EFFECT OF GARIFICATION (ROASTING) DURATION ON THE QUALITY CHARACTERISTICS OF CASSAVA GARI
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
The effect of different garification duration on the chemical, pasting, functional and sensory properties of cassava gari was studied. Sieved fermented cassava mash of equal quantity was roasted for 15minutes, 20 minutes, 25 minutes, 30 minutes and 35 minutes at constant roasting temperature of 95oC, the resulting cassava gari samples were subjected to chemical, pasting, functional and sensory analysis using standard methods. Increase in garification duration resulted in reduction in the moisture and hydrogen cyanide contents, and caused an increase in sugar content and pH. The moisture, protein, ash, fibre, sugar and hydrogen cyanide contents were in the range 7.96% - 17.89%; 1.89% - 2.23%; 1.03% - 1.64%; 1.16% - 1.97%; 2.21% - 5.05% and 14.08 mg/kg - 23.43 mg/kg respectively. Samples roasted for 25 minutes and 30 minutes had higher peak and final viscosities with lower breakdown viscosity, peak time and pasting temperature. Even though the percentage yield reduced with increase in garification duration, the swelling index and water absorption capacity of samples roasted for higher duration were however better. The ranges of the percentage yield, swelling index and water absorption capacity were: 53.57% - 75.00%; 1.20 - 3.10 and 4.00 ml/g - 7.60 ml/g respectively. In terms of all the sensory attributes examined samples roasted for 15 minutes and 20 minutes were poorly rated. There was no significant difference between the taste, colour, particle size and overall acceptability of samples roasted for 25 minutes, 30 minutes and 35 minutes. Optimum garification duration of 30minutes is recommended.
Authors and Affiliations
Stephen Olanrewaju Arinola
Keywords
Related Articles
- EP ID EP204333
- DOI -
- Views 85
- Downloads 0
POTENTIAL DOMESTIC AND INDUSTRIAL UTILIZATIONS OF OKRA SEED: A REVIEW
The paper reviewed the chemical properties of seed and seed oil of okra. Various published articles on chemical composition of seed and seed oil of okra were reviewed. The reported values of the proximate composition of...
OLIVE OIL AS A POTENTIAL SOURCE OF ANTIOXIDANT AND ANTICANCER AGENTS
The aim of this study was to evaluate the variations in quality parameters of olive oil extracted from two different olives varieties(Coratina and Picual) were followed at three different stages of maturity: free fatty a...
INVESTIGATING THE EFFECTS OF SPROUTING ON QUALITY ATTRIBUTES OF COCOYAM FLOUR AND ITS PERFORMANCE AS COMPOSITE OF WHEAT IN BREAD PRODUCTION
This study was focused on investigating the effects of sprouting on the functional and antinutritional properties of cocoyam flour. The performance of incorporating unsprouted cocoyam flour (UCF) and sprouted cocoyam flo...
EFFECT OF PACKAGING MATERIALS AND POSTHARVEST TREATMENTS ON POSTHARVEST QUALITY AND SHELF LIFE OF BANANA FRUITS (Musa Spp)
Banana is considered as a short life fruit. Extending shelf life and maintaining postharvest quality of the fruit can be accomplished when ripening is not induced by a large ethylene exposure, stored at appropriate tempe...
INDICATORS FOR GULLY EROSION ASSESMENT ON AGRICULTURAL TORRENTIAL WATERSHEDS
It is known that effective erosion triggered by light rain, get local differences depending on the specific impact of these weather factors that are causal and conditional factors, geological structure and soil, vegetati...