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African Journal of Biotechnology

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Principal components analysis and age at harvest effect on quality of gari from four elite cassava varieties in Ghana

FB Apea-Bah, I Oduro, WO Ellis, O Safo-Kantanka

Abstract


Four elite cassava varieties in Ghana released under the local names Afisiafi, Tekbankye, Abasafitaa and Gblemoduade were planted in June and harvested the following year at 9, 10, 11, 12, 13, 14 and 15
months after planting, and processed into gari. The effect that age at harvest had on selected physicochemical properties indicative of gari quality was studied in the four varieties. The parameters studied include moisture content, ash, pH, titratable acidity (% lactic acid), crude fibre, swelling capacity and yield. Moisture was between 9.54 - 11.57% while ash was between 0.88 - 1.39%. Titratable acidity was between 0.85 - 1.62% while pH ranged between 3.58 and 4.21. Swelling capacity was slightly below 3 while yield ranged between 12 and 26%. The four principal components identified were dry matter, extent of fermentation, starch content and elemental composition of the gari. Age at harvest
significantly affected (p < 0.05) moisture, pH and bulk density of the gari samples. Varietal effect was not significant.



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