Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria.
Gari was processed from six different cassava cultivars TMS 3575, TMS 3044, hormone treated variety (HTV), TMS 30555, TMS 40944 and TMS 30572. Chemical analyses of the gari samples showed pH values of: 4.0, 4.0, 3.9, 3.6, 3.4, 3.6 and total titratable acidity of 0.99, 0.99, 0.98, 0.85, 0.96, 0.85 (% lactic acid) for TMS 3575, 3044, HTV, 30555, 30572, and 40944 respectively. Physical characteristics of the samples showed the swelling index of 264.5%, 223.5%, 364.0%, 321.3%, 241.3% and 232.7%, water absorption capacity of 1.0 ml/g, 0.8, 1.5, 1.9, 1.7, 1.9 ml g(-l) sample, relative bulk density of 0.29, 0.30, 0.15, 0.17, 0.15 (g/cm3) and gari yield of 34%, 21%, 33%, 24%, and 23%, for cultivars, TMS 3575 (2), 3044, HTV, 30555, 30572, 40944 respectively. Sensory evaluation showed a significant difference (p < 0.05) in quality and overall acceptability among the samples while Tukey test showed a difference (p<0.05) between HTV and between 3575 and 3044. The cassava pulp from the cultivars and their corresponding gari had HCN content (mg/100 g) ranging from 7.9 to 9.3 for pulp and 1.1 to 1.5 for gari, respectively. The 72 hours fermentation period reduced the HCN in all cultivars by 85%, which is considered to be a safe level for human consumption.
Achinewhu
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Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
Barber
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Ijeoma
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D000042:Absorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005285:Fermentation; D005502:Food; D005511:Food Handling; D006801:Humans; D006856:Hydrogen Cyanide / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D002365:Manihot / Q000737:chemistry*; D009549:Nigeria; D014867:Water
D014867:Water; D006856:Hydrogen Cyanide; D019344:Lactic Acid