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Physicochemical properties of gari prepared from frozen cassava roots

Author:
Oyeyinka, Samson A., Ajayi, Olamilekan I., Gbadebo, Christiana T., Kayode, Rowland M.O., Karim, Olayinka R., Adeloye, Abiodun A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 594-599
ISSN:
0023-6438
Subject:
cassava, freezing, pasting properties, roots, sensory properties, shelf life, swelling (materials), temperature, Nigeria
Abstract:
Gari is a fermented cassava products widely consumed in many parts of Africa including Nigeria. Cassava has a low shelf-life due to physiological and microbiological changes that occur after harvest. In this study, the physicochemical properties of gari produced from frozen cassava roots were investigated. Cassava roots were stored for a period of 0, 7, 14, 21 and 28 days. With the exception of gari yield (31.3–34.5%), freezing generally influenced the physiochemical properties of gari obtained from the cassava roots. Functional properties, including bulk densities and swelling power, decreased as the days of freezing increased. With the exception of pasting temperature (approx. 64 °C) and time to peak (approx. 7 min), other pasting properties were significantly affected by freezing. Cassava roots may be frozen for 28 days without significant changes in the sensory properties. Freezing may serve as a promising alternative for extending the shelf life of cassava root and the resulting roots may be used in the production of gari with satisfactory functionality and sensory attributes.
Agid:
6159459