Quality Attributes SD2 SD3 OV50.2 OV50.3 OV70.2 OV70.3 Control
Color 1.40 ± 0.50a 2.60 ± 1.10b 3.90 ± 1.48c 3.45 ± 1.05c 4.60 ± 1.39d 5.30 ± 0.98e 6.85 ± 0.37f
Aroma 2.35 ± 1.34a 2.30 ± 0.98a 3.75 ± 1.21b 3.80 ± 1.11b 3.60 ± 1.47b 3.80 ± 1.24b 6.60 ± 0.50c
Taste 2.40 ± 1.19a 2.65 ± 1.04a 3.50 ± 1.24bc 3.05 ± 1.05ab 3.55 ± 1.54bc 3.90 ± 1.33c 6.45 ± 0.69d
Graininess 2.50 ± 1.10a 2.95 ± 1.32ab 3.85 ± 1.46cd 3.45 ± 1.36bc 4.25 ± 1.71cd 4.35 ± 1.46d 6.50 ± 0.51e
Overall Acceptability 2.05 ± 0.94a 2.65 ± 1.04a 3.85 ± 1.18b 3.70 ± 0.80b 4.35 ± 1.14b 4.25 ± 1.07b 6.70 ± 0.47c
SD2, Sun dried chips (soaked three days and pressed three days)
SD3, Sun dried chips (soaked four days and pressed two days)
OV50.2, Oven dried chips at 50°C (soaked three days and pressed three days)
OV50.3, Oven dried chips at 50°C (soaked four days and pressed two days)
OV70.2, Oven dried chips at 70°C (soaked three days and pressed three days)
OV70.3, Oven dried chips at 70°C (soaked four days and pressed two days)
Table 6: Sensory evaluation of gari processed from dried cassava chips.