alexa Estimation of Material Losses and the Effects of Cassava at Different Maturity Stages on Garification Index
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Estimation of Material Losses and the Effects of Cassava at Different Maturity Stages on Garification Index

Sobowale SS1*, Awonorin SO2, Shittu TA2, Oke MO3 and Adebo OA4

1Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria

2Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

3Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

4Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein 2028, South Africa

*Corresponding Author:
Sobowale SS
Department of Food Technology
Moshood Abiola Polytechnic
Abeokuta, Ogun State, Nigeria
Tel: +2348033791755
Email: [email protected]

Received Date: December 02, 2015; Accepted Date: December 28, 2015; Published Date: January 05, 2016

Citation: Sobowale SS, Awonorin SO, Shittu TA, Oke MO, Adebo OA (2016) Estimation of Material Losses and the Effects of Cassava at Different Maturity Stages on garification Index. J Food Process Technol 7:554. doi:10.4172/2157-7110.1000554

Copyright: © 2016 Sobowale SS, 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.



Gari, a West African staple food was processed using fresh cassava tubers (TMS 30572 cultivar). Material losses and garification rate index as affected by the cassava ages of maturity, fermentation days and processing stages were determined. The material losses and yield of gari from 9, 12 and 15 months old cassava plants at different processing stages and fermentation days were evaluated. Results showed that the average peeling loss at different maturity ages ranged between 21 and 28.86% while percentage grating loss ranged from 3.71 to 5%. Likewise, estimated percentage dewatering/fermentation loss ranged from 25.55 to 30%, while sieving loss ranged from 4.24 to 5.14%. Garification losses ranged from 17.45 to 19.79% with an average gari yield between 19.86 and 23.68%. Cassava of 15 months maturity age generally produced higher yields of gari than those harvested early. The mean garification conversion rate achieved was 22% (0.22, wt/wt).


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