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ISSN: 2375-3935

American Journal of Food Science and Nutrition

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Quality Assessment of Cassava Gari Produced in Some Selected Local Governments of Ekiti State, Nigeria

American Journal of Food Science and Nutrition
Vol.4 , No. 4, Publication Date: Aug. 23, 2017, Page: 36-41

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Authors

[1]	Arinola Stephen Olanrewaju, Department of Food Technology, the Federal Polytechnic, Ado-Ekiti, Nigeria.
[2]	Oluwasola Ebenezer Idowu, Department of Food Technology, the Federal Polytechnic, Ado-Ekiti, Nigeria.

Abstract

This study assessed the quality of gari produced in major gari processing areas in Ekiti State as a means of measuring its conformity with some recommended standards and major quality attributes demanded for in gari. Samples of gari produced in seven processing areas spread across the three senatorial districts of Ekiti State were collected at the point of production and analyzed for chemical, pasting and functional properties. The range of moisture, ash, crude fibre and protein contents of all the samples were 8.48% - 9.86%, 1.85% - 2.05%, 1.77% - 1.98% and 1.96% - 2.88% respectively. The hydrogen cyanide contents of the samples compared favourably with the recommended standard of 20mg/kg by the Standard Organization of Nigeria (SON). Gari sample produced in Ikere had the highest peak viscosity of 324.25RVU (at a pasting temperature of 83.05°C in 5.42minutes) while Ado-Ekiti sample had the lowest peak viscosity of 133.50RVU (at a pasting temperature of 82.05°C in 6.00 minutes). The final viscosity, breakdown viscosity and setback viscosity of the samples were in the range of 145.25 RVU - 290.58 RVU, 48.42 RVU - 162.97 RVU and 60.17 RVU - 98.83 RVU respectively. The range of swelling index, water absorption capacity, bulk density, titratable acidity and pH of the samples were 2.50 - 3.40, 5.00ml/g - 6.00 ml/g, 0.58g/ml - 0.67 g/ml, 0.004% - 0.016% and 3.90 - 4.60 respectively. Generally, the quality of gari samples from the selected areas was good and many of the samples met the recommended standard.

Keywords

Cassava Gari, Quality Assessment, Chemical Properties, Pasting Properties, Functional Properties

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