Effects of Coloration and Processing Time on Garri Quality Produced from Mixed Cassava Cultivars

Abstract

As a staple food, garri is well known throughout Nigeria, a byproduct of cassava. Like all starchy food crops, it can also be processed in different ways to produce a variety of garri food stuffs that differ not only in appearance, but also in taste and shelf life. This work compared the quality characteristics of garri, produced from a sample of mixed cultivars, as affected by duration of processing and coloration. Harvested cassava was processed in four different forms coded AA, BB, CC, and DD. White samples are represented as W; yellow samples as Y. Highest values (in %) were recorded in white garri (19.11, AA) for Water Absorption Capacity; yellow garri (0.213, BB) for Total Titrable Acidity; white garri (3.7, BB) for pH; white garri (0.54, AA); for Hydrocyanic acid; ash content (3.22, yellow, DD); fat content at 0.71 (yellow, CC); crude fiber at 87.54 (yellow, AA); loose density at 0.680 (yellow AA); and bulk density at 0.721 (yellow, AA, sample). In all, white sample was found to contain better overall qualities.