CBN-V Video Archives - S2-02
Garification of Selected Improved Cassava Cultivars in Nigeria and Assessment of Physio-Chemical and Sensory Properties

Achinewhu S.C. and C.I. Owuamanam

Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria

        Gari produced from the roasted grit of fermented pulp of five different improved cassava cultivars, TMS 4(2) 1425, TMS 30572, NR 8083, NR 8212 and NR 8082 by a process of garification, were analysed. Chemical analysis of the gari samples showed pH values of 4.1, 3.9, 3.9, 4.1 and 4.0, respectively and corresponding total titratable acidity values 0.9, 0.95, 0.8, 0.78 and 0.75 percent lactic acid. Chemical properties of the test samples showed starch contents of 27, 34, 23, 16 and 21% respectively. Their swelling indices were 345, 345, 290 and 330%, relative bulk densities 0.50, 0.54, 0.55, 0.54 and 4.7 g/m3, water absorption capacities 7.5, 7.5, 6.0, 7.0 and 7.0 gg-1 and gari yields 23 20, 23, 22 and 21% in the same order. The particle (size) distribution profiles of the respective samples differed from cultivar to cultivar and influenced the sensory quality of gari. Cassava pulp from the cultivars and their corresponding gari contained HCN levels ranging from 115 to 185 mg HCN kg1 for the former and 18 to 25 mg HCN kg1 for the latter. An average of 84% HCN reduction was achieved by the 72 hr fermentation. Sensory evaluation of gari samples showed no significant difference (P>0.05) for stickiness to the palm in contrast to the texture and general acceptability (P<0.05). The cooked gari paste (eba) showed no significant difference for general acceptability. However, least significant difference (LSD) evaluation showed differences in binding qualities of TMS 4(2) 1425, NR 8083 and NR 8212.

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