Quality of gari (roasted cassava mash) in Lagos State, Nigeria
AbstractGari is creamy-white, partially gelatinized roasted free flowing granular flour made from cassava roots. It is a major staple consumed in both urban and rural areas due to its convenience. Quality of Gari (roasted cassava mash) in Lagos, Nigeria was investigated. Gari samples were
collected at random from different processors and sellers in major urban and rural markets of three-selected local governments in Lagos state. The samples were then analyzed for chemical and functional properties. The cyanide level of gari from Ikorodu and Epe local government areas (excluding that from Epe rural processor) falls within the recommended standard of 20 mg HCN/kg by the Standard Organization of Nigeria
(SON). The ash and crude fibre contents of all the samples fall within the standard of 1.5% - 2.0% and the moisture content of all samples (9.73% - 14.87%) falls within the normal range for storage up to seven months. The peak viscosity, ranged from 195.00–373.33 RVU. Badagry rural producer had the highest peak viscosity (at a temperature of 64.05o C in 4.72 minutes) and Ikorodu rural producer had the lowest (at temperature of 64.15oC in 4.40 minutes). The breakdown viscosity ranged from 56.67 RVU – 238.25 RVU with Badagry rural processor gari having the highest and gari from Epe urban processor (Ayetoro) had the lowest. The final viscosity ranged from 195.92-315.33 RVU. Gari from Epe urban processor (Ayetoro) had the highest and that from Ikorodu rural processor had the lowest. The set back viscosity ranged
between 47.25 and 101.42 RVU with gari from Gbogbo market of Ikorodu rural area having the highest and that from Poka market of Epe rural area having the lowest. There were significant differences (P<0.05) in the pasting properties of the gari samples.
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