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Processing of Cassava to Gari and Other Foodstuffs
Author(s) -
Meuser F.,
Smolnik H.D.
Publication year - 1980
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19800320405
Subject(s) - food science , fermentation , chemistry , taste , granulation , pulp and paper industry , mathematics , materials science , engineering , composite material
A new process for Gari‐production has been developed. The single steps have been established by controlling the chemical and physical characteristics of the intermediate and end products. – The roots are peeled mechanically and ground to a mash which is fermented anaerobically. The fermented mash must be washed after fermentation to remove the cyanohydrin. The washed mash is drained mechanically and afterwards dried and/or roasted in a two stage process. The dried product can be ground to any required granulation size. The end products, Gari or Lafun etc. , can be stored without any change in taste for more than one year with a water content of less than 12%.