Journal of Food Processing & Technology

Abstract

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

Sobowale SS, Awonorin SO, Shittu TA, Oke MO and Adebo OA

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).