Effect of storage of cassava roots on the chemical composition and sensory qualities of gari and fufu

• Published in: Food chemistry Vol. 51; no. 4; pp. 421 - 424
• Main Authors: Idowu, M.A., Akindele, S.A.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 1994; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Africa; Root; Warehousing; Organoleptic properties; Food preservation; Chemical composition; Yield; Fermentation; Traditional food stuff; Cassava
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/0308-8146(94)90196-1

The effect of storage of cassava roots (TMS 30572), at ambient temperature for 0–4 days, on percentage yield, chemical composition and sensory qualities of gari and fufu was investigated. Acidity of cassava roots did not change appreciably during storage, but moisture and cyanide contents decreased by 3·2 and 7·7%, respectively. Storage of cassava roots led to a reduction in cyanide content of gari and fufu. It also reduced the percentage yield of gari and fufu by 49·9 and 60·3, respectively. Moisture content, pH and acidity of gari and fufu, however, remained fairly constant irrespective of the length of storage of cassava roots. Also, acidity increased while cyanide content decreased during fermentation of gari and fufu mash. Storage of cassava roots was found to have no significant effect on the organoleptic qualities of gari and fufu.