Effect of Processing on the Physico-Chemical Properties and Yield of Gari from Dried ChipsUdoro Elohor Oghenechavwuko*, Gbadamosi Olasunkanmi Saka, Taiwo Kehinde Adekunbi and Akanbi Charles Taiwo
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria
- *Corresponding Author:
- Udoro Elohor Oghenechavwuko
Department of Food Science and Technology
Obafemi Awolowo University
Ile-Ife, Osun State, Nigeria
E-mail: [email protected]
Received date: June 15, 2013; Accepted date: August 22, 2013; Published date: August 30, 2013
Citation: Oghenechavwuko UE, Saka GO, Adekunbi TK, Taiwo AC (2013) Effect of Processing on the Physico-Chemical Properties and Yield of Gari from Dried Chips. J Food Process Technol 4:255. doi:10.4172/2157-7110.1000255
Copyright: © 2013 Oghenechavwuko UE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Fresh cassava tubers of the bitter variety (Manihot esculenta Crantz) were processed into dried chips (sun and oven drying at 50 and 70°C). The proximate composition, physico-chemical properties, cyanide content and water absorption capacity of the chips were determined. The chips were milled and soaked in four day old liquor (4DOL) for 3 or 4 days, and pressed for 3 or 2 `days, respectively. The pressed mash was sieved, fried, cooled and packaged. The pH and titratable acidity (TTA) of the soaking medium was determined at 24 h interval during soaking of chips. Gari samples from dried chips and from fresh tubers were analyzed for yield.
The results showed that moisture content (10.24%) of chips dried at 70°C was significantly (p<0.05) lower than that of sun dried and 50°C oven dried chips. The ash (1.53-2.06%), protein (1.30-2.56%), crude fat (1.34-1.47%), crude fiber (2.58-2.72%) and carbohydrate (79.21-82.08%) contents were not significantly (p<0.05) different among the samples. The cyanide content of the chips ranged between 58.26-69.83 mg/100g, sun dried chips had the least cyanide content. Water absorption capacity (28.21-98.81%) of chips increased with time with chips dried at 50°C having the highest value after 6h of soaking. The pH (4.65-3.90) of the medium decreased while the TTA (0.09-0.68) increased during fermentation. The yields of gari increased with soaking time and the values (71-78%) obtained were comparable to those in literature.