CBN-V Video Archives - S2-14
The Effect of Cassava Post-harvest and Fermentation Time on Gari Sensory Qualities

Sanni M.O. and A.O. Olubamiwa

Biology Unit, Dept. of Science & Technology, The Polytechnic, Ibadan, Nigeria sanniol@skannet.com

        In Nigeria, over 70% of the cassava yield is processed into Gari, a convenient, storage cupboard, staple food. Since cassava tubers are readily perishable and the inevitable delay during the transportation of tubers to the market or process centers affects gari quality. Consumers select gari on the basis of cost and sensory characteristics. This study evaluates the effect of 0-7 days of either post-harvest (PT) or fermentation time (FT) on gari sensory qualities. Tubers of improved cultivars: TMS 30572 and 50395; and favorite local clones: Odongbo and Oko-iyawo were processed into gari. Ten randomly selected and trained gari consumers carried out sensory evaluation using a five hedonic scale rating with reference to: taste, color, aroma, texture and absence of extraneous matters. All parameters were acceptable at 0-3 days PT, but significantly different and not acceptable at 6-7 days PT. At 4-5 days PT, only Odongbo gari was not acceptable and by 6-7 days PT, most of the tubers were rotten. Conversely, taste and aroma were not acceptable for varying periods within 0-3 days FT, but acceptable and significantly different at 4-7 days FT. Early processing on farms eliminates post-harvest loss, reduces transportation cost, and ensures the production of gari with acceptable sensory qualities.

2007© Donald Danforth Plant Science Center All rights reserved.