MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)

• Published in: Journal of microbiology, biotechnology and food sciences Vol. 11; no. 3; p. e2879
• Main Authors: Karim, Olayinka Ramota, Akintayo, Olaide Akinwunmi
• Format: Journal Article
• Language: English
• Published: Nitra Faculty of Biotechnology and Food Sciences 01.12.2021
• Subjects: Acidity; Angle of repose; Cassava; Correlation analysis; Cyanides; Dry matter; Fermented food; Morphology; Parameter identification; Physical characteristics; Principal components analysis; Quality management; Roots; Sensory properties; Starch; Taste; Yield

Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of six cassava varieties (TMS 30001, TMS 30572, TME 419...