African yam bean (Sphenostylis stenocarpa)

Provitamin A cassava (PVAC), a biofortified yellow cassava, has great potential to alleviate vitamin A deficiency in sub-Saharan Africa. Blending PVAC with an underutilized legume, African Yam Bean (AYB), in gari production will go a long way in reducing protein and vitamin A malnutrition problems in sub-Saharan Africa where gari is a staple food. Gariwas produced from PVAC mash substituted with varying proportions (0, 7.5, 15, 23 and 30%) of AYB using simplex lattice design expert (version 16.0). The gari samples were evaluated for their nutritional composition, physicochemical properties and anti-nutritional factors. Sensory attributes of the products were evaluated using a 7-point hedonic scale. Moisture contents of all the gari samples were below 5% indicating safe level for prolonged storage. Substituting PVAC with AYB at varying proportions resulted in 14.4-23.7%, 16.3-23.5%, 19.8-20.3% and 15.5-20.3% for ash, protein, calorific and beta-carotene contents, respectively, and 18.3–21.8% reduction in fiber content. Production of gari from blends of PVAC and AYB significantly (p&lt;0.05) increased pH level and reduced total titratable acidity of the gari samples. Gariproduced from 92.5% PVAC and 7.5% AYB mash had the least value of 1.20 mg/kg HCN, and 100 % cassava gari had the highest value (5.0 mg/kg) of HCN. The swelling capacity decreased with increase in the substitution level of AYB in the mixture. The results of syneresis of the samples followed a similar trend with that of swelling capacity. Water absorption capacity and reconstitution index showed increase with increase in the level of AYB inclusion. The anti-nutritional factor of the gari sample ranged from 1.95 to 5.65% for trypsin inhibitor, 4.53-31.02 mg/100g for total phenols, and 2.56-5.33 mg/100g for alkaloids. Gariproduced from 100% PVAC was the most preferred in terms of colour, texture, aroma and appearance while gari substituted with 7.5% AYB was best preferred in terms of taste. Significant difference (p&lt;0.05) was recorded for the overall acceptability attribute of 100% PVAC gari(control sample) which was best rated by the panelists. It was concluded that a substitution of 7.5% AYBintoPVAC mash gave the gari with the best overall quality acceptability. These findings indicated the potential of AYB in gari processing to curb vitamin A deficiency among the vulnerable group.

Determining the effect of heat treatment on iron fortified soybean gari blend and its potential bioavailability

Gari is a cassava based food product which lacks most essential nutrients needed to promote good health and growth. An easy-to-adopt strategy widely accepted and used by most low-income household to improve nutritional intake is to blend nutrient dense and nutrient-poor agricultureal produce in a meal. Soybean is used in food blends, as it contributes to caloric source especially supplementary protein. Micronutrient deficiency has been a major challenge in middle and low income countries. The most prominent of micronutrient deficiencies is iron deficiency, which has a potential harmful developmental effect especially on infants, adolescent girls, pregnant women and the elderly. Gari is widely consumed in Ghana and along the West African coast, therefore can be a good medium for food fortification to improve nutrition. The objective of the study was to fortify defatted soybean gari blend with iron and evaluate the effect of heat treatment on anti-nutrient content, estimated iron bioavailability and colour of the products. A known quantity of commercial food grade ferric sodium (FeNa) EDTA was added to cassava mash (with or without commercial food grade defatted soybean flour) before and after processing into gari. The elemental composition, anti-nutritional properties, estimated iron bioavaliability and colour of the product were determined using appropriate analytical methods. Results showed that fortification with iron improved the iron content of the gari samples (with or without defatted soybean flour). Addition of iron to defatted soybean gari blend before heat treatment significantly (p<0.05) decreased the lightness (L*) and yellowness (b*) of the end product. Blending gari with soybean flour elevated its anti-nutrient content; however the estimated molar ratios of anti-nutrients to iron and zinc contents were within acceptable levels as stipulated by USAID and FAO guidelines. Iron fortification of soybean gari blend has huge potential to reduce iron deficiency anaemia and protein-energy malnutrition among gari consumers in Africa.

Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari

Gari (cassava flake) is a fermented, roasted cassava product, and a major staple food in Nigeria. Yellow flesh cassava (TMS 1358) variety was processed into gari and the chemical and physicochemical properties of the gari and reconstituted paste were determined. Ash, lipid, and carbohydrate contents decreased with fermentation days while the protein and fiber contents increase with fermentation days in the gari. Starch contents decreased gradually while the sugar contents of the gari increased with fermentation days. Cyanide contents of all the gari samples were less than 1 mg/CN−1. Color of the gari samples were brighter in early fermentation periods but became darker with prolonged fermentation periods. Carotene contents decreased with storage time while pH values increased slightly at 6 months. Reconstituted gari paste fermented for 0 to 2 days was more acceptable in appearance, moldability, and in overall acceptability. Fermentation of cassava (TMS 1358) for 0–2 days and storage of gari product for up to 2 months are desirable for human consumption. Practical applications This study is about the use of improved breed cassava in making cassava flakes (gari). The biofortified cassava was used and studied over 6 months to know the effect of storage on the cassava flake. Cyanide content of the cassava variety was low and reduced with fermentation periods. Carotene contents also diminished after 2 months of storage. Utilization of biofortified cassava flakes (gari) is encouraged within 1–2 months of production and at 2nd day of fermentation. This study enables the consumers and processors to know the characteristics of this cassava variety, the best fermentation periods, and storage of the product at ambient temperature.

Market Selling Conditions and Storage Methods Influences β-carotene Stability and Retention in Biofortified Gari

The influence of regular market selling conditions and storage methods on β-carotene stability and retention were investigated in two different biofortified gari types. Freshly processed gari samples obtained from TMS 01/1412 and TMS 01/1371 respectively were exposed to 35-450C sunlight (ESL) and 60 watts electric bulb light (EEB); stored in black polyethylene bag (SPB) and air-tight aluminum container (SAC) respectively. The stability (using area under curve analysis) and retention (%) of β-carotene in all the experiments were monitored and compared over a period of 4 weeks. Results revealed that ESL had a huge negative influence on the stability and retention of β-carotene in the two biofortified gari types. Although EEB showed minimal but progressive negative influence, SAC followed by SPB showed the least negative influence on the nutrient stability. The overall retention of β-carotene in gari processed from TMS 01/1412 and TMS 01/1371 respectively were as follows: ESL (12.1%, 12.8%), EEB (58.5%, 47.5%), SPB (61.9%, 50.8%) and SAC (60.2%, 82.6%). SAC retained the most appreciable amount of the nutrient thus suggesting it as a better form of storage while ESL lost the largest amount of the nutrient thus portraying it as a detrimental market selling condition for the biofortified gari.

Quantitative evaluation of hydrogen cyanide content, chemical and functional properties of gari from Akwanga, Nasarawa State, Nigeria

Ingestion of cyanohydrins has been linked to acute and chronic toxicities even death on several occasions in Nigeria. The need for periodic evaluation of cassava based food products to ensure compliance to standard specifications is therefore imperative. This study was conducted to investigate the concentration of hydrogen cyanide and other quality parameters of gari samples collected from Akwanga main market in the month of July, 2019. A total of 21 samples of gari (16 white and 5 yellow varieties) were collected using systematic random sampling techniques. Hydrogen cyanide, proximate compositions, physicochemical and functional properties were carried out following standard procedures. Results showed that white and yellow gari contained hydrogen cyanide in the range of 3.68–19.37 mg/kg and 13.32–16.17 mg/kg respectively. High moisture (11.38–16.74%) and crude fibre (1.51–3.44%) contents were recovered in some white gari and all the yellow gari samples. The results obtained for pH (4.44–5.95) and titratable acidity (0.11–0.67%) indicated low acid concentrations in both gari varieties. The bulk density, water absorption capacity, swelling index and least gelation capacity varied significantly in white and yellow gari samples as from 0.12–0.87 g/mL, 4.06–5.40 mL/g, 0.47–4.40 and 3.00–6.70% respectively. The concentrations of hydrogen cyanide in all the samples were higher than maximum value (2.0 mg/kg) considered as National Standard Specifications for gari coupled with high moisture contents above the safe level which might predispose them to mould growth that could render them unsafe for human consumption.

Evaluation of the chemical composition and functional properties of gari from Liberia

The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from markets (35) and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in airtight polythene bags prior to laboratory analyses using standard methods, and the data generated analysed using Statistical Package for Social Scientist (SPSS Version 21). The results showed that the chemical composition of the gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The functional properties of the gari samples is water absorption capacity 525.13%; oil absorption capacity 175.59%; least gelation concentration 6.13%; dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity 149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature 50.82 °C. All the chemical composition and functional properties were significantly (p &amp;lt; 0.05) affected by the products except for ash, TTA, and protein contents as well as the SWP (p &amp;gt; 0.05). The addition of moringa leaf powder, groundnut paste, roasted coconut chips, and milk powder increased the fat and protein contents of the gari compared to the non-enriched products. Gari of improved quality can be produced in Liberia if the available local cassava varieties with high cyanide content are fermented before roasting or the newly introduced low cyanide varieties are used for gari production with the stipulated standard operating procedures

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

The toasting variables of three women and the effect on the quality of gari was evaluated. Their toasting time, stirring time, resting time, and manual energy consumption was recorded. The gari toasted by the three women were compared for the chemical composition, pasting properties, functional properties, and particle size distribution. The data obtained were subjected to Analysis of Variance (ANOVA) and means separated using Duncan's multiple range test at p < 0.05 significance. Cassava mash introduced per time ranged between 0.70 and 1.17 kg. The time of introduction of the cassava mash was different for the different women. The toasting time was highest for woman 2 (21.40 min) followed by woman 3 (19.33 min) while woman 1 had the shortest toasting time (17.21 min). The dry matter content of the gari samples ranged from 83.59% (gari from woman 1) to 87.49% (gari from woman 3). The Hydrogen cyanide content of the gari samples ranged from 16.91 to 17.17 mg/kg with the gari toasted by woman 1 having the lowest hydrogen cyanide content. The gari sample toasted by woman 1 had the highest peak viscosity (451.40 RVU). The swelling index of the gari samples toasted by the three women varied significantly (p < 0.05). Woman 1’s gari had the largest particle size (50.66% retained in 850 µm sieve) while woman 2’s gari had the lowest particle size (25.79% retained in 850 µm sieve). The study revealed that the toasting variables of the different women introduced some variations in the particle size, swelling index, and pasting properties of the gari samples. Practical applications Data generated from this work will be of use to those working on the fabrication of gari toasting machine. This will help them to understand the gari toasting process. It will also be useful in the standardization of the gari production process.

Proximate and Mineral Composition of Co-Fermented Breadfruit and Cassava into Gari Analogue

The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential statistics. The results showed that Co-fermentation of cassava and breadfruit produced gari and gari analogue with slightly enhanced protein content. The protein content of the samples ranged from 3.42%-5.68% with 100% cassava gari having the lowest protein content (3.42%) and 100% Breadfruit gari having highest protein content (5.68%). Co-fermented products did not have enhanced mineral content than that of whole breadfruit and cassava gari. Zinc content of 100% cassava gari was 13.71, which were significantly higher than that of the co-processed gari. 100% Breadfruit gari and 60%C: 40%B had no zinc content at all. Calorific values of the 100% cassava gari was significantly higher (p<0.05) calories (4442.85 Kcal) than other gari samples with 100% Breadfruit gari having the lowest calories (3652.44 Kcal). This study established that 20% of breadfruit c-fermented with cassava yields a novel food product that compares favorably with 100% cassava gari in terms of nutritional values thus, confirming that processing of breadfruit into a locally familiar from analogue to gari will increase its utilization, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.

Physico-Chemical Characteristics and Storage Stability of Breadfruit and Cassava Co-Fermented into Gari Analogue

This study concentrated majorly on producing a functional food; gari analogue from co-fermented breadfruit and cassava. A portion of both mature cassava tubers and matured but unripe breadfruit (Artocarpus altilis) was co-fermented (100:0, 0:100, 80:20, 70:30, and 60:40 Cassava: Breadfruit) to obtain gari analogue. The physico-chemical characteristics (pH, titratble acidity and cyanide content) of the fermenting mash were examined daily till the end of the fermentation days, also on the final gari analogue after production. The final gari analogue were stored in a plastic covered containers for six weeks during which pH, titratable acidity and cyanide evaluation were conducted weekly to determine if there could be any appreciable changes in acidity and taste of gari analogue samples. The pH of the samples decreased with increase in process time of the fermenting mash, breadfruits samples had lower pH than those cassava samples. Titratable acidity increased with increase in fermenting days as all samples had higher acid content at the end of fermentation period comparable with the initial acid content while the co-fermented gari samples had lower cyanogenic glycosides than 100% cassava gari. This study established that co-fermentation of breadfruit and cassava into analogue reduced the cyanogenic glycosides of gari with increase in titratable acidity (TTA) and decrease in pH values which in turn played a major role in altering the taste of the final gari analogue and its storage stability.

Assessment of heavy metals and microbial contamination of gari from Liberia.

Cassava is a staple mostly eaten in the form of gari, after rice in Liberia. The local method of gari processing often leads to product contamination, thus, a study was done to assess the heavy metals and microbial contamination of gari in eight counties of the country. A total of sixty‐one gari samples were collected and packaged in an airtight polyethylene bag for analyses, using standard methods. Results depict that the mean of the heavy metals in the gari samples is iron (Fe) 43.87 ppm, copper (Cu) 0.94 ppm, zinc (Zn) 5.49 ppm and aluminum (Al) 257.45 ppm. Yellow gari had the highest Fe (64.90 ppm), Cu (1.25 ppm) and Zn (7.85 ppm) content, but with the least Al content (87.15 ppm). The Fe content was lower in groundnut‐fortified gari (42.93 ppm), and the Cu (0.70 ppm) and Zn (3.50 ppm) content were lower in groundnut‐moringa‐fortified gari. The samples and counties have no significant statistical effect (p > .05) on the heavy metals composition of the products. No microbial growth was observed in groundnut‐fortified and groundnut‐moringa‐fortified gari but with coconut‐fortified gari having the highest total fungi count of 800 CFU/g. The major fungi identified in the gari samples are Penicillium and Aspergillus spps., but with their counts within the regulated level. Therefore, the gari consumed in Liberia are safe except for the high Fe and Al content, which needs to be addressed with the use of unpainted stainless steel materials as food contact surfaces.

Determination of the glycemic index of varying proportions of a novel formulation of staple cassava flour - Gari

This study was carried out to determine the glycemic index of coconut-enriched gari which was fermented at various durations. A total of 18 apparently healthy subjects participated in the study. The determination of total carbohydrate, crude fibre and available carbohydrate, followed by glycemic index was performed on six samples of the coconut gari using the standard operating procedure. The coconut gari samples (48 hours fermentation) gave mean glycemic index values ranging from 81.96 ± 3.42 - 84.96 ± 4.90 while the 72 hours fermentation gave a mean range of 74.34 ± 2.24 – 82.04 ±5.40. The samples were subjected to statistical analysis using ANOVA and found to be non-significantly (p &gt; 0.05) different when compared to each other. The low G.I rating observed in coconut gari fermented for 72 hours is an indication that the food may be good for consumption as a staple except with under some exceptional conditions. This study suggests that extensive fermentation of gari enriched with coconut could be nutritionally appropriate for diabetics.