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
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