Sample WAC (%) LBD (g/cm3) PBD (g/cm3) pH Solubility (%)
SD2 256.32 ± 13.62bc 0.60 ± 0.01b 0.71 ± 0.01b 6.80 ± 0.07f 0.26 ± 0.06ab
SD3 261.00 ± 9.90cb 0.61 ± 0.02b 0.74 ± 0.01e 4.03 ± 0.00b 0.30 ± 0.05abc
OV50 2 268.41 ± 0.31c 0.65 ± 0.01c 0.78 ± 0.01f 4.80 ± 0.00d 0.11 ± 0.09a
OV50 3 272.08 ± 8.86c 0.61 ± 0.02b 0.72 ± 0.02cd 4.55 ± 0.07c 0.22 ± 0.03ab
OV70 2 227.71 ± 3.43a 0.61 ± 0.01b 0.73 ± 0.01de 5.95 ± 0.07e 0.44 ± 0.03bc
OV70 3 209.06 ± 7.71a 0.60 ± 0.02b 0.71 ± 0.00bc 4.10 ± 0.00a 0.46 ± 0.03bc
Control 234.96 ± 32.88ab 0.50 ± 0.01a 0.62 ± 0.01a 4.00 ± 0.00a 0.54 ± 0.12c
SD 2, Sun dried chips (soaked three days and pressed three days)
SD 3, Sun dried chips (soaked four days and pressed two days)
OV 50 2, Oven dried chips at 50°C (soaked three days and pressed three days)
OV 50 3, Oven dried chips at 50°C (soaked four days and pressed two days)
OV 70 2, Oven dried chips at 70°C (soaked three days and pressed three days)
OV 70 3, Oven dried chips at 70°C (soaked four days and pressed two days)
Control, Processed from fresh cassava tubers
LBD, Loose bulk density
PBD, Packed bulk density
WAC, Water absorption capacity at room temperature
Values with similar letters within the same column are not significantly (p < 0.05) different.
Table 2: Physicochemical and functional properties of gari.