Quality Attributes SD2 SD3 OV50.2 OV50.3 OV70.2 OV70.3 Control
Color 1.10 ± 0.45a 3.65 ± 1.42b 3.95 ± 1.28b 3.75 ± 1.65b 5.20 ± 1.11c 5.15 ± 1.46c 6.80 ± 0.41d
Aroma 1.75 ± 0.72a 3.00 ± 0.79b 3.75 ± 1.25cd 3.50 ± 0.24bc 4.25 ± 1.41d 4.40 ± 1.05d 6.55 ± 0.69e
Taste 1.95 ± 1.10a 2.75 ± 0.97a 3.40 ± 1.54bc 3.50 ± 1.15bc 3.75 ± 1.59c 3.85 ± 1.63c 6.55 ± 0.69d
Texture 3.10 ± 1.41a 3.75 ± 1.16ab 4.15 ± 1.14b 4.20 ± 1.36b 4.25 ± 1.45b 4.20 ± 1.32b 6.50 ± 0.76c
Mouldability 3.90 ± 1.80a 4.45 ± 1.36ab 4.40 ± 1.43ab 4.45 ± 1.10ab 4.00 ± 1.65ab 4.95 ± 1.36b 6.60 ± 0.68c
Overall acceptability 2.25 ± 1.21a 3.65 ± 0.93b 4.20 ± 0.95bcd 3.90 ± 0.97bc 4.55 ± 1.15cd 4.85 ± 1.14d 6.60 ± 0.68e
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)
Control, Processed from fresh cassava tubers
Value with similar letters in the same column are not significantly (p < 0.05) different.
Table 7: Sensory evaluation of gari (in form of eba) processed from dried cassava chips.