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Short Duration Processing for High Quality Gari Production
Author(s) -
Sokari Tokuibiye G,
Karibo Promise S
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<427::aid-jsfa491>3.0.co;2-4
Subject(s) - flavour , food science , aroma , cyanide , fermentation , mathematics , chemistry , inorganic chemistry
High quality, cyanide‐free gari was produced within 24 h by separating the process into distinct detoxification and flavour development phases. Grated cassava was rapidly detoxified by adding water (3:4 parts, v/w) and holding at 50°C for 6 h before dewatering in a screw press. Development of the characteristic gari flavour was initiated in the detoxified cassava mash by inoculating with detoxified, 3‐day‐fermented cassava liquor (2:5 parts, v/w) and holding the mixture at 50°C or ambient temperature for 12–18 h. Flavour development was then completed by dewatering the inoculated mash and toasting/garifying. Extensive sensory evaluation by a panel familiar with gari but which was otherwise untrained showed that there was no significant difference ( P> 0·01) between the product and traditionally processed gari in aroma, flavour and overall acceptability. The value of the rapid production of gari in providing this staple food for millions in developing countries, without exposing them to nutritional hazards from residual cyanide, is stressed.